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Peppermint Bark Cheesecake

A festive peppermint bark cheesecake with chocolate layers, creamy white chocolate filling, and a crunchy Oreo crust. Perfect for holiday celebrations.
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Prep Time 45 minutes
Cook Time 50 minutes
Chill Time 6 hours
Total Time 8 hours
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.