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RECIPE
13 INGREDIENTS21 STEPS1HR 10MIN

Peppermint Bark Cheesecake

4.0
2 Ratings

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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 10MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Cream Cheese , room temperature
4.5 oz
Peppermint Chocolate Bars
3 Tbsp
Sour Cream , room temperature
2
Eggs , room temperature
1
Cheesecake Crust
to taste
Whipped Cream
to taste
Red Food Coloring
(optional)
1 cup
White Chocolate , melted
1 cup
Semi-Sweet Chocolate Chips , melted
to taste
Peppermint Oil

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Nutrition Per Serving

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CALORIES
1475
FAT
94.5 g
PROTEIN
21.3 g
CARBS
145.5 g

Cooking Instructions

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Step 1
Chop the Peppermint Chocolate Bar (4.5 ounce). Put it in a bowl and set aside.
Step 2
Cream together Cream Cheese (16 ounce) and Granulated Sugar (1/2 cup). Cream together for 3 minutes.
Step 3
Turn the mixer on low speed and add one Egg (2) at a time. Add the Vanilla Extract (2 teaspoon).
Step 4
Turn the mixer off, scrape the sides of the bowl, making sure everything is mixed. Add in the Sour Cream (3 tablespoon) and turn the mixer back on.
Step 5
Slowly add in the All-Purpose Flour (2 tablespoon). Mix briefly and turn off the mixer.
Step 6
Toss All-Purpose Flour (1 tablespoon) with the chopped peppermint chocolate.
Step 7
Fold the peppermint chocolate into the cheesecake mixture.
Step 8
Pour the entire mixture onto your Cheesecake Crust (1). Give the pan a gentle shake to even the mixture.
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 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 (7 ounce). Add a drop of Peppermint Oil (to taste).
Step 16
Pour Semi-Sweet Chocolate Chips (7 ounce) 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 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 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.

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Nutrition Per Serving
Calories
1475
% Daily Value*
Fat
94.5 g
121%
Saturated Fat
52.2 g
261%
Trans Fat
1.3 g
--
Cholesterol
226.8 mg
76%
Carbohydrates
145.5 g
53%
Fiber
4.4 g
16%
Sugars
113.0 g
--
Protein
21.3 g
43%
Sodium
676.0 mg
29%
Vitamin D
0.5 µg
2%
Calcium
314.9 mg
24%
Iron
3.4 mg
19%
Potassium
383.4 mg
8%
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