When it comes to the holidays, we LOVE all things chocolate and peppermint!
We took those favorite flavors and made them even more decadent by adding cheesecake to the mix. Did I mention the Peppermint Bark?! Because it’s cheesecake, it does require a little work, but so worth it to be a favorite holiday dessert.
Our peppermint bark cheesecake has three delicious layers, Oreo crust, peppermint bark loaded cheesecake, and a white chocolate ganache all topped with crushed candy cane and Whipped Cream! This is a WOW dessert that we whip out for special Christmas occasions. It’s heaven!!
Why we think you’ll love it:
- Signature holiday flavor. Peppermint is the star and pairs perfectly with chocolate and cheesecake!
- Make ahead. Make and chill, then whip it out for that special occasion.
- Those layers! It’s as beautiful as it is delicious – a perfect Christmas dessert.
Peppermint Cheesecake Ingredients
Peppermint Bark
*Save time and use 8-10 ounces of store-bought peppermint bark.
- 4 ounces white chocolate, broken into pieces – For the best results use high-quality chocolate such as Ghiridelli.
- 4 ounces of semisweet chocolate, high quality, broken into pieces
- 1 teaspoon vegetable oil, divided – or coconut or canola oil
- ¼ teaspoon peppermint extract, divided
- ⅓ cup candy cane, crushed
Oreo Crust
- 24 Oreos, with the filling, finely crushed – regular not double stuf
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened
- 1¼ cups sugar
- ¾ cup sour cream – or plain Greek yogurt, room temperature
- 3 tablespoons all-purpose flour – divided
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 3 large eggs – Room temperature eggs will incorporated better than cold eggs.
- peppermint bark, chopped into small pieces
White Chocolate Ganache
- 8 ounces white chocolate, high quality, finely chopped – or more for a thicker ganache
- ½ cup heavy whipping cream
Garnish
- ¾ cup whipped cream – store-bought or Homemade Whipped Cream
- crushed candy canes – or crushed hard peppermint candies
- dark chocolate pieces
How to Make Peppermint Cheesecake
Peppermint Bark
*It’s best to make this a day or at least a few hours ahead!
- CHOCOLATE. Melt 4 ounces of white chocolate pieces with ½ teaspoon 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.
- Melt 4 ounces semi-sweet chocolate pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract spread onto the white chocolate layer, sprinkle with ⅓ cup crushed candy cane, and place in the freezer.
- CHILL. When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.
Crust
- PREP. Line the bottom of the 9-inch springform pan with parchment paper and grease the sides of the pan.
- Place the springform pan on a double thickness of heavy-duty foil and securely wrap the foil around the pan to ensure no water gets in during the baking.
- COMBINE. Mix 24 finely crushed Oreo cookie crumbs and 5 tablespoons melted butter, then press the mixture evenly into the bottom of 9-inch springform pan.
- CHILL. Set in the fridge to firm the crust while making the filling.
Filling
- PREP. Preheat oven to 350°F.
- BATTER. In a large bowl, beat 32 ounces cream cheese and 1¼ cups sugar until smooth.
- Beat in the ¾ cup sour cream, 2 tablespoons flour, ¼ teaspoon salt, 2 teaspoons vanilla extract, and 2 teaspoons peppermint extract. Add 3 eggs one at a time and beat on low speed just until combined.
- Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently fold the pieces into the cheesecake filling.
- Pour over the Oreo crust, and smooth the top. Place the springform pan in a large roasting pan, and add 1-inch of hot water to the larger pan.
- BAKE. Reduce temperature to 325°F and bake the cake for 70-90 minutes (until the center is just set and the top appears dull). Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.
- Keeping a consistent temperature is key. Do not open the oven door while baking and allow it to cool gradually before refrigerating.
- CHILL. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.
White Chocolate Ganache
- HEAT. Bring ½ cup heavy cream just to a boil, and pour over 8 ounces of chopped white chocolate. Stir until the 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 the sides of the pan.
- GARNISH. Top with ¾ cup whipped cream, crushed candy cane, and chopped dark chocolate. Store in the fridge.
Kristyn’s Recipe Tips
- Room temp is key. Make sure your cream cheese, eggs, and sour cream are all at room temperature so your batter mixes up silky smooth with no lumps.
- Go low and slow. Bake at a lower temp and don’t rush it! A gentle bake helps prevent cracks and keeps that cheesecake extra creamy.
- Chill overnight. I know it’s hard to wait, but letting it set in the fridge overnight makes the texture perfect and the peppermint flavor even better.
Peppermint Cheesecake Recipe
Oreo crust peppermint cheesecake is packed with both white and milk chocolate and loaded with peppermint flavor!!
