I made this during the holidays but it would be amazing anytime of year! If you love peppermint bark with white chocolate and dark chocolate this is going to make you very, very happy.
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❤️ Why you'll love it
- Chocolate lovers crave the rich oreo cookie crust
- Creamy, white chocolate cheesecake is decadent and smooth
- A fun way to use up candy canes during (and after!) the holiday season
Perfect for special occasions, this peppermint bark cheesecake tastes sweet and minty, with just the right amount of chocolate.
It's similar to the popular seasonal Cheesecake Factory flavor, except you can enjoy this one all year long!
🛀 What is a water bath?
A hot water bath, or bain marie, insulates the cheesecake from drastic temperature changes, which helps it bake up nice and creamy! It also creates a steamy environment inside the oven. This prevents any cracks from forming on top of the cheesecake.
I like to use a large roasting pan as my bain marie, but you can use any type of oven-safe container that will fit your springform pan.
Heat some water to boiling in a kettle or glass container with a pour spout. Then, gently pour enough water into the bain-marie so that it reaches halfway up the sides of the pan—the cheesecake pan, that is!
🥫 Storage
This peppermint bark cheesecake recipe is easy to store—and you'll certainly enjoy the leftovers!
Cover the cheesecake with plastic wrap, aluminum foil, or a cake dome or lid (the best option!) Because of the dairy content in the cheesecake filling, it must stay refrigerated at all times.
You can also freeze cheesecake to make leftovers last longer—hooray! Seal the cake (or slices) tightly with plastic wrap. Freeze for up to three months, thawing in the fridge until soft again.
📖 Variations
- Use mint Oreos for the crust—it'll enhance the minty flavor!
- If you don't like Oreos, you can swap them for chocolate graham crackers, instead.
- For the ganache and peppermint bark, use either white chocolate chips or chop a chocolate bar into small pieces.
- You can add sprinkles or chunky Oreo crumbs to the peppermint bark. Or, swirl in some semi-sweet chocolate chips for a fun touch.
- Feel free to use a store-bought peppermint bark if you already have some or don't want to make your own.
- When serving, top the cheesecake with some whipped cream or Cool Whip and extra chocolate shavings, if you'd like.
💭 Things to know
Expert Tip: It might be tempting, but whatever you do, don't open the oven to check the cheesecake! If you live with curious people, put a note on the oven door instructing no one to open it.
- Use regular Oreos for the crust, not double stuffed. The extra fluff in the middle can prevent the crust from holding together as well.
- Make sure your ingredients (especially the sour cream and cream cheese) are at room temperature. They'll blend better together and keep the melted white chocolate from clumping, too.
- Use full-fat cream cheese for the best results!
- Don't overwhip the peppermint bark cheesecake base. Follow the directions carefully, using the paddle attachment at low speed.
- Be careful not to splash any hot water onto the cheesecake or white chocolate layer when creating the water bath.
- Whether you're melting chopped chocolate or chocolate chips, the quality matters! Plus, remember to heat it gently so it doesn't burn.
- Stir the white chocolate ganache slowly, starting from the center and moving out as you go. This will keep it extra smooth and luscious!
👩🍳 FAQs
I like to pulse the peppermint candies in my food processor—it's super quick and easy! You can also do the same to the Oreos for your chocolate Oreo crust. If you don't have a processor, put 'em in a heavy-duty ziptop bag and whack the bag with a rolling pin until crushed.
If you use the water bath, you shouldn't have any issues! However, to be extra safe, as soon as it's out of the oven, use a thin knife to release the cake from the sides of the pan. That way, as the cheesecake cools and shrinks, it'll release from the pan, rather than crack.
Chop or crush the Oreos into fine crumbs. If it's too chunky, it won't hold well after mixing with the melted butter.
Nope, not if you seal it properly! I prefer the double thickness of heavy-duty foil, but you can also use two layers of regular foil. Just be sure to press the foil tightly around the bottom rim of the pan so that no water can leak in and ruin your creamy cheesecake!
Classic peppermint bark is simply chocolate that, when melted down, is sprinkled with tons of fun goodies, like sprinkles, chocolate, and peppermint bits. So we take the luscious peppermint bark pieces and use them as a topping for delicious peppermint bark cheesecake! Yum!
