Why Make This Recipe
White Chocolate Peppermint Bark Cheesecake is a delightful blend of sweet and minty flavors, perfect for holiday celebrations or any festive occasion. This cheesecake combines the creamy richness of white chocolate with the refreshing bite of peppermint, creating a dessert that’s as pleasing to the eyes as it is to the palate.
Its layered structure elevates the cheesecake experience, making it a visually appealing centerpiece for gatherings. Every bite delivers a crunch from the Oreo crust, followed by a smooth, rich filling, and topped with fluffy whipped cream and chocolate curls. This indulgent treat will undoubtedly impress your family and friends.
Equipment Needed for White Chocolate Peppermint Bark Cheesecake
To successfully make this mouthwatering dessert, you will need a few essential pieces of equipment. First, a 9-inch springform pan is necessary for easy removal after baking. You will also need a food processor or a rolling pin and Ziploc bag for crushing the Oreos into crumbs.
A medium heat-proof bowl for melting white chocolate is crucial, along with a mixing bowl and electric mixer for blending the cream cheese and other ingredients. A rubber spatula will help in folding together the mixtures efficiently. Lastly, a large disposable piping bag with a star tip will be used for decorating the cheesecake with whipped cream.
What You Need to Make White Chocolate Peppermint Bark Cheesecake
Oreo Crust:
- 36 Oreos (3 cups cookie crumbs)
- 6 tablespoons Unsalted Butter, melted + extra to grease the pan
White Chocolate Peppermint Bark Cheesecake:
- 7 oz. white chocolate, coarsely chopped
- 3 (8 ounce) packages (24 oz) cream cheese, room temperature
- 1 cup granulated sugar
- 1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 3 large eggs, room temperature
- 1 large egg yolk
- ¾ cup chocolate chunks
- ¾ cup crushed peppermints
White Chocolate Peppermint Mousse:
- 3 oz. best-quality white chocolate, finely chopped
- 1 and ¼ cup Heavy whipping Cream, chilled and divided
- ½ cup powdered Sugar
- ½ teaspoon pure peppermint extract
Sweetened Peppermint Whipped Cream:
- 1 cup heavy whipping cream, chilled
- ⅔ cup powdered sugar
- 1 teaspoon peppermint extract or vanilla extract
- Red gel food coloring (optional)
Topping:
- Crushed Candy Canes
- White Chocolate Curls
- Dark Chocolate Curls
- Peppermint candies
How to Cook White Chocolate Peppermint Bark Cheesecake Step by Step
For the crust, begin by preheating the oven to 325°F (163°C) and positioning the rack in the center. Grease the sides of a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment paper. Next, crush the Oreo cookies into fine crumbs using a food processor or by placing them in a Ziploc bag and rolling over them with a rolling pin.
In a medium bowl, combine the cookie crumbs with ½ cup of the melted butter. Transfer this mixture into the prepared springform pan, pressing it down firmly with the flat bottom of a glass or measuring cup. Bake the crust for 8-10 minutes until slightly darkened, then remove it and reduce the oven temperature to 300°F. To protect the crust during baking, wrap the pan in aluminum foil to prevent any water from seeping in.
Next, prepare the White Chocolate Peppermint Bark Cheesecake filling. In a medium heat-proof bowl, add the chopped white chocolate and microwave it in 30-second intervals, stirring in between until it’s fully melted and smooth. Let it cool down before proceeding. In a separate bowl, use an electric mixer fitted with a paddle attachment to beat the cream cheese, sugar, and cornstarch on medium-low speed until creamy—this should take about 2-3 minutes.
Scrape down the sides of the bowl and add the sour cream, vanilla extract, and peppermint extract. Continue mixing until everything is smooth and well combined. Add the eggs and yolk one at a time, mixing slowly to avoid overbeating the mixture after each addition. Then, gently fold in the melted white chocolate until everything is integrated.