Ingredients
Peppermint Bark
- 4 ounces white chocolate, high quality, broken into pieces
- 4 ounces semisweet chocolate, high quality, broken into pieces
- 1 teaspoon vegetable oil, or coconut or canola oil, divided
- ¼ teaspoon peppermint extract, divided
- ⅓ cup candy cane, crushed
Oreo Crust
- 24 Oreos, with the filling, finely crushed
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened (room temperature)
- 1¼ cups sugar
- ¾ cup sour cream (room temperature)
- 3 tablespoons all-purpose flour, divided
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 3 eggs (room temperature)
- peppermint bark, chopped into small pieces
White Chocolate Ganache
- 8 ounces white chocolate, high quality, finely chopped
- ½ cup heavy whipping cream
Garnish
- ¾ cup whipped cream
- crushed candy canes, or crushed hard peppermint candies
- dark chocolate pieces
Instructions
Peppermint Bark
- Melt 4 ounces of high-quality white chocolate broken into pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract. Spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.
- Melt 4 ounces of high-quality semi-sweet chocolate broken into pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract. Spread onto the white chocolate layer. Sprinkle with crushed candy cane and place in the freezer.
- *It’s best to do this step a day or at least a few hours ahead!
- When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.
Crust
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides of the pan. Place the springform pan on a double thickness of heavy-duty foil and securely wrap foil around the pan to make sure no water gets in during the baking.
- Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into the bottom of the 9-inch springform pan. Set in the fridge to firm the crust while making the filling.
Filling
- Preheat oven to 350°F.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, 2 tablespoons flour, salt, vanilla extract, and peppermint extract. Add eggs one at a time and beat on low speed just until combined.
- 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 the springform pan in a large roasting pan and add 1-inch of hot water to a larger pan.
- Reduce temperature to 325°F and bake the cake for 70-90 minutes (until the center is just set and the top appears dull). Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.
- Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.
White Chocolate Ganache
- Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until the 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 the sides of the pan.
- Garnish with whipped cream, crushed candy cane, and chopped chocolate.
- Store peppermint cheesecake in the fridge.
Notes
Why did my cheesecake sink? Keeping a consistent temperature is key. Do not open the oven door while baking and allow it to cool gradually before refrigerating.
Store the cheesecake covered in foil and refrigerate for 3-5 days.
Freeze. After the cheesecake has been cooled and chilled, wrap it with plastic wrap and then aluminum foil and freeze for 1-2 months. We recommend freezing without the ganache and garnishes. Thaw in the fridge for 24 hours before topping and serving.
Nutrition
Serving: 8g, Calories: 811kcal, Carbohydrates: 94g, Protein: 9g, Fat: 46g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 124mg, Sodium: 290mg, Potassium: 368mg, Fiber: 2g, Sugar: 78g, Vitamin A: 727IU, Vitamin C: 0.5mg, Calcium: 151mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Why do I preheat the oven to 350°F?
Placing the cheesecake in the oven at 350°F will help the cheesecake rise and set quickly while the oven gradually lowers to 325°F for the rest of the baking time.
How to store peppermint bark cheesecake?
Cover the cheesecake in foil and refrigerate for 3-5 days.
How to freeze?
After the cheesecake has been cooled and chilled, wrap it with plastic wrap and then aluminum foil and freeze for 1-2 months. We recommend freezing without the ganache and garnishes. Thaw in the fridge for 24 hours before topping and serving.
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This recipe was originally published November 2015.
For more great recipes from Vera, go to OMG Chocolate Desserts.
I really don’t believe alll the ratings that are anonymous!
I don’t see any anonymous reviews here, but I understand the concern. I’m grateful for everyone who takes the time to share their experience with the recipes. Maybe you could make the recipe and share how it turned out.
I’ve made this cheesecake several times and it’s absolutely delicious!
I did a grocery pickup and instead of getting peppermint extract, I received almond haha. So my actual cheesecake was only flavored with vanilla. I put a lot of bark in it to help give it a more minty flavor and it was still really good. Maybe that would be a good alternative for those who may be worried that the peppermint extract might make it too overwhelming for them.
This cheesecake had a great texture! I cooked mine for 80 minutes.
I followed the recipe and my top turned golden brown and it puffed up higher than the pan edges. Any thoughts?
Can I use a 9×13 inch pan instead of the round pan? Doing a potluck so I want it to be disposable.
Hi! Is there any reason you couldn’t use Ghirardelli peppermint bark instead and chop that up? Also, can I make these mini in a muffin cup size? Would a water bath still be necessary for that?
What’s the purpose of tossing the bark in flour?
