Perfect Peppermint Bark Cheesecake
A creamy, festive peppermint bark cheesecake with a buttery chocolate cookie crust, perfect for holiday celebrations and easy to make.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (180g) chocolate cookie crumbs (Oreo crumbs preferred, filling removed)
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240ml) sour cream
- 2 teaspoons pure vanilla extract
- 1 ½ cups peppermint bark pieces, roughly chopped
- ½ cup (90g) mini chocolate chips (semi-sweet)
- ½ cup peppermint bark pieces (for topping)
- Optional: whipped cream for serving
Instructions
- Preheat oven to 325°F (163°C). Lightly butter the sides of a 9-inch springform pan or spray with non-stick cooking spray.
- Make the crust: In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Stir until evenly coated and press firmly onto the bottom of the springform pan. Chill in the fridge for about 10 minutes.
- Prepare the cheesecake filling: Beat softened cream cheese with sugar on medium speed until smooth and creamy, about 2-3 minutes, scraping down sides occasionally.
- Add eggs one at a time, mixing well after each addition but do not overbeat.
- Mix in sour cream and vanilla extract until just combined and smooth.
- Gently fold in chopped peppermint bark and mini chocolate chips using a spatula.
- Pour filling over crust and smooth the top. Sprinkle remaining peppermint bark pieces evenly on top.
- Bake in the center rack for 55-65 minutes until edges are set but center slightly wobbly.
- Turn off oven and leave cheesecake inside with door slightly open for 30 minutes to cool gradually.
- Remove from oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Run a knife around edges before unclipping the springform pan. Slice with a warm knife and serve topped with whipped cream and extra peppermint bark if desired.
Notes
Use room temperature cream cheese and eggs to avoid lumps. Do not overmix after adding eggs to prevent cracks. Cooling gradually in the oven helps prevent cracking. A water bath is optional for a silky texture. Chill overnight for best flavor and texture. For gluten-free, substitute cookie crumbs with gluten-free cookies or almond flour. For dairy-free, use vegan cream cheese and sour cream alternatives.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 350
- Fat: 25
- Carbohydrates: 30
- Protein: 6
Keywords: peppermint bark cheesecake, holiday dessert, festive cheesecake, peppermint dessert, chocolate cheesecake, easy cheesecake recipe