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Baked Peppermint Bark Cheesecake Recipe

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4.1 from 37 reviews

  • Author: Ava
  • Total Time: 5 hours 50 minutes
  • Yield: 16 servings

Description

This Baked Peppermint Bark Cheesecake combines a creamy, peppermint-infused cheesecake filling with a chocolate graham cracker crust, topped with a rich chocolate ganache and festive crushed candy canes. Perfect for holiday celebrations, this dessert offers a smooth texture with a refreshing peppermint crunch in every bite.

Ingredients

Chocolate Graham Cracker Crust

  • 1 ½ cups chocolate graham cracker crumbs (24 squares)
  • 1/4 cup granulated sugar
  • 6 tablespoons salted butter, melted

Peppermint Cheesecake Filling

  • 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)

Chocolate Ganache Topping

  • 4 ounces semisweet or dark chocolate, finely chopped
  • 1/2 cup heavy cream

Garnish

  • Homemade whipped cream
  • Crushed candy canes

Instructions

  1. Prepare Chocolate Graham Cracker Crust: Preheat the oven to 375°F (190°C). Process the chocolate graham crackers in a food processor until they become fine crumbs, or crush them in a resealable bag using a rolling pin. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet dirt. Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Remove from the oven and allow to cool while preparing the filling. Reduce oven temperature to 325°F (163°C).
  2. Melt White Chocolate: Break the white chocolate into pieces and place in a medium bowl. Melt at 50% power in the microwave, stirring every 20 seconds until smooth, or melt over simmering water in a double boiler, stirring constantly. Set aside to cool slightly.
  3. Make Cheesecake Filling: In a large bowl, beat cream cheese and ⅔ cup sugar at medium speed with an electric stand mixer until creamy, about 2-3 minutes. On low speed, mix in sour cream, flour, peppermint extract, and vanilla until just combined to avoid incorporating too much air.
  4. Incorporate White Chocolate and Eggs: Stir in the melted white chocolate. Add the beaten eggs gradually, mixing on low speed just until combined. Do not overbeat to prevent cracking.
  5. Add Crushed Candy Canes and Pour Filling: Gently fold in the crushed candy canes just before pouring the batter over the prepared crust in the springform pan.
  6. Prepare Water Bath and Bake: Place the springform pan into a silicone pan wrap or nest it inside a 10-inch cake pan to protect against water. Bring 4 to 6 cups of water to a boil. Carefully pour boiling water around the outer edge of the larger pan to about 1 inch depth. Transfer to oven and bake for 65-75 minutes, until the edges are set and the center jiggles slightly.
  7. Cool the Cheesecake: Allow the cheesecake to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to fully set.
  8. Prepare Chocolate Ganache: Place chopped semisweet or dark chocolate in a heatproof bowl. Heat heavy cream in a saucepan until it just begins to simmer. Pour hot cream over the chocolate and let sit for 3 minutes. Stir until smooth and glossy. Cool ganache for 10–15 minutes until slightly thickened but still pourable.
  9. Apply Ganache: Pour the ganache evenly over the chilled cheesecake surface. Return the cheesecake to the refrigerator for at least 30 minutes to allow ganache to set.
  10. Garnish and Serve: Pipe homemade whipped cream around the edges of the cheesecake and sprinkle with additional crushed candy canes just before serving.

Notes

  • Use room temperature ingredients to ensure a smooth cheesecake batter and prevent cracking.
  • Low mixing speed after adding eggs helps avoid incorporating excess air that can cause cracks.
  • Using a water bath (bain-marie) prevents the cheesecake from drying out and promotes even baking.
  • White chocolate can be melted gently to avoid scorching by stirring frequently or using a double boiler.
  • The ganache topping should be slightly thick but still pourable for smooth spreading.
  • Springform pan lined with silicone wrap or placed inside a larger pan protects the cheesecake from moisture during baking.
  • For best flavor and texture, chill cheesecake overnight before slicing.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/baked-peppermint-bark-cheesecake-recipe/