Name: Baked Peppermint Bark Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 5 h 50 min
Cuisine: American
Ingredients: 1 ½ cups chocolate graham cracker crumbs (24 squares); 1/4 cup granulated sugar; 6 tablespoons salted butter, melted; 8 ounces white chocolate baking bar; 32 ounces cream cheese (4 blocks), room temperature; ⅔ cup granulated sugar; ½ cup sour cream; 2 tablespoons all-purpose flour; 1 teaspoon pure peppermint extract; 2 teaspoons vanilla extract; 4 large eggs, room temperature, lightly beaten; 4 standard-size candy canes, crushed (about 1/2 cup); 4 ounces semisweet or dark chocolate, finely chopped; 1/2 cup heavy cream; Homemade whipped cream; Crushed candy canes

Jump to Recipe· 4.1 from 37 reviews

There is something utterly magical about the Baked Peppermint Bark Cheesecake Recipe that combines creamy, velvety cheesecake with festive peppermint and decadent chocolate in every bite. This dessert brings together a crispy chocolate graham cracker crust, a luscious white chocolate and peppermint-speckled filling, and a glossy chocolate ganache topping topped with crushed candy canes and fluffy whipped cream. Whether you’re celebrating the holidays or just craving an extraordinary sweet treat, this cheesecake will brighten any occasion with its vibrant flavors and breathtaking presentation.

Ingredients You’ll Need

Four clear glass mixing bowls are shown from above on a white marbled surface, each with a different creamy mixture inside. The top left bowl has a thick, pale yellow cream with soft peaks and swirls. The top right bowl contains the same cream base mixed with white powder, a dollop of white cream, and a small pool of light brown liquid on one side, all sitting on top before mixing. The bottom left bowl shows a bright yellow liquid with some white cream floating on the surface. The bottom right bowl contains a smooth, pale yellow mixture that looks well blended and creamy. photo taken with an iphone --ar 4:5 --v 7

To whip up this delightful dessert, you only need a handful of straightforward ingredients. Each is thoughtfully chosen to create the perfect balance of flavor, texture, and color that makes the Baked Peppermint Bark Cheesecake Recipe so irresistible.

Chocolate graham cracker crumbs (1 ½ cups): Provides a rich, crumbly base with a slight cocoa kick for the crust.
Granulated sugar (¼ cup + ⅔ cup): Adds the sweetness needed to balance the tang and bitterness in the filling and crust.
Salted butter (6 tablespoons, melted): Binds the crust crumbs together while adding a silky richness.
White chocolate baking bar (8 ounces): Lends creamy sweetness and smooth texture to the cheesecake filling.
Cream cheese (32 ounces, room temperature): The essential creamy base that gives cheesecake its signature velvety texture.
Sour cream (½ cup): Adds subtle tang and helps keep the cheesecake moist and tender.
All-purpose flour (2 tablespoons): Provides structure and prevents cracks by stabilizing the filling.
Pure peppermint extract (1 teaspoon): Infuses the cheesecake with refreshing, festive mint flavor without overpowering.
Vanilla extract (2 teaspoons): Enhances the overall depth and warmth of the dessert’s flavor.
Large eggs (4, lightly beaten): Bind the ingredients and give the cheesecake its creamy, dense consistency.
Crushed candy canes (4 standard-size): Adds delightful crunch and intense peppermint bursts throughout the filling.
Semisweet or dark chocolate (4 ounces, finely chopped): For a luscious ganache topping that complements the white chocolate filling.
Heavy cream (½ cup): Whipped into the ganache to achieve that perfect glossy finish.
Homemade whipped cream and crushed candy canes (for garnish): Adds a playful, festive touch and extra creamy sweetness when serving.

How to Make Baked Peppermint Bark Cheesecake Recipe

Step 1: Prepare the Chocolate Graham Cracker Crust

Start by preheating your oven to 375°F (190°C). Crush chocolate graham crackers finely — a food processor works wonders, but a rolling pin and a sturdy bag will do the trick too. Mix these crumbs with sugar and melted butter until the texture resembles wet dirt. Press the mixture into the bottom of a 9-inch springform pan and bake for 8–10 minutes. Once golden and set, take it out and let it cool while you prepare the filling. Don’t forget to lower your oven temperature to 325°F (163°C) for baking the cheesecake.

Step 2: Make the Peppermint Cheesecake Filling

Gently melt the white chocolate until smooth and set aside to cool slightly. Beat the cream cheese and granulated sugar together until silky and creamy. Then, stir in the sour cream, flour, peppermint extract, and vanilla carefully on low speed to avoid too much air in the mixture. Fold in the melted white chocolate for extra richness. Slowly add the eggs, mixing just until everything comes together—overwhipping can cause cracks, so be gentle! Finally, fold in the crushed candy canes for those wonderful popping bursts of peppermint.

