Peppermint Bark Cheesecake
Indulge in the festive delight of Peppermint Bark Cheesecake, a luscious dessert that beautifully combines creamy cheesecake with rich chocolate and refreshing peppermint. Perfect for holiday gatherings, this show-stopping cheesecake will have your friends and family coming back for seconds, wrapped in the warmth of sweet memories.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream (full-fat)
- 3 large eggs, at room temperature
- 2 tsp pure vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ cup crushed peppermint candies
- 1 cup semi-sweet chocolate chips
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan and bake for about 10 minutes until golden.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs one at a time, vanilla extract, and cocoa powder; mix until well combined but do not overmix.
- Pour half of the cheesecake filling over the crust and sprinkle half of the crushed peppermint on top. Pour remaining filling evenly over this layer.
- Bake for about one hour until edges are set but center is slightly jiggly. Turn off the oven and crack open the door to cool gradually to prevent cracks.
- Refrigerate for at least four hours or overnight to chill completely. Before serving, melt chocolate chips and drizzle over cheesecake; top with whipped cream and remaining crushed peppermint.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg