Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, peppermint bark cheesecake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Peppermint Bark Cheesecake is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Peppermint Bark Cheesecake is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook peppermint bark cheesecake using 23 ingredients and 28 steps. Here is how you can achieve that.
The ingredients needed to make Peppermint Bark Cheesecake:
- Prepare Crust
- Get regular Oreos, with filling
- Make ready butter, melted
- Prepare Filling
- Take cream cheese, softened
- Prepare sugar
- Prepare white chocolate, melted (Ghirardelli is preferred)
- Take flour
- Make ready heavy cream
- Prepare salt
- Prepare peppermint extract
- Make ready eggs
- Make ready Ghirardelli peppermint bark
- Take Mousse
- Make ready cool whip, softened
- Get cream cheese, softened
- Get white chocolate, melted
- Take sugar
- Prepare vanilla
- Make ready Topping
- Take chocolate shavings
- Prepare peppermint pieces
- Take 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 you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
