Thursday, December 27, 2012

White Chocolate Peppermint Bark Cheesecake

When I first made peppermint bark this year and found this recipe in the suggested section there was no way I couldn't make it. I love cheesecake. Its seriously my favourite dessert.

We got invited to a Christmas party/potluck. As my boyfriend takes it upon himself to brag about my baking I got sucked into bringing two things. My Jalapeno Cheese Buns as well as this. They were both well received and needless to say none came home with me. I did make sure I was first in line for one of each so I at least got to enjoy it myself. This cheesecake does take some time compared to some others I've made but it was worth it for sure.

I attempted this again in mini size and I didn't even think to adjust the cooking time - down to 35/40 minutes is recommended. It'll make 12 of the mini size. When I made it the second time I added a touch less peppermint extract. That was just my personal preference.

With all that said, here's the recipe and photo!

*If you need some extra clarification, there's some great photos at many of the steps on the original site.

White Chocolate Peppermint Bark Cheesecake
(Adapted slightly from Baked By Rachel)

Crust Ingredients:

2C chocolate cookie crumbs (or 22 regular oreos with filling – not double stuffed)
3 tbsp butter, melted

Filling Ingredients:

3 – 8oz containers or blocks cream cheese, softened
1C sugar
4oz white chocolate, melted
1 1/2 tbsp flour
1 1/2 tbsp heavy cream
1/4 tsp salt
2 tsp peppermint extract
3 eggs
1/2 batch peppermint bark, made thin or roughly 1 1/2C chunks

Mousse Ingredients:

1/2C cool whip, softened
4oz cream cheese, softened
2 oz white chocolate, melted
1 1/2 tbsp sugar
1/2 tsp vanilla


2 oz Cream Cheese
1 Cup Cool Whip
1 tsp Vanilla
1 Tbsp Vanilla
Peppermint snow
Grated chocolate


Preheat oven to 350 degrees. Prepare a 10″ spring-form pan with two sheets of tin foil. In a food processor, blend cookies until only fine crumbs remain. Add melted butter. Give a quick blend. Transfer crumb mixture to spring-form pan. Shake to disperse crumbs. Using a flat bottom cup, press down to create an even crust. Bake crust for 10 minutes. Set aside.

Reduce temperature to 325 degrees.

Cut up peppermint bark into small pieces. Set aside.

Begin melting 4oz white chocolate. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.

In stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well.

Add peppermint bark pieces, stir by hand.

Transfer spring-form pan and cooked crust into a larger pan, such as a large roasting pan.

Pour filling into crust. Add enough hot water to reach half way up the sides of your spring-form pan. Carefully place in center of oven. Bake at 325 degrees for 1 hour. Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.

Chill 4 hours or overnight before adding the mousse.

In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.

Carefully remove side of spring-form pan. Spread mousse mixture evenly over cheesecake. Chill for 4 hours or overnight before serving.

I also made a little topping dollop for each slice to help with division. To do this, Mix the first 4 ingredients (2 oz Cream Cheese, 1 Cup Cool Whip, 1 tsp Vanilla and 1 Tbsp Vanilla) quickly with a hand mixer or stand mixer until well combined. Mixture should still be fairly close to the consistency of cream cheese. I then piped this around the outside of the cake in even dollops. See photo.

Serve slices with chocolate shavings, crushed peppermint candies and whipped cream.
Store covered in the refrigerator.

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