Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, peppermint bark cheesecake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Peppermint Bark White Chocolate Mousse Cheesecake. Peppermint Bark Cheesecake - It has three delicious layer-Oreo crust, creamy cheesecake filling loaded with peppermint bark pieces and white chocolate ganache on top garnished with crushed. Peppermint bark cheesecake is the perfect indulgent holiday treat.

Peppermint Bark Cheesecake is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Peppermint Bark Cheesecake is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have peppermint bark cheesecake using 23 ingredients and 28 steps. Here is how you can achieve it.

The ingredients needed to make Peppermint Bark Cheesecake:

1. Take Crust
2. Prepare 22 each regular Oreos, with filling
3. Get 3 tbsp butter, melted
4. Make ready Filling
5. Get 24 oz cream cheese, softened
6. Prepare 1 cup sugar
7. Get 4 oz white chocolate, melted (Ghirardelli is preferred)
8. Prepare 1 1/2 tbsp flour
9. Prepare 1 1/2 tbsp heavy cream
10. Get 1/4 tsp salt
11. Prepare 2 tsp peppermint extract
12. Make ready 3 each eggs
13. Take 1 1/2 cup Ghirardelli peppermint bark
14. Prepare Mousse
15. Get 1/2 cup cool whip, softened
16. Get 4 oz cream cheese, softened
17. Take 2 oz white chocolate, melted
18. Get 1 1/2 tbsp sugar
19. Make ready 1/2 tsp vanilla
20. Prepare Topping
21. Get 1 chocolate shavings
22. Make ready 1 peppermint pieces
23. Make ready 1 cool whip (preferably in a spray can)

White chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and finished with chopped peppermint. Chocolate Peppermint Bark Cheesecake is made with a buttery Oreo crust, creamy white chocolate cheesecake So I came up with a few different peppermint bark flavoured desserts I plan to bake. This peppermint bark cheesecake has creamy white chocolate swirled with peppermint bits, with a rich chocolate mint crust. Peppermint cheesecake swirled with peppermint bark pieces, topped off with a layer of white chocolate mousse, bits of chocolate and crushed peppermint candies.

Instructions to make Peppermint Bark Cheesecake:

1. Preheat oven to 350°F
2. Prepare a 9" spring-form pan with 2 sheets of tin foil
3. In a food processor, blend cookies until only fine crumbs remain
4. Add melted butter & blend
5. Transfer crumb mixture to spring-form pan
6. Using a flat-bottomed cup (or whatever is handy), press down to create an even crust
7. Bake crust for 10 minutes, then set aside
8. Reduce temperature to 325°
9. Cut peppermint bark into small pieces & set aside
10. Melt 4 ounces of white chocolate in a double boiler over simmering water, stirring until fully melted (over microwave on 50% power for 30 second intervals until melted, stirring well between each interval)
11. In a large bowl or stand mixer, beat 24 ounces of cream cheese until smooth
12. Add sugar & mix well (scrape bowl well before each addition)
13. Add melted chocolate, flour, whipping cream, salt, & peppermint extract - mix well
14. Add one egg at a time on medium/low speed until smooth & well-blended
15. Add peppermint bark pieces, stirring by hand
16. Pour the filling into the crust
17. Transfer spring-form pan into a larger pan, such as a roasting pan
18. Add enough hot water to the larger pan to reach halfway up the outside of the spring-form pan
19. Carefully place in oven & bake at 325° for 1 hour
20. Turn off the oven, but leave the cheesecake in the oven for another 45 minutes
21. Remove & let cool for at least 1 hour
22. Chill for at least 4 hours
23. In a medium bowl, beat 4 ounces of softened cream cheese, 2 ounces of melted white chocolate, cool whip, 1 1/2 tablespoons of sugar, & vanilla until smooth
24. Carefully remove side of spring-form pan & spread mousse mixture evenly over cheesecake
25. Chill for at least 4 hours
26. Sprinkle with chocolate shavings & peppermint pieces
27. Spray cool whip on the top edges
28. Store covered in the refrigerator

The garnish of peppermint bark is beautiful! Two recipes actually: peppermint bark (which should be made at least two days ahead) AND cheesecake. Timing does not include leaving cheesecake in. And this Peppermint Bark Cheesecake was born. Quickly spread a thin layer of chocolate on top of the cheesecake (if it gets too firm, put it back on the stove over low heat for a minute or so).

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