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