Cheesecake Factory’s Peppermint Bark Cheesecake
White chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and finished with chopped peppermint. Available after Thanksgiving, through the holidays at Cheesecake Factory BUT you can make it anytime you want with this recipe!
PEPPERMINT BARK CHEESECAKE
Peppermint Bark:
40 ounces white chocolate
55 round peppermint candies, crushed
Crust:
1 3/4 cups vanilla wafer cookies, crushed
1/4 cup sugar
5 tablespoons butter, melted
Filling:
32 ounces cream cheese, softened
1 1/4 cups sugar
6 large eggs
1 1/2 cups sour cream
12 ounces peppermint bark, chopped
Garnish:
whipped topping
peppermint bark
Bark: line two baking sheets with parchment paper. In large Dutch oven, melt chocolate over low heat, stirring frequently. Remove from heat, and stir in crushed candies. Spoon mixture onto prepared baking sheets, spreading to about 1/4 inch thickness. Cool completely. Break into pieces to serve. Store in air tight container up to two weeks.
Crust: preheat oven to 350 degrees. In medium bowl, combine crushed cookies and sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan. Bake for 6 minutes; let cool.
Filling: in a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and 12 ounces Peppermint Bark. Spoon batter into cooled crust. Bake for one hour. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped topping and Peppermint Bark, if desired.
White chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and finished with chopped peppermint. Available after Thanksgiving, through the holidays at Cheesecake Factory BUT you can make it anytime you want with this recipe!
PEPPERMINT BARK CHEESECAKE
Peppermint Bark:
40 ounces white chocolate
55 round peppermint candies, crushed
Crust:
1 3/4 cups vanilla wafer cookies, crushed
1/4 cup sugar
5 tablespoons butter, melted
Filling:
32 ounces cream cheese, softened
1 1/4 cups sugar
6 large eggs
1 1/2 cups sour cream
12 ounces peppermint bark, chopped
Garnish:
whipped topping
peppermint bark
Bark: line two baking sheets with parchment paper. In large Dutch oven, melt chocolate over low heat, stirring frequently. Remove from heat, and stir in crushed candies. Spoon mixture onto prepared baking sheets, spreading to about 1/4 inch thickness. Cool completely. Break into pieces to serve. Store in air tight container up to two weeks.
Crust: preheat oven to 350 degrees. In medium bowl, combine crushed cookies and sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan. Bake for 6 minutes; let cool.
Filling: in a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and 12 ounces Peppermint Bark. Spoon batter into cooled crust. Bake for one hour. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped topping and Peppermint Bark, if desired.
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