Ingredients
Equipment
Method
- Crush Oreo cookies in a food processor until fine crumbs, then mix with melted butter until the mixture resembles wet sand.
- Press the Oreo mixture firmly into the bottom of a 9 inch springform pan using the bottom of a glass to pack it tight.
- Place the crust in the freezer for 10 minutes while you make the filling.
- Beat softened cream cheese in a large bowl with an electric mixer until smooth and fluffy with no lumps, about 2 minutes.
- Add powdered sugar, peppermint extract, and vanilla extract to the cream cheese and beat until well combined and fluffy.
- In a separate bowl, whip 1.5 cups heavy cream until stiff peaks form, about 3 to 4 minutes with an electric mixer.
- Gently fold the whipped cream into the cream cheese mixture until just combined, then fold in ¼ cup crushed candy canes.
- Pour the peppermint cheesecake filling over the chilled Oreo crust and spread evenly with a spatula.
- Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight, until completely set and firm.
- Heat ⅓ cup heavy cream until just simmering, then pour over chocolate chips, let sit 2 minutes, and stir until smooth ganache forms.
- Pour chocolate ganache over the chilled cheesecake, spreading to the edges, then immediately sprinkle with remaining crushed candy canes.
- Refrigerate for 30 minutes to set the chocolate, then top with whipped cream and serve.
Nutrition
Notes
The key to perfect peppermint bark cheesecake is chilling overnight. I tried serving mine after only 2 hours and it was too soft and wouldn't slice. Let it chill for at least 6 to 8 hours or overnight until completely firm and it will slice beautifully with clean cuts.