Description

This Peppermint Bark Cheesecake is a festive and creamy dessert perfect for the holiday season. Featuring a crunchy graham cracker crust, a rich and smooth peppermint-flavored cream cheese filling, and topped with dark chocolate and crushed candy canes, this cheesecake combines classic holiday flavors with a luscious, velvety texture.

Ingredients

Scale

Crust

1 ½ cups crushed graham crackers
½ cup unsalted butter, melted
¾ cup granulated sugar

Filling

16 oz cream cheese, softened
1 cup sour cream
1 cup powdered sugar
1 tsp vanilla extract
3 large eggs
1 tsp pure peppermint extract

Topping

1 cup dark chocolate chips
½ cup crushed candy canes

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
Make the filling: In a large mixing bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy. Add the sour cream, vanilla extract, and peppermint extract, mixing until well incorporated. Then, add the eggs one at a time, beating just until blended after each addition to avoid overmixing.
Bake the cheesecake: Pour the cream cheese filling evenly over the prepared crust in the springform pan. Bake in the preheated oven for 50 to 55 minutes, or until the center is slightly jiggly but the edges are set. After baking, let the cheesecake cool at room temperature for about an hour.
Chill the cheesecake: Once cooled, refrigerate the cheesecake for at least four hours to allow it to fully set and develop flavor.
Add the toppings: Melt the dark chocolate chips gently using a double boiler or microwave, stirring until smooth. Pour the melted chocolate over the chilled cheesecake evenly. Immediately sprinkle the crushed candy canes over the chocolate layer to decorate and add a festive crunch.

Notes

Ensure the cream cheese is fully softened for a smooth filling.
Do not overbeat the eggs to prevent cracks in the cheesecake.
Use a springform pan for easy removal of the cheesecake.
Let the cheesecake chill thoroughly for best texture and taste.
Store leftovers covered in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint bark cheesecake, holiday cheesecake, peppermint dessert, chocolate peppermint cheesecake, graham cracker crust