Festive Peppermint Bark Cheesecake Delight
This decadent Festive Peppermint Bark Cheesecake features a rich Oreo cookie crust, a creamy peppermint-infused cheesecake filling, and a festive topping of white and semi-sweet chocolate bark with crushed peppermint candies. It's the perfect show-stopping dessert for any holiday gathering.
Equipment
- Medium bowl
- 9-inch springform pan
- Electric mixer
- Large bowl
- Heavy-duty aluminum foil
- Larger roasting pan
- Wire rack
- Microwave-safe bowls
Ingredients
For the Oreo Cookie Crust
- 24 Oreo cookies crushed
- 1/2 cup unsalted butter melted
For the Cheesecake Filling
- 24 oz cream cheese softened
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream full fat
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
For the Peppermint Bark Topping
- 12 oz white chocolate chips
- 8 oz semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C). Combine crushed Oreos and melted butter, then press into a 9-inch springform pan.
- Bake for 10 minutes, then remove and cool completely.
Make the Cheesecake Filling
- Reduce oven to 325°F (160°C). Beat softened cream cheese and sugar until smooth, then mix in sour cream.
- Add eggs one at a time on low speed, then stir in vanilla, peppermint extract, and salt, being careful not to overmix.
Bake the Cheesecake
- Wrap the springform pan in foil and pour the filling over the cooled crust.
- Place the pan in a roasting pan filled halfway with hot water (a water bath), then bake for 60-75 minutes until edges are set but the center still jiggles.
Chill Thoroughly
- Remove from water bath, unwrap foil, and cool completely on a wire rack.
- Cover and refrigerate for at least 8 hours or overnight for best results.
Create the Peppermint Bark Topping
- Once chilled, melt white chocolate and spread a thin layer over the cheesecake, immediately sprinkling half of the crushed peppermints.
- Melt semi-sweet chocolate separately, then drizzle or swirl it over the white chocolate and peppermint layer, and sprinkle the remaining candies.
Final Chill
- Refrigerate for another 30-60 minutes to set the topping, then remove the springform pan sides before serving.
Notes
For best results, ensure all dairy ingredients are at room temperature before mixing. Do not overmix the cheesecake batter once eggs are added, as this can lead to cracks. The water bath is crucial for a smooth, even bake. Thorough chilling, especially overnight, is essential for the cheesecake to set properly and for easy slicing.