Published December 3, 2015. Updated March 11, 2020
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Peppermint Bark Cheesecake – all the luxury of a classic cheesecake kicked up an notch with festive peppermint flavors!
This is perfect for holiday parties or Christmas dinner. Who could resist a slice?
The Perfect Christmas Cheesecake!
Nothing welcomes a celebration the way an over-the-top cheesecake does! Am I right or am I right? Cheesecake is one of my favorite kinds of cake.
It’s always a dessertthat youwant to savor each and every little spec of it and not a crumb goes wasted. I mean I wouldn’t complain if a generous slice of it found it’s way to my dinner table every night – er, until my waistline starting disagreeing with that I suppose.
But that is why these are perfect for the holidays, yes they are indulgent but in moderation they are worth every calorie!
If you like cheesecake or peppermint bark you simply have to try this heavenly cheesecake! It’s the perfect blend of the two and of course it’s perfectly festive for the holidays. Even though I just barely made this I’m thinking I have no choice but to make it again for Christmas.
I mean what better dessert could there be to serve on Christmas day? It so good it may just become a holiday tradition for you and your family! It’s aslice ofpepperminty bliss that’s destined to be thoroughly enjoyed!
More Peppermint Desserts to Try!
- Peppermint Meltaway Cookies
- White Chocolate Dipped Peppermint Chocolate Cookies
- Peppermint Sugar Cookies with Cream Cheese Frosting
- Peppermint Hot Chocolate Cookies
- Peppermint Bark Popcorn
- Peppermint Oreo Truffles
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
4.74 from 15 votes
Print Recipe
Peppermint Bark Cheesecake
A perfectly festive, rich and luscious cheesecake with a perfect peppermint flavor! This is perfect for holiday parties or Christmas dinner.
Servings: 16
Prep1 hour hour
Cook1 hour hour 30 minutes minutes
Cool15 hours hours
Ready in: 19 hours hours 10 minutes minutes
Ingredients
Crust
- 20 (228g) cream filled chocolate wafers, such as original Oreos, finely crushed
- 3 Tbsp (43g) (43g) unsalted butter, melted
Cheesecake filling
- 6 oz white chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 3 1/2 (8 oz) pkgs cream cheese, well softened (28 oz total)
- 1 cup (215g) granulated sugar
- 4 large eggs
- 1 tsp peppermint extract (use an extra 1/2 tsp if you'd like a stronger flavor)
- 1 tsp vanilla extract
- 1/2 cup (120g) sour cream
- 5 oz semi-sweet chocolate, chopped, plus about 3 oz. more for topping
- 1/3 cup (58g) peppermint bits or crushed candy canes or starlight mints, plus more for topping
Mousse
- 2 oz. white chocolate, chopped
- 1 cup (235ml) heavy cream
- 2 Tbsp (30g) granulated sugar
- 4 oz cream cheese, softened
- 1/4 tsp peppermint extract
Instructions
For the crust:Preheat oven to 350 degrees. Line outside of an 9-inch springform pan with an 18 by 18-inch sheet of heavy duty aluminum foil (this will prevent water from leaking into cheesecake so make sure it doesn't get any tears).
In a mixing bowl using a fork, stir together crushed cream filled chocolate wafers with melted butter until mixture is evenly moistened. Firmly press mixture into an even layer in bottom of springform pan.
Bake in preheated oven 10 minutes then remove from oven and allow to cool on a wire rack. Reduce oven temperature to 325 degrees.
For the cheesecake filling:Bring 4 quarts of water to a boil in a large pot. Meanwhile add 6 oz. white chocolate and 1/2 cup heavy cream to a medium microwave safe bowl. Heat in microwave on 50% power in 20 second increments, stirring well between intervals, until melted and smooth. Set aside to cool.
Meanwhile in a mixing bowl using an electric hand mixer whip together cream cheese and granulated sugar just until smooth. Mix in eggs one at a time then blend in peppermint extract, vanilla extract, and sour cream. Mix in melted white chocolate mixture.