Now, add the chocolate chunks and crushed peppermints. Mix this together just until combined, being careful not to overmix. Pour the cheesecake mixture over the cooled crust, placing the springform pan in a larger, deep baking pan. Carefully pour boiling water into the larger pan, enough to reach just a couple of inches up the sides of the springform pan. Bake the cheesecake for about 1 hour and 15 minutes; it’s done when the edges are set and the center jiggles slightly.
After baking, turn off the oven and let the cheesecake cool inside for 30 minutes. Then, crack the oven door and allow the cake to cool for another 30 minutes. This gentle cooling method helps prevent any cracks from forming on the surface. Once cooled, take the cheesecake out of the water bath, remove the foil, and run a knife around the edge to ensure it’s not sticking. Allow it to cool completely on a wire rack before refrigerating for at least 8 hours or overnight.
Now, it’s time to prepare the White Chocolate Peppermint Mousse. In a small bowl, combine the chopped white chocolate and ¼ cup of heavy cream. Heat this mixture in the microwave in 30-second intervals, stirring until it’s fully melted and smooth. Allow it to cool completely. Next, in a medium stainless steel bowl, whip the remaining 1 cup of heavy cream until soft peaks form.
Add 4 tablespoons of powdered sugar and peppermint extract, then whip until you achieve stiff peaks. Once the white chocolate ganache has cooled, gently fold it into the whipped cream until fully combined. Spread this mousse layer evenly over the cooled cheesecake and refrigerate it once more until chilled.
For the Sweetened Peppermint Whipped Cream, whip the chilled cream in a medium bowl until soft peaks form. Add the powdered sugar and peppermint extract, and continue whipping until you achieve stiff peaks. Prepare a large piping bag fitted with a star tip by painting stripes of red gel food coloring inside. Fill the bag with the whipped cream.
To finish, carefully transfer the cheesecake onto a serving plate. Pipe swirls of the peppermint whipped cream around the top, and decorate it with crushed candy canes, white chocolate curls, and dark chocolate curls. Add a peppermint candy on each swirl to embellish. Slice the cheesecake into portions and serve.
How to Serve White Chocolate Peppermint Bark Cheesecake
Serving White Chocolate Peppermint Bark Cheesecake is all about presentation and enjoyment. Use a sharp, warm knife to cut through the cheesecake, creating even slices. For an elegant touch, plate each slice with a dollop of the sweetened peppermint whipped cream on the side. This not only adds visual appeal but also enhances the flavor with each forkful.
Consider garnishing each slice with additional crushed peppermint candies or a sprinkle of chocolate curls for added texture and festive flair. You can also serve it alongside a hot beverage, such as hot cocoa or coffee, to complement the flavors of the cheesecake. This warm and cozy pairing makes for a satisfying dessert experience, especially during chilly seasons.
What to Serve with White Chocolate Peppermint Bark Cheesecake
Pairing this cheesecake with the right accompaniments can enhance its delightful flavors. A classic choice is coffee or espresso, which cuts through the richness of the cheesecake. For a holiday twist, you might consider serving it with warm spiced cider or a peppermint-infused hot chocolate, which echoes the dessert’s minty notes.
Fruit, like fresh raspberries or strawberries, can add a refreshing contrast to the creamy cheesecake, providing a burst of acidity that balances the sweetness. You might also include a selection of festive cookies or small chocolate truffles on the serving platter to create a dessert spread that caters to various tastes.
How to Store White Chocolate Peppermint Bark Cheesecake
Storing your White Chocolate Peppermint Bark Cheesecake properly ensures it remains fresh and delicious. Once completely cooled and set, cover the cheesecake with plastic wrap or aluminum foil to prevent it from drying out. It’s best stored in the refrigerator, where it will keep for about 5 to 7 days.
If you wish to store it for a longer period, consider freezing it. First, slice the cheesecake into individual portions, then wrap each slice tightly in plastic wrap. Place the wrapped slices in an airtight container or a heavy-duty freezer bag. The cheesecake can be frozen for up to 2 months. To enjoy, simply thaw it in the refrigerator overnight before serving.
