Peppermint Bark Cheesecake Recipe
A creamy peppermint and chocolate cheesecake featuring a peppermint bark swirl is ideal for holiday celebrations.
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Instructions
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Preheat the oven to 500 F.
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Combine cookie crumbs, melted butter, and sugar in a large bowl until the mixture holds together.
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Press the crumb mixture firmly into the bottom of a 9-inch springform pan; set aside.
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Ensure all filling ingredients are at room temperature.
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Beat cream cheese, sugar, heavy cream, and sour cream until smooth and fluffy, about 3 minutes.
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Mix in vanilla, peppermint extract, and salt, then beat in eggs one at a time until fully incorporated.
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Toss broken peppermint bark pieces with cornstarch, then fold into the batter.
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Pour batter over the crust; bake at 500 F for 5 minutes, then reduce heat to 200 F and bake for 90 minutes or until 160 F internal temperature.
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Turn off the oven, partially open the door, and leave the cheesecake inside for 10 minutes, then cool on a rack to room temperature.
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Cover and refrigerate for at least 4 hours, preferably overnight.
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Once chilled, remove from pan and cover the top with stabilized whipped cream.
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Optionally add whipped cream dollops, then decorate with crushed candy canes and peppermint bark.
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Serve immediately or refrigerate until ready to serve.