Chocolate Peppermint Bark Cheesecake Recipe

This Chocolate Peppermint Bark Cheesecake is a delightful holiday dessert that combines the rich flavors of chocolate and the refreshing taste of peppermint. Perfect for Christmas gatherings, this cheesecake is sure to impress your guests with its festive appearance and delicious taste.

The recipe is easy to follow and features a creamy cheesecake filling on a chocolate cookie crust, topped with a layer of peppermint bark. It’s a wonderful addition to your collection of Christmas desserts.

Decadent Chocolate Peppermint Bark Cheesecake

This cheesecake features a smooth chocolate filling infused with peppermint, resting on a crunchy cookie crust and topped with layers of chocolate and white chocolate peppermint bark. The preparation time is about 30 minutes, with a chilling time of at least 4 hours, making it a perfect make-ahead dessert for the holidays.

Ingredients

1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup semi-sweet chocolate chips, melted
1/2 teaspoon peppermint extract
1 cup crushed peppermint bark (store-bought or homemade)
1/2 cup white chocolate chips (for topping)
1/4 cup crushed peppermint candies (for garnish)

Instructions

Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, mix the chocolate cookie crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed until just incorporated. Stir in the sour cream, melted chocolate, and peppermint extract until smooth.
Combine and Bake: Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set.
Prepare the Topping: Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Pour over the chilled cheesecake and spread evenly. Sprinkle the crushed peppermint bark and peppermint candies on top.
Serve: Slice the cheesecake and serve chilled. Enjoy this festive treat during your holiday celebrations!