Holiday Peppermint Bark Cheesecake

Sara Coleman

A show-stopping holiday dessert featuring a buttery chocolate cookie crust, creamy white chocolate cheesecake filling, and a festive topping of dark chocolate ganache and crushed peppermint bark.

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Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings 12 servings

Calories 545 kcal

Ingredients

2 cups chocolate sandwich cookie crumbs finely crushed
4 tbsp unsalted butter melted
24 oz cream cheese softened to room temperature
1 cup granulated sugar
3 large eggs room temperature
1 cup sour cream full fat
1 tsp peppermint extract
6 oz white chocolate chips melted and slightly cooled
0.5 cup heavy cream for ganache topping
4 oz semi-sweet chocolate chips for ganache topping
0.5 cup candy canes crushed for garnish

Notes

For the best results, use a water bath during baking to prevent cracks. This cheesecake can be made up to 2 days in advance. Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not add the peppermint garnish until serving to prevent the candy from melting into the ganache.