Description
This peppermint bark cheesecake recipe is the ultimate holiday dessert. With a creamy cheesecake base, chocolate cookie crust, crushed peppermint, and a rich ganache topping, it’s festive, refreshing, and perfect for winter gatherings. A must-make peppermint cheesecake for Christmas and beyond.
Ingredients
1 ½ cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
¾ cup crushed peppermint bark or candy canes
½ cup heavy cream
4 ounces semi-sweet chocolate, chopped
Extra crushed peppermint for topping
Instructions
1. Preheat oven to 325°F and line the bottom of a springform pan with parchment.
2. Mix chocolate cookie crumbs and melted butter until combined. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese until smooth, then mix in sugar and sour cream.
4. Add eggs one at a time, beating on low. Stir in vanilla and peppermint extracts.
5. Gently fold in crushed peppermint bark or candy canes.
6. Pour filling over crust. Place the pan in a water bath and bake for 50 to 60 minutes until the center is just set.
7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
8. Refrigerate at least 4 hours or overnight.
9. For ganache, heat cream until steaming, pour over chocolate, let sit, then stir smooth.
10. Spread ganache over chilled cheesecake and top with more crushed peppermint.
11. Slice with a hot knife and serve chilled.
Notes
Cheesecake must be chilled before slicing to keep its shape.
Use finely crushed peppermint to avoid chewy chunks.
Always use a water bath to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg