White Chocolate Peppermint Bark Cheesecake

Peppermint cheesecake swirled with peppermint bark pieces, topped off with a layer of white chocolate mousse, bits of chocolate and crushed peppermint candies.

White Chocolate Peppermint Bark Cheesecake Recipe from bakedbyrachel.com

You might think I love cheesecake. I don’t. I love making it though and my family loves eating it. Really, I’ll make just about anything even if I don’t personally like eating it. I know *ugh* I don’t like cheesecake. I’m sorry! I save that portion of my belly for things like apple crisp and apple pie.

I’ve had this cheesecake on my mind since Thanksgiving when my brother mentioned it. I couldn’t get it out of my head! I’ve stared at the image of The Cheesecake Factory’s peppermint bark cheesecake a ton while contemplating how to make this. I had my fingers crossed tight that this experiment would work out.

White Chocolate Peppermint Bark Cheesecake Recipe from bakedbyrachel.com

And since I’m sharing it… that means it worked! A total success. A white chocolate peppermint cheesecake sits on top of a chocolate cookie crust. It’s swirled with peppermint bark pieces, topped off with a layer of white chocolate mousse, chocolate shavings and crushed peppermint candies.

White Chocolate Peppermint Bark Cheesecake Recipe from bakedbyrachel.com

I’ll give you a minute.

Go ahead and wipe the drool away.

This takes more time to make than the average cheesecake but it’s absolutely worth it for something extra special.

White Chocolate Peppermint Bark Cheesecake Recipe from bakedbyrachel.com

Yield: 1: 9-inch cheesecake

Cook Time: 2 hours, total

Total Time: 11-24+ hours

White Chocolate Peppermint Bark Cheesecake

Peppermint cheesecake swirled with peppermint bark pieces, topped off with a layer of white chocolate mousse, bits of chocolate and crushed peppermint candies.

Ingredients:

Crust Ingredients:

  • 2C chocolate cookie crumbs (or 22 regular oreos with filling - not double stuffed)
  • 3 tbsp butter, melted

Filling Ingredients:

  • 3 - 8oz containers or blocks cream cheese, softened
  • 1C sugar
  • 4oz white chocolate, melted
  • 1 1/2 tbsp flour
  • 1 1/2 tbsp heavy cream
  • 1/4 tsp salt
  • 2 tsp peppermint extract
  • 3 eggs
  • 1/2 batch peppermint bark, made thin (peppermint bark recipe) or roughly 1 1/2C chunks

Mousse Ingredients:

  • 1/2C cool whip, softened
  • 4oz cream cheese, softened
  • 2 oz white chocolate, melted
  • 1 1/2 tbsp sugar
  • 1/2 tsp vanilla
  • Plus chocolate shavings, peppermint pieces and whipped cream for topping

Directions:

Before preparing the cheesecake, the peppermint bark needs to be made. It's best to do this step at least a day ahead. Melt 4oz dark chocolate with 1/2 tsp vegetable oil. Mix in 1/8 tsp peppermint extract. Spread thin over a sheet of wax paper on a baking sheet. Chill for 15 minutes.

Melt 4oz white chocolate with 1/2 tsp vegetable oil. Mix in 1/8 tsp peppermint extract. Spread over chilled dark chocolate. Sprinkle immediately with crushed peppermint candies. Chill for at least 15 minutes. (*when melting chocolate, if using a microwave be sure to use the 30 second 50% power method stirring well after each 30 seconds).

Preheat oven to 350°F degrees. Prepare a 9" spring-form pan by wrapping the outside with two sheets of heavy duty tin foil around the bottom and up the sides. In a food processor, blend cookies until only fine crumbs remain. Add melted butter. Give a quick blend. Transfer crumb mixture to spring-form pan. Shake to disperse crumbs. Using a flat bottom cup, press down to create an even crust. Bake crust for 10 minutes. Set aside.

Reduce temperature to 325°F degrees.

Chop peppermint bark into small pieces. Set aside.

Begin melting 4oz white chocolate. Using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.

In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well.

Add peppermint bark pieces, stir by hand.

Transfer spring-form pan and cooked crust to a larger pan, such as a large roasting pan. Pour filling into crust. Add enough hot water to reach half way up the sides of your spring-form pan. Carefully place in center of oven. Bake at 325°F degrees for 1 hour. Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.

Chill 4 hours or overnight before adding the mousse.

In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.

Carefully remove side of spring-form pan. Spread mousse mixture evenly over cheesecake. Chill for 4 hours or overnight before serving.

Serve slices with chocolate shavings, crushed peppermint candies and whipped cream.

Store covered in the refrigerator.

**Note: I used Ghirardelli white chocolate and Ghirardelli 60% cacao bittersweet chocolate.

White Chocolate Peppermint Bark Cheesecake Recipe from bakedbyrachel.com

Items used in this recipe:

***Giveaway is closed***

One reader will win one Calphalon non-stick springform pan.

The nitty gritty: You must have a US shipping address to enter. Giveaway will run from Dec 14, 2011 – Dec 17, 2011. One winner will be randomly chosen and contacted via e-mail Dec 18, 2011. Winner has 24 hours to respond or another winner will be chosen. Main entry must be done or bonus entries will not count. Duplicate entries will be deleted.

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246 Responses to “White Chocolate Peppermint Bark Cheesecake”

  1. #
    201
    Anna — December 8, 2014 at 6:10 pm

    This might be a stupid question, but on the ingredient list, it said 2C chocolate cookie crumbs and 1C sugar, what is the C in there means? How much would 2C and 1C and 1/C is?

    • Rachel — December 9th, 2014 @ 7:21 am

      C stands for cup.

