Description
A decadent cheesecake that combines the creamy richness of classic cheesecake with the refreshing flavor of peppermint bark.
Ingredients
Scale
- 1 1/2 cups crushed chocolate cookies
- 1/2 cup butter, melted
- 1 cup cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/2 cup crushed peppermint candies
- 8 ounces semi-sweet chocolate, melted
- 1/2 cup whipped cream for topping
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine crushed chocolate cookies and melted butter, pressing the mixture into the base of the springform pan.
- Beat cream cheese with sugar and vanilla extract in a large bowl until smooth. Gradually add heavy cream while beating until thickened.
- Stir in melted chocolate and crushed peppermint candies into the cream cheese mixture.
- Pour the cheesecake mixture over the crust in the springform pan and bake for 50-60 minutes until set.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Top with whipped cream and additional crushed peppermint candies before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days; can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 25g
- Sodium: 256mg
- Fat: 37g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg