Category
dessert
I love everything peppermint at the holidays. Well, and chocolate anytime of the year. This creamy cheesecake has just the right mix of peppermint and chocolate to fill your holiday sweet craving!
Ingredients
12 Oreos
4 Chocolate Graham Crackers (full sheets)
2 tbsp butter, melted
18 mini candy canes, crushed
12 Ghirardelli dark chocolate peppermint bark squares, crushed
4 8 ounce packages cream cheese, softened
1 cup sugar
4 eggs
1 tsp peppermint extract
1 tsp red food coloring (optional)
Directions
Preheat oven to 325 degrees
In a food processor, pulse the Oreos and graham crackers until fine
Mix Oreo and graham cracker crumbs with the melted butter.
Press in bottom and halfway up the sides of a 9 inch springform pan
Bake for 10 minutes at 325. Remove from oven
In an electric mixer, cream together the softened cream cheese and sugar. Add in eggs one at a time.
Slowly mix in peppermint extract and food coloring.
Spread the crushed candy canes over the cookie crust.
Pour half of the cream cheese mixture over the crust and candy canes then top with the crushed peppermint bark.
Pour remaining half of cream cheese mixture on top of the peppermint bark.
Bake for 55-60 minutes at 325 degrees.
Run knife around around rim of pan. Let cake cool then refrigerate at least 4 hours before slicing.
Recipe Note
You can also make individual mini cheesecakes with this recipe. It will make 24-30 depending on how full you make each one. Use standard muffin pans and line each with a parchment paper cupcake liner. Follow the crust directions and press crust into the bottom of each. Bake for about 5-6 minutes instead of 10 minutes. Then follow the balance of the instructions except bake for 20-25 minutes (until each mini cheesecake looks set). Leave in muffin pan and let thoroughly cool on a wire rack. Then refrigerate at least 4 hours, preferably overnight. Garnish with additional crushed candy canes or a Ghirardelli peppermint bark snowman.
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