Peppermint Bark Cheesecake.
You can cook Peppermint Bark Cheesecake using 23 ingredients and 28 steps. Here is how you achieve it.
Ingredients of Peppermint Bark Cheesecake
- You need of Crust.
- Prepare 22 each of regular Oreos, with filling.
- You need 3 tbsp of butter, melted.
- Prepare of Filling.
- It’s 24 oz of cream cheese, softened.
- It’s 1 cup of sugar.
- You need 4 oz of white chocolate, melted (Ghirardelli is preferred).
- You need 1 1/2 tbsp of flour.
- Prepare 1 1/2 tbsp of heavy cream.
- You need 1/4 tsp of salt.
- Prepare 2 tsp of peppermint extract.
- Prepare 3 each of eggs.
- You need 1 1/2 cup of Ghirardelli peppermint bark.
- You need of Mousse.
- Prepare 1/2 cup of cool whip, softened.
- You need 4 oz of cream cheese, softened.
- It’s 2 oz of white chocolate, melted.
- Prepare 1 1/2 tbsp of sugar.
- You need 1/2 tsp of vanilla.
- Prepare of Topping.
- Prepare 1 of chocolate shavings.
- Prepare 1 of peppermint pieces.
- It’s 1 of cool whip (preferably in a spray can).
Peppermint Bark Cheesecake step by step
Preheat oven to 350°F.
Prepare a 9" spring-form pan with 2 sheets of tin foil.
In a food processor, blend cookies until only fine crumbs remain.
Add melted butter & blend.
Transfer crumb mixture to spring-form pan.
Using a flat-bottomed cup (or whatever is handy), press down to create an even crust.
Bake crust for 10 minutes, then set aside.
Reduce temperature to 325°.
Cut peppermint bark into small pieces & set aside.
Melt 4 ounces of white chocolate in a double boiler over simmering water, stirring until fully melted (over microwave on 50% power for 30 second intervals until melted, stirring well between each interval).
In a large bowl or stand mixer, beat 24 ounces of cream cheese until smooth.
Add sugar & mix well (scrape bowl well before each addition).
Add melted chocolate, flour, whipping cream, salt, & peppermint extract - mix well.
Add one egg at a time on medium/low speed until smooth & well-blended.
Add peppermint bark pieces, stirring by hand.
Pour the filling into the crust.
Transfer spring-form pan into a larger pan, such as a roasting pan.
Add enough hot water to the larger pan to reach halfway up the outside of the spring-form pan.
Carefully place in oven & bake at 325° for 1 hour.
Turn off the oven, but leave the cheesecake in the oven for another 45 minutes.
Remove & let cool for at least 1 hour.
Chill for at least 4 hours.
In a medium bowl, beat 4 ounces of softened cream cheese, 2 ounces of melted white chocolate, cool whip, 1 1/2 tablespoons of sugar, & vanilla until smooth.
Carefully remove side of spring-form pan & spread mousse mixture evenly over cheesecake.
Chill for at least 4 hours.
Sprinkle with chocolate shavings & peppermint pieces.
Spray cool whip on the top edges.
Store covered in the refrigerator.