To keep the chocolate piece suspended in the liquid mixture, otherwise they will sink.
JUST. MAKE. IT
I omitted the toppings and made just the cheesecake but it tasted so good! It’s very rich and decadent and the peppermint bark in the middle is to die for.
Make sure the bark is thin enough though that it lets you cut through the cheesecake properly. Mine was a bit too thick and make it a little difficult to get “pretty” slices.
Oh I’m so happy you enjoyed the cheesecake. Thanks for sharing!
Would this be ok to make a bit in advance and transport? Looking to make this cheesecake then drive with it for about an hour and a half. I could make it in its entirety, have it chilling before, then transport it in a cooler. I think it should be ok that way but I wanted to make sure
Yes, I think you’d be just fine!
What is the purpose of hearing the oven to 350 degrees then lowering it to 325? You don’t actually bake anything at 350, right?
Placing the cheesecake in the oven at 350°F will help the cheesecake rise and set quickly while the oven gradually lowers to 325°F for the rest of the baking time.
Did a trial run of this for Christmas Day and it’s absolutely delicious. Cooked the cheesecake for 70 minutes and it is perfect. My one issue is the ganache topping. It was very runny and ran down the sides of the cake when I poured it on so it didn’t look as pretty as the picture. I put the cake in the fridge after applying the ganache to see if it would set and it never did so the top is runny white chocolate. Still delicious but doesn’t look as nice. Other than using less cream than the recipe calls for, what could I do next time to ensure the nice top that stays on top and does not run?
The ganache needs more white chocolate than written. I added a large handful of (high quality) white chocolate chips & it became a nice thickness, like in the pictures.
Thanks for sharing what you did! Hope you enjoyed the cheesecake!
Yay! I’m so glad you enjoyed the cheesecake! You could try adding a bit more chocolate to the ganache and see if that helps it not be so runny.
Can I use less sugar and also how much peppermint bark do I put in?
Can I use less sugar and also how much peppermint bark do I put in? Also can I use choc crumbs instead of Oreo cookies
I have only ever made this recipe using the ingredients/instructions in the recipe. So I’m not sure how it would turn out with less sugar. I do know you use 8-10 ounces of peppermint bark (and you can also use store bought if that is easier). If you make any tweaks to the recipe, you will have to let us know how it turns out.
Thank you SOOO much for this recipe!!! I made it for my birthday since it seems Cheesecake Factory has discontinued this flavor during the holidays. It definitely takes 2-3 days to make if you have other commitments & don’t want to stress. Completely worth it in the end. Hands down the BEST dessert I’ve ever made!
Notes: I added a large handful of melted white chocolate chips to thicken the (somewhat runny) ganache. The thicker ganache helped fill a deep crack that formed during the cooling process. Next time, I may try wedging the oven door open while it is off & leaving the cake there to cool for a full hour before it goes on the rack. I used an instant read thermometer to check when the cake hit 150. My cake needed about 25 more minutes of active cooking time to get to that temp & past its super goopy stage. The whole cake was a little jiggly even when it was done, but the chilled consistency was perfect!
Made this at Christmas….everyone raved about it….easy recipe to follow…used a water bath…all ingredients at room temperature….making a second one …..
Yay! I’m so glad the cheesecake was a hit! Thanks for sharing.
The cheesecake was a real hit with my family. I did have a problem with the chocolate layers in the peppermint bark separating when I cut it into pieces. I made another batch but put spoonfuls of each type bark on the parchment paper and then swirled that some and added the peppermint pieces. That worked without any problems.
It is absolutely beautiful! I haven’t had any yet but my ganache didn’t Harden. Was it supposed to harden like white chocolate? Mine ran down the side of cake. I can’t wait to taste it!
I hope you loved the cheesecake!! The ganache isn’t meant to set hard like a chocolate. It will remain soft but it should have gotten a little thicker as it cooled.
When do you add the ganache? After it’s been cooled on the rack or after it’s been chilled in the fridge for 4 hours?
You will add it after the cake has been chilled.
This recipe is worth the effort! I can’t wait to make it again this Christmas!
I am testing out chessecakes for my holiday party…. How would you make this in minis? Would the time be different?? Or maybe two small ones and I can freeze one if it’s a hit?
You could certainly try making these in minis. I haven’t personally, but you’d definitely need to adjust the baking time if not doing in the full 9 inch spring form pan. I imagine you’d use a muffin tin with liners or small ramekins of some sort. You’ll have to let us know how the minis turn out! Definitely would be fun for a holiday party. 🙂
Love the peppermint
There’s a few components to this dish, but it’s worth the effort. Next time I’ll make the bark a day or so ahead of time just so there’s not quite as much to do all at once.
