Peppermint Bark Cheesecake Recipe

Name: Peppermint Bark Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 vanilla creme-filled chocolate sandwich cookies, finely crushed; 3 Tbsp. butter, melted; 30 hard peppermint candies, divided; 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened; 1 cup sugar; 4 eggs; 4 oz. Baker's White Chocolate, melted; 1/4 tsp. peppermint extract; 4 oz. Baker's Semi-Sweet Chocolate, divided; 2 cups thawed Cool Whip Whipped Topping

Servings: persons

18 vanilla creme-filled chocolate sandwich cookies, finely crushed
3 Tbsp. butter, melted
30 hard peppermint candies, divided
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
4 eggs
4 oz. Baker's White Chocolate, melted
1/4 tsp. peppermint extract
4 oz. Baker's Semi-Sweet Chocolate, divided
2 cups thawed Cool Whip Whipped Topping

1
Heat oven to 350F.
2
Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan.
3
Bake 10 min.
4
Meanwhile, crush 25 candies.
5
Beat cream cheese and sugar in large bowl with mixer until blended.
6
Add eggs, 1 at a time, mixing on low speed after each just until blended.
7
Add white chocolate, crushed candy and extract; mix just until blended.
8
Chop half the semi-sweet chocolate; stir into batter.
9
Pour over crust.
10
Bake 45 to 50 min.
11
or until centre is almost set.
12
Run knife around rim of pan to loosen cake; cool before removing rim.
13
Refrigerate 4 hours.
14
Meanwhile, crush remaining mint candies; chop remaining semi-sweet chocolate.
15
Spread cheesecake with 1 cup Cool Whip just before serving.
16
Drop remaining Cool Whip in dollops around edge of cheesecake.
17
Sprinkle remaining crushed candy and chopped semi-sweet chocolate over centre of cheesecake.

4095

kcal

Calories

244

Fat

408

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 vanilla creme-filled chocolate sandwich cookies, finely crushed, 3 Tbsp. butter, melted, 30 hard peppermint candies, divided, 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, and more.

Yes, Peppermint Bark Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Bark Cheesecake

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