Peppermint Bark Cheesecake Recipe

Peppermint Bark Cheesecake Recipe

Ingredients

Peppermint Bark:

• 40 ounces white chocolate
• 55 round peppermint candies, crushed

Crust:

• 1 3/4 cups vanilla wafer cookies, crushed
• 1/4 cup sugar
• 5 tablespoons butter, melted

FILLING:

• 32 ounces cream cheese, softened
• 1 1/4 cups sugar
• 6 large eggs
• 1 1/2 cups sour cream
• 1 1/2 cups peppermint bark, chopped

Method

1. For peppermint bark, melt chocolate in a large Dutch oven
2. Remove from heat and stir in crushed candies
3. Spoon mixture on parchment lined baking sheets to a ¼ inch thickness
4. Cool completely and break into pieces
5. Preheat oven to 350F
6. In a large bowl combine crushed cookies, sugar and butter
7. Press into the bottom and 1 ½ inch up the sides of a 9 inch springform pan
8. Bake for 6 minutes
9. In a large mixing bowl, beat cream cheese and sugar until fluffy
10. Add eggs one at a time until just combined
11. Stir in sour cream and peppermint bark
12. Pour into crust
13. Bake 60 minutes then cool in unheated oven for an additional hour
14. Cool, cover and chill overnight
15. Garnish suggestion – whipped topping and peppermint bark

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