Peppermint Bark Cheesecake Recipe
This festive peppermint bark cheesecake features a creamy white chocolate peppermint filling dotted with mini chocolate chips and candy cane bits and a velvety smooth chocolate peppermint ganache topping. Use my no-foil method to make the easiest cheesecake water bath.
Servings: 10 slices
Ingredients
OREO CRUST
- 20 Oreos1
- ¼ cup (57g) unsalted butter melted
WHITE CHOCOLATE PEPPERMINT CHEESECAKE
- 8 ounces (227g) high quality white chocolate coarsely chopped
- 24 ounces (675g) full fat block cream cheese completely softened to room temperature2
- ¾ cup (150g) granulated sugar
- 8 ounces (226g) full fat sour cream about 1 scant cup; at room temperature2
- 1 Tablespoon vanilla extract
- ½ teaspoon peppermint extract
- 4 large eggs at room temperature2
- ½ cup (90g) mini semi-sweet chocolate chips
- ¼ cup crushed candy canes3
CHOCOLATE PEPPERMINT GANACHE
- 1 cup (170g) semi-sweet chocolate chips
- ¼ teaspoon peppermint extract
- ½ cup (120mL) heavy whipping cream
WHIPPED CREAM
- ½ cup (120mL) heavy whipping cream
- ½ Tablespoon granulated or powdered sugar4
Instructions
OREO CRUST
- Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.
- Be sure to check note #1 in the notes before proceeding with the next step.
- In a food processor, crush the Oreos until they become a fine crumb. Pour the Oreo crumbs into a large bowl, then drizzle the melted butter over the cookies and stir until everything is evenly saturated with butter.20 Oreos1, ¼ cup (57g) unsalted butter
- Press the Oreo mixture into the bottom of the prepared pan, then bake the crust for 8 minutes. Remove from the oven and allow to cool while you prepare the filling.
WHITE CHOCOLATE PEPPERMINT CHEESECAKE
- In a medium size bowl or in a medium size saucepan over medium heat, melt the white chocolate until smooth. Set aside to cool while you make the cheesecake filling.8 ounces (227g) high quality white chocolate
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.24 ounces (675g) full fat block cream cheese, ¾ cup (150g) granulated sugar
- Reduce the mixer speed to low5, then add the cooled white chocolate, sour cream, vanilla extract, and peppermint extract, and mix until completely combined.8 ounces (226g) full fat sour cream, 1 Tablespoon vanilla extract, ½ teaspoon peppermint extract
- Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.4 large eggs
- Scrape the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.
- Once the batter is smooth and fully incorporated, add the mini chocolate chips and crushed candy canes, then use a large spatula to carefully fold the batter together just until the add-ins are dispersed.½ cup (90g) mini semi-sweet chocolate chips, ¼ cup crushed candy canes3
- Pour the batter into the prepared pan. Create a water bath6 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
- Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
- Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off7 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
CHOCOLATE PEPPERMINT GANACHE
- Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
- Pour the chocolate chips and peppermint extract into a medium-size bowl and set aside.1 cup (170g) semi-sweet chocolate chips, ¼ teaspoon peppermint extract
- Heat the heavy cream in a microwave-safe measuring cup or in a saucepan over medium-high heat on the stove, and heat until it just starts to bubble before boiling.½ cup (120mL) heavy whipping cream
- Carefully pour the hot cream over the chocolate chips, then allow to sit for 1 minute.
- Using a large spatula, gently stir the chocolate chips (which have started to melt significantly) and the cream to mix. Continue mixing until you have a smooth and glossy mixture. Allow the ganache to cool for about 5 minutes before adding it to the cheesecake.
- When your ganache has cooled a bit, carefully pour it onto the top of your cheesecake. Use an offset spatula or the back of a spoon to spread the ganache evenly over the top of the cheesecake. You can let it drip down the sides for aesthetics if you prefer, but I like to let it all stay on the top to create a thick layer of ganache. Sprinkle additional crushed candy canes, if desired. Allow ganache to set for at least 15 minutes before adding the whipped cream, if using.
WHIPPED CREAM
- Pour the heavy whipping cream and sugar into a large bowl (if using a handheld mixer) or the bowl of a stand mixer fitted with the whisk attachment.½ cup (120mL) heavy whipping cream, ½ Tablespoon granulated or powdered sugar4
- Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.
- Once mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look "billowy" and the trails from your whisk will be quite distinct.
- Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed stiff peaks.
- Pipe or spread whipped cream as desired onto the set ganache, then slice and serve the cheesecake. Store leftovers covered tightly in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Wrap tightly and thaw in the refrigerator overnight.
Notes
- Oreos: I used holiday Oreos for this recipe, and since those are Double Stuf, I removed the filling from half of the Oreos (extra filling means extra oil which means a weepy and soggy crust). If you use standard stuffed, you can leave the filling in all of the Oreos.
- Room temperature: I cannot stress enough how important it is to have completely room temperature ingredients. This will insure you have the smoothest batter possible. I like to let my ingredients sit out at least 1 hour and sometimes closer to 2 hours before starting my recipe.
- Candy canes: this is about 5 large candy canes. I recommend crushing a few more for adding as garnish.
- Sugar: I prefer using powdered sugar for my whipped cream because it dissolves faster, but granulated works just as well if you prefer to use that.
- Mixer speed: it's important not to go above low (or low-medium) speed after you've beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
- Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
- Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
- Make a smaller cheesecake: you can make this exact cheesecake recipe in a 6" springform pan or 7.5" springform pan. Simply halve the recipe (for the crust and the filling). Bake time will be about 60-70 minutes. You can reduce the sizes of the water bath pans to 8" round and 10" round sizes or use the same ones I have linked here.
- Make in the Instant Pot: you can make this exact cheesecake in a smaller size with my Instant Pot cheesecake recipe.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
