Description

This Peppermint Bark Cheesecake is a festive and creamy dessert combining a classic graham cracker crust with a rich peppermint-flavored cheesecake filling. Topped with melted dark chocolate and crushed candy canes, it delivers a perfect balance of creamy, chocolaty, and minty flavors, ideal for holiday celebrations or any special occasion.

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
1 tsp pure peppermint extract
3 large eggs

Topping

1 cup dark chocolate chips
½ cup crushed candy canes (for topping)

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. Mix thoroughly and press the mixture evenly into the bottom of a springform pan to form the crust.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the sour cream, vanilla extract, and peppermint extract to the mixture and blend well. Beat in the eggs, one at a time, ensuring each is fully incorporated but do not overmix.
Bake the Cheesecake: Pour the cheesecake filling 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 set. Once done, remove from oven and let cool at room temperature for about one hour.
Chill the Cheesecake: After cooling, refrigerate the cheesecake for at least four hours or until fully set and chilled.
Add Chocolate Topping: Melt the dark chocolate chips using a microwave or a double boiler until smooth. Pour the melted chocolate evenly over the chilled cheesecake surface.
Garnish and Serve: Immediately sprinkle the crushed candy canes over the melted chocolate topping. Let the chocolate set slightly before slicing and serving your festive peppermint bark cheesecake.

Notes

Be careful not to overbeat the eggs to prevent cracking in the cheesecake.
For a stronger peppermint flavor, you can add a bit more peppermint extract gradually to taste.
Use high-quality dark chocolate chips for a richer topping.
The cheesecake is best served chilled and can be stored in the refrigerator for up to 5 days.
Crushing the candy canes finely will help them adhere better to the melted chocolate topping.

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

Keywords: Peppermint Bark Cheesecake, holiday cheesecake, peppermint dessert, graham cracker crust, chocolate peppermint cheesecake, Christmas dessert