Peppermint Bark New York CheeseCake

Make this in a 9 inch springform pan.

Creamy peppermint cheesecake with chunks of peppermint bark.
This cheesecake is chock full of peppermint bark and sooo delicious.
I use Ghirardelli peppermint bark to save on time.



Prepare your springform pan by wrapping HEAVY DUTY,
long foil around the bottom and edges of your springform pan,
creating a protective layer around the entire pan so that there are no seams where water could get in.

Mix together in a food processor:
  • 3 tablespoons butter
  • 24 crushed Oreos with the filling
Press into the bottom of a springform pan.
Cook at 350℉ for 5 mins, set aside.



  • 5 packages of cream cheese
  • 1 ¾ cups sugar
  • 3 tablespoons flour
  • ½ teaspoon peppermint flavoring
  • 5 large eggs
  • 2 large egg yolks
  • ½ cup heavy cream
  • 2 cups ghirardelli peppermint bark that has been chopped into chunks.


In a mixing bowl, beat 5 packages of cream cheese until they are creamy.
Add in your sugar and flour and continue to mix until they are incorporated.
(Scrape down the bowl in between mixing things in to make sure that everything gets mixed evenly.)
Add in your flavorings, eggs, and egg yolks and mix.
Finally add in your heavy cream and mix, fold in your peppermint bark.
Pour your cheesecake batter into your prepared springform pan.
Find another larger pan that your springform pan can fit inside that can hold water.
(I usually use a roasting pan.)
Set your springform pan inside this pan and stick it in the oven.
Pour HOT water into the outside pan so that your springform pan is submerged halfway up the side.
Bake at 350℉ for 1 hour and 15 minutes.
When you pull your cheesecake out of the oven it will still be a little wobbly.
Pull it up out of the water and set it on the oven and then move the pan with the water so you don’t get burned or spill water on the cheesecake.
Let your cheesecake cool on the stovetop until it is room temperature for an hour or two and then stick it in the fridge.
Once the cheesecake has cooled overnight prepare your drip and decorate your cheesecake.
You will get the absolute best flavor from your cheesecake if you let it sit in the fridge for two days.
This allows the cheese flavor to develop in the cheesecake and will make it taste amazing.



  • 1 cup semisweet chocolate
  • ¼ cup cold heavy cream


Prepare a chocolate drip by melting 1 cup semisweet chocolate in the microwave.
Stir until it is smooth and melted and then add in ¼ cup cold heavy cream.
Put in a piping bag and cut off the tip.
Slowly and carefully pour the drip onto the side of the cheesecake.

This was posted along with the eggnog cheesecake as one tutorial.