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–+ servings
A slice of cheesecake with chocolate crust, chocolate topping, whipped cream, and candy cane pieces.

Baked Peppermint Bark Cheesecake

Recipe by: Erin Gierhart
Peppermint Bark Cheesecake blends a creamy white chocolate filling with cool peppermint crunch and a smooth chocolate ganache on top. This baked version has a dense, velvety texture.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chill Time 4 hours
Total Time 5 hours 50 minutes

Ingredients
 

Chocolate Graham Cracker Crust

  • 1 ½ cups (126 grams) chocolate graham cracker crumbs 24 squares
  • ¼ cup (67 grams) granulated sugar
  • 6 tablespoons (84 grams) salted butter melted

Cheesecake Filling

  • 8 ounces (227 grams) white chocolate baking bar
  • 32 ounces (908 grams) cream cheese 4 blocks, room temperature
  • ⅔ cup (133 grams) granulated sugar
  • ½ cup (115 grams) sour cream
  • 2 tablespoons (15 grams) all-purpose flour
  • 1 teaspoon (0.5 teaspoon) pure peppermint extract
  • 2 teaspoons vanilla extract
  • 4 large eggs room temperature, lightly beaten
  • 4 standard-size (100 grams) candy canes crushed (about ½ cup)

Chocolate Ganache Topping

  • 4 ounces (170 grams) semisweet or dark chocolate finely chopped
  • ½ cup (237 ml) heavy cream

Optional Garnishes

Instructions
 

Chocolate Graham Cracker Crust

  • Preheat the oven to 375°F (190°C).
  • Process the chocolate graham crackers in a food processor until they are fine crumbs. If you don't have a food processor, you can crush them in a resealable bag with a rolling pin.
    1 ½ cups chocolate graham cracker crumbs
  • Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. The mixture should look like wet dirt.
    ¼ cup granulated sugar, 6 tablespoons salted butter
  • Press the crumbs evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Then remove from the oven and allow to cool while preparing the filling. Reduce the oven temperature to 325 °F (163°C).

Peppermint Cheesecake Filling

  • Break the white chocolate into pieces and place it in a medium bowl. Melt on 50% power, stirring every 20 seconds until smooth. (Alternatively, melt over simmering water in a double boiler, stirring constantly.) Set aside to cool slightly.
    8 ounces white chocolate baking bar
  • Place the cream cheese and granulated sugar in a large mixing bowl. Beat at medium speed using an electric stand mixer until it is creamy, 2-3 minutes.
    32 ounces cream cheese, ⅔ cup granulated sugar
  • Mix in sour cream, flour, peppermint extract, and vanilla on low speed until just combined. Only use low speed from this point on, as higher speeds can incorporate too much air into the cheesecake batter, which can cause it to crack.
    ½ cup sour cream, 2 tablespoons all-purpose flour, 1 teaspoon pure peppermint extract, 2 teaspoons vanilla extract
  • Stir in the melted white chocolate.
  • Add eggs, mixing on low just until combined. Do not overbeat.
    4 large eggs
  • Just before transferring to the crust, mix in the crushed candy canes, then immediately pour the filling over the crust.
    4 standard-size candy canes
  • Place your 9-inch springform pan inside a silicone pan wrap or nest it inside a 10-inch cake pan. This protects the cheesecake from water without needing to wrap it in foil.
  • Bring about 4 to 6 cups of water to a boil in a kettle or large pot. Carefully pour the hot water into the roasting pan, around the outer edge, until there is about 1 inch of water in the pan.
  • Transfer the pan to the oven and bake for 65-75 minutes, until edges are set and the center jiggles slightly.
  • Cool 1 hour at room temperature, then refrigerate at least 4 hours or overnight.

Chocolate Ganache Topping

  • Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until just beginning to simmer.
    4 ounces semisweet or dark chocolate
  • Pour cream over the chocolate and let it sit for 3 minutes. Stir until smooth.
    ½ cup heavy cream
  • Cool for 10–15 minutes, until slightly thickened but still pourable.
  • Pour over chilled cheesecake, spreading evenly. Return to the refrigerator for at least 30 minutes, until the ganache is set.
  • Pipe whipped cream around the edges and sprinkle with crushed candy canes just before serving.

Notes

Ingredient Insights:
  • Candy Canes vs Peppermints: Standard candy canes crush into shards with less candy powder, and give a prettier look in the cheesecake and on top. If using mini candy canes you'll need 16, and or 20 round peppermint candies.
  • Oreo Crust: Oreos can be substituted for the chocolate graham crackers, but they don't need additional sugar or as much better. If making an Oreo crust, just finely crush 24 Oreos and mix them with 5 tablespoons of melted butter.
  • Cream Cheese: Use full-fat brick cream cheese for a smooth, dense cheesecake texture.
Garnish Timing: Add crushed peppermint to the ganache or whipped cream just before serving so it stays crisp and colorful.
Storage: Cheesecake can be refrigerated, covered, for up to 5 days. Freeze whole or sliced, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.

Equipment

Course Dessert
Cuisine American
Servings 16
Calories 492 kcal

Nutrition

Calories: 492kcal | Carbohydrates: 33g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 278mg | Potassium: 207mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1092IU | Vitamin C: 0.2mg | Calcium: 111mg | Iron: 1mg

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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