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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11 Responses to “Oatmeal Chocolate Cinnamon Cookies”

  1. #
    1
    Fun and Fearless in Beantown — January 24, 2011 at 6:05 pm

    These cookies look great! Hope you feel better soon Jen!

  2. #
    2
    Megan — January 24, 2011 at 6:12 pm

    These look awesome. I love chocolate and cinnamon together.

    Feel better!

  3. #
    3
    Rachel @ Baked by Rachel — January 24, 2011 at 6:32 pm

    Love oatmeal cookies! Hope you’re feeling better 🙂

  4. #
    4
    Bridget — January 24, 2011 at 6:59 pm

    Aw, I didn’t realize you hadn’t gone to the swap! What a bummer. But then at least you didn’t have to share these cookies. 😉

  5. #
    5
    Alicia — January 24, 2011 at 7:30 pm

    Yum. I really love the combo of chocolate and cinnamon! Glad they came out well.

    Feel better!!

  6. #
    6
    Shannon — January 24, 2011 at 10:40 pm

    hope you were able to get some rest and are feeling better! we missed you, but hopefully we’ll have another chance to catch up soon. these look great, and i’ve got some cinnamon chips in my house too 😉

  7. #
    7
    Elizabeth — January 24, 2011 at 10:52 pm

    I’m not sure I’ve had chocolate & cinnamon together before but I bet the combination is great! And if it’s in an oatmeal cookie, you can’t really go wrong.

  8. #
    8
    Heather Lynne — January 25, 2011 at 12:33 am

    I love cinnamon chips and put them in oatmeal cookies. I never thought of putting them in chocolate chip oatmeal cookies-they look amazing!

  9. #
    9
    Blog is the New Black — January 25, 2011 at 1:22 am

    Jenn, these sound awesome, and I have some cinnamon chips to use!

  10. #
    10
    We Are Not Martha — January 25, 2011 at 1:24 am

    These look wonderful! I’m sure being stuck in the house with a whole batch of them made you feel a little bit better, right? I love cookies with cinnamon chips in them!

    Sues

  11. #
    11
    Elizabeth — January 25, 2011 at 8:50 pm

    These look so delicious. Getting sick on important (dessert related!) events is the absolute worst. I think another cookie swap is in your future.

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