Peppermint Bark Cheesecake

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Celebrate the holiday season with a decadent Peppermint Bark Cheesecake—a stunning dessert that blends creamy chocolate layers, smooth white chocolate filling, and a refreshing peppermint crunch. Inspired by the beloved Christmas treat, this cheesecake delivers a perfect balance of rich chocolate, cool mint, and irresistible cookie crust.

Whether you’re hosting a holiday dinner or looking for a dessert that impresses instantly, this cheesecake brings elegance, flavor, and festive charm to your table.

Ingredients

For the Oreo Crust

• 28 Oreo cookies, whole
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 24 oz full-fat brick cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 teaspoon peppermint extract (½ teaspoon for milder flavor)
• 5 oz dark chocolate (50–60%), finely chopped
• 5 oz white chocolate, finely chopped
• 1 cup heavy whipping cream
• Hot water for the water bath

For the Topping

• 5 oz dark chocolate, finely chopped
• ½ cup heavy cream
• Crushed candy canes for garnish

Instructions

1. Prepare the Pan

1. Preheat oven to 325°F (170°C).
2. Wrap the outside of a 9-inch springform pan with foil (4 layers), or use an oven-safe roasting bag plus foil wrapping.

2. Make the Oreo Crust

1. Pulse cookies in a food processor until finely crushed.
2. Add melted butter and mix until combined.
3. Press firmly into the bottom of the pan, creating a slight edge around the sides.
4. Bake for 8 minutes, then set aside while keeping the oven on.

3. Prepare the Cheesecake Batter

1. Beat softened cream cheese and sugar until smooth.
2. Whisk eggs and yolks in a separate bowl.
3. Add whisked eggs and peppermint extract to the cream cheese mixture, mixing until just combined.
4. Divide the cheesecake batter evenly into two bowls.

4. Make the Chocolate Layer

1. Heat ½ cup cream until almost boiling.
2. Pour over dark chocolate and let sit for 3–5 minutes.
3. Whisk until silky and smooth.
4. Fold chocolate mixture into one bowl of cheesecake batter.

5. Make the White Chocolate Layer

1. Heat remaining ½ cup cream and pour over white chocolate.
2. Let sit 3–5 minutes, then whisk until smooth.
3. Fold white chocolate mixture into the second bowl of cheesecake batter.

6. Assemble the Cheesecake

1. Place wrapped springform pan inside a large roasting pan.
2. Pour the chocolate cheesecake batter over the crust.
3. Carefully spoon the white chocolate layer over top—do not pour directly or the layers will mix.
4. Add ½–1 inch of hot water to the roasting pan.
5. Bake 50–60 minutes, or until the center jiggles slightly like pudding

7. Cool & Chill

1. Let cheesecake cool in the water bath until the pan reaches room temperature.
2. Refrigerate for at least 6 hours or overnight for best texture.

8. Add the Chocolate Topping

1. Heat cream and pour over finely chopped chocolate.
2. Whisk until glossy and smooth.
3. Remove chilled cheesecake from the springform pan.
4. Pour ganache on top, allowing it to drip down the sides.
5. Garnish with crushed candy canes just before serving.

Pro Tips

• Always use full-fat brick cream cheese for the creamiest texture.
• Ensure cream cheese and eggs are room temperature to prevent lumps.
• Don’t overmix once eggs are added—this helps avoid cracks.
• Add the candy cane topping right before serving to prevent melting.
• For cleaner slices, warm your knife under hot water and wipe between cuts.

Why This Recipe Works

• Perfect balance of peppermint and chocolate
• Stunning layered appearance for holiday gatherings
• Smooth, silky texture thanks to the water-bath method
• Oreo crust adds structure and rich flavor
• Festive and crowd-pleasing for Christmas celebrations

Substitutions & Variations

• Semi-sweet chocolate → instead of dark chocolate
• Mint extract → swap for peppermint if preferred
• Chocolate graham crackers → replace Oreos in the crust
• No peppermint? → leave out the extract for a classic chocolate cheesecake

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Entire cheesecake can be prepared 1–2 days ahead.
• Add ganache and candy canes just before serving.

Storage

• Refrigerate in an airtight container for up to 4 days.
• Freeze slices (without topping) for up to 2 months.

Reheating

• Cheesecake should never be reheated—thaw frozen slices overnight in the refrigerator.

