Rich and sinful, cheesecake is one of those desserts that people oooh and aaah over! Indulge in making this minty bark cheesecake and your taste buds will thank you!
Plan ahead with this recipe, as the bark has to be made the day before the cheesecake.
Prepare the bark a day ahead so it can harden.
Step 1: Melt the milk chocolate with ¼ teaspoon of the vegetable oil.
Step 2: Once it’s melted, add in half of the peppermint extract.
Step 3: Spread the mixture into a thin layer on parchment or wax paper. Place in the fridge while you mix the next batch.
Step 4: Repeat steps 1 & 2 with the white chocolate. Then spread it over the top of the milk chocolate.
Step 5: Sprinkle the top with the crushed candy canes. Put it in the fridge to harden over night.
Step 1: Preheat the oven to 350° F.
Step 2: Wrap the sides and bottom of a 9” spring-form cake pan in aluminum foil and set aside.
Step 3: Break the bark into pieces.
Step 4: In a bowl, crush up the cookies.
Step 5: Add the melted butter to the crushed cookies and mix until all the crumbs are moistened.
Step 6: Press the mixture into the bottom of the foil-lined pan. Sometimes it helps to use a bowl or cup with a flat bottom to get it even. Just be sure to lightly butter or spray it with cooking spray so that it doesn’t stick to your crust.
Step 7: Put the pan in the oven for 10 minutes to set the crust. Once it’s done, remove to cool at room temperature and then reduce the oven to 325° F.
Step 8: In a large bowl, beat 3 of the packages of cream cheese until they’re fluffy and smooth. Add in 1 cup of the sugar and continue to beat until well incorporated.
Step 9: Add in 4 ounces of the melted white chocolate, flour, whipping cream, salt, and the peppermint extract and mix well. Then add in one egg at a time, mixing thoroughly between each egg.
Step 10: Once your cheesecake is smooth and well blended, mix in the bark pieces. Make sure to stir these in by hand or the mixer will just pulverize them and they won’t be chunks anymore.
Step 11: Pour the filling on top of your crust and pop it back in the oven for an hour. After an hour, shut the oven off, but keep the cake in it for another 45 minutes.
Step 12: After baking, allow the cake to chill in the fridge for at least 4 hours.
Step 13: While the cake is in the fridge, beat the remaining ingredients until smooth and well blended.
Step 14: Once the cake has chilled for 4 hours, remove the sides of the spring-form pan and spread the Cool Whip mixture over the cake. Return to the refrigerator for another 4 hours.
You can top the cake with more crushed candy canes, chocolate shavings, and a dollop of whipped cream to dress it up. This delectable minty bark cheesecake is sure to be a hit with anyone who's lucky enough to have a taste.