This takes cheesecake to a new level! Amazing!!
This looks fabulous! But I’m going to skip the homemade peppermint bark. How much store-bought peppermint bark should go into the filling? The instructions don’t specify. Thanks! My husband is sure to love this!
If you want to skip making homemade bark, you certainly can. Simply buy 8-10 oz of peppermint bark and chop it up. Use in the recipe as directed. Hope your husband enjoys the cheesecake!
One of our family favorites!!
Oh do we love cheesecake. And peppermint!
The flavor combination in this cheesecake is amazing! Perfect for the holidays! Will be serving it with my Christmas dinner this year!
This is amazing and fun for the kids to help with
If you are using store bought bark, do you have to toss the pieces in flour before adding to batter?
The flour is to help the pieces from sinking right to the bottom, so I’d still recommend using it with store bought bark.
This cheesecake is a holiday tradition around our house. The flavors go perfectly together! I just can’t get enough!
I have never made a cheesecake before and was so proud of myself. Great instructions! Thanks for the recipe.
Way to go!! So glad you enjoyed the recipe and gave it a try!
This cheesecake is the perfect holiday dessert! Every bite is so creamy with just the right amount of festive peppermint!
Perfect for the holidays!
A friend brought this to a party and it was sooooo good! I was so excited when she sent me the recipe!
wow this is amazing
I get so excited for December, so I can have & eat all things peppermint! This cheesecake is so good!! The chunks throughout & crunch makes it delicious!
Incredibly delicious cheesecake! Not too difficult to make which made life easier.
Cheesecake galore and oh so pretty and festive for the holidays!
Can you make copycat recipes from Sweet Delight Cheesecakes and Nothing Bundt Cakes please? Also can you make Cheesecake Factory’s: Factory nachos, Spicy Crispy Chicken Sandwich, and Oreo Dream Extreme Cheesecake please?
Thanks for all of the suggestions. We’ll definitely keep these in consideration as we create new recipes!
This looks amazing! Can this be made a couple of days in advance?
Yes, though I would try to cover & add the dollops of cool whip before serving.
Great delicious recipe. Worth every minute making it!
Yay!! Happy to hear that!! Thank you for letting me know!
Can you so dO the ganache after coOling cheesecake over night? Or should it be done after its cooled from the oven?
Yes, you can wait until the next day 🙂
I LOVED MAKING IT, (HAVEN’T TRIED IT YET!) BUT ISN’T THIS POSSIBLY MEANT FOR AN 8″ TIN? iT IS A LITTLE SHORT!
Glad you did & I hope you like it! You could use an 8 inch, we have only used the 9in.
I want to make for my granddaughters birthday but she Has a gluten allergy, can you use all purpose gluten free flour with same resuLts.
I haven’t tried, so I am not sure of the results, but you definitely could.
Can you make this recipe in smaller pans for gift giving? I’m thinking about mini bundt pans. Doyou think that will work?
It should, though I have not tried. Good luck!
EVERYONE lOved this cheesecAke
My daughter-in-law doesn’t like mint yet really enjoyed this cheesecake!
It took me 2 days to make it ‼️
So worth every second to see my family’s expressions when they took their first bite?
Awe, I am so glad everyone loved it! Thank you for making it & letting me know!
great recipe even after Christmas, thank you for this recipe and for these other links too
You are welcome 🙂 Yes, who needs Christmas to eat these? Not me! Thank you!
I only have a 10 inch springform pan – would you adjust thre baking time?
It shouldn’t make too much of a difference. This is from a contributor, so I haven’t tried. Maybe check it a few minutes earlier 🙂
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!!!!
This recipe is from Vera at http://omgchocolatedesserts.com/. I don’t want to tell you the wrong thing, so you may want to head to her site & ask her.
How much flour do you put in the cheesecake when you make it? 2 or 3 Tbsp?
3 🙂
Would it be acceptable to use chop some store bought peppermint bark squares instead of making it to save a little time?
Of course 🙂 Hope you like it!!
Is it four 8oz bricks of cream cheese or 4 to 8oz of cream cheese?
It is 4, 8ounces of cream cheese. So, really 32 ounces 🙂 Hope that helps! ENJOY!
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!!!
SO excited to make this for Christmas. Is there a way to use store bought peppermint bark?! If so, how much?
I have not, but yes, you can. I would think anywhere from 8-12 ounces. You can’t go wrong with the amount 🙂
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!
After it’s been cooled from the stove 🙂 Hope you like it!
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!
I love hearing that!! Thank you so much for giving it a try & for letting me know!
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.