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
Scale
- 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.