Peppermint Bark Cheesecake

Peppermint Bark Cheesecake

With its Oreo crust, white chocolate peppermint filling and chocolate caramel glaze, it has all of the flavors known for this season! 


For the Crust:

  • 30 Oreos, crushed into crumbs
  • 4 Tbsp butter, melted

For the Cheesecake:

  • 16 oz cream cheese, softened (2 bricks)
  • 3 eggs
  • 3/4 c sugar
  • 2 tsp flour
  • 1 1/2 tsp peppermint extract
  • 6 oz white chocolate, melted
  • 1/4 c crushed peppermint candy pieces

For the Topping:

  • 3/4 c Caramel Kitchen's chocolate caramel sauce
  • Peppermint bark pieces or Lindor White Chocolate Peppermint Balls for garnish


Making the Crust:

  1. Preheat oven to 350 degrees
  2. Using a food processor or a rolling pin and a double baggie, crush up 30 Oreos until you get fine crumbs
  3. Place crumbs in a medium bowl and add the melted butter, stir with a fork until the crumbs are evenly moistened.
  4. Place the crumbs in a 8-10" spring form pan and using a measuring cup or small bowl with straight sides, press the crumbs down along the bottom and sides of the pan.
  5. Bake for 10 minutes, remove from oven and allow to cool.

Making the Cheesecake Filling:

  1. Reduce oven temperature to 325 degrees.
  2. Using a stand mixer with the paddle attachment or a bowl with beaters, beat the softened cream cheese until light and fluffy.
  3. Add eggs, one at a time. Continue to mix and allow to incorporate before adding the next egg, scraping down the sides of the bowl as needed.
  4. Add the sugar, flour and peppermint extract and mix to combine. 
  5. Slowly pour in the melted white chocolate and stir to evenly incorporate.
  6. Add the peppermint pieces and mix just to combine.
  7. Pour the batter over the cooled crust and bake for 40-45 minutes.
  8. Remove from oven and allow to cool to room temperature. 
  9. Move cheesecake to refrigerator and cool for two hours or overnight.

For the Chocolate Topping:

  1. Remove the cheesecake from the refrigerator, release from the pan and place on a serving plate.
  2. Pour the chocolate caramel sauce over the entire cheesecake and garnish with pieces of peppermint bark or Lindor White Chocolate Peppermint Balls.