Description
This Peppermint Bark Cheesecake is a festive and indulgent dessert perfect for the holiday season. Featuring a crunchy Oreo cookie crust, a creamy white chocolate peppermint cheesecake filling studded with mini chocolate chips and crushed candy canes, and topped with a rich dark chocolate ganache and additional peppermint candy pieces, it combines classic flavors in a luscious layered treat. Chilling ensures the perfect texture, while the peppermint extract adds a refreshing holiday touch.
Ingredients
Crust
- 35 Oreo cookies (white filling removed)
- 5 Tablespoons unsalted butter, melted
Cheesecake Filling
- 8 oz white chocolate bars, finely chopped
- 24 oz cream cheese, softened (brick-style preferred)
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup sour cream
- 2 large eggs, lightly beaten and room temperature
- ⅔ cup mini chocolate chips
- 3 Tablespoons crushed candy canes
Ganache Topping
- 3 oz dark or semisweet chocolate, chopped
- ½ cup heavy cream
Additional Toppings (optional)
- Additional crushed candy canes for topping
- Homemade whipped cream for topping
Instructions
- Prepare the Crust: Twist apart Oreo cookies and scrape out the white filling; discard the filling. Place the cookie shells in a food processor and pulse until finely ground with no large pieces remaining.
Transfer the cookie crumbs to a large mixing bowl and add melted butter. Stir to combine until all crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan, creating an even crust layer. Set aside. - Preheat Oven: Set your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Melt White Chocolate: Place chopped white chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is smooth and fully melted. Allow to cool slightly.
- Make Cheesecake Filling: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese and sugar on medium speed until smooth and creamy, taking care not to overbeat.
Scrape down the sides and bottom of the bowl to ensure even mixing.
Add sour cream, vanilla extract, and peppermint extract, stirring until fully combined.
Drizzle in the melted white chocolate (should be warm but not hot) and stir until incorporated.
With the mixer on low, add the beaten eggs and mix until just combined, scraping the bowl to ensure uniform batter without overmixing.
Fold in the mini chocolate chips and crushed candy canes using a spatula. - Assemble and Bake: Pour the cheesecake batter over the prepared Oreo crust, spreading evenly.
Place in the center rack of the preheated oven and bake for 45-50 minutes, or until the edges are set and the center is mostly set but may still jiggle slightly.
Remove from oven and let cool to room temperature. - Chill: Transfer the cooled cheesecake to the refrigerator and chill for at least 6 hours to ensure it sets completely.
- Prepare Ganache: Place chopped dark or semisweet chocolate in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium-low heat, stirring occasionally, until it begins to steam or just starts to simmer.
Remove from heat and pour the hot cream over the chocolate without stirring. Cover the bowl with foil and let sit undisturbed for 5 minutes.
Remove foil and whisk the ganache until smooth and glossy. - Top Cheesecake: Pour the ganache evenly over the chilled cheesecake.
Return to the refrigerator to allow the ganache to firm up. - Add Final Toppings: Before serving, top with additional crushed candy canes (to prevent melting, add just prior to serving) and homemade whipped cream if desired.
Notes
- Use brick-style cream cheese and allow to soften fully for the best texture.
- Do not overmix the cream cheese batter to avoid cracks in the cheesecake.
- Removing the Oreo filling ensures the crust is not overly sweet and has a better texture.
- Crushed candy canes added inside the batter may soften over time; for a crisp peppermint crunch, add topping candy canes just before serving.
- Allow the cheesecake to chill sufficiently for a dense, creamy texture.
- You can substitute dark or semisweet chocolate chips for chopped chocolate in the ganache if preferred.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American