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Delicious peppermint bark cheesecake with Oreo crust, festive dessert recipe.

Peppermint Bark Cheesecake with Oreo Crust

This Peppermint Bark Cheesecake features a crunchy Oreo crust filled with creamy cheesecake and peppermint bark pieces, finished with a glossy chocolate ganache.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 pieces Peppermint Oreos Pulse into fine crumbs.
  • 5 Tbsp. butter Melted.
For the cheesecake filling
  • 3 8-oz. blocks cream cheese Softened, full-fat.
  • 1 cup granulated sugar Extra fine.
  • 2 pieces large eggs Room temperature.
  • 1/4 cup sour cream Full fat.
  • 1 1/2 Tbsp. all-purpose flour
  • 1 tsp. peppermint extract Pure.
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 1/2 cup chopped dark chocolate For filling.
  • 1/2 cup chopped white chocolate For filling.
  • 1/2 cup chopped candy canes For filling.
For the ganache
  • 3/4 cup heavy cream Hot.
  • 1 1/2 cups semisweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350ºF and grease an 8-inch springform pan thoroughly with cooking spray.
  2. Prepare a rimmed baking sheet to hold the pan during baking for easier handling.
Oreo Crust
  1. Pulse Peppermint Oreos in a food processor until fine crumbs form.
  2. Mix the crumbs with melted butter until the mixture holds together when pressed.
  3. Press firmly into the bottom and slightly up the sides of the pan.
Prepare Filling
  1. Beat softened cream cheese and extra-fine sugar until completely smooth.
  2. Add eggs one at a time, mixing gently after each addition.
  3. Fold in sour cream, flour, peppermint and vanilla extracts, and kosher salt until uniform.
  4. Gently fold in the chopped dark chocolate, white chocolate, and chopped candy canes.
Bake the Cheesecake
  1. Pour the batter over the prepared crust and smooth the top.
  2. Place the springform pan on the prepared baking sheet and bake at 350ºF for 60 minutes.
Cooling & Chilling
  1. Turn off the oven and let the cheesecake remain inside with the door closed for 1 hour.
  2. Refrigerate the cheesecake for at least 4 hours or overnight.
Ganache Preparation
  1. Make the ganache by pouring hot heavy cream over the semisweet chocolate chips.
  2. Let it sit for 5 minutes, then stir until silky.
  3. Spread the ganache over the chilled cake and garnish with extra chopped candy canes and chocolate.

Notes

Always bring eggs and cream cheese to room temperature before mixing. Store leftovers tightly wrapped in the fridge for up to 4 days or freeze for long-term storage.