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Peppermint Bark Cheesecake Recipe

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This recipe for Peppermint Bark Cheesecake is from Pipkin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

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

Cheesecake Filling
Ingredients:  
Ingredients:  
32 oz cream cheese
1 1/4 c sugar
3/4 c sour cream
3 tbsp flour
1/4 tsp salt
2 tsp vanilla
2 tsp peppermint extract
3 eggs
10-12 oz peppermint bark, frozen, chopped into small pieces
Directions:
Directions:
Preheat the oven to 350. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt, and the extracts. Add eggs one at a time and beat on low speed until just combined. Toss chopped frozen peppermint back with 1 tbsp flour, then gently stir the pieces into the cheesecake filling and pout over the oreo crust, smooth the top and place the springform pan in a large roasting pan and add 1 inch of hot water to larger pan. Reduce temperature of oven to 325 and bake for 70-90 minutes until the center is set and the top appears done. Turn off the oven and leave the cheesecake in the oven for additional 30 minutes. Remove the springform pan from water bath. Cool on a wire rake for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours, preferably overnight
 

White Chocolate Ganache
Ingredients:  
Ingredients:  
5 1/2 oz white chocolate, chopped
1/2 c heavy cream
Directions:
Directions:
Bring heavy cream to a boil and pour over the chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set, run a thin knife around the edge of the cake and remove sides of pan. Garnish with whipped cream and crushed peppermint bark. Store in the fridge.

 

 

 

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