Peppermint Bark Cheesecake (No-Crack)
This Peppermint Bark Cheesecake (No-Crack) is a festive, creamy delight with peppermint crunch and smooth chocolate, perfect for holiday celebrations!
Servings: 12 servings
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs the perfect base for a crunchy crust
- 1/4 cup sugar adds sweetness to the crust
- 1/2 cup unsalted butter melted, binds the crust together with richness
For the Cheesecake Filling:
- 24 oz cream cheese softened, the creamy heart of the cheesecake
- 1 cup sugar sweetens the cheesecake filling
- 1 teaspoon vanilla extract enhances the overall flavor
- 3 large eggs provides structure and richness
- 1/2 cup sour cream adds tang and creaminess
- 1/2 cup crushed peppermint candies gives that signature peppermint crunch
- 1/4 teaspoon peppermint extract infuses the filling with subtle mintiness
- 1/2 cup white chocolate chips melts into pockets of sweet creaminess
- 1/2 cup dark chocolate chips balances sweetness with slight bitterness
- 1 tablespoon vegetable oil helps melt chocolate smoothly for drizzling
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Mix well until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of your springform pan, creating an even layer. Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add 1 cup sugar and continue to beat until well combined. Add the vanilla extract and peppermint extract, blending thoroughly. One at a time, crack in the eggs, mixing after each addition until smooth. Stir in the sour cream until fully incorporated.
Add Peppermint and Chocolate
- Gently fold in the crushed peppermint candies and white chocolate chips into the cream cheese mixture. This will give the cheesecake its signature peppermint bark texture and flavor. Pour the batter over the cooled crust and smooth the top with a spatula.
Bake with No-Crack Technique
- Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan, creating a water bath. This moist environment helps prevent cracking by baking the cheesecake gently and evenly. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
Prepare the Chocolate Drizzle
- While the cheesecake bakes, melt the dark chocolate chips with 1 tablespoon vegetable oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth and glossy.
Cool and Decorate
- Remove the cheesecake from the oven and water bath carefully. Let it cool completely on a wire rack. Once cool, remove the springform pan sides. Drizzle the melted dark chocolate over the top in a decorative pattern. For a final festive touch, sprinkle a few more crushed peppermint candies on top.
Equipment
- Springform pan (9-inch)
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Spatula
- Water bath or roasting pan
- Microwave-Safe Bowl
Notes
- Store leftover cheesecake covered in the refrigerator for up to 5 days to keep it fresh.
- Freeze individual slices wrapped in plastic and foil for longer storage; thaw overnight in the refrigerator before serving.
- Use a water bath and room temperature ingredients to prevent cracks and achieve a smooth texture.
- Swap graham cracker crumbs for gluten-free options or almond flour for dietary needs.
- Replace peppermint extract with vanilla or swap chocolate chips to customize flavor.