Peppermint Bark Cheesecake Cream and Decadent

Peppermint Bark Cheesecake Cream and Decadent

Oreo Peppermint Bark Cheesecake contains white chocolate and milk chocolate, and has a mint flavor! !

Sugarcane peppermint bark cheesecake is the perfect choice for the holidays. Try white chocolate raspberry cheesecake, double pumpkin cheesecake and pecan pie cheesecake for more eye-catching cheesecakes.

Peppermint Cheesecake Heaven

If you like chocolate, mint and Oreo, you will love this cheesecake!

It has three layers of deliciousness: Oreo peel, cream cheesecake filling with mint bark slices, and white chocolate ganache on top, decorated with crushed candies, whipped cream and dark chocolate.

Don’t let the recipe instructions discourage you. It’s like two recipes in one, because you make your own mint bark and then use it to make cakes, but it’s really easy, I promise!

You can also take shortcuts by using mint bark bought in the store. 😉

How to make peppermint bark cheesecake

Mint bark

White chocolate. Melt 4 oz. Use ½ vegetable oil to break the high-quality white chocolate into pieces, add ⅛ teaspoon of peppermint extract, and spread on a parchment-lined tray or baking sheet. Put it in the refrigerator for 15-20 minutes.

Semi-sweet chocolate. Melt 4 oz. The high-quality semi-sweet chocolate is broken with ½ vegetable oil, add ⅛ teaspoon of mint extract and mix well, spread on the white chocolate layer, sprinkle with canes, and put in the refrigerator.

Cutting + freezing. It is best to do this one day or at least a few hours in advance! ! ! When the bark has cooled completely, cut it into small pieces and store in the refrigerator until you are ready to make a cake.

Crispy

Prepare. Line the bottom of the 9-inch spring pan with parchment paper and grease the sides of the pan. Then place the spring pan on a double layer of heavy-duty foil and wrap the foil firmly on the plate with foil to ensure No water enters during the baking process.

Combination + press. Mix the chopped Oreo crumbs with the melted butter, and then press the mixture evenly into the bottom of the 9-inch spring pan.

refrigeration. Put it in the refrigerator to harden the shell while making the filling.

filling

Prepare. Preheat the oven to 350 degrees.

Batter. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed until combined.

Peppermint bark. Stir the chopped frozen mint bark with 1 tablespoon of flour, then gently stir the pieces into the cheesecake filling, pour on the oreo skin, smooth the top, put the springform pan in a large baking pan, Then add 1 inch of hot water to a larger pan.

bake. Lower the temperature to 325 degrees and bake the cake for 70-90 minutes (until the center is just set and the top appears dull). Turn off the oven and leave the cheesecake in the oven to bake for another 30 minutes.

chill. Remove the spring pan from the water bath. Chill on a metal rack for 10 minutes. Carefully use a knife to loosen around the edge of the pan; let cool for another 1 hour, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache

hot. Bring the heavy cream to a boil and pour it on the chopped chocolate. Stir until the chocolate is melted and smooth. Cool and pour on the cheesecake. When the ganache is set, use a thin knife to make a circle around the edge of the cake, and then remove the side of the pan.

Decorate. Top it with whipped cream, crushed sugar cane and chopped chocolate. Store in the refrigerator.

Shortcuts, prompts + storage information

Purchase a prefabricated enclosure: You can easily buy store-bought Oreo crusts, but keep in mind that they are usually pie crusts and may not fit springform pans. We recommend that you only take steps to make your own crust, so you don’t have to go through the trouble of a spring pan that is not suitable for you!

Prefabricated bark: If you want to skip homemade bark, of course. Just buy 8-10 ounces of mint bark and chop it. Follow the instructions to use in the recipe.

Cheesecake is one of the dishes that requires a lot of energy, and you really want it to be perfect. To help ensure that it does, remember the following tips:

• Use room temperature ingredients (they mix more evenly).
• Don’t over beat your eggs.
• Never turn on the oven while the cheesecake is baking, as you may cause the cheesecake to sink or crack!
• Don’t try to put the cheesecake directly in the refrigerator after baking. You want to let your cheesecake cool down gradually, otherwise you might risk cracking the top, it’s not pretty!

