Peppermint Bark Cheesecake
Oreo crust Peppermint Bark Cheesecake is packed with both white and milk chocolate and loaded with peppermint flavor!!
Servings: 8 Slices
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 all-purpose 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 whipping cream
Garnish
- 3/4 cup whipped cream
- crushed candy cane or hard peppermint candies crushed
- dark chocolate pieces
Instructions
Peppermint Bark
- 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.
- 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 .
- It’s better 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 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.
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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
- 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.
- Garnish with whipped cream, crushed candy cane and chopped chocolate.
- Store in the fridge.
Nutrition
Serving: 8g | Calories: 1192kcal | Carbohydrates: 102g | Protein: 15g | Fat: 82g | Saturated Fat: 46g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 682mg | Potassium: 492mg | Fiber: 2g | Sugar: 83g | Vitamin A: 2240IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 5mg