The Sweetest Symbol of the Season
The holidays are a time for warmth, joy, and, of course, unforgettable desserts. There’s something truly magical about gathering with loved ones, surrounded by twinkling lights and the aroma of festive treats. But sometimes, preparing an elaborate dessert can feel daunting. What if there’s a show-stopping dessert that has all the holiday cheer you could wish for, without the stress? A dessert so decadently creamy, so refreshingly festive, it’ll become the star of your holiday table. Get ready to fall in love with the ultimate festive indulgence: Peppermint Bark Cheesecake for the Holidays.
Why Make This Peppermint Bark Cheesecake
This Peppermint Bark Cheesecake is simply irresistible. It has the perfect blend of cool peppermint and rich chocolate, bringing all the classic holiday tastes to your table. Its layers of vibrant red and white, topped with crushed peppermint bark, make it a beautiful dessert. The cheesecake has a velvety smooth texture that melts in your mouth. You can make it ahead of time, which saves you stress during the holidays. This unique cheesecake will impress all your guests, both young and old.
How to Make Peppermint Bark Cheesecake for the Holidays
Making this festive cheesecake is straightforward. You will start by preparing the cookie crust. Then, you will mix the creamy cheesecake filling and divide it to create red and white layers. After baking, you will chill the cheesecake. Finally, you will add the homemade peppermint bark topping.
Ingredients of Peppermint Bark Cheesecake for the Holidays
- For the Crust:
- Oreo cookies (or other chocolate sandwich cookies)
- Unsalted butter, melted
- For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Large eggs
- Sour cream
- Vanilla extract
- Peppermint extract
- Melted white chocolate
- Red food coloring (gel preferred)
- For the Peppermint Bark Topping:
- White chocolate chips or good quality white chocolate bar
- Semi-sweet or dark chocolate chips
- Crushed candy canes or peppermint candies
Directions of Peppermint Bark Cheesecake for the Holidays
- Prepare the Crust: Process cookies into fine crumbs. Mix crumbs with melted butter. Press the mixture firmly into the bottom of a springform pan. Bake briefly and then cool it.
- Make the Cheesecake Base: Beat softened cream cheese and sugar until creamy. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract.
- Create the Peppermint Layers: Divide cheesecake filling into two portions. To one portion, add peppermint extract, melted white chocolate, and red food coloring to make it vibrant red. Leave the other portion white. Carefully spoon alternating dollops of red and white batter into the crust, creating a marbled effect.
- Bake the Cheesecake: Bake in a water bath to prevent cracking and ensure even cooking. Bake until the edges are set and the center is slightly jiggly. Cool gradually in the oven, then refrigerate until thoroughly chilled.
- Prepare and Add the Peppermint Bark Topping: Melt white chocolate and spread it thinly on parchment paper. Melt semi-sweet chocolate and drizzle it over the white chocolate. Top with crushed candy canes. Once set, break it into pieces and decorate the chilled cheesecake.
How to Serve Peppermint Bark Cheesecake for the Holidays
Serve your Peppermint Bark Cheesecake with a drizzle of chocolate sauce for extra flavor, or a dollop of fresh whipped cream for added luxury. You can pair it with a warm cup of espresso or hot cocoa for a cozy treat. A sprig of fresh mint or a few whole candy canes make a beautiful garnish.
How to Store Peppermint Bark Cheesecake for the Holidays
Store leftover Peppermint Bark Cheesecake covered in the refrigerator for up to 5 days.
Tips to Make Peppermint Bark Cheesecake for the Holidays
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth, lump-free batter.
- Do Not Overmix: Overmixing can add too much air, which can cause cracks.
- Water Bath is Key: A water bath creates a moist baking environment, preventing the cheesecake from drying and cracking.
- Chill Time is Crucial: Allow the cheesecake to chill for at least 6-8 hours, or preferably overnight, for the best texture and easy slicing.
- Use a Springform Pan: It is essential for easy removal and a beautiful presentation.
- Don’t Open the Oven Door: Do not open the oven door while baking, especially during the water bath stage, to prevent temperature changes and cracking.
- Clean Slices: For clean slices, run a sharp knife under hot water and wipe it dry between each cut.
Variations
- Gingerbread Crust: Use a gingerbread cookie crust instead of Oreo for a different holiday spice.
- Chocolate Peppermint Swirl: Add melted dark chocolate to one of the cheesecake layers for a richer chocolate flavor.
- Mini Cheesecakes: Bake in muffin tins with paper liners for individual servings, perfect for parties.
- White Chocolate Ganache Topping: Top with a creamy white chocolate ganache instead of bark, then sprinkle with crushed peppermint.
FAQs
How far in advance can I make Peppermint Bark Cheesecake for the Holidays?
You can prepare this delightful Peppermint Bark Cheesecake for the Holidays up to 2-3 days in advance. Make sure to store it well-covered in the refrigerator. The peppermint bark topping is best added the day you serve it to keep it crisp.
Can I freeze this Peppermint Bark Cheesecake?
Yes, you can! For best results, freeze the cheesecake (without the peppermint bark topping) after it has fully chilled. Wrap it tightly in plastic wrap, then in foil. You can freeze it for up to 1 month. Thaw it in the refrigerator overnight before adding the topping and serving your delicious Peppermint Bark Cheesecake for the Holidays.
My Peppermint Bark Cheesecake for the Holidays cracked on top. What went wrong?
Cracks usually happen when the cheesecake bakes too quickly, bakes too long, or cools too fast. Ensure you use a water bath, do not overmix, and let the cheesecake cool slowly in the oven before moving it to the refrigerator. Even with a crack, your Peppermint Bark Cheesecake for the Holidays will still taste amazing, and a generous topping of peppermint bark will hide any flaws!
Classic Peppermint Bark Cheesecake for the Holidays
Equipment
- Food processor
- Medium bowl
- 9-inch springform pan
- Electric mixer
- Large bowl
- Butter knife or skewer
- Aluminum foil
- Larger roasting pan
- Wire rack
- Plastic wrap
- Baking sheet
- Parchment paper
- Microwave-safe bowls
- Thin knife
Ingredients
For the Crust:
- 24 cookies Oreo cookies (or similar chocolate sandwich cookies)
- 1/2 cup unsalted butter melted
For the Cheesecake Filling:
- 32 oz cream cheese softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 4 oz white chocolate melted and cooled
- 1 tsp red food coloring (gel preferred)
For the Peppermint Bark Topping:
- 8 oz white chocolate chips or good quality white chocolate bar, chopped
- 4 oz semi-sweet or dark chocolate chips
- 1/2 cup crushed candy canes or peppermint candies
Instructions
Prepare the Crust:
- Pulse Oreo cookies into fine crumbs, mix with melted butter, and press firmly into a 9-inch springform pan.
- Bake at 325°F (160°C) for 10 minutes, cool, then reduce oven temperature to 300°F (150°C).
Make the Cheesecake Base:
- Beat softened cream cheese and sugar until smooth; then beat in eggs one at a time, followed by sour cream and vanilla extract.
Create the Peppermint Layers:
- Divide the filling into two bowls; mix peppermint extract, melted white chocolate, and red food coloring into one portion, leaving the other white.
Assemble the Cheesecake:
- Spoon alternating dollops of red and white batter into the cooled crust, then gently swirl for a marbled effect.
Bake the Cheesecake:
- Wrap the springform pan in foil, place it in a roasting pan, and fill with hot water halfway up the sides.
- Bake for 60-75 minutes at 300°F (150°C) until the edges are set and the center is slightly jiggly.
Cool and Chill:
- Remove from the water bath, unwrap foil, cool on a wire rack for 1-2 hours, then refrigerate for at least 6-8 hours or overnight.
Prepare and Add the Peppermint Bark Topping:
- Melt white chocolate, spread thinly on parchment paper, then drizzle melted dark chocolate over it.
- Immediately sprinkle crushed candy canes over the chocolates, and let the bark set completely before breaking into irregular pieces.
Decorate and Serve:
- Run a thin knife around the cheesecake edge before releasing the pan, then artfully arrange peppermint bark pieces on top and serve chilled.
Storage:
- Store leftover Peppermint Bark Cheesecake covered in the refrigerator for up to 5 days.