Peppermint Bark Cheesecake Recipes

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WHITE CHOCOLATE PEPPERMINT CHEESECAKE



White Chocolate Peppermint Cheesecake image

Making a peppermint cheesecake is a Christmas tradition around our house. We've tried many recipes, and this is the best combination we've found! It gets rave reviews from our family. Light and minty, with a hint of chocolate. While this recipe is involved, it is not difficult. Keep at it and your work will pay off! Delicious results. Top with mini chocolate chips and additional Andes® peppermint chips if desired. Store in a refrigerator.

Provided by Rick Fields

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 11h25m

Yield 16

Number Of Ingredients 17

22 chocolate sandwich cookies (such as Oreo®)
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 ounces white chocolate-flavored almond bark, melted
1 ½ tablespoons all-purpose flour
1 ½ tablespoons heavy whipping cream
2 teaspoons peppermint extract
¼ teaspoon salt
3 eggs
¾ cup creme de menthe baking chips (such as Andes®)
½ cup peppermint crunch baking chips (such as Andes®)
½ (8 ounce) package cream cheese, softened
2 ounces white chocolate-flavored almond bark, melted
½ cup frozen whipped topping (such as Cool Whip®), thawed
1 ½ tablespoons white sugar
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
  • Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
  • Bake in the preheated oven until just set, 8 to 10 minutes.
  • Reduce the oven temperature to 325 degrees F (165 degrees C).
  • Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
  • Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
  • Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
  • Chill for 4 hours, to overnight.
  • Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
  • Remove the sides of the springform pan. Cut into slices and enjoy.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 39.8 g, Cholesterol 98.6 mg, Fat 31.2 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 19.4 g, Sodium 294.9 mg, Sugar 25.9 g

PEPPERMINT BARK CHEESECAKE



Peppermint Bark Cheesecake image

Create this yummy Peppermint Bark Cheesecake with crushed mints, chocolate sandwich cookies and white chocolate. Yule love this Peppermint Bark Cheesecake!

Provided by My Food and Family

Categories     Dairy

Time 6h35m

Yield 16 servings

Number Of Ingredients 10

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
3 Tbsp. butter, melted
30 starlight mints, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1/4 tsp. peppermint extract
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 325°F.
  • Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
  • Spread cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.

Nutrition Facts : Calories 470, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 130 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

PEPPERMINT CHEESECAKE



Peppermint Cheesecake image

People are thrilled when they see me coming with this rich, smooth cheesecake-it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. -Carrie Price, Ottawa, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 15

2-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/3 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 teaspoons vanilla extract
1 teaspoon peppermint extract
3 large eggs, lightly beaten
1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
Miniature candy canes, optional

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.

Nutrition Facts : Calories 711 calories, Fat 51g fat (33g saturated fat), Cholesterol 153mg cholesterol, Sodium 424mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.

PEPPERMINT BARK CHEESECAKE



Peppermint Bark Cheesecake image

Nothing says 'the holidays are here' quite like peppermint! The garnish of peppermint bark is beautiful! Two recipes actually: peppermint bark (which should be made at least two days ahead) AND cheesecake. Timing does not include leaving cheesecake in oven after shutting off oven nor the chilling overnight. Estimating that 13 round candies is a third cup? Peppermint extract is very strong so if reducing cheesecake recipe as I usually do -have made several times- 1/4 teaspoon peppermint extract for 4 servings is a tad too much and that is what site math will do.

Provided by WiGal

Categories     Cheesecake

Time 1h34m

Yield 14 serving(s)

Number Of Ingredients 18

8 ounces dark chocolate
1 teaspoon vegetable oil
1/2 teaspoon peppermint extract, pure
8 ounces white chocolate
1 teaspoon vegetable oil
1/2 teaspoon peppermint extract
13 round peppermint candies, crumbled
14 Oreo cookies, crushed
3 tablespoons butter, melted
32 ounces cream cheese, room temperature
1 1/4 cups sugar
6 large eggs, room temperatures
1/2 teaspoon peppermint extract
1 teaspoon vanilla extract
1 1/2 cups sour cream
peppermint bark, chopped
whipped cream
peppermint bark

Steps:

  • Bark: Butter baking sheet (to secure parchment) line baking sheet with parchment paper, smoothing out any wrinkles. Microwave dark chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, stir, add peppermint extract. Spoon mixture onto prepared baking sheet, spreading as THINLY as possible. Cool in refrigerator, while doing next melting step. You do not want the dark chocolate to get too hard or the two chocolate layers will not bond. Microwave white chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, add peppermint extract. Spread white chocolate over dark chocolate. Before white chocolate cools press in peppermint candies. Refrigerate two hours. Dump out onto towel. Store in air tight container up to one week.
  • Crust: preheat oven to 350 degrees. Prepare 10 inch springform pan for water bath by putting tin foil on outside of pan. In a medium bowl, combine cookies and melted butter. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan.
  • Filling: Boil some water for water bath. Chop Peppermint Bark. In a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in peppermint extract, vanilla extract, sour cream and 3/4 of the Peppermint Bark. Reserve the other fourth of bark for garnish. Spoon batter into cooled crust. Put spring form pan into rimmed baking dish, add boiling water to outside of springform pan. Lol! But you never know.
  • Bake about one hour, edges should be firm. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped cream and Peppermint Bark, if desired.
  • Note if you reduce size, reduce the baking time. If reduced to 4 servings, try 20 to 30 minutes.

Nutrition Facts : Calories 621.3, Fat 48.2, SaturatedFat 26.8, Cholesterol 173.9, Sodium 356.8, Carbohydrate 44, Fiber 3, Sugar 35.4, Protein 10.8

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