Peppermint Bark Cheesecake
Peppermint Bark Cheesecake is a festive delight that combines rich, creamy cheesecake with the refreshing taste of peppermint and a decadent chocolate layer. Perfect for holiday gatherings or cozy family dinners, this dessert offers a delightful crunch from crushed candy canes atop a smooth filling. Every slice promises to be a memorable treat that captures the essence of the season.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 24 oz softened cream cheese (3 packages)
- 1 cup sour cream
- 1 cup powdered sugar
- 2 tsp vanilla extract
- ½ cup cocoa powder (unsweetened)
- 1 tsp peppermint extract
- 1 cup dark chocolate chips
- ½ cup crushed candy canes
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a springform pan.
- In another bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, then mix in sour cream, vanilla extract, cocoa powder, and peppermint extract until creamy.
- Pour the filling over the crust and smooth the top. Bake for 50-60 minutes until edges are set but center is slightly jiggly. Cool in the oven for an hour.
- Cover and refrigerate for at least four hours or overnight.
- Melt dark chocolate chips in short intervals in the microwave until smooth. Pour over chilled cheesecake and immediately sprinkle with crushed candy canes.
- Carefully remove from pan, slice, and serve chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg