Peppermint Bark Cheesecake with Oreo Crust
- Cook Time: 7 hours 45 minutes (includes chilling time)
- Total Time: 7 hours 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 24 Oreo cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 6 ounces white chocolate, melted and slightly cooled
- 1 cup peppermint bark, chopped
- Whipped cream and crushed candy canes for garnish
Instructions
- Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix the crushed Oreo cookies with the melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool completely while you prepare the filling. - Step 2: Prepare the Springform Pan
Since we are using a water bath, wrap the outside of your cooled springform pan tightly with at least two layers of heavy-duty aluminum foil. This prevents water from seeping into your crust while the cheesecake bakes. - Step 3: Cream the Filling
In a large bowl using a mixer, beat the softened cream cheese and granulated sugar together on medium speed until the mixture is completely smooth and fluffy. This usually takes about 3 to 4 minutes. Be sure to scrape down the sides of the bowl to avoid lumps. - Step 4: Add Liquid Ingredients
Mix in the sour cream, peppermint extract, and vanilla extract. Once combined, pour in the melted white chocolate and mix on low speed. The white chocolate adds a rich, buttery depth to the cheesecake base. - Step 5: Incorporate the Eggs
Add the eggs one at a time, mixing on low speed just until each egg is combined. Do not overmix at this stage, as too much air can cause the cheesecake to puff up and then crack as it cools. - Step 6: Bake in a Water Bath
Pour the cheesecake batter over the Oreo crust. Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 65 to 75 minutes, or until the edges are set but the center still has a slight jiggle. - Step 7: Cool and Chill
Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for one hour to cool slowly. Remove it from the water bath and refrigerate for at least 6 hours, or ideally overnight, to let it set completely. - Step 8: Garnish and Serve
Before serving, remove the sides of the springform pan. Top the cheesecake with whipped cream, chopped peppermint bark pieces, and a sprinkle of crushed candy canes for a festive finish.