Peppermint Bark Cheesecake

Why You’ll Love Peppermint Bark Cheesecake Recipe

• It’s a show‑stopping cheesecake that looks beautiful and feels special—ideal for holiday gatherings.

• The contrast between the silky cheesecake, the crisp chocolate cookie crust, and the crunchy peppermint topping creates a delightful mix of textures.

• The peppermint flavor adds a refreshing twist that elevates the classic cheesecake.

• While it takes some time (especially chilling), the steps are straightforward, and the result is well worth it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookie crust:

• Chocolate sandwich cookies (finely crushed)

• Unsalted butter, melted

• Sugar

For the cheesecake filling:

• Cream cheese, at room temperature

• Sugar

• Heavy cream

• Sour cream

• Pure vanilla extract

• Peppermint extract

• Salt

• Large eggs, at room temperature

• Chopped peppermint bark, plus extra for garnish

• Cornstarch

• Stabilized whipped cream

• Crushed candy canes, for optional topping

Directions

1. Preheat the oven to a very high temperature to start the bake.

2. Prepare the crust: combine cookie crumbs, melted butter and sugar; press the mixture firmly into the bottom of a 9‑inch springform pan, then set aside.

3. For the filling: beat the cream cheese, sugar, heavy cream and sour cream until smooth and fluffy. Then add vanilla, peppermint extract and salt. Next, beat in eggs one at a time until smoothly incorporated.

4. Toss the chopped peppermint bark with cornstarch, then fold it gently into the cheesecake batter.

5. Pour the batter over the prepared crust. Bake first at the high temperature for a short time, then reduce the oven temperature and continue baking until the cheesecake is set (it should jiggle only slightly when shaken).

6. Turn off the oven and open the door slightly; leave the cheesecake inside for a short cooling period, then transfer to a cooling rack until it reaches room temperature.

7. Cover and refrigerate the cheesecake for at least several hours (or overnight) so it sets completely.

8. Once fully chilled, remove it from the springform pan. Spread or pipe stabilized whipped cream over the top (and sides, if desired). Decorate with extra peppermint bark and crushed candy canes.

9. Refrigerate again until ready to serve.

Servings and timing

This recipe makes about 8 to 10 servings.
Prep time: around 25 minutes.
Bake time: about 95 minutes.
Chill time: at least 4 hours (or preferably overnight) for best results.

Variations

• Swap out the chocolate sandwich cookie crust for a graham‑cracker crust or a shortbread cookie crust for a different flavor.

• Use white chocolate peppermint bark or dark chocolate peppermint bark to vary the chocolate intensity.

• Add a layer of chocolate ganache between the crust and filling for an extra chocolate boost.

• For a lighter version, reduce the heavy cream or replace part of the cream cheese with mascarpone (though texture will differ slightly).

• Instead of crushed candy canes, garnish with fresh mint leaves or peppermint candy pieces for visual variety.

Storage/Reheating

• Store the cheesecake covered in the refrigerator for up to 4 days.

• You can also freeze it for up to three months—wrap tightly with plastic wrap and foil. Note that the peppermint candy topping may bleed color into the whipped cream if stored long‑term.

• To serve after freezing, thaw overnight in the refrigerator. Avoid attempting to reheat this cheesecake; serve chilled.

FAQs

What kind of pan should I use?

Use a 9‑inch springform pan; the removable sides make it much easier to release the cheesecake without damage.

Can I make this ahead of time?

Yes, you can bake and chill the cheesecake ahead of time, even the day before your event. Add the whipped cream topping and peppermint garnish just before serving for best appearance.

Why did my cheesecake crack?

Cheesecakes crack when the temperature changes too quickly or if they’re over‑baked. Make sure to bake until just set (it should still jiggle slightly) and use the technique of opening the oven door slightly after baking to cool gradually.

Can I omit the peppermint extract?

Yes, you can omit or reduce the peppermint extract if you prefer a subtler flavor, but it is what gives this recipe its peppermint bark character.

Can I use non‑stabilized whipped cream?

You can, but non‑stabilized whipped cream may deflate or weep over time, especially if the cheesecake is stored for a while. Stabilized whipped cream helps maintain structure and appearance.

Is it necessary to use room‑temperature ingredients?

Yes, using room‑temperature cream cheese and eggs helps ensure a smooth, lump‑free filling and better texture in the finished cheesecake.

Can I use a water bath (bain‑marie)?

This recipe doesn’t use a water bath; instead it uses a high‑to‑low temperature bake and gradual cooling. If you prefer a traditional water bath, it may reduce cracking but adjust your method accordingly.

What’s the difference between heavy cream and sour cream here?

Heavy cream adds richness and creaminess, while sour cream adds a slight tang and helps with texture. Both contribute to the overall balance of the filling.

Can I make a smaller (or larger) version?

Yes, you can scale the recipe, but baking time may vary. If making a larger size, ensure your pan is deep enough and monitor oven time closely. A smaller size may require shorter baking and chill time.

Can I substitute peppermint bark with something else?

Yes, if you can’t find peppermint bark, you can chop peppermint candies or candy canes and mix with melted chocolate, then freeze until firm and chop for the topping. This gives a similar effect.

Conclusion

This peppermint bark cheesecake delivers on both flavor and festivity—rich and creamy with a crisp base and sprinkled with peppermint magic. Whether you’re serving it for a holiday dessert table or a special celebration, it’s sure to impress. With a bit of prep and patience for chilling, you’ll end up with a decadent dish that tastes as good as it looks.

Peppermint Bark Cheesecake

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This Peppermint Bark Cheesecake is a festive and decadent dessert perfect for the holiday season. It features a rich chocolate cookie crust, a creamy peppermint-flavored cheesecake filling studded with crushed candy canes and white chocolate, and is topped with a luscious chocolate ganache and peppermint bark pieces.

• Author: Emily
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 6 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 and 1/2 cups chocolate cookie crumbs
• 4 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed peppermint candy or candy canes
• 1/2 cup white chocolate chips
• 3/4 cup heavy cream
• 6 ounces semisweet chocolate, chopped
• Peppermint bark pieces, for garnish

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Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and mix until combined.
4. Add the sour cream, then the eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract, peppermint extract, crushed peppermint candy, and white chocolate chips.
6. Pour the filling over the cooled crust and smooth the top.
7. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
8. Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight.
9. To make the ganache, heat the heavy cream in a saucepan until just simmering. Pour over the chopped semisweet chocolate in a bowl. Let sit for a few minutes, then stir until smooth.
10. Pour the ganache over the chilled cheesecake and spread evenly. Garnish with peppermint bark pieces.
11. Refrigerate until set before serving.

Notes

• Use room-temperature ingredients for a smoother cheesecake batter.
• Crush candy canes just before using to prevent them from becoming sticky.
• Chill the cheesecake thoroughly before adding the ganache to ensure clean layers.

Nutrition

• Serving Size: 1 slice
• Calories: 620
• Sugar: 42g
• Sodium: 320mg
• Fat: 44g
• Saturated Fat: 25g
• Unsaturated Fat: 17g
• Trans Fat: 0.5g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 145mg