Description
Indulge in this creamy, festive peppermint bark cheesecake, perfectly balanced with rich chocolate and a delightful crunch of candy canes. A holiday favorite that’s irresistibly delicious!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup dark chocolate chips
- ½ cup crushed candy canes
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom of a springform pan.
- Bake for about 10 minutes until set. Remove from oven and let cool.
- In a separate bowl, beat softened cream cheese with sugar until fluffy, about three minutes.
- Add eggs one at a time, mixing on low speed until fully incorporated.
- Fold in vanilla and peppermint extracts gently.
- Pour cream cheese mixture over cooled crust and spread it evenly.
- Bake for approximately one hour or until the center is slightly jiggly but set.
- Allow cheesecake to cool at room temperature before refrigerating for at least four hours or overnight.
- Melt chocolate chips in a microwave-safe bowl until smooth; drizzle over chilled cheesecake.
- Sprinkle crushed candy canes on top before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 25g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg