Peppermint Bark Cheesecake

Indulge in the holiday season with a refreshing and creamy Peppermint Bark Cheesecake. Featuring a crunchy Oreo crust and a velvety peppermint-infused filling topped with crushed candy canes and a drizzle of white chocolate, this dessert captures the essence of festive cheer.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 12

Ingredients

24 Oreo cookies, crushed

1/4 cup melted butter

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

1/2 tsp peppermint extract

3 large eggs

1/2 cup sour cream

1/4 cup all-purpose flour

1 cup peppermint bark, chopped

1/2 cup crushed candy canes

1/2 cup white chocolate chips, melted

Instructions

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.

2. Mix crushed Oreos and melted butter in a bowl, then press the mixture into the bottom of the prepared pan to form the crust.

3. In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and peppermint extracts.

4. Beat in the eggs one at a time, mixing well after each addition.

5. Stir in sour cream and flour until just combined.

6. Fold in chopped peppermint bark gently.

7. Pour the filling over the crust in the pan.

8. Bake for 50-60 minutes or until the center is set.

9. Cool in the pan on a wire rack for 10 minutes, then run a knife around the edge to loosen.

10. Chill in the refrigerator for at least 4 hours or overnight.

11. Before serving, sprinkle crushed candy canes on top and drizzle with melted white chocolate.

Storage

Store cheesecake covered in the refrigerator for up to 5 days.

Reheating

For best taste, allow the cheesecake to sit at room temperature for 10-15 minutes before serving. Do not reheat.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.