Shop Put the cheesecake in the refrigerator and cover it with foil. It should last for 3-5 days.

Because cheesecake requires a lot of cooling time, you have to make sure Do this before you plan to provide the serviceYou can make it the day before and it will still taste fresh and delicious.

Whether you want to make this in advance or store leftovers, you can easily freeze the cheesecake.

freeze, Let it cool down for a normal time, then wrap it in several layers of plastic film, and then wrap it in foil. If packaged properly, it should be usable for 1-2 months. Let it thaw in the refrigerator for 24 hours before cutting and eating.

For more privileges, please check:

Course dessert

American cuisine

Preparation time 30 minutes

Cooking time 1 hour 40 minutes

Refrigerate for 4 hours

Total time 6 hours 10 minutes

A serving of 8 slices

Calories 1192 kcal

Author Little Luna

Mint bark

• 4 ounces premium white chocolate, broken into pieces
• 4 ounces semi-sweet chocolate high quality, broken into pieces
• 1 teaspoon vegetable oil or coconut oil or canola oil, divided
• 1/4 teaspoon peppermint extract divided
• 1/3 cup crushed sugar cane

Oriopi

• 24 Oreos, finely chopped
• 5 tablespoons unsalted butter melted

Cheesecake filling

• 32 ounces cream cheese softened
• 1 1/4 cup sugar
• 3/4 cup sour cream
• 3 tablespoons flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 teaspoons peppermint extract
• 3 eggs
• Mint peel cut into small pieces

White Chocolate Ganache

• 5 1/2 ounces high-quality white chocolate, chopped
• 1/2 cup heavy cream

Decorate

• 3/4 cup whipped cream
• Crushed sugar cane or hard mints
• Dark chocolate chunks

Mint bark

• Melt 4 oz. Use ½ vegetable oil to break the high-quality white chocolate into pieces, add ⅛ teaspoon of peppermint extract, and spread on a parchment-lined tray or baking sheet. Put it in the refrigerator for 15-20 minutes.

• Melt 4 oz. The high-quality semi-sweet chocolate is broken with ½ vegetable oil, add ⅛ teaspoon of mint extract and mix well, spread on the white chocolate layer, sprinkle with canes, and put in the refrigerator.

• It is best to do this one day or at least a few hours in advance! ! !

• When the bark has cooled completely, cut it into small pieces and store in the refrigerator until you are ready to make a cake.

Crispy

• Line the bottom of the 9-inch spring pan with parchment paper and grease the sides of the pan. Then place the spring pan on a double layer of heavy-duty foil and wrap the foil firmly on the plate with foil to ensure No water enters during the baking process.

• Mix the chopped Oreo crumbs with the melted butter, and then press the mixture evenly into the bottom of the 9-inch spring pan. Put it in the refrigerator to harden the shell while making the filling.

filling

• Preheat the oven to 350 degrees.

• In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed until combined.

• Stir the chopped frozen mint bark with 1 tablespoon of flour, then gently stir the pieces into the cheesecake filling, pour on the oreo skin, smooth the top, put the springform pan in a large baking pan, Then add 1 inch of hot water to a larger pan.

• Lower the temperature to 325 degrees and bake the cake for 70-90 minutes (until the center is just set and the top appears dull). Turn off the oven and leave the cheesecake in the oven to bake for another 30 minutes.

• Remove the spring pan from the water bath. Chill on a metal rack for 10 minutes. Carefully use a knife to loosen around the edge of the pan; let cool for another 1 hour, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache

• Bring the heavy cream to a boil and pour it on the chopped chocolate. Stir until the chocolate is melted and smooth. Cool and pour on the cheesecake. When the ganache is set, use a thin knife to make a circle around the edge of the cake, and then remove the side of the pan.

• Garnish with whipped cream, crushed sugar cane and chopped chocolate.

• Store in the refrigerator.

For more delicious recipes from Vera, please visit OMG Chocolate Desserts.

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