White Chocolate Peppermint Bark Cheesecake
A velvety-rich cheesecake blending the smooth sweetness of white chocolate with the refreshing snap of peppermint, perfect for holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 360 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup white chocolate, melted
- 1 cup crushed candy canes
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon peppermint extract
Instructions
- Preheat the oven to 325°F (160°C).
- Combine chocolate cookie crumbs and melted butter in a bowl and press into the bottom of a greased springform pan.
- In a large mixing bowl, beat together cream cheese, sugar, and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in the melted white chocolate and crushed candy canes.
- Pour the cheesecake mixture over the crust and spread evenly.
- Bake for 55-60 minutes or until the center is set but slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Whip heavy cream with powdered sugar and peppermint extract until stiff peaks form.
- Spread the whipped cream over the cheesecake and decorate with crushed candy canes.
- Serve chilled.
Notes
Ensure cream cheese and eggs are at room temperature for optimal blending. Crushed candy canes make a lovely topping.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
