When you think of holiday desserts, what comes to mind? Maybe a classic pie or a towering cake, but let me introduce you to the star of the season: Peppermint Bark Cheesecake. Imagine an enchanting mix of creamy cheesecake and festive peppermint bark that dances on your taste buds, sending you straight into dessert bliss. It’s like candy canes and cream cheese threw a party, and everyone was invited!
Picture this: You slice into a velvety cheesecake topped with rich chocolate and crunchy peppermint bits, all while the scent of mint wafts through the air. Every bite is a little piece of holiday magic, perfect for gatherings with family and friends or simply indulging on a cozy night in. I promise you’ll be counting down to dessert time with giddy anticipation!
Why You'll Love This Recipe
- This Peppermint Bark Cheesecake is incredibly easy to make, even for baking novices.
- Its flavor profile is a delightful blend of sweet and minty that will impress your guests.
- The visual appeal is nothing short of stunning, making it the centerpiece of any dessert table.
- Versatile enough for holidays or year-round enjoyment, this cheesecake is sure to be a hit!
Sharing this delightful cheesecake recipe at last year’s holiday gathering made my cousin’s eyes sparkle brighter than the Christmas lights! She couldn’t stop raving about it.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Graham Cracker Crumbs: Use finely crushed crumbs for the best texture in the crust; they should resemble sand for optimal binding.
- Unsalted Butter: Melted butter adds richness and helps bind the crust together beautifully; don’t skimp on this step.
- Granulated Sugar: A little sweetness goes a long way in balancing flavors; use pure granulated sugar for consistency.
- Cream Cheese: Ensure your cream cheese is softened to room temperature; this allows for easy mixing and a creamy texture.
- Sour Cream: This adds moisture and tanginess; choose full-fat sour cream for the best flavor outcome.
- Powdered Sugar: Dusting in powdered sugar smoothens out the filling and gives it that creamy texture we crave.
- Vanilla Extract: Pure vanilla extract enhances the overall flavor profile; avoid imitation versions for authenticity.
- Peppermint Extract: Just a splash will do—this ingredient is key to that festive minty kick!
- Chocolate Chips (Dark or Milk): Melt these down for drizzling over the cheesecake; they add richness and depth.
- Candy Canes: Crushed candy canes make for delightful toppings that add crunch and holiday spirit!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Peppermint Bark Cheesecake
Create the Crust: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs with melted butter and sugar until well mixed. Press this mixture firmly into the bottom of your pan.
Bake the Crust: Place your crust in the preheated oven for about 8-10 minutes until lightly golden. Allow it to cool completely while you whip up the cheesecake filling.
Prepare the Filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add in sour cream, powdered sugar, vanilla extract, and peppermint extract until everything blends well.
Add Eggs: Beat in eggs one at a time until fully incorporated; be careful not to overmix as this could affect texture. Pour this luscious mixture over your cooled crust.
Bake the Cheesecake: Bake in your preheated oven for approximately 50-60 minutes or until set around the edges but still slightly jiggly in the center. Let it cool completely before chilling in the fridge for at least four hours.
Add Toppings: Once chilled, melt chocolate chips in a microwave-safe bowl until smooth. Drizzle this over your cheesecake while it’s still cold. Sprinkle crushed candy canes on top generously—because who can resist more peppermint?
With each step crafted carefully from crust to topping, you’ll find yourself enchanted by how simple yet flavorful this Peppermint Bark Cheesecake becomes. It captures every essence of holiday joy right on your plate!
Content:
Use high-quality cream cheese for a velvety texture that melts in your mouth. Trust me, I learned the hard way with subpar brands.
Ensure your peppermint extract is pure; imitation can ruin the flavor. I once used the wrong one and made a minty disaster!
You Must Know
- Chill your cheesecake overnight for firm consistency; this step transforms it from good to spectacular!
Perfecting the Cooking Process
Start by preparing the crust while the oven preheats. Blend cookies into crumbs, mix with butter, and press into a pan. While that bakes, whip up the creamy filling for efficiency and perfect results.
Add Your Touch
Feel free to swap out traditional Oreos for gluten-free cookies or even graham crackers. You can also add chocolate chips or chopped nuts to the filling for extra crunch and flavor!
Storing & Reheating
Store leftover cheesecake in an airtight container in the fridge for up to five days. If freezing, wrap slices tightly in plastic wrap and foil, then thaw overnight in the fridge before enjoying.
Chef's Helpful Tips
- Use room temperature ingredients for easier mixing and a smoother texture.
- Don’t skip the chilling time; it really helps flavors meld together beautifully.
- And remember, a little whipped cream on top never hurt anyone!
The first time I made Peppermint Bark Cheesecake, my family devoured it in minutes. They even fought over the last slice, claiming it was “the best dessert ever!”
FAQ
Can I use low-fat cream cheese for Peppermint Bark Cheesecake?
Yes, but it may affect the texture; full-fat is recommended for creaminess.
How do I prevent cracks in my cheesecake?
Bake at a lower temperature and avoid overmixing your batter to minimize cracks.
What can I substitute for peppermint extract?
You can use crushed peppermint candies or peppermint oil as alternatives for flavor.
Peppermint Bark Cheesecake
Indulge in the festive joy of Peppermint Bark Cheesecake, a delightful dessert that combines creamy cheesecake with crunchy peppermint and rich chocolate. This show-stopping treat is perfect for holiday gatherings or cozy nights in, enticing your taste buds with every slice. Easy to make yet stunningly beautiful, it’s sure to be the star of your dessert table.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup sour cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 cup chocolate chips (dark or milk)
- ½ cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs with melted butter and sugar; press into the bottom of the pan.
- Bake for 8-10 minutes until lightly golden; let cool.
- Beat cream cheese until smooth, then mix in sour cream, powdered sugar, vanilla, and peppermint extracts.
- Add eggs one at a time, mixing gently; pour over the crust.
- Bake for 50-60 minutes until edges are set but center is slightly jiggly; cool completely before refrigerating for at least four hours.
- Melt chocolate chips and drizzle over chilled cheesecake; top with crushed candy canes.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 380
- Sugar: 30g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: For a gluten-free option, substitute graham crackers with gluten-free cookies. Chill overnight for firmer texture and more developed flavors.