Serving Ideas

• Serve with whipped cream and extra candy cane pieces
• Add a drizzle of white chocolate sauce
• Pair with hot chocolate, lattes, or peppermint mocha
• Decorate with mini chocolate curls for an elegant touch

Nutrition (Per Serving)

Estimate based on 14 slices:

• Calories: ~659
• Carbs: 50g
• Protein: 9g
• Fat: 48g
• Sugar: 38g

Frequently Asked Questions

Can I skip the water bath?

A water bath keeps the cheesecake creamy and prevents cracks. It’s highly recommended.

Can I freeze peppermint bark cheesecake?

Yes! Freeze slices without toppings for the best texture.

Why did my cheesecake crack?

Common causes include overmixing the batter, using cold ingredients, or baking without a water bath.

Can I reduce the peppermint flavor?

Absolutely—use ½ teaspoon peppermint extract for a lighter flavor.

This Peppermint Bark Cheesecake delivers everything you love about the classic Christmas treat—layers of rich chocolate, silky white chocolate, refreshing peppermint, and an indulgent cookie crust. It’s festive, elegant, and guaranteed to become a holiday favorite year after year.

Peppermint Bark Cheesecake

A festive peppermint bark cheesecake with chocolate layers, creamy white chocolate filling, and a crunchy Oreo crust. Perfect for holiday celebrations.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 50 minutes mins

Chill Time 6 hours hrs

Total Time 8 hours hrs

Course Dessert

Cuisine American

Servings 14

Calories 659 kcal

Ingredients

  

For the Oreo Crust

• 28 Oreo cookies, whole
• 5 tbsp unsalted butter, melted

For the Cheesecake Filling

• 24 oz full-fat brick cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 tsp peppermint extract (½ teaspoon for milder flavor)
• 5 oz dark chocolate (50–60%), finely chopped
• 5 oz white chocolate, finely chopped
• 1 cup heavy whipping cream
• Hot water for the water bath

For the Topping

• 5 oz dark chocolate, finely chopped
• ½ cup heavy cream
• Crushed candy canes for garnish

Instructions

 

1. Prepare the Pan

• Preheat oven to 325°F (170°C).
• Wrap the outside of a 9-inch springform pan with foil (4 layers), or use an oven-safe roasting bag plus foil wrapping.

2. Make the Oreo Crust

• Pulse cookies in a food processor until finely crushed.
• Add melted butter and mix until combined.
• Press firmly into the bottom of the pan, creating a slight edge around the sides.
• Bake for 8 minutes, then set aside while keeping the oven on

3. Prepare the Cheesecake Batter

• Beat softened cream cheese and sugar until smooth.
• Whisk eggs and yolks in a separate bowl.
• Add whisked eggs and peppermint extract to the cream cheese mixture, mixing until just combined.
• Divide the cheesecake batter evenly into two bowls.

4. Make the Chocolate Layer

• Heat ½ cup cream until almost boiling.
• Pour over dark chocolate and let sit for 3–5 minutes.
• Whisk until silky and smooth.
• Fold chocolate mixture into one bowl of cheesecake batter.

5. Make the White Chocolate Layer

• Heat remaining ½ cup cream and pour over white chocolate.
• Let sit 3–5 minutes, then whisk until smooth.
• Fold white chocolate mixture into the second bowl of cheesecake batter.

6. Assemble the Cheesecake

• Place wrapped springform pan inside a large roasting pan.
• Pour the chocolate cheesecake batter over the crust.
• Carefully spoon the white chocolate layer over top—do not pour directly or the layers will mix.
• Add ½–1 inch of hot water to the roasting pan.
• Bake 50–60 minutes, or until the center jiggles slightly like pudding.

7. Cool & Chill

• Let cheesecake cool in the water bath until the pan reaches room temperature.
• Refrigerate for at least 6 hours or overnight for best texture.

8. Add the Chocolate Topping

• Heat cream and pour over finely chopped chocolate.
• Whisk until glossy and smooth.
• Remove chilled cheesecake from the springform pan.
• Pour ganache on top, allowing it to drip down the sides.
• Garnish with crushed candy canes just before serving.

Notes

• Use brick-style cream cheese only—tub cream cheese will affect texture.
• Add candy canes at serving time to preserve their crunch.
• For smooth layers, always spoon the white batter over the chocolate layer.
• Baking chocolate melts better than eating chocolate and prevents graininess.

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