Print

Peppermint Bark Cheesecake with Chocolate Crust

A decadent slice of peppermint cheesecake featuring a dark chocolate crust, creamy white filling with peppermint pieces, topped with whipped cream and crushed candy canes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a creamy, festive peppermint cheesecake inspired by peppermint bark, featuring a chocolate cookie crust and crushed candy canes.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 cup crushed peppermint candies (candy canes) for filling
  • 1 cup heavy cream, cold, for topping
  • 2 tablespoons powdered sugar, for topping
  • 1/2 teaspoon peppermint extract, for topping
  • 1/2 cup crushed peppermint candies for garnish

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate wafer crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in the vanilla extract, 1 teaspoon peppermint extract, and salt.
  5. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  6. Gently mix in the sour cream and heavy cream until smooth. Fold in the 1/2 cup crushed peppermint candies.
  7. Pour the filling over the cooled crust. Place the roasting pan on the oven rack. Carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan. This is the water bath.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven. Prop the oven door open slightly with a wooden spoon and let the cheesecake cool inside the oven for 1 hour.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Prepare the topping: Beat the 1 cup cold heavy cream, powdered sugar, and 1/2 teaspoon peppermint extract until stiff peaks form.
  12. Spread the whipped cream over the chilled cheesecake. Sprinkle the remaining 1/2 cup crushed peppermint candies over the top before serving.

Notes

  • To prevent cracks, do not overbeat the batter once the eggs are added. Mix only until incorporated.
  • Use room temperature ingredients for the cream cheese filling to ensure a smooth texture.
  • If you do not have peppermint extract, you can substitute with 1/4 teaspoon of pure mint extract, but use less as it is stronger.

Nutrition

Find it online: https://kitchenslang.com/peppermint-cheesecake-recipe-candy-cane/