Description
A creamy and festive Peppermint Bark Cheesecake made with a crunchy Oreo crust, white chocolate filling, and dark chocolate ganache—perfect for Christmas gatherings.
Ingredients
35 Oreo cookies (filling removed)
5 tablespoons (75 g) unsalted butter, melted
8 oz (226 g) white chocolate bars, finely chopped
24 oz brick-style cream cheese, softened
¾ cup (150 g) granulated sugar
½ teaspoon vanilla extract
½ teaspoon peppermint extract
½ cup (120 g) sour cream (or full-fat plain Greek yogurt)
2 large eggs, lightly beaten, room temperature
⅔ cup (100 g) mini chocolate chips
3 tablespoons crushed candy canes
3 oz (85 g) dark or semisweet chocolate, chopped
½ cup (118 ml) heavy cream
Additional crushed candy canes (optional)
Homemade whipped cream (optional)
Instructions
1. Remove cream from Oreos and crush cookies into fine crumbs. Mix with melted butter until fully moistened. Press evenly into the bottom and up the sides of a 9-inch springform pan.
2. Preheat oven to 325°F (160°C). Melt white chocolate in 20-second microwave intervals, stirring in between, until smooth. Set aside to cool slightly.
3. Beat cream cheese and sugar on medium speed until smooth. Scrape down sides of bowl.
4. Add sour cream, vanilla, and peppermint extract; mix until combined.
5. Drizzle in cooled white chocolate and stir until incorporated.
6. On low speed, mix in eggs just until combined, scraping down sides of bowl to avoid lumps.
7. Fold in mini chocolate chips and crushed candy canes.
8. Pour batter into crust. Bake for 45–50 minutes until edges are set and center is slightly jiggly.
9. Let cool to room temperature, then refrigerate for at least 6 hours.
10. For ganache, heat cream until steaming, pour over chopped chocolate, cover, and let sit 5 minutes. Whisk until smooth and pour over chilled cheesecake.
11. Chill again until ganache is set. Top with crushed candy canes and whipped cream just before serving.
Notes
Use full-fat brick-style cream cheese, not spreadable types.
Do not overmix after adding eggs to prevent grainy texture.
Cool gradually to prevent cracks—do not move directly to fridge.
If cheesecake cracks, ganache will cover it.
Peppermint extract only—do not substitute with mint extract.
White chocolate must be finely chopped and not overheated to prevent seizing.
Sour cream gives better flavor than omitting or substituting.
- Prep Time: 30 minutes
- Cook Time: 45–50 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 708
- Sugar: 50 g
- Sodium: 355 mg
- Fat: 48 g
- Saturated Fat: 27 g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 120 mg