Looking for a festive dessert that's sure to impress? This Peppermint Bark Cheesecake is a holiday showstopper, combining creamy cheesecake with the refreshing flavors of peppermint. Perfect for winter gatherings or a cozy night in, this dessert is a delightful twist on a classic favorite.
Oreo cookies form the base of our crust, providing a sweet and chocolatey foundation that contrasts beautifully with the creamy filling. Butter is mixed in to bind the crushed cookies into a solid crust. For the filling, cream cheese is the star, creating the rich and smooth texture of the cheesecake. Granulated sugar sweetens the filling without overpowering the peppermint. A touch of vanilla extract enhances the creaminess, while peppermint extract adds that signature holiday flavor. Eggs help to set the cheesecake, giving it a firm yet creamy consistency. Sour cream adds a slight tang and additional creaminess. All-purpose flour acts as a stabilizer, ensuring the cheesecake isn't too dense. Peppermint bark is folded in for bursts of chocolate and mint. The topping of crushed candy canes adds a festive crunch, and white chocolate chips, when melted and drizzled, provide a sweet finishing touch.
This cheesecake pairs beautifully with a simple cup of peppermint tea, enhancing the minty notes of the dessert. For a more indulgent experience, serve with a dollop of whipped cream and a sprinkle of extra crushed candy cane. You might also consider a rich hot chocolate for a cozy winter treat.
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. This will prevent the cheesecake from sticking and ensure a smooth release. Next, in a medium bowl, combine your crushed Oreo cookies with the melted butter. Mix until the crumbs are evenly moistened, then press the mixture firmly into the bottom of your prepared pan to form a level crust.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. This step is crucial for achieving that velvety cheesecake texture. Add in the vanilla and peppermint extracts, mixing until they're fully incorporated. Next, beat in the eggs one at a time, ensuring each is well mixed before adding the next. This helps create a light, airy filling.
Gently stir in the sour cream and flour until just combined—overmixing can lead to cracks. Carefully fold in the chopped peppermint bark, spreading little pops of flavor throughout. Pour the filling over the prepared crust, smoothing the top with a spatula.
Bake the cheesecake for 50-60 minutes, or until the center is just set. You can tell it's ready when it jiggles slightly when gently shaken. Allow it to cool in the pan on a wire rack for about 10 minutes. Run a knife around the edges to ensure it doesn't stick, then chill it in the refrigerator for at least 4 hours, or overnight if possible, to allow the flavors to meld.
Before serving, sprinkle crushed candy canes over the top and drizzle with the melted white chocolate. This adds a wonderful texture and festive flair to each slice.
Share