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The Ultimate Peppermint Bark Cheesecake

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This peppermint bark cheesecake is the quintessential dessert for any festive gathering, offering a cool, bright counterpoint to the heavier, savory courses. Featuring a deep chocolate cookie crust, a dense and airy cream cheese filling, and a generous topping of crushed peppermint bark, this is a show-stopping cake designed to impress.

Ingredients

Scale
  • 1 and a half cups (about 180 grams) chocolate wafer cookies, finely crushed
  • one–fourth cup (56 grams) unsalted butter, melted
  • one tablespoon granulated sugar (for crust)
  • 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
  • 1 and a half cups (300 grams) granulated sugar (for filling)
  • one-third cup (75 grams) sour cream, full-fat
  • 1 teaspoon pure vanilla extract
  • one–fourth teaspoon fine salt
  • 1 teaspoon pure peppermint extract
  • 4 large eggs, room temperature
  • 2 to 3 drops red food coloring (optional)
  • 1 and a half cups crushed store-bought or homemade peppermint bark
  • one-half cup heavy cream
  • 1 tablespoon powdered sugar (optional, for stability)

Instructions

1. Prep the Pan and Crust: Preheat your oven to three hundred twenty-five Fahrenheit. Wrap the exterior of a 9-inch springform pan tightly in heavy-duty aluminum foil. Mix the crust ingredients and press firmly into the bottom. Bake for ten minutes.

2. Make the Filling Base: Beat the softened cream cheese until completely smooth. Gradually add the granulated sugar, followed by the sour cream, vanilla, salt, and peppermint extract.

3. Incorporate the Eggs: Add the eggs one at a time, mixing only until just combined. Stir in the optional food coloring.

4. Bake in a Water Bath: Pour the filling over the hot crust. Place the foil-wrapped pan in a large roasting pan and fill with about an inch of hot water. Transfer to the preheated oven.

5. The Slow Bake: Bake for sixty-five to eighty minutes. The cake is done when the edges are set but the center still has a slight jiggle.

6. Cooling and Chilling: Turn off the oven, crack the door, and let the cheesecake cool inside the oven for one hour. Cool completely on a wire rack, then cover and chill for a minimum of eight hours.

7. The Final Topping: Once chilled, heat the heavy cream and powdered sugar (if using). Pour over the crushed peppermint bark and stir until a smooth ganache forms. Spread over the chilled cheesecake.

Notes

Ensure all cold ingredients (cream cheese, eggs, sour cream) are at true room temperature before mixing. This is critical for a smooth, lump-free batter.

The water bath is essential for even, slow baking which prevents cracks. Wrap the springform pan tightly in heavy-duty aluminum foil to prevent leaks.

The cheesecake requires a minimum of eight hours of chilling to fully set. Do not rush this step for the best texture.

Nutrition

Find it online: https://www.flavourrecipe.com/peppermint-bark-cheesecake/