Peppermint Bark Cheesecake

Peppermint Bark Cheesecake - It has three delicious layer-Oreo crust, creamy cheesecake filling loaded with peppermint bark pieces and white chocolate ganache on top garnished with crushed candy canes, whipped cream and chocolate.

Hi guys, it’s me Vera from OMG Chocolate Desserts!

Last time I promised you that I’ll complete my series of cheesecake recipes here on LilLuna with a real festive treat. And here it is- Peppermint Bark Cheesecake!

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I know it’s not Thanksgiving yet, but when it comes to Christmas and New Year I’m always excited like a kid. I could hardly wait to share this delicious Christmas cheesecake recipe with you. It’s good to be ready in time for this special holiday season.

Peppermint Bark Cheesecake - It has three delicious layer-Oreo crust, creamy cheesecake filling loaded with peppermint bark pieces and white chocolate ganache on top garnished with crushed candy canes, whipped cream and chocolate.

If you love chocolate, peppermint and Oreo you’ll love this cake. It has three delicious layer-Oreo crust, creamy cheesecake filling loaded with peppermint bark pieces and white chocolate ganache on top garnished with crushed candy canes, whipped cream and dark chocolate.

Don’t let the recipe instructions discourage you. It’s like two recipe in one because you’ll have to make homemade peppermint bark first and then use it to make the cake, but it’s really simple, I promise!

Your peppermint bark doesn’t have to look perfect, it will end up chopped and mixed into cheesecake filling. All you need to do is to melt separately dark chocolate and white chocolate, stir in a few drops of peppermint extract, spread it onto parchment paper and sprinkled with crushed candy canes or hard peppermint candies. You can do this step a few days in advance, but it’s incredibly dangerous. It could be so hard not to eat it but save this yummy treat for the cake.

Peppermint Bark Cheesecake - It has three delicious layer-Oreo crust, creamy cheesecake filling loaded with peppermint bark pieces and white chocolate ganache on top garnished with crushed candy canes, whipped cream and chocolate.

Peppermint Bark Cheesecake - It has three delicious layer-Oreo crust, creamy cheesecake filling loaded with peppermint bark pieces and white chocolate ganache on top garnished with crushed candy canes, whipped cream and chocolate.

Peppermint Bark Cheesecake

Peppermint Bark Cheesecake

5 from 2 votes
Peppermint Bark Cheesecake - It has three delicious layer-Oreo crust, creamy cheesecake filling loaded with peppermint bark pieces and white chocolate ganache on top garnished with crushed candy canes, whipped cream and chocolate.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Referigerate 4 hours
Total Time 2 hours 10 minutes
Calories 9543 kcal

Ingredients

Peppermint Bark

  • 4 oz white chocolate high quality, broken into pieces
  • 4 oz semisweet chocolate high quality, broken into pieces
  • 1 tsp vegetable oil or coconut or canola oil, divided
  • 1/4 tsp peppermint extract divided
  • 1/3 cup candy cane crushed

Oreo crust

  • 24 Oreos with the filling, finely crushed
  • 5 tbsp unsalted butter melted

Cheesecake Filling

  • 32 oz cream cheese softened
  • 1 1/4 cups sugar
  • 3/4 cup sour cream
  • 3 tbsp flour
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 2 tsp peppermint extract
  • 3 eggs
  • peppermint bark chopped into small pieces

White Chocolate Ganache

  • 5 1/2 oz white chocolate high quality, finely chopped
  • 1/2 cup heavy cream

Garnish

  • 3/4 cup whipped cream
  • crushed candy cane or hard peppermint candies crushed
  • dark chocolate pieces

Instructions

Peppermint Bark

  1. Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.

  2. Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer .
  3. It’s better do this step a day or at least a few hours ahead!!!
  4. When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

Crust

  1. Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.

  2. Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

Filling

  1. Preheat oven to 350 degrees.

  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.

  3. Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.

  4. Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.

  5. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache

  1. Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.
  2. Garnish with whipped cream, crushed candy cane and chopped chocolate.
  3. Store in the fridge.

Check more Vera’s delicious Christmas treats:

Christmas Cranberry Pound Cake

Christmas Cranberry Pound Cake

Christmas Tree Krispie Treat

Christmas Tree Krispie Treat

Christmas Coconut Snowball Cookies

Coconut Snowball Cookies

vera-2

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Oh, Vera! You’ve done it again! This Peppermint Bark Cheesecake looks PHENOMENAL!

I’m a huge fan of the Oreo and Peppermint combo, so I’m very excited to try this out. 😉

For more great recipes from Vera, go to OMG Chocolate Desserts.

If you’re a fan of the peppermint and Oreo combo, check out:

Delicious Peppermint Oreo Fudge - a great holiday treat that is easy AND yummy! { lilluna.com } Ingredients include marshmallow fluff, heavy cream, white chocolate chips, oreos, and Andes peppermint crunch bits.

Peppermint Oreo Fudge

For another great cheesecake recipe, check out:

No-Bake Snickers Cheesecake - this seriously looks like heaven!! If you love Snickers, you'll LOVE this recipe! { lilluna.com }

No-Bake Snickers Cheesecake

And for another Peppermint recipe that is quick and melts in your mouth, check out:

Soft and butter-y Peppermint Melt Aways! This holiday cookie is delicious and melts in your mouth and has a peppermint glaze, topped with crushed candy canes!

Peppermint Melt Aways

You hungry?! 😉

ENJOY!

Peppermint Bark Cheesecake - It has three delicious layer-Oreo crust, creamy cheesecake filling loaded with peppermint bark pieces and white chocolate ganache on top garnished with crushed candy canes, whipped cream and chocolate.

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Lil’ Luna is the place to find all things creative. From recipes to home decor to gift ideas and crafts, you can find unique, simple and fun ideas for your home, kitchen and for any occasion.

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Comments

  1. I made this peppermint bark cheesecake for my family Christmas dinner. It was amazing. Life changing, really. It may have even brought my mother-in-law and I closer. Which is saying a lot.

  2. I just tried made this to test out before Christmas and it is INCREDIBLE!!!!!!!!!!!! I absolutely hate cheesecake, but my family loves it I tried a bit and wow was it good. This will definitely be a go-to Christmas recipe for many years to come. Thank you!

  3. For the white chocolate ganache do you apply it after it’s been cooled from the oven or after it’s been chilled in the fridge? TIA!

      1. Thank you, I felt so naive asking that question- But someone else posted a review via pinterest about how they only used 6oz of cream cheese… and it confused me. Haha. Can’t wait to make this next week!!!

  4. Recipe calls for 3 TBS. flour. Do you divide this and put 2 TBS. in the cheesecake and 1 TBS. in the bark ? It looks delicious!!!!