Description
Peppermint Bark Cheesecake is a festive and indulgent dessert that combines creamy cheesecake with the refreshing taste of peppermint and rich chocolate. Built on a crunchy graham cracker crust, this delightful treat is perfect for holiday gatherings or any occasion where you want to impress your guests. With its visually stunning marbled appearance and irresistible flavor, every slice is a celebration of winter’s best tastes.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 tsp peppermint extract
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press the mixture into the bottom of a springform pan and bake for 10 minutes until golden brown; set aside to cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add the remaining sugar and mix until well combined. Blend in sour cream and heavy whipping cream until creamy.
- Mix in peppermint extract to taste.
- Melt chocolate chips in a microwave-safe bowl or double boiler until smooth. Allow to cool slightly before folding into the cheesecake mixture gently.
- Fold half of the melted chocolate into the filling for a marbled effect. Pour over the cooled crust evenly.
- Bake for about one hour or until set but slightly jiggly in the center. Turn off the oven and let it sit for an additional hour with the door ajar. Chill in the fridge overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (118g)
- Calories: 372
- Sugar: 25g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg