Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, peppermint bark cheesecake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Peppermint Bark Cheesecake is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Peppermint Bark Cheesecake is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have peppermint bark cheesecake using 23 ingredients and 28 steps. Here is how you can achieve it.
The ingredients needed to make Peppermint Bark Cheesecake:
- Make ready Crust
- Make ready 22 each regular Oreos, with filling
- Make ready 3 tbsp butter, melted
- Take Filling
- Get 24 oz cream cheese, softened
- Make ready 1 cup sugar
- Get 4 oz white chocolate, melted (Ghirardelli is preferred)
- Prepare 1 1/2 tbsp flour
- Prepare 1 1/2 tbsp heavy cream
- Get 1/4 tsp salt
- Make ready 2 tsp peppermint extract
- Make ready 3 each eggs
- Prepare 1 1/2 cup Ghirardelli peppermint bark
- Get Mousse
- Take 1/2 cup cool whip, softened
- Make ready 4 oz cream cheese, softened
- Take 2 oz white chocolate, melted
- Make ready 1 1/2 tbsp sugar
- Get 1/2 tsp vanilla
- Make ready Topping
- Get 1 chocolate shavings
- Get 1 peppermint pieces
- Take 1 cool whip (preferably in a spray can)
Steps to make Peppermint Bark Cheesecake:
- Preheat oven to 350°F
- Prepare a 9" spring-form pan with 2 sheets of tin foil
- In a food processor, blend cookies until only fine crumbs remain
- Add melted butter & blend
- Transfer crumb mixture to spring-form pan
- Using a flat-bottomed cup (or whatever is handy), press down to create an even crust
- Bake crust for 10 minutes, then set aside
- Reduce temperature to 325°
- Cut peppermint bark into small pieces & set aside
- Melt 4 ounces of white chocolate in a double boiler over simmering water, stirring until fully melted (over microwave on 50% power for 30 second intervals until melted, stirring well between each interval)
- In a large bowl or stand mixer, beat 24 ounces of cream cheese until smooth
- Add sugar & mix well (scrape bowl well before each addition)
- Add melted chocolate, flour, whipping cream, salt, & peppermint extract - mix well
- Add one egg at a time on medium/low speed until smooth & well-blended
- Add peppermint bark pieces, stirring by hand
- Pour the filling into the crust
- Transfer spring-form pan into a larger pan, such as a roasting pan
- Add enough hot water to the larger pan to reach halfway up the outside of the spring-form pan
- Carefully place in oven & bake at 325° for 1 hour
- Turn off the oven, but leave the cheesecake in the oven for another 45 minutes
- Remove & let cool for at least 1 hour
- Chill for at least 4 hours
- In a medium bowl, beat 4 ounces of softened cream cheese, 2 ounces of melted white chocolate, cool whip, 1 1/2 tablespoons of sugar, & vanilla until smooth
- Carefully remove side of spring-form pan & spread mousse mixture evenly over cheesecake
- Chill for at least 4 hours
- Sprinkle with chocolate shavings & peppermint pieces
- Spray cool whip on the top edges
- Store covered in the refrigerator
So that’s going to wrap this up for this special food peppermint bark cheesecake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
