Print

Peppermint Bark Cheesecake

This Peppermint Bark Cheesecake features an Oreo cookie crust, a thick layer of smooth, creamy white chocolate cheesecake, it's chock-full of peppermint chips, and finishes with a layer of semi-sweet chocolate ganache on top. There's a lot going on in this Peppermint Bark Cheesecake, but it's actually easy to prep and assemble, and it is undeniably a standout dessert this season!

Course Cheesecake
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Sarah

Ingredients

For crust:

  • 14 oz. package regular Oreos or similar cream-filled chocolate sandwich cookie crushed into fine crumbs
  • 2 tbsp. granulated sugar
  • 6 tbsp. melted butter

For cheesecake:

  • 3 8 oz. packages reduced-fat cream cheese softened
  • 1 1/4 cup granulated sugar
  • 2 tsp. vanilla extract
  • 3 large eggs at room temperature
  • 8 oz. white baking chocolate melted, slightly cooled
  • 2 10 oz. packages red & white peppermint bark baking chips Ghirardelli or Andes have them readily available

For ganache & topping:

  • 12 oz. package semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 4 tbsp. butter
  • 1/2 cup red & white peppermint bark baking chips
  • holiday sprinkles optional
  • whipped cream optional

Instructions

For crust:

  1. In a large bowl, combine cookie crumbs, sugar, and butter.

  2. Press into the bottom of a springform pan.

For cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth and creamy.

  2. Add sugar and vanilla, and beat until combined.

  3. Add eggs, one at a time, beating well after each addition.

  4. With the mixer running on low, drizzle the melted white chocolate into the cream cheese mixture in the mixing bowl. Beat until combined.

  5. Fold in peppermint bark baking chips.

  6. Pour batter over crust.

  7. Bake at 325 degrees for 60-75 minutes, until edges are lightly browned, and until the center appears mostly set when jiggled. Take the cheesecake out of the oven when about 1.5-2 inches in the center are still slightly jiggly. Cheesecake will continue setting as it cools.

  8. Remove to a wire rack to cool.

  9. Once cooled, run a knife around the edges of the cheesecake to loosen, and release the edges of the springform pan.

  10. Transfer cheesecake to a serving plate.

For ganache & topping:

  1. In a small microwave-safe bowl, combine semi-sweet chocolate chips, heavy cream, and butter.

  2. Microwave on high for 30-second intervals, whisking in between, until mixture is melted and smooth. Do not overheat or you'll risk scorching the chocolate. Use short intervals.

  3. Pour ganache evenly over the top of the cheesecake.

  4. Sprinkle with peppermint bark baking chips and holiday sprinkles.

  5. Refrigerate until thoroughly chilled, at least 2 hours.

  6. Dollop with whipped cream before serving. Cut and serve.