Peppermint Bark White Chocolate Mousse Cheesecake
User Reviews
4.7
Peppermint Bark White Chocolate Mousse Cheesecake
Description
This dessert starts with a crust made from finely crushed chocolate sandwich cookies mixed with melted butter and optionally egg yolk for richness. It is baked briefly to set. The cheesecake layer combines softened cream cheese, sour cream, sugar, cornstarch, vanilla and peppermint extracts, melted white chocolate, and cream. This mixture is whipped until creamy and poured onto the cooled crust.
The white chocolate mousse topping is made by melting white chocolate and combining it with softened cream cheese, powdered sugar, vanilla, and whipped heavy cream. This mousse is spread over the cheesecake layer. Mini chocolate chips and crushed starlight mints folded into the cheesecake layer add pops of texture and festive flavor.
After assembly, the cheesecake is chilled in a springform pan until firm. The final touch is a garnish of crushed peppermint candies and chocolate shavings which add a bright and decorative finish suited for holiday celebrations. Using good quality white chocolate baking squares rather than chips ensures smooth melting and a glossy finish.
Ensure cream cheese is at room temperature before mixing to avoid lumps. The cheesecake can be refrigerated for a couple of days or frozen well wrapped for later enjoyment. Baking in a 9-inch pan produces a thick crust and layers; a 10-inch will yield thinner layers.
Ingredients
Crust:
- 20 chocolate sandwich cookies about 283 g), finely crushed (no need to remove cream from the middle, Oreo or other brand
- 3 tablespoons butter melted, salted
- 1 egg optional, but makes the crust smooth and rich, yolk
Cheesecake:
- 6 ounces white chocolate not white chocolate chips or almond bark - see note for details
- ¼ cup heavy whipping cream
- 3 packages packages (8-ounces each) cream cheese softened to room temperature
- 1 cup sour cream
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup mini chocolate chips
- ½ cup starlight mints crushed; or peppermint mints
White Chocolate Mousse:
- 1 cup heavy whipping cream
- ¼ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 4 ounces cream cheese softened
- 4 ounces white chocolate melted (not white chocolate chips or almond bark - see note for details)
Garnish:
- Mints crushed mints and chocolate shavings
- chocolate crushed mints and chocolate shavings
Instructions
- Preheat the oven to 350 degrees F.
- For the crust, in a medium bowl, mix the chocolate cookie crumbs, butter and egg yolk (if using), until well-combined. Press the mixture into the bottom and just barely up the sides of a 9--inch springform pan (make sure the sides are at least 3-inches tall as this makes a very full pan). See note for 10-inch springform pans. Bake the crust for 10 minutes. Remove and let cool completely.
- For the cheesecake layer, add the white chocolate and cream to a microwave-safe bowl (alternately, you can do this in a bowl set over a pan of simmering water) and melt on 50% power for 1-minute increments, stirring in-between, until melted and smooth. Let cool until room temperature (can be very, very slightly warm...but definitely not hot!).
- In a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the cream cheese until soft and creamy, 1-2 minutes. Add the sour cream, sugar, cornstarch, vanilla, and peppermint extract. Mix until smooth and just combined.
- Fold in the cooled white chocolate/cream mixture until combined.
- Add the chocolate chips and mints, and stir with a spoon or spatula until evenly distributed - the mints will start to bleed color into the cheesecake batter, so stir as quickly and efficiently as possible.
- Spread the cheesecake over the cooled crust and bake at 350 degrees for 40-45 minutes, until the edges are set about 2- to 3-inches from the side, but the center still jiggles slightly. Remove from the oven and let cool completely.
- For the white chocolate mousse, in a medium bowl, beat the cream, vanilla, and powdered sugar with an electric mixer (handheld or stand mixer) until peaks form. In a separate bowl, beat the cream cheese until fluffy. Add the melted white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy. (Alternate instructions: I've made this topping several times by throwing everything but the melted white chocolate in a blender and processing until very thick and creamy - then I add the melted, cooled white chocolate and mix until combined).
- Spread the white chocolate mousse over the cooled cheesecake.
- Refrigerate for 1-2 hours (or up to two days). Garnish with crushed peppermints and chocolate shavings right before serving.
Notes
- Use room temperature cream cheese to avoid lumps and achieve a smooth batter; avoid light cream cheese for best setting.
- White chocolate baking squares melt better than white chocolate chips or almond bark, which can clump.
- The cheesecake can be baked ahead and refrigerated up to two days or frozen for several months if properly wrapped.
- This recipe was developed for a 9-inch springform pan; a 10-inch pan will produce thinner cheesecake layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices (9 or 10-inch cheesecake)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 770kcal | 39% |
| Carbohydrates | 69g | 23% |
| Protein | 9g | 18% |
| Fat | 52g | 80% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 144mg | 48% |
| Sodium | 385mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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