Peppermint Bark Cheesecake
Everyone loves finishing a holiday feast with cheesecake. We love Classic New York Cheesecake, but the holidays demand something a little fancier. Peppermint bark meets cheesecake in this minty, chocolate-y epic dessert.
Recipe type: Dessert
Ingredients
- FOR THE CUST
- 24 Oreos, crushed
- 4 tbsp. butter, melted
- Pinch kosher salt
- FOR THE CHEESECAKE
- 4 (8-oz.) blocks cream cheese, softened
- ¾ c. granulated sugar
- 3 large eggs
- ½ tsp. peppermint extract
- 2 tbsp. all-purpose flour
- ½ tsp. kosher salt
- 9 oz. white chocolate, chopped, melted, and cooled slightly
- 6 oz. semisweet chocolate, chopped
- ½ c. chopped candy canes, plus more for topping
- Whipped topping, for garnish
- Chocolate shavings, for garnish
Instructions
- Preheat oven to 325° and grease an 8” springform pan with cooking spray. In a large bowl, mix together Oreos, melted butter, and salt. Press into bottom and up sides of prepared pan.
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in peppermint extract. Add flour and salt and beat until just combined.
- Fold in melted white chocolate until smooth, then fold in semisweet chocolate and candy canes. Pour mixture over crust.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in baking pan.
- Bake until center of cheesecake only slightly jiggles, about 1 hour 20 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake until chilled, at least 5 hours and up to overnight.
- Spread a layer of whipped topping on top of cheesecake, then dollop more whipped topping around the edges.
- Sprinkle with crushed candy canes and chocolate shavings before serving.
