Peppermint Bark Cheesecake

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  1. 24 Oreos, crushed
  2. 4 tbsp. butter, melted
  3. Pinch kosher salt

  1. 4 (8-oz.) blocks cream cheese, softened
  2. 3/4 c. granulated sugar
  3. 3 large eggs
  4. 1/2 tsp. peppermint extract
  5. 2 tbsp. all-purpose flour
  6. 1/2 tsp. kosher salt
  7. 9 oz. white chocolate, chopped, melted, and cooled slightly
  8. 6 oz. semisweet chocolate, chopped
  9. 1/2 c. chopped candy canes, plus more for topping
  10. Whipped topping, for garnish
  11. Chocolate shavings, for garnish


  1. Preheat oven to 325° and grease an 8” springform pan with cooking spray. In a large bowl, mix together Oreos, melted butter, and salt. Press into bottom and up sides of prepared pan.
  2. In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in peppermint extract. Add flour and salt and beat until just combined.
  3. Fold in melted white chocolate until smooth, then fold in semisweet chocolate and candy canes. Pour mixture over crust.
  4. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in baking pan.
  5. Bake until center of cheesecake only slightly jiggles, about 1 hour 20 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
  6. Remove foil and refrigerate cheesecake until chilled, at least 5 hours and up to overnight.
  7. Spread a layer of whipped topping on top of cheesecake, then dollop more whipped topping around the edges.
  8. Sprinkle with crushed candy canes and chocolate shavings before serving.

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