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A close-up view of a slice of Peppermint Bark Cheesecake, highlighting the thick, crumbly dark chocolate crust and the dense, white cheesecake layer speckled with peppermint flakes.

Ultimate Peppermint Bark Cheesecake Recipe

This Peppermint Bark Cheesecake is the ultimate holiday dessert. A rich chocolate crust, creamy peppermint-flecked filling, and a glossy ganache topping make this recipe a show-stopping favorite for any festive occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Dark Chocolate Cookie Crust
  • 1 1/2 cups (170g) Chocolate Wafer Cookies, finely crushed Oreo cookies (filling removed) work well
  • 6 tbsp (85g) Unsalted Butter, melted
  • 2 tbsp (25g) Granulated Sugar
For the Peppermint Cheesecake Filling
  • 32 oz (904g) Full-Fat Cream Cheese, at room temperature
  • 1 cup (200g) Granulated Sugar
  • 1 cup (240g) Full-Fat Sour Cream, at room temperature
  • 4 Large Eggs, at room temperature
  • 1 1/2 tsp Peppermint Extract
  • 1 tsp Vanilla Extract
  • 1/2 cup (85g) Finely Crushed Peppermint Candies
For the Ganache & Topping
  • 1 cup (170g) Semi-Sweet Chocolate Chips
  • 1 cup (240ml) Heavy Cream
  • 1/2 cup (85g) Crushed Candy Canes for garnish
  • 2 oz (57g) White Chocolate Bar for shavings

Equipment

  • 1 9-inch springform pan
  • 1 Food Processor
  • 1 Stand Mixer
  • 1 Roasting Pan

Method
 

Prepare the Crust and Pan
  1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
  2. In a medium bowl, combine the fine cookie crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
  3. Bake for 10 minutes. Set aside to cool on a wire rack.
Make the Cheesecake Filling
  1. Reduce oven temperature to 325°F (163°C). In a large bowl, beat the room-temperature cream cheese until completely smooth.
  2. Add the granulated sugar and sour cream, mixing on low speed until just combined. Add eggs one at a time, mixing on low speed after each addition until just incorporated.
  3. Gently stir in the peppermint extract, vanilla extract, and finely crushed peppermint candies.
Bake in a Water Bath
  1. Pour the batter over the cooled crust. Place the springform pan into a large roasting pan and fill the roasting pan with boiling water halfway up the sides of the cheesecake pan.
  2. Bake for 60-70 minutes, until the edges are set but the center has a slight wobble.
  3. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then cool completely at room temperature.
Chill and Garnish
  1. Cover the cheesecake and chill in the refrigerator for at least 6 hours or overnight.
  2. To make the ganache, place chocolate chips in a heatproof bowl. Pour simmering heavy cream over the chips and let sit for 5 minutes, then whisk until smooth.
  3. Pour the ganache over the chilled cheesecake. Immediately garnish with crushed candy canes and white chocolate shavings. Refrigerate for 30 minutes to set the ganache before serving.

Notes

Room Temperature is Key: For a lump-free and smooth cheesecake, ensure your cream cheese, sour cream, and eggs are all at room temperature before you begin.
Don't Skip the Water Bath: A water bath (or bain-marie) is essential for that dense, smooth, crack-free texture.
Avoid Over-mixing: Over-mixing, especially after adding the eggs, can cause the cheesecake to crack as it cools. Mix on low speed and only until ingredients are just combined.
Patience is a Virtue: The long, slow cooling and chilling times are critical for the best flavor and texture.