Step 3: Bake the Cheesecake in a Water Bath

Pour the filling over your cooled crust, and nestle the springform pan inside a larger cake pan or wrap with silicone wrap to protect it from water. Pour about an inch of hot water around the pan’s edge and bake for 65 to 75 minutes. You’ll know it’s done when the edges have set and the center still jiggles gently. This gentle and moist baking method guarantees a smooth, creamy cheesecake that stays crack-free.

Step 4: Cool and Chill

Let the cheesecake cool at room temperature for one hour, then refrigerate it for at least 4 hours — overnight is even better. This chilling time allows it to firm up perfectly and develop those deep blended flavors that make the Baked Peppermint Bark Cheesecake Recipe so unforgettable.

Step 5: Prepare the Chocolate Ganache Topping

Heat heavy cream until just simmering and pour it over chopped semisweet or dark chocolate. Let it rest for a few minutes, then stir until smooth. Once slightly thickened but still pourable, spread the ganache evenly over your chilled cheesecake. Return it to the refrigerator for at least 30 minutes to let the ganache set into shining perfection.

Step 6: Garnish and Serve

Before serving, pipe fluffy whipped cream around the edges and sprinkle crushed candy canes on top for crunch, color, and that classic holiday feel. Your Baked Peppermint Bark Cheesecake Recipe is now ready to delight and impress!

How to Serve Baked Peppermint Bark Cheesecake Recipe

The image shows a round, two-layer dessert on a white plate with a light yellow bottom crust, topped with a thick, glossy dark chocolate layer. On top of the chocolate, there are twelve evenly spaced swirls of white whipped cream forming a circle near the edge. Inside the circle of cream, small red and white crushed candy pieces are scattered over the chocolate. The plate sits on a white marbled surface. Around the plate, there is a small bowl of more crushed candy pieces, a silver cake server, and a smaller white plate holding four silver forks. Nearby there are three chocolate cracker squares and two glasses of milk, one large and one small, with a white and red-striped cloth to the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes elevates this already stunning cheesecake. Fresh whipped cream brings a cloud-like softness that contrasts perfectly with the crisp candy cane pieces sprinkled on top. If you want to add a little extra flair, try some peppermint leaves, edible silver glitter, or even small white chocolate curls to keep it festive and fun.

Side Dishes

This cheesecake is decadently rich, so a simple side of fresh berries or a bright fruit salad can beautifully balance the dessert’s creamy and sweet nature. Alternatively, serve with a light mint or vanilla custard sauce to enhance the peppermint flavors even further.

Creative Ways to Present

Consider serving the cheesecake in individual mini springform pans or glass jars for a charming presentation at a holiday party. You could also swirl the candy cane pieces throughout the whipped cream topping or lightly drizzle peppermint-flavored white chocolate over the ganache for an artful finish. The possibilities are as exciting as the flavors!

Make Ahead and Storage

Storing Leftovers

Store your leftover cheesecake in the refrigerator, covered tightly with plastic wrap or a cake dome, to keep it fresh for up to 4 days. Make sure to keep it chilled to maintain that creamy texture and to prevent the ganache from melting.

Freezing

You can freeze the Baked Peppermint Bark Cheesecake Recipe if you want to prepare it well in advance. Wrap it securely in plastic wrap and then tinfoil to prevent freezer burn. It will last up to 2 months frozen. Thaw it overnight in the refrigerator before serving to regain its perfect texture and taste.

Reheating

Cheesecake is best served cold, so reheating isn’t necessary. If you prefer a softer consistency, allow the chilled cheesecake to sit at room temperature for about 20 minutes before serving to take off the chill without compromising texture or flavor.

FAQs

Can I use crushed peppermint candy instead of candy canes?

Absolutely! Crushed peppermint candy will add similar minty bursts and crunch. Just make sure the pieces aren’t too fine or they might dissolve into the batter, reducing texture.

What if I don’t have a springform pan? Can I use a regular cake pan?

While a springform pan makes it easier to remove the cheesecake, you can use a regular cake pan lined with parchment paper for easy removal. Just be extra gentle when unmolding.

Can I substitute white chocolate for milk or dark chocolate in the filling?

White chocolate gives a creamy sweetness that balances peppermint flavor beautifully. Using milk or dark chocolate will change the flavor profile and texture, making it richer and less sweet, but it’s a fun variation to try!

Is it necessary to bake the cheesecake in a water bath?

Baking in a water bath helps maintain gentle, even heat that prevents cracks and promotes a perfectly creamy texture. While not absolutely required, it’s highly recommended for the best results.

How long does it take to make this cheesecake from start to finish?

Including baking and chilling time, the entire process takes about 5 hours and 50 minutes, but much of that is hands-off time while the cheesecake bakes and chills to perfection.

Final Thoughts

Now that you’ve got the full scoop on this incredible Baked Peppermint Bark Cheesecake Recipe, I can only encourage you to dive in and give it a try. It’s a festive showstopper that brings a wonderful combination of creamy, minty, and chocolatey flavors to your table. Once you share this with friends and family, I promise it will become a beloved tradition for all your special gatherings.