Peppermint Cheesecake: the irresistible copycat recipe for a tasty festive dessert

For a mouthwatering, decadent cheesecake that's ideal for the holidays, try this beautiful peppermint bark cheesecake recipe. With its eye-catching, colorful festive decoration and delicious chocolate and peppermint flavor, peppermint cheesecake is a delicious treat you can serve to friends and family this holiday season.

This easy recipe is a copycat of the much-loved Cheesecake Factory peppermint bark cheesecake, inspired by peppermint bark treat. It has a wonderfully creamy minty cheesecake filling, chocolate Oreo crust, and is topped with chocolate and crunchy candy canes. Each bite is absolute perfection.

How to Make Peppermint Cheesecake

Ready to make the perfect festive cheesecake? Here's how to make peppermint bark cheesecake at home. Start by heating your oven to 325F and greasing a springform pan. Mix the crushed Oreos, butter, and salt in a bowl, then press the Oreo mixture into the springform pan. Set it aside.

Beat the cream cheese and sugar until smooth, then add in the eggs, one at a time. Beat in the peppermint extract, followed by the flour and salt. Don't overmix once you've added in the flour! Beat the filling until it's just combined. Fold in the white chocolate. Fold in the semisweet chocolate and candy canes.

Spread the filling over the Oreo crust. Wrap the bottom of the springform pan with 2 layers of foil. Put the pan into a deep casserole dish. Pour enough water into the casserole dish so the water is halfway up the springform pan.

Bake the cheesecake for 1 hour 20 minutes. It should still be a little jiggly in the center. Switch off the oven, leave the oven door ajar, and leave the cheesecake to cool for 1 hour in the oven.

Remove the foil, then place the cheesecake in the fridge for several hours up to overnight. Spoon the whipped cream over the top of the cheesecake. Garnish with chocolate and crushed candy canes and enjoy!

Peppermint Bark Cheesecake Variations

For a no-bake peppermint cheesecake, simply assemble the cheesecake then refrigerate it for 6 hours, preferably overnight.

Whip up a chocolate ganache and add drizzle it over the top of your cheesecake to make an ultra-decadent cheesecake.

Use a muffin tin to make mini-cheesecakes. Press the Oreo crust into the wells of the tin, then top each with the peppermint cheesecake filling.

If you're a big fan of mint, use mint Oreos instead of regular Oreos for an extra minty flavor.

Tips for Making the Perfect Peppermint Cheesecake

To make gluten-free peppermint cheesecake, use gluten-free Oreos.

If you don't have peppermint extract, you can use mint extract instead.

To prevent your cheesecake from cracking, use room temperature cream cheese, and make sure not to open the oven while the cheesecake is baking. Using a water bath is also key for making sure the cheesecake doesn't crack.

How to Store Peppermint Bark Cheesecake

Cover or wrap your cheesecake and keep it in the fridge for up to 3 days.

Instructions

Preheat your oven to 325F. Grease a springform pan with cooking spray or butter.

Combine crushed Oreos, butter, and salt in a large bowl.

Press the Oreo mixture into the springform pan.

Make sure to go up the sides of the pan.

Using an electric handheld mixer, beat the cream cheese and sugar until fluffy and lump-free.

Beat the eggs one at a time. Add in the peppermint extract. Beat in the flour and salt until just combined.

Fold in the white chocolate.

Fold in the semisweet chocolate.

Fold in the candy canes.

Mix.

Wrap the bottom of the springform pan with 2 layers of foil.

Spread the filling over the Oreo crust.

Put the pan into a deep casserole dish. Pour enough water into the casserole dish, so the water is halfway up the springform pan.

Bake the cheesecake for 1 hour 20 minutes, or until the center of the cheesecake is slightly jiggly. Switch off the oven, leave the oven door ajar, and leave the cheesecake to cool for 1 hour in the oven. Take the cheesecake out of the oven, remove the foil, then place it in the fridge overnight.

Whip the cream.

Dollop the whipped cream over the top of the cheesecake. Garnish with chocolate and crushed candy canes.

Slice, serve and enjoy!

Notes

Use room temperature ingredients to make your cheesecake.