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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:

  • In a large bowl, combine cookie crumbs, sugar, and butter.
  • Press into the bottom of a springform pan.

For cheesecake:

  • In a large mixing bowl, beat cream cheese until smooth and creamy.
  • Add sugar and vanilla, and beat until combined.
  • Add eggs, one at a time, beating well after each addition.
  • With the mixer running on low, drizzle the melted white chocolate into the cream cheese mixture in the mixing bowl. Beat until combined.
  • Fold in peppermint bark baking chips.
  • Pour batter over crust.
  • 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.
  • Remove to a wire rack to cool.
  • Once cooled, run a knife around the edges of the cheesecake to loosen, and release the edges of the springform pan.
  • Transfer cheesecake to a serving plate.

For ganache & topping:

  • In a small microwave-safe bowl, combine semi-sweet chocolate chips, heavy cream, and butter.
  • 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.
  • Pour ganache evenly over the top of the cheesecake.
  • Sprinkle with peppermint bark baking chips and holiday sprinkles.
  • Refrigerate until thoroughly chilled, at least 2 hours.
  • Dollop with whipped cream before serving. Cut and serve.