Peppermint Bark Cheesecake

Creamy, festive, and way too pretty to hide in the fridge, this peppermint bark cheesecake delivers white chocolate decadence, a no-crack dense texture, and a dramatic peppermint bark topping. It’s the holiday showstopper your dessert table has been begging for.

Course Dessert - Cake

Cuisine American

Prep Time 15

Cook Time 50

Resting Time 1

Total Time 2 5

Servings

Calories 562kcal

Author Marye Audet-White

Ingredients

Crust

2 ½ cups Oreo cookie crumbs Use regular Oreos not double stuff
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

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

Storage:

Cover tightly and refrigerate leftovers for up to a week. Freeze for up to three months, thawing in the fridge until soft again.

Tips:

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.
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!

Nutrition