Description
Delight in the creamy goodness of peppermint bark cheesecake, featuring a crunchy crust and festive minty flavors—perfect for holiday celebrations or cozy gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup crushed candy canes
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until mixed.
- Press the mixture firmly into the bottom of a greased springform pan.
- Bake for 10 minutes and then remove from oven to cool.
- In another bowl, beat softened cream cheese until smooth.
- Gradually add powdered sugar while mixing until combined.
- Add heavy whipping cream, vanilla extract, and peppermint extract; beat until fluffy and well-blended.
- Pour half of the cream cheese mixture over the crust in your springform pan.
- Sprinkle half of the crushed candy canes on top.
- Pour in the remaining cream cheese mixture and spread evenly before topping with more candy cane pieces.
- Bake assembled cheesecake for about 45 minutes or until set but slightly jiggly in the center.
- Turn off the oven and leave cheesecake inside for an additional hour to prevent cracks.
- Allow to cool completely at room temperature before refrigerating.
- Chill for at least four hours or overnight if possible.
- Carefully remove from springform pan.
- Slice into pieces and serve with whipped cream if desired.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 290
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: - Let your cream cheese soften at room temperature for a smoother filling; this prevents lumps. - For an extra minty flavor, adjust peppermint extract to taste. - Store leftovers tightly covered in the refrigerator for up to five days.