Peppermint Bark Cheesecake

Recipe

13 INGREDIENTS • 21 STEPS • 1HR 10MINS

Peppermint Bark Cheesecake

4

2 ratings

Learn how to make delicious and silky Chocolate Peppermint Bark Cheesecake. Let's not forget the swirled peppermint chocolate shards on top for a simple but beautiful presentation. This cheesecake recipe is fool-proof is perfect for those who are intimidated by making cheesecake.

Peppermint Bark Cheesecake

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Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Learn how to make delicious and silky Chocolate Peppermint Bark Cheesecake. Let's not forget the swirled peppermint chocolate shards on top for a simple but beautiful presentation. This cheesecake recipe is fool-proof is perfect for those who are intimidated by making cheesecake.

1HR 10MINS

Total Time

$4.90

Cost Per Serving

Ingredients

Servings

4

US / Metric

1/2 cup

Granulated Sugar

2 cups

Cream Cheese, room temperature

1/2 Tbsp

Vanilla Extract

4.5 oz

Peppermint Chocolate Bars

3 Tbsp

All-Purpose Flour

3 Tbsp

Sour Cream, room temperature

2

Eggs, room temperature

1

Pie Crust

to taste

Whipped Cream

to taste

Red Food Coloring

optional

1 cup

White Chocolate, melted

1 cup

Semi-Sweet Chocolate Chips, melted

1 drop

Peppermint Oil

Nutrition Per Serving

VIEW ALL

Calories

1479

Fat

96.2 g

Protein

20.6 g

Carbs

143.5 g

Peppermint Bark Cheesecake

Save

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking InstructionsHide images

step 1

Chop the Peppermint Chocolate Bars (4.5 oz). Put it in a bowl and set aside.

step 1 Chop the Peppermint Chocolate Bars (4.5 oz). Put it in a bowl and set aside.

step 2

Cream together Cream Cheese (2 cups) and Granulated Sugar (1/2 cup). Cream together for 3 minutes.

step 2 Cream together Cream Cheese (2 cups) and Granulated Sugar (1/2 cup). Cream together for 3 minutes.

step 3

Turn the mixer on low speed and add one Eggs (2) at a time. Add the Vanilla Extract (1/2 Tbsp).

step 3 Turn the mixer on low speed and add one Eggs (2) at a time. Add the Vanilla Extract (1/2 Tbsp).

step 4

Turn the mixer off, scrape the sides of the bowl, making sure everything is mixed. Add in the Sour Cream (3 Tbsp) and turn the mixer back on.

step 4 Turn the mixer off, scrape the sides of the bowl, making sure everything is mixed. Add in the Sour Cream (3 Tbsp) and turn the mixer back on.

step 5

Slowly add in the All-Purpose Flour (2 Tbsp). Mix briefly and turn off the mixer.

step 5 Slowly add in the All-Purpose Flour (2 Tbsp). Mix briefly and turn off the mixer.

step 6

Toss All-Purpose Flour (1 Tbsp) with the chopped peppermint chocolate.

step 7

Fold the peppermint chocolate into the cheesecake mixture.

step 8

Pour the entire mixture onto your Pie Crust (1). Give the pan a gentle shake to even the mixture.

step 8 Pour the entire mixture onto your Pie Crust (1). Give the pan a gentle shake to even the mixture.

step 9

Wrap some aluminum foil around the pan.

step 9 Wrap some aluminum foil around the pan.

step 10

Preheat your oven to 350 degrees F (180 degrees C).

step 11

Place the cheesecake on top of a baking sheet. Pour hot water onto the baking sheet. Pour enough water to come up to the sides.

step 11 Place the cheesecake on top of a baking sheet. Pour hot water onto the baking sheet. Pour enough water to come up to the sides.

step 12

Bake at 350 degrees F (180 degrees C) for 30 minutes.

step 13

Lower the temperature to 300 degrees F (150 degrees C) and bake for another 30 minutes.

step 14

Turn off the oven but keep the oven door ajar with the cheesecake inside. Let it cool off completely. Once cooled, place the cheesecake in the freezer overnight.

step 15

To make the topping, add a bit of Red Food Coloring (to taste) to the White Chocolate (1 cup). Add a drop of Peppermint Oil (1 drop).

step 15 To make the topping, add a bit of Red Food Coloring (to taste) to the White Chocolate (1 cup). Add a drop of Peppermint Oil (1 drop).

step 16

Pour Semi-Sweet Chocolate Chips (1 cup) and white chocolate mixture onto wax paper.

step 16 Pour Semi-Sweet Chocolate Chips (1 cup) and white chocolate mixture onto wax paper.

step 17

Swirl it together and smooth it out. Make it as even as possible. Place it in the freezer.

step 17 Swirl it together and smooth it out. Make it as even as possible. Place it in the freezer.

step 18

Remove the cheesecake from the pan. You can run a torch along the side of the cheesecake. The heat will help loosen the cheesecake.

step 18 Remove the cheesecake from the pan. You can run a torch along the side of the cheesecake. The heat will help loosen the cheesecake.

step 19

Remove the chocolate mixture from the freezer and break it up.

step 19 Remove the chocolate mixture from the freezer and break it up.

step 20

Place the pieces on top of the cheesecake, covering the whole cake. Use a torch and go over it lightly to make the pieces stick together.

step 20 Place the pieces on top of the cheesecake, covering the whole cake. Use a torch and go over it lightly to make the pieces stick together.

step 21

Add some Whipped Cream (to taste) around the edges and serve.

step 21 Add some Whipped Cream (to taste) around the edges and serve.

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