Tap bowl forcefully against countertop about 30 times to release large air pockets. Add in 5 oz chopped chocolate (I didn't mix in the small chocolate shavings for a cleaner looking cheesecake) and the peppermint bits and quickly fold several times (the peppermint bits will begin to dye the batter so fold in quickly so it doesn't tint all of it pink).
Spray the sides of springform pan lightly with non-stick cooking spray then pour mixture over crust layer in pan. Set cheesecake in a large roasting pan then set pan on rack in center of oven. Carefully pour in enough boiling water around springform pan until it comes halfway up the sides of the springform pan.
Bake cheesecake edges are beginning to set but center still jiggles slightly, about 1 hour 20 - 1 hour 30 minutes. Carefully remove from oven (and roasting pan) an allow to cool on a wire rack 45 minutes then cover with plastic wrap leaving a small opening on one side for heat to escape and chill 8 hours or overnight.
For the mousse:Melt white chocolate in a small microwave safe bowl on 50% power in 20 second intervals, stirring well between intervals until melted and smooth. Set aside and let cool until lukewarm.
Meanwhile in a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form then add sugar and whip until very stiff peaks form (it should start to loose that wet sheen - unless you live in a very humid environment in may never appear slightly dry).
In a separate mixing bowl whip cream cheese until smooth then mix in melted white chocolate and peppermint extract. Fold in whipped cream. Spread into an even layer over cooled cheesecake and return to refrigerator and chill 1 1/2 hours longer.
Garnish top edges with chopped chocolate and peppermint bits, then run a knife around edges to ensure cheesecake is loosened then remove ring from springform pan and cut into slices.
Nutrition Facts
Peppermint Bark Cheesecake
Amount Per Serving
Calories 499Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 18g113%
Cholesterol 108mg36%
Sodium 178mg8%
Potassium 223mg6%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 38g42%
Protein 5g10%
Vitamin A 795IU16%
Vitamin C 0.2mg0%
Calcium 90mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Dessert
Cuisine: American
Keyword: Peppermint Cheesecake
Author: Jaclyn
This post has been sponsored by Lunchbox. All thoughts and opinions are my own.
Categorized:
- Christmas
- Desserts
- Pies and Cheesecakes
Tagged:
- butter
- candy canes
- chocolate
- cream
- cream cheese
- eggs
- oreos
- peppermint extract
- sour cream
- vanilla extract
- white chocolate
You Might Also Like:
- Peppermint Meltaway Cookies
- Mint Chip Cheesecake Mousse
- No Bake Peppermint White Chocolate Cheesecakes
- White Chocolate Blueberry Cheesecake
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65 Comments
Summer Alexander
When you say white chocolate, what are you referring to? Can it be white chocolate chips? And same goes for a semi sweet chocolate. Cannot be semi sweet chocolate chips? The cheesecake is delicious. Because I made it last year. And saved the recipe, but I did not make a note on what kind of chocolate I used, and the recipe isn’t very clear on that.
Jaclyn
Hi Summer – I use white chocolate and semi-sweet chocolate baking bars. I’m happy to know you enjoyed it and want to make it again!
Matt
This is delicious and quite visually appealing. Nothing says Christmas like peppermint. We decided to use Candy Cane kisses instead of the peppermint candies on top, but this is a wonderful recipe. Thank you.
Ann Corr
I would like to make this in the instant pot, but have only a 7 inch springform pan. Will it fit, and would that work?
Jaclyn
You’d want to follow a guide specifically for instant pot. The ratios and times would be different of course.
Joanne
I would like to try making this with gluten free Oreos as to make it entirely gluten free for my gluten free guests. I’m assuming this would work out just as well, but seeking your thoughts on this. Thank you!
Jaclyn
Yes gluten free Oreos should work fine as well. If the mixture seems dry at all you could add a little extra butter to it.
Ethel Cunningham
My 2nd year for making this Christmas cheesecake because it was a huge hit last year. For some reason, for 2 years in-a-row, I run out twice during the process to buy more white choc & peppermint sticks. Next year, I vow to write all the ingredients in a list, then shop!
I do a few other steps but baking cheesecake is an art. With every one… you just get better at it!
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