Creamy Peppermint Bark Cheesecake.

As soon as the temperature drops and the holiday lights start appearing on eaves, the craving for peppermint begins. While peppermint bark—that classic layering of dark and white chocolate topped with crushed candy—is a staple of the season, it can sometimes feel a bit one-dimensional. This Peppermint Bark Cheesecake takes those iconic flavors and transforms them into a sophisticated, show-stopping dessert that balances richness with a refreshing minty finish.

This isn’t your standard, heavy New York-style cheesecake. Instead, it’s a multi-layered experience. We start with a deeply chocolatey cocoa crust, move into a velvety peppermint-infused cream cheese filling, and finish with a luxurious ganache that mimics the “bark” itself. It is the ultimate finale for a holiday dinner party—impressive to look at, yet familiar enough that everyone will want a second slice.

Ingredients

A great cheesecake is only as good as the temperature of its ingredients. Ensure your dairy is at room temperature to achieve that signature silky texture.

For the Chocolate Crust

Chocolate Sandwich Cookies: 24 cookies (like Oreos), finely crushed into crumbs.
Unsalted Butter: 5 tablespoons, melted.
Salt: A tiny pinch.

For the Peppermint Filling

Cream Cheese: 32 oz (four 8-oz blocks), softened to room temperature.
Granulated Sugar: 1 cup.
Sour Cream: 1 cup, room temperature (this adds a necessary tang and creaminess).
Eggs: 4 large, room temperature.
Peppermint Extract: 1 ½ teaspoons.
Vanilla Extract: 1 teaspoon.
White Chocolate Chips: ¾ cup, melted and slightly cooled.

For the Ganache & Topping

Semi-Sweet Chocolate: 4 oz, finely chopped.
Heavy Cream: ½ cup.
Candy Canes: 4 large, crushed into varied sizes.
White Chocolate: 2 oz, melted (for drizzling).

Instructions

Prepare the Crust

Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil—this is a safeguard for the water bath later. Combine the cookie crumbs, melted butter, and salt in a bowl, mixing until it feels like wet sand. Press the mixture firmly into the bottom and about an inch up the sides of the pan. Bake for 8 minutes, then set aside to cool completely.

Cream the Base

In a large bowl or stand mixer, beat the softened cream cheese and sugar on medium speed until completely smooth. Do not over-mix, as you don’t want to incorporate too much air, which can cause the cheesecake to crack. Add the sour cream, peppermint extract, and vanilla, and mix until just combined.

Incorporate Eggs and White Chocolate

Add the eggs one at a time, mixing on low speed after each addition just until the yellow disappears. Finally, gently fold in the melted white chocolate. This adds a subtle sweetness and helps the cheesecake set with a rich, melt-in-the-mouth consistency.

The Water Bath Bake

Pour the batter over the cooled crust. Place the springform pan into a larger roasting pan and fill the roasting pan with about an inch of hot water. Bake for 60 to 70 minutes. You’ll know it’s done when the edges are set and slightly puffed, but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. This gradual cooling is the best way to prevent cracks.

Chill and Finish

Remove the cheesecake from the water bath and refrigerate for at least 6 hours, or ideally overnight. Once fully chilled, make the ganache by heating the heavy cream until simmering and pouring it over the chopped semi-sweet chocolate. Let it sit for two minutes, then whisk until smooth. Pour the ganache over the chilled cheesecake, letting it drip slightly down the sides. Immediately top with crushed candy canes and a decorative drizzle of white chocolate.

Flavor and Texture Notes

This cheesecake is a study in contrasts. The crust is dark and slightly bitter, providing a foundation for the cool, sweet mint of the filling. Because we use both peppermint and vanilla extracts, the mint flavor isn’t overwhelming or medicinal; it feels more like a refreshing breeze at the end of a rich meal.

Texture-wise, the sour cream and melted white chocolate in the batter create a dense yet creamy feel that is much smoother than a traditional cheesecake. The snap of the chocolate ganache and the crunch of the candy canes on top provide the “bark” element that gives the dessert its name.

Tips and Variations

Preventing Cracks: The water bath and the slow cooling process in the oven are your best friends. If a crack does appear, don’t worry—the chocolate ganache on top acts as a perfect “spackle” to hide any imperfections.
White Chocolate Quality: Use a high-quality white chocolate bar rather than chips for the filling if possible. Baking bars melt more smoothly and offer a better flavor.
Double the Mint: If you love a very strong peppermint flavor, you can stir half a cup of crushed peppermint bark pieces directly into the batter before baking.
Crust Alternative: If you can’t find chocolate sandwich cookies, a graham cracker crust with two tablespoons of cocoa powder added works beautifully as well.

Storage and Make-Ahead

Cheesecake is the ultimate make-ahead dessert because it requires significant chilling time to develop its full flavor.

Refrigeration: This will keep perfectly in the fridge for up to 5 days. Keep it covered to prevent it from absorbing any other fridge odors.
Freezing: You can freeze the entire cheesecake (without the candy cane topping, as they can get sticky when thawed). Wrap it tightly in plastic wrap and then foil. It will last for up to 2 months. Thaw in the refrigerator overnight before adding the fresh candy cane garnish.

Serving Suggestions

Hot Beverages: This is quite a rich dessert, so it pairs best with a clean, hot beverage like a dark roast coffee or a peppermint herbal tea.
Whipped Cream: A dollop of unsweetened whipped cream on the side can help cut through the density of the cheesecake.
Slicing Tip: For those perfect, “bakery-style” slices, use a long, thin knife dipped in hot water and wiped dry between every single cut.

FAQ

Why did my candy canes melt on top?

Candy canes are made of sugar and are highly sensitive to moisture. If you put them on the ganache while it’s still very warm, or if the cheesecake sits in a humid fridge for too long, they will start to “weep” and get sticky. For the best look, add the crushed candy canes within an hour of serving.

Can I make this without a water bath?

You can, but the texture will be more like a baked custard and less like a silky cheesecake. The moisture from the water bath keeps the oven environment humid, which prevents the surface from drying out and cracking.

Do I have to use a springform pan?

Yes, for a cheesecake this size and height, a springform pan is essential. It allows you to remove the sides without disturbing the delicate crust or the ganache topping.

What if I don’t have sour cream?

You can substitute full-fat plain Greek yogurt for the sour cream. It provides a similar acidity and moisture level.

Conclusion

This Peppermint Bark Cheesecake is more than just a dessert; it’s a celebration of the season in every bite. It takes the simplicity of a childhood favorite—the candy cane—and elevates it into a decadent, adult-approved masterpiece. Whether it’s the centerpiece of your Christmas dinner or a special treat for a winter gathering, it’s a recipe that people will remember long after the decorations have been tucked away.