Peppermint Bark Cheesecake

Peppermint Bark Cheesecake is a festive holiday dessert perfect for this time of year. Use store bought peppermint bark if you’re short on time!

Peppermint Bark Cheesecake

When I made that Swirled Peppermint Bark the other day, it wasn’t to simply have peppermint bark in the house. I made it with the intention to make this Peppermint Bark Cheesecake.

Peppermint Bark Cheesecake

For the December birthday celebration at work, the one guy with a birthday requested peppermint bark. I’m happy to oblige and decided to kick things up a notch by throwing the peppermint bark in to a cheesecake. And since the cheesecake didn’t use the entire batch of peppermint bark, there was peppermint bark for him to enjoy along side his cheesecake.

Peppermint Bark Cheesecake

It’s no surprise this cheesecake was a huge hit. It uses my favorite flavor combination – mint and chocolate with a festive tone from the candy cane garnish. I did run in to a minor issue with this cake, which was completely my fault. I apparently didn’t latch my springform pan properly prior to putting it into the water bath. As a result, some water seeped in to the cake, even though I had wrapped the pan with two layers of foil. This made the crust a little soggy, but other than this minor issue with the texture, it wasn’t a big deal at all.

Peppermint Bark Cheesecake

Oh and the birthday boy we were celebrating went back for seconds and then thirds of this cheesecake.

One Year Ago: Five Homemade Gift Ideas
Three Years Ago: Caramel Corn
Four Years Ago: Eggplant Parmesan and Green Bean Casserole
Five Years Ago: Peppermint Chocolate Cookies and Snickerdoodles
Six Years Ago: Spinach Tomato Chicken Pasta

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Peppermint Bark Cheesecake

Peppermint Bark Cheesecake is a festive holiday dessert perfect for this time of year. Use store bought peppermint bark if you're short on time!

Yield: One 9" cheesecake

Ingredients:

For the Chocolate Crumb Crust
3 cups or 10 ounces finely ground cookies such as chocolate wafers or Chocolate Teddy Grahams
10 Tbsp unsalted butter, melted
2/3 cup sugar
1/4 tsp salt

For the Filling
4oz white chocolate, melted
3 - 8oz containers or blocks cream cheese, softened
1 cup sugar
1 1/2 Tbsp flour
1 1/2 Tbsp heavy cream
1/4 tsp salt
1 Tbsp peppermint extract
3 eggs
1 1/2 cups peppermint bark chunks, storebought or homemade

For the Mousse
1/2 cup cool whip, softened
4oz cream cheese, softened
2 oz white chocolate, melted
1 1/2 Tbsp sugar
1/2 tsp vanilla

Directions:

For the Chocolate Crumb Crust
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

For the Filling
Preheat oven to 325 degF.

Begin melting 4oz white chocolate. Using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.

In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well.

Add peppermint bark pieces, stir by hand.

Transfer spring-form pan to a larger pan, such as a large roasting pan. Pour filling into crust. Add enough hot water to reach half way up the sides of your spring-form pan. Carefully place in center of oven. Bake at 325 degrees for 1 hour. Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.

Chill 4 hours or overnight before adding the mousse.

For the Mousse
In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.

Carefully remove side of spring-form pan. Spread mousse mixture evenly over cheesecake. Chill for 4 hours or overnight before serving.

Garnish with crushed candy canes and shaved chocolate.

Store covered in the refrigerator.

Cheesecake and white chocolate mousse recipe from Baked by Rachel, crust from Smitten Kitchen

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13 Responses to “Alton Brown’s “The Chewy””

  1. #
    1
    Bridget — March 5, 2009 at 6:02 pm

    Aren’t they the best? They’re so addicting. I’ve actually starting using the same ingredients, but mixing them like a more traditional chocolate chip cookie (i.e., softened butter instead of melted), because I like the dough better with softened butter. The baked cookies were just as good. Best of both worlds!

  2. #
    2
    Laure — March 5, 2009 at 9:45 pm

    These look gorgeous. Don’t you just love AB??? 🙂

  3. #
    3
    Julie — March 6, 2009 at 4:06 am

    The cookies look great. I love AB too..he’s such a dork (in a good way).

  4. #
    4
    CoCo — March 6, 2009 at 5:50 am

    I love the ATK/CI Thick and Chewy Chocolate Chip Cookies. I will have to try these to see what I think. I remember seeing that the recipes looked similar so I am sure I will love them.
    Another AB lover here. My husband gives me a hard time about my DVR list with him but loves it when I give him a fun tidbit or cook him something from AB.

  5. #
    5
    Jen — March 6, 2009 at 1:34 pm

    I completely agree CoCo. Hubby does the same thing. I sometimes even watch episodes I’ve seen before! Hubby doesn’t like to admit it, but he loves AB too. Sometimes he’ll be the one saying “AB says to do this…”

  6. #
    6
    foodess — March 9, 2009 at 3:38 am

    They look SO good!! I am a sucker for a chewy chocolate chip cookie. Although, I must side with your hubby – I prefer mine with just a bit of chocolate.

  7. #
    7
    Naomi — March 9, 2009 at 6:46 am

    How much is a stick of butter? I’m not in the US and have never come across this measurement before.

  8. #
    8
    Jen — March 9, 2009 at 11:08 am

    Sorry about that Naomi – 1 stick of butter = 8 Tbsp. Does that help?

  9. #
    9
    Dani — March 9, 2009 at 11:46 am

    this is very similar to the ccc recipe i use, but anything that makes it chewier is good in my books! i will have to keep this one in mind 🙂

  10. #
    10
    Naomi — March 13, 2009 at 10:05 am

    Yes Jen, thank you!

  11. #
    11
    Allie — June 2, 2010 at 8:43 pm

    Yum! I will definitely be trying these. I always chill my cookie dough too usually because I’m too busy with 3 little ones but I also read that article in the NY times awhile ago and I felt like I deserved a nice big pat on the back for always doing the 24hour chill 🙂 Great post and beautiful cookies!

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    12
    Susan — June 23, 2015 at 4:41 pm

    I love Alton Brown because of his scientific approach to cooking and baking. I’ve been baking “The Chewy” for years. One thing I do differently: Before chilling the dough, I scoop it into balls. This makes the process much easier. Sometimes I freeze the balls for baking later. After I place the balls on parchment, I carefully place a few extra chocolate morsels on top, pointy side up. This extra step produces picture-perfect cookies every time.

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    13
    Desiree — July 2, 2016 at 1:56 am

    The Chewy is my go to recipe for cookies. I make a few alterations, occasionally, such as substituting 1/4 of the brown sugar with dark brown sugar. I bake small portions in mini muffin tins; one batch makes 48 cookie bites that are super chewy and the perfect size bite. I’ve made them every year for Christmas gifts for a few years now.

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