Hey there! If you’re anything like me, the holiday season brings all the peppermint and chocolate cravings—so why not combine them into one showstopping dessert? Today, I’m bringing you a Peppermint Bark Cheesecake that’s as festive as it is indulgent. Whether you’re hosting a holiday party, looking for a jaw-dropping centerpiece, or just want a cozy dessert to savor by the fire, this recipe is pure magic. Let’s make some holiday dreams come true!
If dessert could sing a carol, it’d be this cheesecake: sweet, decadent, and full of holiday cheer!
### Why You’ll Love This Recipe
- It’s a stunning centerpiece for your holiday table—hello, wow factor!
- The creamy cheesecake is perfectly balanced with crunchy peppermint bark and a rich chocolate crust.
- Freezes beautifully for make-ahead convenience.
- Customizable toppings make it your own festive creation.
### Ingredients Breakdown
Essentials
- Oreos: The base of our rich chocolate crust. You can swap for chocolate graham crackers if preferred.
- Cream Cheese: Full fat is your best friend here for that luscious, creamy texture.
- Granulated Sugar: Sweetens without overpowering. You can substitute with a mix of sugar alternatives if needed.
- Heavy Cream: Adds extra creaminess to our cheesecake filling.
- Peppermint Extract: A couple of drops go a long way to infuse the perfect peppermint flavor.
- Peppermint Bark: Store-bought or homemade, this will give the cheesecake its festive crunch.
Pro Tips
- If your cream cheese isn’t softened, don’t fret—just give it a quick zap in the microwave for 10 seconds to make mixing a breeze.
- Can’t find peppermint bark? Use crushed candy canes and mini chocolate chips for a similar effect.
### Step-by-Step Instructions
Step 1: Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside of the pan with foil to prepare for a water bath later.
Step 2: Crush 24 Oreos into fine crumbs using a food processor (or a zip-top bag and a rolling pin). Mix with 6 tablespoons of melted butter and press the mixture into the bottom of your prepared pan. Bake for 10 minutes and let cool.
Step 3: In a large bowl, beat 4 packages (8oz each) softened cream cheese until smooth. Gradually add 1 cup of granulated sugar, beating until creamy. Mix in 4 large eggs, one at a time, followed by 1 teaspoon of peppermint extract. Add 1/2 cup of heavy cream and mix until combined.
Step 4: Pour the cheesecake batter over the prepared crust. Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan. This water bath prevents cracks!
Step 5: Bake for 65-70 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool for an hour inside.
Step 6: Once cooled, refrigerate the cheesecake for at least 6 hours, but overnight is best for perfect slicing.
Step 7: Top the cheesecake with roughly chopped peppermint bark, crushed candy canes, and a drizzle of melted chocolate or white chocolate. Get creative with your design!
### Chef’s Tips and Tricks
- Room-temperature ingredients make all the difference—cold cream cheese can lead to lumpy batter.
- No water bath? Place a separate pan of hot water on the rack below your cheesecake to achieve a similar effect.
- You can freeze individual slices: wrap them in plastic wrap and store in an airtight container for up to a month.
### Recipe Variations and Serving Suggestions
- Make it your own: Swap in white chocolate or dark chocolate peppermint bark for a flavor twist!
- Vegan adaptation: Use vegan cream cheese and coconut cream for the base, and a vegan chocolate crust—it’ll still be delightful.
- Serving ideas: Pair with hot cocoa, mulled wine, or even a festive cocktail like a candy cane martini.
### FAQs
How do I store this cheesecake?
Keep it covered in the fridge for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
Can I make this ahead of time?
Absolutely! Cheesecake actually tastes better the next day. You can also freeze it for up to a month. Just thaw overnight in the fridge before serving.
What do I do if my cheesecake cracks?
No worries! Just pile on the peppermint bark and candy canes—no one will notice, and it’ll still taste amazing.
### Printable Recipe Card
Peppermint Bark Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Chill Time: 6+ hours
- Servings: 12 slices
Ingredients:
- 24 Oreos
- 6 tablespoons unsalted butter, melted
- 4 (8oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon peppermint extract
- 1/2 cup heavy cream
- 1 cup chopped peppermint bark
- Optional: crushed candy canes and melted chocolate for topping
Instructions:
- Preheat oven to 325°F. Line and prepare your springform pan.
- Prepare the crust with crushed Oreos and melted butter, bake for 10 minutes, then cool.
- Mix softened cream cheese, sugar, eggs, peppermint extract, and heavy cream to create the cheesecake filling.
- Bake in a water bath at 325°F for 65-70 minutes. Cool and refrigerate.
- Decorate with peppermint bark, candy canes, and melted chocolate.
- Slice, serve, and enjoy the holiday cheer!
There you have it—Peppermint Bark Cheesecake, ready to brighten your holiday gatherings. I can’t wait for you to try this recipe! Let me know how it turns out, and don’t forget to tag your creations with #TheKitchensAid. Happy holidays and happy baking!
