Description
A deliciously creamy cheesecake infused with peppermint flavor and topped with a rich chocolate ganache and crushed peppermint bark, perfect for the holiday season.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon peppermint extract
- 1 cup sour cream
- 8 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 cup crushed peppermint bark
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in peppermint extract and sour cream until fully incorporated.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set. Let it cool completely.
- In a saucepan, heat heavy cream until just simmering. Pour over chopped chocolate and let sit for a few minutes, then stir until smooth.
- Spread the chocolate ganache over the cooled cheesecake and sprinkle with crushed peppermint bark.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a stronger peppermint flavor, increase the peppermint extract to 1 ½ teaspoons.
- Make sure the cream cheese is at room temperature for a smoother batter.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Peppermint Bark Cheesecake, Holiday Dessert, Cheesecake Recipe