  2. #
    202
    Robin — December 10, 2014 at 2:23 pm

    HOLY MOTHER OF PEARL! This looks like heaven! I’ll be making this cheesecake for Christmas Eve and I’m hoping it’ll prompt a future marriage propsoal HAHA! Thanks for posting!

    Greetings from the Sunshine State!

    • Rachel — December 10th, 2014 @ 4:31 pm

      Enjoy!! :)

  3. #
    203
    clark — December 25, 2014 at 10:58 am

    I just made this for Christmas today for some friends, Im excited to taste it, it looks AMAZING.

    • Rachel — December 26th, 2014 @ 8:51 am

      I hope you enjoyed it! :)

  4. #
    204
    Roberta Lambert — December 25, 2014 at 1:20 pm

    I made this for Christmas Eve celebration and it was perfect! I used Ghirardelli peppermint bark (18 squares = 1 1/2 C – milk choc. not the dark) and Ghiradelli white chocolate chips (4 oz. = approx. 3/4 C) in the cake. I doubled the mousse recipe and used the other half to top my chocolate cheesecake. I used the store brand of extra creamy cool whip as the first ingredient listed was milk instead of hydrogenated oil.
    I also used your timing and direct water bath on my chocolate cheesecake. I have always put a pan of water on the rack directly under the cake and then baked at 325 for 1 hr 5 mins. Almost all of the cheesecake recipes I have use that timing method. My chocolate cheesecake was the best I have ever made!
    I will use your timing method on ALL of my cheesecakes going forward.
    Thank you and Merry Christmas!

    • Rachel — December 26th, 2014 @ 8:52 am

      So glad you enjoyed it! :)

  5. #
    205
    janna — December 26, 2014 at 10:49 am

    I made this for dessert to enjoy after our family’s Christmas dinner. It was absolutely delicious! I was afraid that the family would be overwhelmed by the peppermint extract in the cheesecake itself, so I omitted that. Other than that, I followed the recipe exactly and it came out perfectly. It was a big hit! Thank you for the recipe!

    • Rachel — December 27th, 2014 @ 7:22 am

      So glad you enjoyed it!

  6. #
    206
    Savannah — November 22, 2015 at 10:47 am

    Hi! Making this for Thanksgiving this year- so I don’t have a ton of time, so I was going to try to break the steps up in a couple days… Do you think the cheesecake would be fine if I baked the cheesecake on Monday evening, and did the Mousse Wednesday night, for it to be ready by Thursday? Or is that too early? Should I try to do it sooner to Thursday?
    Thanks! Can’t wait to try it!

    • Rachel — November 23rd, 2015 @ 7:24 am

      You should be able to break it up into various steps. Just be sure to keep it well chilled in between. I hope you enjoy it! :)

  7. #
    207
    Anonymous — December 4, 2015 at 11:23 am

    This looks amazing! When you say prepare the pan with 2 sheets of foii what exactly to do mean? Just on the bottom of the pan?

    • Rachel — December 4th, 2015 @ 12:18 pm

      Wrap the exterior of the pan with 2 layers of foil. This prevents water from entering the pan while baking in the water bath.

  8. #
    208
    Megan — December 11, 2015 at 10:14 am

    Oh my goodness! This is amazing!! I made it the other night-first cheesecake I’ve ever made-and it turned out PERFECT. I followed the instructions exactly and the consistency came out perfectly. Next time I will add more Oreos for a thicker crust but other than that it was perfect. I made it for my family because we have a tradition that on Black Friday we go get lunch at Cheesecake factory and get a slice of this perfection; however, we could not make it this year-so to keep the tradition alive I decided to make it. Let me just say that they were amazed, liked this crust better than the actual one, and prefers this cheesecake instead of the other one now. We all get together for Christmas and make dinner and my family is in charge of the dessert-lets just say after multiple requests, this will be the dessert! Thanks so much for sharing this amazing recipe, it’s truly delicious!!

    • Rachel — December 12th, 2015 @ 8:08 am

      So glad to hear everyone enjoyed it so much, Megan! Thanks for sharing! :)

  9. #
    209
    Madi Woltman — December 20, 2015 at 8:59 pm

    How do you wrap your pan to prevent leaking? Do you wrap it on the inside or the outside of the pan?

    • Rachel — December 21st, 2015 @ 7:20 am

      Wrap the outside of the pan around the bottom and up the sides with at least 2 heavy duty layers of foil.

  10. #
    210
    Madi Woltman — December 21, 2015 at 7:38 pm

    Do you spray the inside of the pan at all or line it with anything? Sorry for the questions, I just want to get this right.

    • Rachel — December 22nd, 2015 @ 7:29 am

      It’s usually not necessary as long as you have a good non-stick pan. However, if you’re concerned, a light coating on the sides would likely be okay.

  11. #
    211
    Kristin — January 2, 2016 at 10:25 am

    This is such a great recipe! I’ve made it twice this holiday season for different celebrations. It’s so fancy, yet fairly simple to make. Thank you for posting!

    • Rachel — January 3rd, 2016 @ 8:16 am

      So glad to hear you’ve enjoyed it, Kristin! Thanks for sharing! :)

  12. #
    212
    Chaundra Tangi — January 7, 2016 at 4:31 pm

    I have a gas oven ad I was worried about cooking this at the 325 for an hour… Sometimes my oven takes longer, so I adjusted and did 70 minutes. It has been in there still for over 45 minutes and still doesn’t seem firm…. Any suggestions? If this isn’t quickly received, I will keep you posted how it comes out :)

    • Rachel — January 8th, 2016 @ 7:26 am

      The key to this recipe is that it continues to sit in a warm oven after the full cook time. So even at the one hour mark, it shouldn’t be completely ready to be removed. It will continue to slowly cook for the additional time sitting in the oven. However, if your oven does not cook at the proper temperature, definitely adjust the temp or time as needed.

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