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peppermint bark cheesecake

Peppermint Bark Cheesecake

This peppermint bark cheescake is creamy and decadent perfection for any holiday gathering.

Course Dessert
Cuisine American
Keyword peppermint bark cheesecake, peppermint bark recipes, peppermint cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 8 hours
Total Time 9 hours 30 minutes
Servings 16 slices
Calories 427 kcal
Author Amanda



  • 1 box chocolate sandwich cookies
  • 1/3 cup granulated sugar
  • 8 tablespoons salted butter melted


  • 3 8-ounce bricks cream cheese softened
  • 3/4 cup sour cream don’t use low-fat
  • 1 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 3 eggs at room temperature
  • 1 egg yolk
  • 1/2 cup peppermint bark chopped finely


  • 1 cup heavy cream
  • 1.5 cups dark chocolate chips
  • 1 cup peppermint bark


  1. Preheat oven to 350 degrees (F).
  2. Wrap the bottom and sides of a 9" or 10’’ springform pan with several layers of aluminum foil. This is so that no water seeps into your cheesecake while it’s baking in the water bath.
  3. Lightly butter or spray pan with nonstick spray.
  4. In the bowl of your food processor, pulse chocolate cookies and sugar together.

  5. Drizzle in the melted butter, pulsing until mixure looks like wet sand.

  6. Pour crust into prepared pan. Firmly pat the mixture into the pan, working it from the center and up the sides. Build up the sides to extend over the filling, if you like that look.
  7. Bake crust for 10 minutes. Cool crust while you prepare the filling.
  8. Reduce oven temperature to 325 degrees (F).
  9. In the bowl of a food processor, blitz the softened cream cheese and sour cream until completely smooth.
  10. Add in sugar and peppermint extract and beat until just smooth, scraping down the sides and bottom of bowl as needed.

  11. Add in the eggs and yolks and beat until smooth.

  12. Pour filling on top of the partially baked crust. Using a rubber spatula, smooth the top.
  13. Place the cheesecake pan into a large, deep roasting pan. Fill the pan with 2 inches of hot water.
  14. Carefully place the pan in the oven and bake for 60 minutes. The cheesecake should be still slightly wiggly. Turn oven off and let the cheesecake sit, inside the closed oven, for 30 minutes.
  15. Remove cake from oven and gently run a knife very carefully around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with plastic wrap and chill for at least 6 to 8 hours or overnight.

  16. To make the ganache, heat the cream in a small saucepan until just simmering.

  17. Pour the chocolate chips into a heatproof bowl (I use a large glass measuring cup). Add the hot cream and let sit for 5 minutes.

  18. With a spatula, stir the chocolate chips until completely melted and smooth. Let cool for 10 minutes in the fridge and then pour on cheesecake, starting from the middle and smoothing outward with the back of a spoon to cover the entire top. Top with large pieces of peppermint bark in a pile in the middle.

  19. If you want to make it ahead, the cheesecake will keep, tightly covered in the fridge, for five days. Cheesecake may be frozen, the entire pan wrapped in plastic wrap and then heavy-duty aluminum foil, for two months. Thaw overnight before slicing.

Nutrition Facts
Peppermint Bark Cheesecake
Amount Per Serving
Calories 427 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 84mg28%
Sodium 226mg10%
Potassium 205mg6%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 522IU10%
Vitamin C 1mg1%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.