Description
Peppermint bark cheesecake delivers holiday magic right to your dessert table with creamy chocolate layers and crushed candy cane crunch. Rich chocolate cookie crust and silky cream cheese filling make this festive treat a total crowd-pleaser for winter gatherings.
Ingredients
Scale
Primary Ingredients:
- 16 oz cream cheese
- 1 cup heavy cream
- 1 ½ cups chocolate cookie crumbs
- ½ cup semi-sweet chocolate chips
Supporting Ingredients:
- 1 cup powdered sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter
- ½ cup crushed peppermint candies
Finishing Ingredients:
- 1 cup whipped cream
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Additional crushed peppermint candies
- Chocolate shavings (optional)
Instructions
- Pulse chocolate cookie crumbs and ¼ cup granulated sugar in a food processor. Pour in ½ cup melted butter and blend until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a measuring cup to compact the crust tightly.
- Refrigerate the crust for 15 minutes while preparing the filling. This helps the crust set and become more stable.
- Beat 16 oz softened cream cheese in a large mixer bowl until smooth and creamy, approximately 2-3 minutes on medium speed.
- Gradually add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract. Mix until completely incorporated.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Sprinkle ½ cup crushed peppermint candies into the cheesecake filling and fold carefully to distribute evenly.
- Melt ½ cup semi-sweet chocolate chips in the microwave at 50% power for 60-90 seconds, stirring every 30 seconds until smooth.
- Pour the cheesecake filling over the chilled crust. Drizzle melted chocolate over the top and create swirls using a knife.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, top with 1 cup whipped cream and sprinkle additional crushed peppermint candies over the surface.
- Optional: Garnish with chocolate shavings or curls for extra decoration. Slice and serve chilled.
Notes
- Crush graham crackers finely for a smooth, even crust that holds together perfectly when sliced.
- Bring cream cheese to room temperature to ensure a silky, lump-free filling that blends smoothly.
- Crush peppermint candies just before topping to maintain their crisp texture and prevent color bleeding.
- Chill the cheesecake for at least 4 hours, preferably overnight, to let the flavors meld and the texture set completely.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cheesecakes
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 100 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg