As the air grows crisp and festive lights begin to twinkle, there’s a certain magic that fills our kitchens. The holidays beckon us to create warm memories and, of course, absolutely delicious treats. For many, this time of year means indulging in iconic flavors that evoke joy and comfort. Today, we’re diving headfirst into an irresistible combination that perfectly captures the spirit of the season: a show-stopping Peppermint Bark Cheesecake. Get ready to impress your guests and delight your taste buds with a dessert that’s as beautiful as it is delectable.
Why You’ll Love This Peppermint Bark Cheesecake
Why Make This Recipe
This Peppermint Bark Cheesecake is perfect for the holidays. It mixes the fresh taste of peppermint with rich, creamy cheesecake. Crunchy peppermint bark finishes it. This cheesecake is a centerpiece. Its bright colors and nice look will impress everyone. You can make most of this cheesecake ahead of time. This saves stress during busy holiday times. Who doesn’t like cheesecake? Add a holiday twist, and people will finish it fast. It looks fancy, but it is easy to make. Bakers of all levels can succeed with this recipe.
How to Make Peppermint Bark Cheesecake for the Holidays
Ingredients of : Peppermint Bark Cheesecake for the Holidays
For the Crust:
* Graham cracker crumbs
* Granulated sugar
* Melted unsalted butter
For the Cheesecake Filling:
* Full-fat cream cheese, softened
* Granulated sugar
* Large eggs
* Sour cream (or full-fat Greek yogurt)
* Vanilla extract
* Peppermint extract
* Red food coloring (optional, for festive swirls)
For the Peppermint Bark Topping:
* High-quality white chocolate, chopped
* Dark chocolate (or semi-sweet), chopped
* Peppermint candies (candy canes), crushed
Directions of : Peppermint Bark Cheesecake for the Holidays
Prepare the Crust
* Preheat oven. Prepare your springform pan.
* Combine graham cracker crumbs, sugar, and melted butter.
* Press this mix evenly into the bottom of the pan.
* Bake briefly to set it, then cool it.
Make the Cheesecake Filling
* Beat soft cream cheese and sugar until smooth.
* Add eggs one by one. Mix until just combined. Do not overmix.
* Stir in sour cream, vanilla extract, and peppermint extract.
* *Optional:* Take a small part of the batter. Color it red for a swirl.
Bake the Cheesecake
* Pour cheesecake batter over the cool crust.
* If adding a swirl, drizzle red batter. Swirl gently with a knife.
* Bake in a water bath. This makes a smooth, crack-free cheesecake.
* Cool slowly in the oven. Then cool at room temperature. Finally, chill well in the fridge for 6-8 hours or overnight.
Create the Peppermint Bark Topping
* Melt white chocolate using a double boiler or microwave.
* Spread melted white chocolate thin on a parchment-lined baking sheet.
* Sprinkle crushed peppermint candies on it right away.
* Chill until it is firm.
* Once firm, break the peppermint bark into pieces.
Assemble and Serve
* Take the cold cheesecake from the springform pan.
* Place the homemade peppermint bark pieces nicely on top of the cheesecake.
* Slice with a hot, clean knife for perfect pieces.
How to Serve Peppermint Bark Cheesecake for the Holidays
Serve this cheesecake simply. A little cocoa powder or a sprig of fresh mint looks nice. Serve it with hot drinks like hot chocolate, coffee, or peppermint mocha. You can cut it into squares and put it on a holiday dessert plate with other treats. A small scoop of vanilla bean ice cream could also be a nice addition.
How to Store Peppermint Bark Cheesecake for the Holidays
Store this cheesecake in an airtight container in the fridge. It will stay good for 4-5 days.
Tips to Make Peppermint Bark Cheesecake for the Holidays
Room Temperature Ingredients
Use cream cheese and eggs at room temperature. This makes smooth batter.
Don’t Overmix
Overmixing adds too much air. This can cause cracks. Mix just until combined.
The Water Bath is Key
A water bath stops cracks and bakes evenly.
Chill Time is Crucial
Let the cheesecake chill long enough. It needs to set fully and for flavors to mix. If you rush this, the cheesecake will be messy.
Clean Slices
For neat slices, run your knife under hot water. Wipe it clean. Make each cut. Clean the knife between slices.
Variation
Chocolate Crust
Use crushed sandwich cookies or chocolate wafers instead of graham crackers for the crust.
Double Peppermint
Add more peppermint extract to the filling if you like a stronger mint taste.
Dark Chocolate Drizzle
Drizzle melted dark chocolate over the cheesecake before adding the peppermint bark for more chocolate flavor.
Garnish Getaway
Use white chocolate curls, chocolate shavings, or extra crushed candy canes to decorate.
Conclusion: Your Holiday Table Awaits!
Sharing homemade treats during the holidays is special. This Peppermint Bark Cheesecake for the Holidays will become a new tradition. It is more than a dessert. It shows the joy, creativity, and good taste of this season. Gather your ingredients, play festive music, and let the smell of peppermint and cream cheese fill your kitchen. Enjoy the magic of this great cheesecake. Happy baking, and happy holidays!
FAQs
Q1: Can I make this Peppermint Bark Cheesecake ahead of time?
Yes, you can! This cheesecake is great to make ahead. You can make the whole cheesecake (without the bark topping) up to 2-3 days before. Keep it in the fridge. Add the peppermint bark just before serving. This keeps it looking and tasting best.
Q2: What is the best way to prevent my Peppermint Bark Cheesecake from cracking?
Several things help stop cracks. Use ingredients at room temperature. Do not overmix the batter. Bake in a water bath. Let the cheesecake cool slowly. First, cool it in the turned-off oven. Then cool at room temperature. Finally, chill it in the fridge.
Q3: Can I use store-bought peppermint bark instead of making my own for this holiday cheesecake?
Yes, you can! Homemade peppermint bark is good. But using good store-bought bark saves time. This is good during busy holidays. Just chop it into pieces. Place them on top.
Holiday Peppermint Swirl Cheesecake
Equipment
- 9-inch springform pan
- Medium bowl
- Wire rack
- Large mixing bowl
- Electric mixer
- Small separate bowl
- Knife
- Skewer
- Aluminum foil
- Roasting pan
- Double boiler
- Microwave
- Parchment-lined baking sheet
- Sharp knife
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
For the Cheesecake Filling
- 24 ounces full-fat cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 5 drops red food coloring optional
For the Peppermint Bark Topping
- 8 ounces high-quality white chocolate chopped
- 4 ounces dark chocolate chopped
- ½ cup crushed peppermint candies candy canes
Instructions
Prepare the Crust
- Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing and flouring it.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl, mixing until well combined.
- Press the mixture evenly into the bottom of the prepared pan and bake for 8-10 minutes until lightly golden.
- Remove from the oven and let the crust cool completely on a wire rack.
Make the Cheesecake Filling
- Beat softened cream cheese and granulated sugar with an electric mixer for 2-3 minutes until smooth.
- Add eggs one at a time, beating on low speed until just combined after each addition, taking care not to overmix.
- Stir in sour cream, vanilla extract, and peppermint extract until fully incorporated.
- For a red swirl, spoon out about ½ cup of batter, mix with red food coloring, and set aside.
Bake the Cheesecake
- Pour the plain cheesecake batter over the cooled crust; if using, drizzle the red swirl batter on top.
- Gently swirl the red batter into the plain batter using a knife or skewer to create a marble effect.
- Prepare a water bath by wrapping the springform pan with foil, placing it in a roasting pan, and pouring hot water halfway up the sides.
- Bake for 60-75 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath, unwrap the foil, and let cool completely at room temperature.
- Cover and refrigerate for at least 6-8 hours, or preferably overnight, for full setting.
Create the Peppermint Bark Topping
- Melt the white chocolate until smooth using a double boiler or microwave, stirring frequently.
- Spread the melted white chocolate thinly on a parchment-lined baking sheet.
- Immediately sprinkle about ¾ of the crushed peppermint candies over the white chocolate.
- Chill in the refrigerator for 20-30 minutes until the white chocolate is firm.
- Once firm, break the peppermint bark into irregular pieces.
Assemble and Serve
- Carefully remove the chilled cheesecake from the springform pan.
- Artistically arrange the homemade peppermint bark pieces on top of the cheesecake.
- For clean slices, dip a sharp knife in hot water and wipe it clean before each cut.
- Serve immediately and store any leftovers in an airtight container in the refrigerator.