Peppermint Bark Cheesecake (Printable)

Creamy chocolate and peppermint filling on a chocolate cookie crust with peppermint bark pieces.

# What You Need:

→ Crust

01 - 20 chocolate sandwich cookies (e.g., Oreos), crushed
02 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 24 ounces cream cheese, softened
04 - 1 cup granulated sugar
05 - 1/2 cup sour cream, room temperature
06 - 3 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon peppermint extract
09 - 4 ounces bittersweet or semisweet chocolate, melted and cooled

→ Peppermint Bark Topping

10 - 4 ounces white chocolate, chopped
11 - 2 ounces dark chocolate, chopped
12 - 1/3 cup crushed peppermint candies or candy canes

# How to Make It:

01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine crushed cookies and melted butter in a bowl. Press firmly into the bottom of the prepared pan. Chill while preparing filling.
03 - In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until combined.
04 - Mix in sour cream, vanilla extract, and peppermint extract until well blended.
05 - Add eggs one at a time, mixing on low speed after each addition until just combined.
06 - Divide filling in half. Stir melted chocolate into one half.
07 - Pour chocolate filling over crust, smoothing evenly. Spoon plain peppermint filling over chocolate layer and smooth surface.
08 - Bake for 55 to 60 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and let cool inside for 1 hour.
09 - Remove from oven and refrigerate for at least 4 hours or overnight until fully set.
10 - Melt white and dark chocolates separately. Drizzle over chilled cheesecake and sprinkle with crushed peppermint candies.
11 - Slice and serve chilled.

# Expert Suggestions:

01 -
  • It tastes like a fancy bakery creation, but the technique is more forgiving than you'd think—even first-time cheesecake makers pull this off beautifully.
  • The two-layer filling creates this stunning contrast when you slice it, and guests always ask how you got the colors so perfect.
  • It's the ultimate holiday show-stopper that actually improves as it sits in the fridge, meaning you can make it days ahead and stress less.
02 -
  • Temperature is everything with cheesecake—cold ingredients mix smoothly, and gentle baking prevents cracks. If your cream cheese is cold, your filling will be grainy and disappointing.
  • The slight jiggle in the center when it comes out of the oven is exactly what you want. Overbaking creates a dense, dry cheesecake. Trust the jiggle.
  • Don't skip the cooling inside the oven step—this gradual temperature drop is what prevents the dramatic cracks that look heartbreaking when you unmold the cheesecake.
03 -
  • Use a springform pan with a tight seal and wrap the outside in foil to prevent any water from seeping in if you decide to use a water bath (optional, but some bakers swear by it for extra insurance against cracks).
  • The secret to glossy chocolate drizzles is patience—let your melted chocolate cool for a minute or two before drizzling so it flows beautifully instead of pooling.
  • Make sure your peppermint extract is pure, not imitation—the difference in flavor intensity and clarity is remarkable and worth the investment for this showstopper dessert.

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