This past weekend we had a Christmas get together with some of our dearest friends. While the Christmas party had been on our calendar for a while, the preparing food was kinda off our radar with our trip to NYC! (I promise pics are coming soon!) I was in a rush to prepare a fun dessert when I came across the Peppermint Bark Cheesecake. Really!? Were my eyes deceiving me! Thanks to Pinterest though, they were not - I clicked on the link and began baking away... and this yummy cheesecake was the result! Trust me - if you like cheesecake and mint, you're gonna LOVE this one!
White Chocolate Peppermint Bark Cheesecake
- 2C chocolate cookie crumbs- I used about 25 mint oreos
- 3 tbsp butter, melted
- 3 – 8oz containers or blocks cream cheese, softened
- 1 C sugar
- 4 oz white chocolate, melted
- 1 1/2 tbsp flour
- 1 1/2 tbsp heavy cream
- 1/4 tsp salt
- 2 tsp peppermint extract
- 3 eggs
- 1 1/2 cups peppermint bark cut up in chunks. You can make the bark yourself, but I just bought store made bark... it's easier and faster!
- 1/2C cool whip, softened
- 4oz cream cheese, softened
- 2 oz white chocolate, melted
- 1 1/2 tbsp sugar
- 1/2 tsp vanilla
Preheat oven to 350 degrees. Prepare a 9″ spring-form pan with tin foil. Trust me - don't skip this step - this saves a mess later!
In a food processor, blend cookies until only fine crumbs remain. Add melted butter. Give a quick blend. Transfer crumb mixture to spring-form pan. Shake to disperse crumbs. Bake crust for 10 minutes. Set aside.
Reduce temperature to 325 degrees.
Cut up peppermint bark into small pieces. Set aside.
Begin melting 4oz white chocolate. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval. Set aside.
In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well. Take your time and make sure it's well blended - you don't want nasty chunks here... (I think I just grossed myself out!)
Stir in peppermint bark pieces by hand until well blended. Place spring form pan (with crust, of course) onto a cookie sheet. Pour filling into the pan. Place in center of oven. Bake at 325 degrees for 50 minutes to an hour. I would check the cheesecake after about 40 minutes. Every oven cooks differently. Mine took about 50 minutes. Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
Chill overnight before adding the mousse - but you don't have to use the mousse if you don't want - It made mine prettier and hid the cracks!
To make the mousse:
In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.
Carefully remove side of spring-form pan. Spread mousse mixture evenly over cheesecake. Chill for a few hours and add peppermint bark pieces to the top for decoration. We also drizzled chocolate too!