Description
A rich and creamy cheesecake with layers of peppermint bark, perfect for the holidays.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup crushed peppermint bark
- 1/2 cup heavy cream
- 1/2 tsp peppermint extract
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs and melted butter, press into a springform pan.
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each.
- Fold in half the crushed peppermint bark.
- Pour filling over crust, bake for 45-50 minutes.
- Let cool, then refrigerate for 4 hours.
- Whip heavy cream and peppermint extract, spread over cheesecake.
- Sprinkle remaining peppermint bark on top.
Notes
- Use high-quality peppermint bark for best flavor.
- Let cheesecake cool completely before adding toppings.
- Store refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg