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Delicious Peppermint Bark Cheesecake for the Holidays on marble

Classic Peppermint Bark Cheesecake for the Holidays

A festive and decadent cheesecake featuring a rich Oreo crust, creamy peppermint and white chocolate filling swirled with vibrant red, and topped with homemade peppermint bark for the perfect holiday dessert.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 9 hours
Servings 12 slices
Calories 500 kcal

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.

Notes

This cheesecake is perfect for holiday gatherings. For best results, ensure all dairy ingredients are at room temperature. A water bath helps prevent cracks in the cheesecake.