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Best Peppermint Bark Cheesecake Recipe: Easy Holiday Dessert

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This Best Peppermint Bark Cheesecake is a show-stopping holiday dessert with a crunchy chocolate crust, silky peppermint cheesecake filling, and a glossy chocolate ganache topped with crushed candy canes. It’s quick to prepare and perfect for impressing guests without the stress.

Ingredients

Scale
  • 1 ½ cups chocolate cookie crumbs (about 20 Oreos, filling removed, or use chocolate graham crackers)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (if using unsalted butter or unsalted cookies)
  • 32 oz (4 blocks) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons peppermint extract
  • 4 large eggs, at room temperature
  • 2 tablespoons all-purpose flour
  • 3–4 drops red food coloring (optional)
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • ½ cup crushed candy canes or peppermint candies

Instructions

  1. Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, making sure it goes up the sides. Set aside.
  2. In a medium bowl, combine the chocolate cookie crumbs, ¼ cup sugar, and a pinch of salt. Pour in the melted butter and stir with a fork until the mixture looks like wet sand. Press this firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set on a wire rack to cool completely. Keep the oven on.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy—about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula.
  4. Add the 1 cup of sugar and beat until combined. Then add the sour cream, vanilla extract, and peppermint extract. Mix on low speed until just incorporated.
  5. Crack the eggs into a small bowl first. Add them one at a time to the batter, mixing on low speed after each addition just until the yolk disappears.
  6. Sprinkle the 2 tablespoons of flour over the batter and mix on low until it disappears. If using red food coloring, take about 1 cup of the batter into a separate bowl and stir in 3-4 drops of red food coloring.
  7. Pour the plain cheesecake batter over the cooled crust. If you made the colored batter, drop spoonfuls of it on top and use a knife to gently swirl it into the white batter.
  8. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  9. Bake at 325°F (163°C) for 55-65 minutes. The edges should look set and slightly puffed, but the center will still jiggle slightly when you gently shake the pan.
  10. Turn the oven off and crack the door open. Let the cheesecake sit in the warm oven for 1 hour. Then, remove it from the water bath, take off the foil, and let it cool completely on the counter (about another hour).
  11. Cover the pan with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  12. When ready to serve, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 3 minutes. Then, whisk gently until smooth and glossy.
  13. Pour the ganache over the chilled cheesecake, spreading it to the edges with a spatula. Immediately sprinkle the crushed candy canes over the top. Return to the fridge for 15-20 minutes to firm up the ganache. Run a knife around the edge of the pan before releasing the springform clasp. Slice with a sharp, hot knife for clean pieces.

Notes

If your cheesecake cracks on top, don’t panic. The ganache and candy cane topping will cover it completely. For the cleanest slices, run a sharp knife under hot water, wipe it dry, then make your cut. Wipe the blade clean between each slice. Leftover cheesecake can be stored in the refrigerator, tightly covered, for up to 5 days. The flavor actually gets better on day two.

Nutrition

Keywords: peppermint bark cheesecake, holiday dessert, Christmas cheesecake, peppermint cheesecake, chocolate ganache cheesecake, easy cheesecake recipe

Find it online: https://dinadinnertable.com/best-peppermint-bark-cheesecake-recipe-easy-holiday-dessert/