Description
Healthy Peppermint Bark Cheesecake combines a crisp Oreo crust with creamy white chocolate peppermint cheesecake, mini chocolate chips, crushed candy canes, and rich chocolate ganache.
Ingredients
Crust:
35 Oreo cookies, filling removed
5 tbsp (75 g) unsalted butter, melted
Cheesecake:
8 oz (226 g) white chocolate bars, finely chopped
24 oz cream cheese, softened, full-fat brick style
3/4 cup (150 g) granulated sugar
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1/2 cup (120 g) sour cream
2 large eggs, lightly beaten and preferably room temperature
2/3 cup (100 g) mini chocolate chips
3 tbsp crushed candy canes
Ganache and Topping:
3 oz (85 g) dark or semisweet chocolate, chopped
1/2 cup (118 ml) heavy cream
Additional crushed candy canes, optional
Whipped cream, optional
Instructions
1. Remove the Oreo cream filling and process the cookies into fine crumbs. Mix the crumbs with the melted butter.
2. Firmly press the Oreo mixture across the bottom and high up the sides of a 9-inch springform pan.
3. Heat the oven to 325°F (160°C).
4. Microwave the finely chopped white chocolate in 20-second intervals, stirring after each interval until smooth. Let it cool slightly.
5. Beat the softened cream cheese with the granulated sugar just until creamy and smooth.
6. Mix in the sour cream, vanilla extract, and peppermint extract.
7. Gradually stir in the melted white chocolate.
8. Mix in the lightly beaten eggs on low speed only until incorporated. Avoid excessive mixing.
9. Fold in the mini chocolate chips and crushed candy canes.
10. Pour the cheesecake filling into the prepared Oreo crust.
11. Bake on the center rack for 45 to 50 minutes. The edges should look firm, while the center should remain mostly set with a slight wobble.
12. Cool the cheesecake gradually toward room temperature. After a short initial cooling period, carefully loosen the crust from the pan edges with a knife, but keep the springform collar attached.
13. Refrigerate the cheesecake for at least 6 hours.
14. Place the chopped dark or semisweet chocolate in a heatproof bowl.
15. Heat the heavy cream until steaming or barely simmering. Pour it over the chocolate without stirring, cover the bowl, and let it sit for 5 minutes.
16. Whisk the chocolate and cream until smooth, then spread the ganache over the chilled cheesecake.
17. Refrigerate until the ganache sets.
18. Add whipped cream and additional crushed candy canes shortly before serving, if desired.
Notes
Use full-fat brick-style cream cheese instead of spreadable tub cream cheese. Soften it completely before mixing.
Room-temperature, lightly beaten eggs mix into the filling more easily.
Avoid overmixing after adding the eggs because excess air can affect the texture and encourage cracking.
Press the Oreo crust high up the springform pan to help the cheesecake contract evenly as it cools.
Do not overbake. The center should retain a slight jiggle instead of becoming completely firm.
Cool the cheesecake gradually before refrigerating to help reduce cracking.
Use peppermint extract instead of mint extract.
For stronger peppermint flavor, add about 1/4 to 1/2 teaspoon more peppermint extract.
Full-fat plain Greek yogurt can replace the sour cream.
White chocolate baking bars work better than white chocolate chips for melting.
Add decorative crushed candy canes shortly before serving because they can start dissolving after several hours.
No water bath is required.
Store covered in the refrigerator for up to 5 days.
For longer storage, wrap tightly and freeze for several months. You can also freeze individual slices.
Nutrition values are estimates and can vary depending on ingredients, brands, measurements, preparation, and portion size.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 708
- Sugar: 50 g
- Sodium: 355 mg
- Fat: 48 g
- Saturated Fat: 27 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 120 mg