Description
A festive and rich Peppermint Bark Cheesecake featuring a crunchy chocolate wafer crust, creamy cream cheese filling swirled with semi-sweet and white chocolate, topped with crushed peppermint candies for a minty holiday touch.
Ingredients
Scale
Cheesecake Filling
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
Crust
- 1 1/2 cups chocolate wafer crumbs
- 6 tablespoons butter, melted
Toppings and Swirl
- 4 ounces semi-sweet chocolate, melted
- 4 ounces white chocolate, melted
- 1/2 cup crushed peppermint candies
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a springform pan and line the bottom with parchment paper to prevent sticking and make removal easier.
- Make Cheesecake Batter: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing gently after each addition to maintain a silky texture. Stir in the vanilla extract for warmth and flavor enhancement.
- Prepare Crust: Combine the chocolate wafer crumbs with the melted butter in a separate bowl until well combined. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form a solid, crunchy crust base.
- Assemble Cheesecake: Pour the cheesecake batter over the crust in the springform pan. Drizzle the melted semi-sweet chocolate over the batter, then pour the melted white chocolate and use a skewer or knife to swirl the two chocolates together creating a marbled effect.
- Bake Cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside for 10 minutes to prevent cracking. Then remove it to cool completely at room temperature.
- Add Peppermint Topping: Once the cheesecake has cooled to room temperature, evenly sprinkle the crushed peppermint candies over the top to add a festive crunch and refreshing mint flavor.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, allowing it to fully set and develop flavors. When ready to serve, slice carefully using a warm knife to get clean, neat slices. Enjoy this rich and festive dessert!
Notes
- Ensure cream cheese is softened to avoid lumps in the batter.
- Press the crust firmly to create a sturdy base that holds together when slicing.
- Use a warm knife to cut the cheesecake cleanly without cracking.
- Chilling overnight yields the best texture and flavor development.
- Store leftovers covered in the refrigerator for up to 5 days.
