Ingredients
Scale
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon peppermint extract
- 24 chocolate wafer cookies, finely crushed
- 1/2 cup unsalted butter, melted
- 1 1/2 cups prepared peppermint bark, roughly chopped (divided)
Instructions
- Step 1: Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the bottom tightly in heavy-duty aluminum foil (for a water bath). Combine the crushed chocolate wafer cookies and melted butter, then press the mixture firmly into the bottom of the prepared pan to form the crust.
- Step 2: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is light and fluffy, scraping down the sides often. Add the peppermint extract, then beat in the eggs one at a time, mixing only until just combined to avoid overbeating the batter.
- Step 3: Gently fold 1 cup of the chopped peppermint bark into the cheesecake batter. Pour the batter over the prepared crust in the springform pan. Place the foiled springform pan into a large roasting pan and fill the roasting pan with hot water until the water reaches about halfway up the sides of the springform pan (creating a water bath).
- Step 4: Bake for 60 to 75 minutes, or until the edges are set and the center jiggles slightly when the pan is nudged. Turn the oven off and prop the oven door open slightly, allowing the cheesecake to cool in the oven for one hour. Remove from the water bath, cool completely on a wire rack, and then refrigerate for at least 6 hours, or preferably overnight.
- Step 5: When ready to serve, carefully run a thin knife around the edge of the chilled cheesecake before unclasping the springform side. Sprinkle the remaining 1/2 cup of crushed peppermint bark evenly over the top of the cheesecake.
Notes
- To prevent the cheesecake from absorbing refrigerator odors, store leftovers covered tightly with plastic wrap or in an airtight container for up to 4 days.
- Do not skip the staged cooling process (oven cool-down, then rack rest); this slow temperature decrease is essential to prevent the top of your cheesecake from cracking.
- When folding the peppermint bark into the batter, use a rubber spatula and mix lightly; too much stirring can cause the heavy candy pieces to sink to the bottom during baking.
- Enhance the presentation and flavor by serving slices with a drizzle of warm chocolate ganache or a dollop of fresh whipped cream sweetened lightly with vanilla bean paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American