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Peppermint Bark Cheesecake for the Holidays a festive treat

Decadent Holiday Peppermint Bark Cheesecake

A festive and indulgent peppermint bark cheesecake featuring a rich chocolate cookie crust, a creamy peppermint-infused filling, and a crunchy dark chocolate peppermint bark topping. Perfect for holiday celebrations.
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Prep Time 40 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 5 minutes
Servings 12 slices
Calories 550 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Wire rack
  • Heavy-duty aluminum foil
  • Roasting pan
  • Double boiler
  • Sharp knife

Ingredients
  

For the Crust

  • 24 Oreo cookies (or similar chocolate sandwich cookies), finely crushed about 2 cups crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt (optional)

For the Cheesecake Filling

  • 3 packages full-fat cream cheese, softened to room temperature 8-ounce
  • 1 cup granulated sugar
  • 1/2 cup full-fat sour cream, at room temperature
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 4 ounces white chocolate, melted and slightly cooled

For the Peppermint Bark Topping

  • 6 ounces good quality dark chocolate (chips or chopped bar)
  • 1 tablespoon coconut oil (or vegetable shortening)
  • 1/2 cup peppermint candies (candy canes or starlight mints), crushed
  • 2 ounces white chocolate, melted (for drizzle, optional)

Instructions
 

Prepare the Crust

  • Preheat oven to 350°F (175°C). Combine crushed Oreo crumbs, melted butter, and salt, then press firmly into a 9-inch springform pan.
  • Bake the crust for 8 minutes to set, then cool completely on a wire rack.

Make the Cheesecake Filling

  • Reduce oven to 325°F (160°C). Beat softened cream cheese and sugar in a large bowl until smooth, scraping down sides.
  • Add sour cream, vanilla, and peppermint extract, beating until just combined.
  • Gradually add eggs one at a time, beating on low speed until just incorporated; do not overmix.
  • Gently fold in the slightly cooled melted white chocolate until no streaks remain.
  • Pour the cheesecake filling over the cooled crust in the springform pan.

Bake the Cheesecake

  • Prepare a water bath by wrapping the springform pan with foil, placing it in a roasting pan, and filling the roasting pan with hot water halfway up the sides.
  • Carefully transfer to the oven and bake for 60-75 minutes, until edges are set and center slightly jiggles.
  • Turn off the oven, prop the door open, and let the cheesecake cool gradually in the oven for 1 hour.
  • Remove from water bath, run a knife around the edge to loosen, and cool completely on a wire rack at room temperature.
  • Cover with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, until thoroughly chilled and firm.

Create the Peppermint Bark Topping

  • Once cheesecake is chilled, melt dark chocolate and coconut oil together until smooth using a double boiler or microwave.
  • Pour melted dark chocolate evenly over the cold cheesecake, spreading quickly to the edges.
  • Immediately sprinkle crushed peppermint candies generously over the melted dark chocolate before it sets.
  • (Optional) Drizzle melted white chocolate decoratively over the peppermint bark topping.
  • Return to the refrigerator for at least 30 minutes until the topping is completely firm.
  • To serve, remove springform pan sides; for clean slices, dip a sharp knife in hot water and wipe clean between each cut.

Notes

Ensure all dairy ingredients for the filling are at room temperature for a smooth cheesecake. Do not overmix the eggs to prevent cracks. Allow sufficient chilling time, preferably overnight, for the cheesecake to set properly. For perfect slices, use a hot, clean knife for each cut.