Peppermint Bark Cheesecake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 14 |
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Nothing says 'the holidays are here' quite like peppermint! The garnish of peppermint bark is beautiful! Two recipes actually: peppermint bark (which should be made at least two days ahead) AND cheesecake. Timing does not include leaving cheesecake in oven after shutting off oven nor the chilling overnight. Estimating that 13 round candies is a third cup? Peppermint extract is very strong so if reducing cheesecake recipe as I usually do -have made several times- 1/4 teaspoon peppermint extract for 4 servings is a tad too much and that is what site math will do. Ingredients:
8 ounces dark chocolate |
1 teaspoon vegetable oil |
1/2 teaspoon peppermint extract, pure |
8 ounces white chocolate |
1 teaspoon vegetable oil |
1/2 teaspoon peppermint extract |
13 round peppermint candies, crumbled |
14 oreo cookies, crushed |
3 tablespoons butter, melted |
32 ounces cream cheese, room temperature |
1 1/4 cups sugar |
6 large eggs, room temperatures |
1/2 teaspoon peppermint extract |
1 teaspoon vanilla extract |
1 1/2 cups sour cream |
peppermint bark, chopped |
whipped cream |
peppermint bark |
Directions:
1. Bark: Butter baking sheet (to secure parchment) line baking sheet with parchment paper, smoothing out any wrinkles. Microwave dark chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, stir, add peppermint extract. Spoon mixture onto prepared baking sheet, spreading as THINLY as possible. Cool in refrigerator, while doing next melting step. You do not want the dark chocolate to get too hard or the two chocolate layers will not bond. Microwave white chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, add peppermint extract. Spread white chocolate over dark chocolate. Before white chocolate cools press in peppermint candies. Refrigerate two hours. Dump out onto towel. Store in air tight container up to one week.
2. Crust: preheat oven to 350 degrees. Prepare 10 inch springform pan for water bath by putting tin foil on outside of pan. In a medium bowl, combine cookies and melted butter. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan.
3. Filling: Boil some water for water bath. Chop Peppermint Bark. In a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in peppermint extract, vanilla extract, sour cream and 3/4 of the Peppermint Bark. Reserve the other fourth of bark for garnish. Spoon batter into cooled crust. Put spring form pan into rimmed baking dish, add boiling water to outside of springform pan. Lol! But you never know.
4. Bake about one hour, edges should be firm. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped cream and Peppermint Bark, if desired.
5. Note if you reduce size, reduce the baking time. If reduced to 4 servings, try 20 to 30 minutes.
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