Tips to Make White Chocolate Peppermint Bark Cheesecake
For a successful White Chocolate Peppermint Bark Cheesecake, here are some valuable tips. Start by ensuring all your ingredients are at room temperature. This helps in achieving a smooth, well-blended filling. Be careful not to overmix the batter after adding the eggs, as this can lead to cracks in the cheesecake.
Remember to wrap the pan properly with aluminum foil to avoid water seeping in during the water bath. This step is crucial for maintaining the texture of the crust. Additionally, allow the cheesecake to cool gradually in the oven, which prevents sudden temperature changes that can cause cracks.
Lastly, don’t rush the chilling process. Allowing the cheesecake to set in the refrigerator overnight gives it the best flavor and texture. If you’re short on time, aim for at least eight hours.
Variation
There are plenty of ways to put your spin on this White Chocolate Peppermint Bark Cheesecake. If you prefer, you can substitute the white chocolate with dark or milk chocolate for a different flavor profile. A chocolate ganache on top could also give it an extra indulgent touch.
For added texture, consider mixing in chopped nuts or using a graham cracker crust instead of Oreos. If peppermint isn’t your thing, you can swap it with orange or raspberry extract to create a fruity dessert experience. Each variation can lead to a delightful new cheesecake experience!
Best Time to Make White Chocolate Peppermint Bark Cheesecake
While this cheesecake is particularly popular during the holiday season, it can be enjoyed all year round. However, the best time to make it is when fresh peppermint candies are available, typically around the winter months. The festive colors and flavors make it a perfect treat for holiday parties, family gatherings, or special occasions.
Additionally, making your White Chocolate Peppermint Bark Cheesecake ahead of time allows you to focus on other holiday preparations without the last-minute rush. It’s an ideal dessert to prepare a day or two in advance.
Common Mistakes to Avoid
To ensure your White Chocolate Peppermint Bark Cheesecake turns out perfectly, avoid these common mistakes. First, skipping the water bath can result in a dry and cracked cheesecake; always use this technique for a creamy texture.
Another pitfall is overbaking the cheesecake. Keep a close eye on the baking time to achieve the proper balance of set edges and a slightly jiggly center. Using cold ingredients can also lead to a lumpy filling, so allow everything to come to room temperature before mixing.
Finally, rushing the cooling process may disturb the cheesecake’s structure. Allow it to cool slowly in the oven and then in the refrigerator for the best results.
Nutritional Notes
White Chocolate Peppermint Bark Cheesecake is a rich dessert that contains higher levels of calories and fat due to the cream cheese and white chocolate. Each slice can vary in nutritional content based on ingredients and portion sizes. For those watching their sugar intake, consider using sugar-free alternatives for the crust and filling.
While it’s a decadent treat, enjoying it in moderation as part of a balanced diet can be a delightful indulgence. Don’t forget about the nutrients from the cream and eggs, which provide some protein and fats necessary for a well-rounded meal.
FAQs
Can I make this cheesecake in advance?
Yes, it’s best to make this cheesecake ahead of time. It should be refrigerated overnight for the best results, and it can be made a few days before serving.
Is there a substitute for white chocolate?
Absolutely! You can use dark chocolate or milk chocolate instead for a different flavor. Just be sure to adjust the sweetness accordingly.
Can I freeze the cheesecake?
Yes! You can freeze slices of the cheesecake. Just wrap them tightly in plastic wrap and store them in an airtight container for up to 2 months.
Conclusion
White Chocolate Peppermint Bark Cheesecake is a delightful and impressive dessert that everyone will love. With its creamy filling, crunchy crust, and festive toppings, this cheesecake becomes a lovely addition to any celebration. By following the detailed steps and tips provided, you’ll create a dessert that brings joy and smiles to your table. Enjoy the process of making and sharing this delicious treat with your loved ones!
