Description

Indulge in the festive delight of Peppermint Bark Cheesecake, a rich and creamy dessert that perfectly combines the classic flavors of peppermint and chocolate. This decadent cheesecake features a crunchy chocolate cookie crust and is adorned with bursts of semi-sweet chocolate chips, making it an irresistible treat for holiday gatherings or cozy family dinners.

Ingredients

Scale

2 cups chocolate sandwich cookies, crushed
1/2 cup unsalted butter, melted
24 oz cream cheese, room temperature
1 cup granulated sugar
3 large eggs
1 tsp peppermint extract
1 cup heavy cream
1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C). In a mixing bowl, combine crushed chocolate cookies and melted butter. Press mixture into the bottom of a springform pan. Bake for 10 minutes.
In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in peppermint extract and heavy cream until fully combined.
Gently fold in chocolate chips. Pour filling over the crust and bake for 50-60 minutes until the center is set but slightly jiggly.
Turn off the oven and leave cheesecake inside with the door ajar for an hour to cool gradually. Refrigerate for at least four hours or overnight before serving.

Nutrition

Serving Size: 1 slice (100g)
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: Use room temperature ingredients to ensure a smooth batter. For added moisture, consider placing a baking dish with water in the oven while baking. Variations: Swap semi-sweet chocolate chips for dark or white chocolate for different flavor profiles.