Peppermint Bark Cheesecake 🎄
This festive Peppermint Bark Cheesecake combines a delightful Oreo crust with creamy layers of dark and white chocolate peppermint cheesecake, topped with a rich ganache and crushed candy canes. Perfect for the holidays!
Equipment
- 9-inch Springform Pan
- Food processor (optional)
- Large roasting pan
- Heatproof bowls
- Whisk
- Sharp Knife
Ingredients
Oreo Crust
- 28 Oreo cookies (wafers and filling)
- 5 tablespoons unsalted butter (70 grams), melted
Cheesecake Filling
- 24 ounces full-fat cream cheese (three 8-ounce blocks) (680 grams), softened to room temperature
- 1 cup granulated sugar (200 grams)
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 1 teaspoon peppermint extract (or 1/2 teaspoon for a milder flavor)
- 5 ounces 50-60% dark chocolate (142 grams), finely chopped
- 5 ounces white chocolate (142 grams), finely chopped
- 1 cup whipping cream (240 ml), for melting chocolate
- Hot water for the water bath
Topping
- 5 ounces 50-60% dark chocolate (142 grams), finely chopped
- 1/2 cup whipping cream (120 ml)
- 2 candy canes crushed (for sprinkling just before serving)
Instructions
Get Ready to Bake!
Preheat your oven to a cozy 325°F (170°C).- Prepare your 9-inch springform pan: First, wrap it snugly in a disposable oven bag and tie it securely. Then, wrap the bottom and sides thoroughly with aluminum foil (at least 4 times) to create a watertight seal for the water bath.
Whip Up the Simple Oreo Crust:
In a food processor, crush the whole Oreo cookies (wafers and filling) into fine crumbs. No food processor? No problem! Place them in a freezer bag and crush them with a rolling pin.- Mix the crushed cookies with the melted butter. You can do this with a few pulses in the food processor or by hand with a fork in a small bowl.
- Firmly press this mixture into the bottom of your prepared springform pan, creating a slight lip around the edges.
- Bake the crust in your preheated oven for just 8 minutes. Remove it, but keep the oven on and the pan wrapped!
Create the Velvety Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until beautifully smooth, making sure there are no lumps of cream cheese. Don't forget to scrape down the sides of the bowl a few times!- In a separate small bowl, whisk together the eggs and egg yolks. This small step helps them blend into the batter easily without overmixing.
- Gently beat the whisked eggs and peppermint extract into the cream cheese mixture until just combined. Stop mixing as soon as the egg disappears to prevent cracks in your cheesecake.
- Divide this smooth cheesecake batter equally into two separate bowls.
Craft the Decadent Chocolate Layer:
Place the finely chopped dark chocolate into a heatproof bowl.- Heat 1/2 cup of the whipping cream until it's almost boiling (either in short bursts in the microwave or gently in a saucepan).
- Pour the hot cream over the dark chocolate. Let it sit for 3-5 minutes, then whisk until it's completely smooth and glossy. If any chocolate bits remain, microwave for 30-second intervals at medium power, whisking each time.
- Carefully pour this melted chocolate mixture into one of your cheesecake batter bowls and gently whisk by hand until fully blended. Hand mixing is best here to avoid overmixing!
Prepare the Silky White Chocolate Layer:
Repeat the same process for the white chocolate: place the finely chopped white chocolate in a heatproof bowl.- Pour the remaining 1/2 cup of hot cream over it.
- Let it sit for 3-5 minutes, then whisk until smooth. Use short microwave intervals if needed, whisking thoroughly each time.
- Gently whisk this white chocolate mixture into the second cheesecake batter bowl by hand until smooth.
Assemble & Bake for a Perfect Cheesecake:
Place your wrapped springform pan into the center of a larger roasting pan.- Carefully pour the chocolate cheesecake layer onto the baked crust and spread it evenly.
- Now, very gently spoon the white chocolate cheesecake layer over the chocolate layer. Do not pour or dump it, as this helps keep your layers distinct and beautiful!
- Pour about 1/2 to 1 inch (2-3 cm) of hot water into the large roasting pan, surrounding your springform pan. This water bath is the secret to a creamy, crack-free cheesecake!
- Carefully place the roasting pan into your oven on a rack about 1/3 from the bottom. Bake for 50-60 minutes, or until the top looks set, and the center gently wobbles like firm jello when nudged. If it looks like liquid milk, it needs more time!
- Remove the roasting pan from the oven and let the cheesecake cool inside the water bath until the roasting pan is no longer warm to the touch.
- Then, remove the springform pan, cover the top, and refrigerate for at least 6 hours, or ideally, overnight. Chilling is essential for a firm, delicious cheesecake!
Add the Dazzling Ganache Topping:
When you're ready to serve, finely chop the dark chocolate for the topping and place it in a heatproof bowl.- Heat the remaining 1/2 cup whipping cream until almost boiling, then pour it over the chopped chocolate.
- Let it sit for 3-5 minutes, then whisk until perfectly smooth. Use short microwave intervals if needed, whisking after each.
- Take your chilled cheesecake from the fridge. Gently blot any moisture from the top with a paper towel.
- Carefully run a sharp knife around the edge of the cheesecake before unclamping and removing the springform pan ring.
- Pour the chocolate ganache over the cheesecake, using a flat knife to gently spread it evenly and letting it gracefully drip over the edges.
- Return the cheesecake to the fridge until serving. Just before serving, sprinkle generously with the crushed candy canes for that festive crunch!
- Slice with a thin, sharp knife, wiping the knife clean after each cut for beautiful, neat slices. Enjoy your homemade masterpiece!
Notes
This recipe is a homemade masterpiece, perfect for holiday gatherings. The chilling time is crucial for the cheesecake to set properly and develop its full flavor.
Nutrition Information (per serving):
- Calories: 659 kcal
- Total Carbs: 50g
- Net Carbs: 47g
- Fats: 48g
- Protein: 9g
