Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, peppermint bark cheesecake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Peppermint Bark Cheesecake is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Peppermint Bark Cheesecake is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook peppermint bark cheesecake using 23 ingredients and 28 steps. Here is how you cook that.
The ingredients needed to make Peppermint Bark Cheesecake:
- Get Crust
- Get 22 each regular Oreos, with filling
- Make ready 3 tbsp butter, melted
- Take Filling
- Make ready 24 oz cream cheese, softened
- Take 1 cup sugar
- Get 4 oz white chocolate, melted (Ghirardelli is preferred)
- Make ready 1 1/2 tbsp flour
- Take 1 1/2 tbsp heavy cream
- Take 1/4 tsp salt
- Take 2 tsp peppermint extract
- Prepare 3 each eggs
- Get 1 1/2 cup Ghirardelli peppermint bark
- Take Mousse
- Get 1/2 cup cool whip, softened
- Take 4 oz cream cheese, softened
- Take 2 oz white chocolate, melted
- Get 1 1/2 tbsp sugar
- Make ready 1/2 tsp vanilla
- Get Topping
- Take 1 chocolate shavings
- Get 1 peppermint pieces
- Get 1 cool whip (preferably in a spray can)
Instructions 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 is going to wrap this up for this special food peppermint bark cheesecake recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
