Peppermint is slowly but surely becoming a delicious seasonal ingredient for me. I mentioned before that the flavor wasn’t one of my favorites, but when paired with chocolate, it’s making its way up the ladder!
Go, peppermint, go!
I knew it’d be so much fun to use the Peppermint Chocolate Bark that I made a couple of weeks ago in something extra special.
Tada!
With cheesecake being one of my favorite desserts (next to anything chocolate, of course), I knew this lighter version would be a hit with the chunk of chocolate bark in it…and I was right. It’s like a chocolate peppermint sandwich in cheesecake form. You’ve got the chocolate crust and the chocolate drizzle on top, sandwiching the peppermint and chocolate chunk cheesecake in the middle.
I always knew the filling was the best part, just like in oreo cookies. Please tell me I’m not the only one who takes out the oreo filling, making a ball of it to eat after the cookie part is gone. Saving the best for last, I guess!
Be sure to check out the other peppermint goodie for the season, Triple Chocolate Peppermint Biscotti!
What’s your favorite peppermint dessert to make or eat????
Peppermint Chocolate Cheesecake
Ingredients
Method
- Preheat the oven to 325°F. Prepare a springform pan by covering the bottom and sides with aluminum foil.
- For the crust, combine the oreos and graham crackers in a blender or food processor. Mix the crushed oreos and graham crackers with the butter.
- Push into the bottom of the springform pan and just slightly up the sides. Bake for 10 minutes.
- Place the baked crust into a large baking dish. Bring a pot of water to a boil. Set aside. Bring the oven to 450°F.
- Meanwhile, beat the cream cheese until loose (just a few seconds). Beat in the sugar and flour, just until blended.
- Beat in the eggs, one egg at a time, beating in between. Beat in the Greek yogurt and peppermint extract. Fold in the chocolate bark.
- Pour into the crust (it’s okay if it is still warm). Pour the water in the large baking dish surrounding the springform pan.
- Bake for 10 minutes. Reduce heat to 250°F and bake for another 1 hour and 30 minutes.
- Remove from the oven, take off the aluminum foil. Using a knife, loosen the cake from the rim of the pan. Allow the cheesecake to cool for about 5-10 minutes until cool enough to handle. Remove the sides of the springform pan. Chill in the refrigerator. Serve when cool either plain or with toppings of your choice.
