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Holiday Peppermint Bark Cheesecake Best Easy Oreo Crust Dessert

Peppermint Bark Cheesecake - featured image
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A creamy, no-water-bath cheesecake with an Oreo crust, peppermint filling, and dark chocolate ganache topped with crushed candy canes. Perfect for holiday gatherings and make-ahead friendly.

Ingredients

Scale
  • 24 whole Oreo cookies (regular, not Double Stuf)
  • 5 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 32 ounces (four 8-ounce blocks) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 4 large eggs, at room temperature
  • 1/4 cup all-purpose flour
  • 3–4 drops red gel food coloring (optional)
  • 1 cup dark chocolate chips (60-70% cacao)
  • 1/2 cup heavy cream
  • 1/2 cup crushed candy canes or peppermint candies
  • 1/4 cup white chocolate chips (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil. Lightly grease the inside of the pan.
  2. Make the Oreo crust: Pulse 24 whole Oreo cookies in a food processor until fine crumbs. Mix with melted butter and salt until it looks like wet sand. Press firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, then cool completely.
  3. Prepare the cheesecake filling: Beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sugar and beat for another 2 minutes. Add sour cream, vanilla extract, and peppermint extract; beat on low until combined. Add eggs one at a time, beating on low after each addition. Add flour and beat on low until just incorporated. If using food coloring, gently swirl it in.
  4. Pour filling over cooled crust. Tap the pan on the counter to release air bubbles. Place on a baking sheet and bake at 325°F (163°C) for 55-65 minutes, until edges are set and center jiggles like Jell-O. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
  5. Remove cheesecake from oven, run a thin knife around the edge, and cool completely on a wire rack (1-2 hours). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Make the peppermint bark topping: Place dark chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until it just simmers. Pour hot cream over chocolate, let sit 2 minutes, then stir until smooth. Let cool 5-10 minutes until slightly thickened.
  7. Remove sides of springform pan. Pour ganache over chilled cheesecake and spread to edges. Immediately sprinkle crushed candy canes on top. If using white chocolate, melt in microwave in 15-second bursts and drizzle over top. Refrigerate for at least 30 minutes to set ganache before slicing.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t overmix after adding eggs. Use the jiggle test to check doneness. Cool slowly in the oven to prevent cracking. For clean slices, use a hot, sharp knife.

Nutrition

Keywords: peppermint bark cheesecake, Oreo crust cheesecake, holiday dessert, Christmas cheesecake, no water bath cheesecake

Find it online: https://forkifyfun.com/holiday-peppermint-bark-cheesecake-best-easy-oreo-crust-dessert/