Description

This Peppermint Bark Cheesecake is a festive and delicious dessert perfect for the holiday season. Featuring a buttery graham cracker crust, a creamy peppermint-infused cheesecake layer, and a rich dark chocolate topping sprinkled with crushed candy canes, it combines classic flavors in a beautifully layered treat that’s sure to impress your guests.

Ingredients

Scale

Crust

1 ½ cups crushed graham crackers
½ cup unsalted butter, melted
¾ cup granulated sugar

Cheesecake Filling

16 oz cream cheese, softened
1 cup sour cream
1 cup powdered sugar
1 tsp vanilla extract
3 large eggs
1 tsp pure peppermint extract

Topping

1 cup dark chocolate chips
½ cup crushed candy canes (for topping)

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a springform pan to form an even crust layer.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Add the sour cream, vanilla extract, and peppermint extract, and mix well until combined. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, but avoid overmixing.
Bake the cheesecake: Pour the cheesecake filling over the prepared crust. Bake in the preheated oven for 50-55 minutes, or until the center is slightly jiggly but set around the edges. Once baked, remove from the oven and allow to cool at room temperature for one hour.
Chill the cheesecake: After cooling, refrigerate the cheesecake for at least four hours, or overnight, to allow it to fully set and develop flavor.
Add the topping: Melt the dark chocolate chips gently using a double boiler or microwave in short bursts, stirring until smooth. Pour the melted chocolate over the chilled cheesecake, spreading evenly. Immediately sprinkle with the crushed candy canes to create a festive peppermint bark topping. Allow the chocolate to set before serving.

Notes

For best results, use full-fat cream cheese and sour cream to ensure a creamy texture.
Be careful not to overbake the cheesecake; a slightly jiggly center indicates perfect doneness.
Allow the chocolate topping to fully harden before slicing for clean cuts.
Store leftovers covered in the refrigerator for up to 5 days.
You can substitute dark chocolate chips with semi-sweet or milk chocolate chips if preferred.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Peppermint bark cheesecake, holiday dessert, Christmas cheesecake, peppermint dessert, chocolate peppermint cheesecake