Go Back
Print
A festive, White Chocolate Cheesecake with the flavors of peppermint bark and a white chocolate mousse topping.

White Chocolate Peppermint Bark Cheesecake

This White Chocolate Peppermint Bark Cheesecake is inspired by one of my favorite holiday recipes at the Cheesecake Factory. Peppermint bark ingredients get mixed in the cheesecake batter and topped with a simple, white chocolate mousse. A garnishment of whipped cream, peppermint candies and chopped chocolate complete this festive dessert.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Author Holly

Ingredients

  • 3 8 oz. Cream Cheeses; room temperature
  • 1/2 C. Sour Cream
  • 1 C. Sugar
  • 3 Eggs
  • 1 1/2 tbsp. Flour
  • 1 1/2 tsp. Vanilla
  • 1/2 C. White chocolate chips; melted
  • 1/3 C. Peppermint Candies; crushed
  • 4 oz. Semi-sweet chocolate bar; roughly chopped
  • 2 C. Oreos; finely crushed
  • 5 tbsp. Butter
  • 1/4 C. Sugar

Mousse:

  • 1 1/4 C. Heavy Cream
  • 1 C. White Chocolate Chips
  • 2 tbsp. Powdered sugar

Garnishments: Whipped Cream, crushed peppermint candies, roughly chopped semi-sweet chocolate

Instructions

  1. Combine crushed Oreos, 5 tbsp. melted butter and 1/4 C. sugar.  Firmly press into the bottom of a 9 inch spring-form pan; using the back side of a measuring cup.

    Wrap sides of pan with foil.

    Bake at 325 degrees for 10 minutes.

    Melt chocolate chips in microwave on low power until melted; avoid over-cooking.

    In a mixing bowl; add cream cheese, sugar and vanilla.  Beat for a couple of minutes until smooth.  Add eggs 1 at a time and continue beating.  Add flour, melted chocolate chips and sour cream; continue beating on low until combined.  Stir in peppermint candies and chopped chocolate.  Add cheesecake to a roasting pan and fill until around 1/3 of the way full with warm water.  Bake at 325 degrees for 1 hour.  Turn oven off and leave cheesecake in oven for an additional 30 minutes.  Remove from oven and water; run a knife along the edges of cheesecake.  Leave in the pan until cool.  Once cooled, remove cheesecake from the pan and refrigerate for at least 4 hours before adding mousse to the top.

    Prepare Mousse:

    Microwave chocolate chips on low heat with a 1/4 C. Heavy Cream.  Stir until smooth.  Allow melted chocolate chips to cool completely.  Once cooled, add 1 C. of heavy cream to a mixing bowl.  Beat until stiff peaks form.  Add powdered sugar and continue to beat until thickened.  Fold in white chocolate mixture until combined.  Add to the top of the cheesecake and refrigerate for at least 2 hours before serving.  Garnish with crushed peppermints, chopped chocolate and whipped cream before serving.