Recipe: Peppermint Bark Cheesecake

After having a tiny sample of Cheesecake Factory’s new Peppermint Bark Cheesecake I knew I needed to make my own version. I’ve always love those Ghirardelli peppermint bark squares so it was a natural fit. I decided on a chocolate chip cheesecake base with a mousse layer similar to my White Chocolate Blueberry Cheesecake recipe and topped it all with chopped up peppermint bark, candy canes and chocolate syrup. It was super yummy.

For the Crust
1 1/2 (about 1.5 C) packs of chocolate graham crackers (crushed)
1/3 C Margarine (melted)

For Cheesecake
3-8 oz pkgs Cream Cheese (room temp)
1 can Sweetened Condensed Milk
1/2 C Sugar
3 Eggs
3 Tbls Lemon Juice
1 Tbl Vanilla
1 C Frozen Blueberries
1/4 C Sugar
1 tsp Cornstarch

For the Mousse and Topping
1-8 oz pkg Cream Cheese (room temp)
1-8oz pkg Cool Whip (thawed)
1/4 C sugar
1 tsp vanilla
2 pieces peppermint bark (chopped)
Chocolate syrup
2 mini candy canes (broken into bits)

The Steps
  • Break up the graham crackers (I like to stick them in a ziplock and mush).
  • Melt the butter and mix with the graham cracker crumbs. Press them into a spring form pan.
  • Beat the cream cheese and sweetened condensed milk until smooth.
  • Add sugar, vanilla, lemon juice, and chocolate chips until well combined.
  • Add eggs one by one until combined.
  • Pour mixture into spring form pan.
  • Bake in at 300F with steam for 1 hour and 15 minutes (until outside is set but inside is still jiggly). Heat a dish while preheating the oven and pour hot water in the dish when you stick the cheesecake in.
  • Let cool in the oven with door closed for at least 2 hours
  • Refrigerate for at least 4 hours I think overnight is best, the texture and taste are much better when it’s colder
  • Right before you’re ready to serve mix remaining pack of cream cheese, vanilla and sugar. Whip in cool whip to form the mousse.
  • Spread mousse over cooled cheesecake and top with pieces of peppermint bar, candy canes, and chocolate syrup.
  • Cut with a knife rinsed with hot water between each slice

If I were to do it again I’d probably make a ganache instead of just using ice cream topping chocolate syrup. But it was still really tasty. Let me know if you try it!

Comments

  1. Hi Marissa,
    This looks amazing. I would love to have you share it at this weeks Wednesday’s Adorned from Above Blog Hop. The link is.
    http://www.adornedfromabove.com/2013/01/week-in-review-and-wednesdays-adorned.html
    Happy New Year.
    Debi

  2. I gotta have some Marissa… PLEASE!! Pretty pretty PLEASE!!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!! HAPPY NEW YEAR!!

  3. Holy moly, Marissa! I sure hope you saved me a piece! Thanks so much for sharing this amAZing recipe at Shine on Fridays!! Have a great weekend!

  4. That sounds so delicious!! I must try this. Pinned and I will be sharing at Clean and Scentsible on Sunday. Hope you have a wonderful 2013!!
    Jenn :)

  5. WOW! this looks to die for!!! First time visiting. I hope you come by to link- http://atozebracelebrations.com/
    Nancy

  6. Looks so yummy! Adore , cheesecake! Thank you shared this recipe at my link party!

  7. Guess what!? You were featured! Come take a look and grab a featured button! :)

    http://www.thekurtzcorner.com/2013/01/tuesday-tutorials-link-party-no-55.html

  8. Hi Rae, found you via Kurtz corner, we were both featured there! Thought I would come over a check out the recipe. Glad I did… Am your newest follower #1919! Have a great week :)

  9. This looks amazing! YUMMY!

  10. Oh, how delicious!! Thank you for sharing at Sharing Saturday!!

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