📚 Related recipes
- Double Layer Pumpkin Cheesecake is the perfect holiday dessert, and it's a no-bake dessert, too, which is the icing on top of the cake for me!
- This delicious and fool-proof cheesecake is the one that started it all—there's nothing quite like a Classic New York-Style Cheesecake.
- Filled with rich, dark chocolate goodness, Brownie Cheesecake satisfies creamy cravings and sweet tooth urges all in one!
🍽️ Serve with...
🥄 Restless Chipotle recommends
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📞 The last word
Y'all, if you love cheesecake you're going to want to try this one! It's thick and creamy and absolutely amazing.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Peppermint Bark Cheesecake
Print Pin Recipe SaveEquipment Needed
Ingredients
Crust
- 2 ½ cups Oreo cookie crumbs
- 2 tablespoons sugar
- ⅓ cup butter, melted
Cheesecake
- 32 ounces cream cheese, room temp
- 2 cups sugar
- 6 eggs, room temp
- ½ cup white chocolate, melted and cooled to lukewarm
- 1 cup candy canes, or peppermint candy, crushed
- ½ teaspoon vanilla
- 1 cup sour cream, room temp
Ganache
- 4 ounces white chocolate
- ¼ cup heavy cream
Peppermint Bark
- ½ cup white chocolate, melted
- ⅓ cup candy canes, or peppermint candy, crushed
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Instructions
Crust
- Mix the crumbs with the sugar and butter.
- Press into the bottom and part way up the sides of a 9 inch springform pan.
- Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.
Cheesecake
- Preheat the oven to 375F.
- Melt the white chocolate chips.
- Set aside to cool to lukewarm.
- Beat the cream cheese with paddle attachment on lowest speed until smooth.
- Add the sugar and continue to beat at low speed.
- Add the eggs, one at a time, beating well after each.
- Remove bowl from mixer and fold in the melted white chocolate, vanilla, and sour cream.
- Fold in until no streaks remain in the cream cheese mixture.
- Fold in the crushed peppermint candy.
- Pour filling into prepared springform pan and place it in another, larger pan.
- Add boiling water slowly until it comes halfway up the sides of the springform pan. (this makes the bain marie)
- Bake for 50 minutes.
- Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.
- Remove from the bain marie, remove the aluminum foil, and let cool to room temperature.
- Cover and refrigerate overnight.
Ganache
- Just before serving remove the cheesecake from the springform pan by carefully running a knife around the edge and gently opening up the hinge.
- Heat the heavy cream until bubbles form around the edge.
- Add the chocolate and stir gently until it melts and the whole mixture is blended.
- Spoon over the chilled cheesecake and smooth the top.
Peppermint Bark
- Cover cookie sheet with parchment paper.
- Place white chocolate in a microwavable bowl.
- Microwave uncovered on High 1 to 2 minutes, stirring every 20 seconds, until almost melted.
- Stir until smooth.
- Spread melted white chocolate in a thin layer on the parchment paper.
- Sprinkle with the crushed candy canes.
- Place in refrigerator until hardened.
- Break apart into smallish pieces and add to the top of the cheesecake.
Notes
- It might be tempting, but whatever you do, don't open the oven to check the cheesecake! If you live with curious people, put a note on the oven door instructing no one to open it.
- Use regular Oreos for the crust, not double stuffed. The extra fluff in the middle can prevent the crust from holding together as well.
- Make sure your ingredients (especially the sour cream and cream cheese) are at room temperature. They'll blend better together and keep the melted white chocolate from clumping, too.
- Use full-fat cream cheese for the best results!
- Don't overwhip the peppermint bark cheesecake base. Follow the directions carefully, using the paddle attachment at low speed.
- Be careful not to splash any hot water onto the cheesecake or white chocolate layer when creating the water bath.
- Whether you're melting chopped chocolate or chocolate chips, the quality matters! Plus, remember to heat it gently so it doesn't burn.
- Stir the white chocolate ganache slowly, starting from the center and moving out as you go. This will keep it extra smooth and luscious!
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