PEPPERMINT BARK CHEESECAKE

Hi guys, it’s me Vera from OMG Chocolate Desserts!
Last time I promised you that I’ll complete my series of cheesecake recipes here on LilLuna with a real festive treat. And here it is- Peppermint Bark Cheesecake!
I know it’s not Thanksgiving yet, but when it comes to Christmas and New Year I’m always excited like a kid. I could hardly wait to share this delicious Christmas cheesecake recipe with you. It’s good to be ready in time for this special holiday season.
Hi guys, it’s me Vera from OMG Chocolate Desserts!  Last time I promised you that I’ll complete my series of cheesecake recipes here on LilLuna with a real festive treat. And here it is- Peppermint Bark Cheesecake!  I know it’s not Thanksgiving yet, but when it comes to Christmas and New Year I’m always excited like a kid. I could hardly wait to share this delicious Christmas cheesecake recipe with you. It’s good to be ready in time for this special holiday season.


INGREDIENTS
PEPPERMINT BARK
  • 4 oz white chocolate high quality, broken into pieces
  • 4 oz semisweet chocolate high quality, broken into pieces
  • 1 tsp vegetable oil or coconut or canola oil, divided
  • 1/4 tsp peppermint extract divided
  • 1/3 cup candy cane crushed

OREO CRUST
  • 24 Oreos with the filling, finely crushed
  • 5 tbsp unsalted butter melted

CHEESECAKE FILLING
  • 32 oz cream cheese softened
  • 1 1/4 cups sugar
  • 3/4 cup sour cream
  • 3 tbsp flour
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 2 tsp peppermint extract
  • 3 eggs
  • peppermint bark chopped into small pieces

WHITE CHOCOLATE GANACHE
  • 5 1/2 oz white chocolate high quality, finely chopped
  • 1/2 cup heavy cream

GARNISH
  • 3/4 cup whipped cream
  • crushed candy cane or hard peppermint candies crushed
  • dark chocolate pieces

INSTRUCTIONS
PEPPERMINT BARK
  1. Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.
  2. Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer .
  3. It’s better do this step a day or at least a few hours ahead!!!
  4. When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

CRUST
  1. Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.
  2. Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.


FILLING
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.
  3. Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.