I made this showstopper dessert during the Christmas holidays but it's amazing anytime of the year! If you love peppermint bark with white chocolate and dark chocolate this is going to make you very, very happy.
Table of Contents
🗝️ Key takeaways
- Creamy, white chocolate cheesecake is decadent and smooth and the dark chocolate Oreo crust is a chocolate lovers delight!
- Serve as a showstopper Christmas dessert or enjoy the creamy goodness on Valentine's Day.
- When it comes to the creamiest cheesecakes it's all about the water bath (bain marie).
Perfect for special occasions, this peppermint bark cheesecake tastes sweet and minty, with just the right amount of chocolate.
It's similar to the popular seasonal Cheesecake Factory flavor, except you can enjoy this one all year long!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Use mint Oreos for the crust—it'll enhance the minty flavor!
- If you don't like Oreos, you can swap them for chocolate graham crackers, instead.
- For the ganache and peppermint bark, use either white chocolate chips or chop a chocolate bar into small pieces.
- You can add sprinkles or chunky Oreo crumbs to the peppermint bark. Or, swirl in some semi-sweet chocolate chips for a fun touch.
- Feel free to use a store-bought peppermint bark if you already have some or don't want to make your own.
- When serving, top the cheesecake with some whipped cream or Cool Whip and extra chocolate shavings, if you'd like.
🛀 What is a water bath?
A hot water bath, or bain marie, insulates the cheesecake from drastic temperature changes, which helps it bake up nice and creamy! It also creates a steamy environment inside the oven. This prevents any cracks from forming on top of the cheesecake.
I like to use a large roasting pan as my bain marie, but you can use any type of oven-safe container that will fit your springform pan.
Heat some water to boiling in a kettle or glass container with a pour spout. Then, gently pour enough water into the bain-marie so that it reaches halfway up the sides of the pan—the cheesecake pan, that is!
🍴 Equipment
- a large pan for the water bath
- 9 or 10-inch springform pan
- electric mixer (hand mixer or stand mixer)
- aluminum foil
🥫 Storage
This peppermint bark cheesecake recipe is easy to store—and you'll certainly enjoy the leftovers!
Refrigerate
Cover the cheesecake with plastic wrap, aluminum foil, or a cake dome or lid (the best option!) Because of the dairy content in the cheesecake filling, it must stay refrigerated at all times.
Freeze
You can also freeze cheesecake to make leftovers last longer—hooray! Seal the cake (or slices) tightly with plastic wrap. Freeze for up to three months, thawing in the fridge until soft again.
💭 Things to know
Expert Tip: It might be tempting, but whatever you do, don't open the oven to check the cheesecake! If you live with curious people, put a note on the oven door instructing no one to open it.
- Use regular Oreos for the crust, not double stuffed. The extra fluff in the middle can prevent the crust from holding together as well.
- Save time by using peppermint bark you buy from the store.
- Make sure your ingredients (especially the sour cream and cream cheese) are at room temperature. They'll blend better together and keep the melted white chocolate from clumping, too.
- Use full-fat cream cheese for the best results!
- Don't overwhip the peppermint bark cheesecake base. Follow the directions carefully, using the paddle attachment at low speed.
- Be careful not to splash any hot water onto the cheesecake or white chocolate layer when creating the water bath.
- Whether you're melting chopped chocolate or chocolate chips, the quality matters! Plus, remember to heat it gently so it doesn't burn.
- Stir the white chocolate ganache slowly, starting from the center and moving out as you go. This will keep it extra smooth and luscious!
👩🍳 FAQs
I like to pulse the peppermint candies in my food processor—it's super quick and easy! You can also do the same to the Oreos for your chocolate Oreo crust. If you don't have a processor, put 'em in a heavy-duty ziptop bag and whack the bag with a rolling pin until crushed.
If you use the water bath, you shouldn't have any issues! However, to be extra safe, as soon as it's out of the oven, use a thin knife to release the cake from the sides of the pan. That way, as the cheesecake cools and shrinks, it'll release from the pan, rather than crack.
Chop or crush the Oreos into fine crumbs. If it's too chunky, it won't hold well after mixing with the melted butter. This is easiest to do in a food processor or blender.
Nope, not if you seal it properly! I prefer the double thickness of heavy-duty foil, but you can also use two layers of regular foil. Just be sure to press the foil tightly around the bottom rim of the pan so that no water can leak in and ruin your creamy cheesecake!
Classic peppermint bark is simply chocolate that, when melted down, is sprinkled with tons of fun goodies, like sprinkles, chocolate, and peppermint bits. So we take the luscious peppermint bark pieces and use them as a topping for delicious peppermint bark cheesecake! Yum!
📚 Related recipes
- Double Layer Pumpkin Cheesecake is the perfect holiday dessert, and it's a no-bake dessert, too, which is the icing on top of the cake for me!
- This delicious and fool-proof cheesecake is the one that started it all—there's nothing quite like a Classic New York-Style Cheesecake.
- Filled with rich, dark chocolate goodness, Brownie Cheesecake satisfies creamy cravings and sweet tooth urges all in one!
📞 The last word
Y'all, if you love cheesecake you're going to want to try this one! It's thick and creamy and absolutely amazing.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Peppermint Bark Cheesecake
Print Pin Recipe Save Recipe Rate RecipeIngredients
Crust
- 2 ½ cups Oreo cookie crumbs
- 2 tablespoons sugar
- ⅓ cup butter, melted
Cheesecake
- 32 ounces cream cheese, room temp
- 2 cups sugar
- 6 eggs, room temp
- ½ cup white chocolate, melted and cooled to lukewarm
- 1 cup candy canes, or peppermint candy, crushed
- ½ teaspoon vanilla
- 1 cup sour cream, room temp
Ganache
- 4 ounces white chocolate
- ¼ cup heavy cream
Peppermint Bark
- ½ cup white chocolate, melted
- ⅓ cup candy canes, or peppermint candy, crushed
Instructions
Crust
- Mix the crumbs with the sugar and butter.
- Press into the bottom and part way up the sides of a 9 inch springform pan.
- Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.
Cheesecake
- Preheat the oven to 375F.
- Melt the white chocolate chips.
- Set aside to cool to lukewarm.
- Beat the cream cheese with paddle attachment on lowest speed until smooth.
- Add the sugar and continue to beat at low speed.
- Add the eggs, one at a time, beating well after each.
- Remove bowl from mixer and fold in the melted white chocolate, vanilla, and sour cream.
- Fold in until no streaks remain in the cream cheese mixture.
- Fold in the crushed peppermint candy.
- Pour filling into prepared springform pan and place it in another, larger pan.
- Add boiling water slowly until it comes halfway up the sides of the springform pan. (this makes the bain marie)
- Bake for 50 minutes.
- Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.
- Remove from the bain marie, remove the aluminum foil, and let cool to room temperature.
- Cover and refrigerate overnight.
Ganache
- Just before serving remove the cheesecake from the springform pan by carefully running a knife around the edge and gently opening up the hinge.
- Heat the heavy cream until bubbles form around the edge.
- Add the chocolate and stir gently until it melts and the whole mixture is blended.
- Spoon over the chilled cheesecake and smooth the top.
Peppermint Bark
- Cover cookie sheet with parchment paper.
- Place white chocolate in a microwavable bowl.
- Microwave uncovered on High 1 to 2 minutes, stirring every 20 seconds, until almost melted.
- Stir until smooth.
- Spread melted white chocolate in a thin layer on the parchment paper.
- Sprinkle with the crushed candy canes.
- Place in refrigerator until hardened.
- Break apart into smallish pieces and add to the top of the cheesecake.
Notes
- It might be tempting, but whatever you do, don't open the oven to check the cheesecake! If you live with curious people, put a note on the oven door instructing no one to open it.
- Use regular Oreos for the crust, not double stuffed. The extra fluff in the middle can prevent the crust from holding together as well.
- Make sure your ingredients (especially the sour cream and cream cheese) are at room temperature. They'll blend better together and keep the melted white chocolate from clumping, too.
- Use full-fat cream cheese for the best results!
- Don't overwhip the peppermint bark cheesecake base. Follow the directions carefully, using the paddle attachment at low speed.
- Be careful not to splash any hot water onto the cheesecake or white chocolate layer when creating the water bath.
- Whether you're melting chopped chocolate or chocolate chips, the quality matters! Plus, remember to heat it gently so it doesn't burn.
- Stir the white chocolate ganache slowly, starting from the center and moving out as you go. This will keep it extra smooth and luscious!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published February 12, 2023. Last updated December 2, 2023 for editorial improvements and ingredients image.
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