This creamy peppermint bark cheesecake brings all the cozy holiday magic to your dessert table. Soft mint, rich chocolate, and a buttery cookie crust come together in a festive, crowd-pleasing slice. It’s simple, indulgent, and perfect for Christmas gatherings.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 5 tbsp melted butter
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/3 cup sour cream
- 1 tsp peppermint extract
- 3 large eggs
- 1 cup crushed peppermint bark, divided
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/4 cup crushed candy canes for topping
Instructions
- Preheat oven to 325°F. Mix chocolate cookie crumbs and melted butter, then press firmly into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add sour cream and peppermint extract. Mix in eggs one at a time.
- Fold in 3/4 cup crushed peppermint bark. Pour batter over the crust.
- Bake 45-50 minutes, until the center is just set. Cool fully, then chill at least 4 hours.
- Warm heavy cream and pour over chocolate chips; stir until smooth. Spread over the chilled cheesecake.
- Sprinkle remaining peppermint bark and crushed candy canes on top before serving.
Tip: For the cleanest slices, warm your knife under hot water and wipe between cuts.
Enjoy a festive slice and save this recipe to your holiday boards for easy Christmas baking inspiration.
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Peppermint Bark Cheesecake
- Total Time: 4 hours 10 minutes
- Yield: 12 slices 1x
Description
A creamy Christmas peppermint bark cheesecake with a chocolate crust, chocolate topping, and festive crushed candy canes.
Ingredients
1 1/2 cups chocolate cookie crumbs
5 tbsp melted butter
24 oz cream cheese, softened
3/4 cup granulated sugar
1/3 cup sour cream
1 tsp peppermint extract
3 large eggs
1 cup crushed peppermint bark, divided
1/2 cup heavy cream
1 cup semisweet chocolate chips
1/4 cup crushed candy canes for topping
Instructions
1. Preheat oven to 325°F. Mix chocolate cookie crumbs and melted butter, then press firmly into a 9-inch springform pan.
2. Beat cream cheese and sugar until smooth. Add sour cream and peppermint extract. Mix in eggs one at a time.
3. Fold in 3/4 cup crushed peppermint bark. Pour batter over the crust.
4. Bake 45-50 minutes, until the center is just set. Cool fully, then chill at least 4 hours.
5. Warm heavy cream and pour over chocolate chips; stir until smooth. Spread over the chilled cheesecake.
6. Sprinkle remaining peppermint bark and crushed candy canes on top before serving.
Notes
Chill fully for the best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American