Peppermint is slowly but surely becoming a delicious seasonal ingredient for me. I mentioned before that the flavor wasn’t one of my favorites, but when paired with chocolate, it’s making its way up the ladder!
Go, peppermint, go!
I knew it’d be so much fun to use the Peppermint Chocolate Bark that I made a couple of weeks ago in something extra special.
With cheesecake being one of my favorite desserts (next to anything chocolate, of course), I knew this lighter version would be a hit with the chunk of chocolate bark in it…and I was right. It’s like a chocolate peppermint sandwich in cheesecake form. You’ve got the chocolate crust and the chocolate drizzle on top, sandwiching the peppermint and chocolate chunk cheesecake in the middle. I always knew the filling was the best part, just like in oreo cookies. Please tell me I’m not the only one who takes out the oreo filling, making a ball of it to eat after the cookie part is gone. Saving the best for last, I guess!
Be sure to check out the other peppermint goodie for the season, Triple Chocolate Peppermint Biscotti!
What’s your favorite peppermint dessert to make or eat????
Peppermint Chocolate Cheesecake
inspired by Baked By Rachel and adapted from Chocolate & Carrots
- 16 oreos
- 2 sheets low fat graham crackers
- 4 tablespoons unsalted butter, melted
- 4 (8 ounce) packages 1/3 fat cream cheese
- 1 cup sugar
- 3 tablespoons unbleached all purpose flour
- 4 eggs
- 1 cup non-fat plain Greek yogurt
- 1 teaspoon peppermint extract
- 1/2 cup chopped peppermint chocolate bark
- Preheat the oven to 325°F.
- Prepare a springform pan by covering the bottom and sides with aluminum foil. This is to prevent water getting into the cheesecake later.
- For the crust, combine the oreos and graham crackers in a blender or food processor such as a Blendtec.
- Mix the crushed oreos and graham crackers with the butter.
- Push into the bottom of the springform pan and just slightly up the sides.
- Bake for 10 minutes.
- Place the baked crust into a large baking dish.
- Bring a pot of water to a bowl. Set aside.
- Bring the oven to 450°F.
- Meanwhile, beat the cream cheese until loose (just a few seconds).
- Beat in the sugar and flour, just until blended.
- Beat in the eggs, one egg at a time, beating in between.
- Beat in the Greek yogurt and peppermint extract.
- Fold in the chocolate bark.
- Pour into the crust (it’s okay if it is still warm).
- Pour the water in the large baking dish surrounding the springform pan.
- Bake for 10 minutes.
- Reduce heat to 250°F and bake for another 1 hour and 30 minutes.
- Remove from the oven, take off the aluminum foil.
- Using a knife, loosen the cake from the rim of the pan.
- Allow the cheesecake to cool for about 5-10 minutes until cool enough to handle.
- Remove the sides of the springform pan.
- Chill in the refrigerator.
- Serve when cool either plain or with toppings of your choice.
Oh my gosh, the second I got the pingback I had to come check this out. That drizzle is calling to me. Looks like perfection!
This looks absolutely amazing. I love cheesecake and peppermint and the sound of them together sounds delicious! And such pretty pictures. 🙂
So now I know what I’m bringing to holiday parties!!! 🙂 This looks amazing!!
looks great Caroline! Happy holidays!
Just a quick question (since I’m considering making this!):
In step 3, do you mean to blend the oreos, graham crackers, AND butter? I’d think all 3 crust ingredients would go in at once. Just checking what happens to that butter! 🙂
Oye…sorry about that. That was when I was interrupted with a diaper change for my son when I wrote that step. 😉 Yes, after you blend the oreos and graham crackers, then add in the butter. 😀 Thanks for catching that Grace!
Oh my! Looks devine!
this looks fantastic!!
My favorite peppermint dessert is peppermint bark. I discovered it two years ago and oh so amazing. This is even better when you add cheesecake to it!
Your cheesecake looks so pretty! I am in love with peppermint and chocolate combination, especially in cheesecake!
Peppermint is my December flavor jam, and chocolate is just… my life. I love this cheesecake!
Side note: I’m so happy I discovered your gorgeous blog!!!
What if I don’t have a springform pan?
Great question Andrea! You don’t have to use a springform pan. You can just use a cake pan, pie pan, casserole dish or even make mini cheesecakes with muffin pans. The only nice thing about a springform pan is that it’s easy to remove the cheesecake without the sides being damaged. If I were you, I’d use a cake pan or casserole dish, lined with non stick foil or parchment paper, all the way up the sides and just lift the cheesecake out when it’s cool OR use cupcake liners in a muffin pan and they’ll be all cute and nice. 😀 Happy Baking!
I am a little confused. Do you use peppermint bark or peppermint extract and chocolate bark?
I apologize for the confusion. You use both peppermint extract and peppermint chocolate bark in the cheesecake. Here’s a link to a homemade peppermint chocolate bark that you can make then then chop to use in this cheesecake. Worth the effort. It’s delicious! Happy Baking!