Peppermint Cheesecake
User Reviews
5
Peppermint Cheesecake
Description
The Peppermint Cheesecake recipe begins with creating a two-layer peppermint bark consisting of white chocolate mixed with vegetable oil and peppermint extract, topped by semi-sweet chocolate similarly flavored and sprinkled with crushed candy cane. This bark needs to chill in the freezer for some hours to set before being chopped and incorporated into the cheesecake filling and used as garnish. The crust is made from finely crushed Oreo cookies combined with melted butter and pressed into a springform pan lined with parchment paper. Wrapping the pan in foil prepares it for baking in a water bath to gently cook the cheesecake filling made from cream cheese, sugar, sour cream, flour, salt, vanilla and peppermint extracts, and eggs.
The cheesecake batter includes chopped peppermint bark pieces, adding sweet peppermint crunch throughout. After baking, the cake is topped with a white chocolate ganache made from chopped white chocolate and heavy cream. Garnishes include whipped cream, crushed peppermint candies, and dark chocolate pieces for added texture and festive appearance.
This dessert pairs well with winter holiday meals or as a festive standalone treat. It requires careful temperature control during baking and cooling to prevent sinking or cracking. Full chilling time before serving is recommended to let the flavors meld and the texture set properly.
For storage, refrigerate wrapped for up to 3-5 days or freeze up to 2 months without ganache and toppings. Thaw in the refrigerator before adding final garnishes. Avoid opening the oven during baking to maintain even temperature and prevent cheesecake sinking.
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 Oreo cookie with the filling, finely crushed
- 5 tablespoons unsalted butter melted
Cheesecake Filling
- 4 (8-ounce) packages cream cheese softened
- 1¼ cups sugar
- ¾ cup sour cream
- 3 tablespoons all-purpose flour divided
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 3 egg
- 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
- candy canes or crushed hard peppermint candies, crushed
- 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
- Maintain a consistent oven temperature and avoid opening the door during baking to prevent sinking.
- Cool the cheesecake gradually before refrigeration for best texture.
- Cover and refrigerate for 3 to 5 days for optimal freshness.
- Freeze cheesecake without ganache and garnishes for 1 to 2 months; thaw in the refrigerator 24 hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 811kcal | 41% |
| Carbohydrates | 94g | 31% |
| Protein | 9g | 18% |
| Fat | 46g | 71% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 290mg | 12% |
| Potassium | 368mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 78g | 156% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 151mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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