Print

Best Peppermint Bark Cheesecake with Oreo Crust: Easy Holiday Dessert

peppermint bark cheesecake - featured image
Print Recipe

A rich, festive holiday dessert featuring a crisp toasted Oreo crust, a smooth and creamy peppermint-infused cheesecake filling, and a topping of dark and white chocolate shards with crushed peppermint candy.

Ingredients

Scale
  • 1.5 cups Oreo cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 32 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 cup heavy cream
  • 4 ounces dark chocolate, chopped
  • 4 ounces white chocolate, chopped
  • 1/2 cup crushed peppermint candy canes

Instructions

  1. Preheat oven to 325°F (165°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil for a waterproof seal.
  2. Place Oreos in a food processor and pulse until fine crumbs form. Add melted butter and sugar, pulsing until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then remove and let cool.
  3. In a large bowl, beat softened cream cheese on medium-low speed until smooth and creamy (2-3 minutes). Scrape down the sides.
  4. Add granulated sugar and sour cream, mixing on low until just combined. Scrape the bowl again.
  5. Add eggs one at a time, mixing on low speed just until the yolk disappears. Add vanilla extract, peppermint extract, and heavy cream, mixing gently until incorporated.
  6. Pour batter over the cooled crust and smooth the top. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60-70 minutes until edges are set but the center jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake sit in the oven for another hour.
  8. Remove from the water bath and cool completely on a wire rack. Refrigerate for at least 6 hours or overnight.
  9. Melt dark and white chocolate separately in the microwave in 30-second intervals, stirring in between. Drizzle over the chilled cheesecake and immediately sprinkle with crushed peppermint candies. Let set in the fridge for 30 minutes.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps and overmixing. Use a water bath to prevent cracks and ensure even cooking. Do not open the oven door during the first hour of baking. For clean slices, dip a sharp knife in hot water between cuts. The cheesecake can be frozen for up to 3 months without the chocolate topping.

Nutrition

Keywords: peppermint bark cheesecake, Oreo crust, holiday dessert, Christmas baking, mint cheesecake, chocolate dessert, easy cheesecake recipe

Find it online: https://bitesienna.com/best-peppermint-bark-cheesecake-with-oreo-crust-easy-holiday-dessert/