Description
Indulge in the rich, creamy texture of this Peppermint Bark Cheesecake, where each bite melts in your mouth, revealing layers of velvety chocolate and refreshing peppermint. Topped with a crunchy layer of crushed peppermint bark, this dessert offers a delightful contrast of smoothness and crunch, making it a festive favorite.
Ingredients
Scale
- Crust:
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips, melted
- Topping:
- 1 cup crushed peppermint bark
- Whipped cream for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine chocolate cookie crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the vanilla extract, peppermint extract, and sour cream, mixing until fully incorporated.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Stir in the melted chocolate until the mixture is smooth and uniform.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm and the top lightly golden.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- Before serving, top with crushed peppermint bark and whipped cream.
Notes
- This cheesecake can be made up to 2 days in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For a gluten-free version, use gluten-free chocolate cookies for the crust.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 250 milligrams
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 80 milligrams
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