Peppermint Bark Cheesecake

• Vegetarian

• Produce

  • 1 tsp Vegetable

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Dark chocolate pieces
  • 3 tbsp Flour
  • 2 1/4 tsp Peppermint extract
  • 1/4 tsp Salt
  • 4 oz Semi-sweet chocolate, high quality
  • 1 1/4 cups Sugar
  • 2 tsp Vanilla extract
  • 3/4 cup Whipped cream
  • 9 1/2 oz White chocolate, high quality

• Snacks

  • 24 Oreo cookies

• Dairy

  • 5 tbsp Butter, unsalted
  • 4 oz Cream cheese
  • 1/2 cup Heavy cream
  • 3/4 cup Sour cream

• Desserts

  • 1/3 cup Candy cane
  • 1 Candy cane or hard peppermint candies
  • 1 Peppermint bark -chopped into small pieces

Found on lilluna.com

Ingredients

• 4 oz. high quality white chocolate, broken into pieces
• 4 oz. high quality semi-sweet chocolate, broken into pieces
• 1 teaspoon vegetable, coconut, or canola oil-divided
• ¼ teaspoon peppermint extract, divided
• ⅓ cup candy cane-crushed
• 24 Oreo cookies(with the filling)-finely crushed
• 5 tablespoons unsalted butter-melted
• 4 - 8oz cream cheese-softened
• 1 ¼ cups sugar
• ¾ cup sour cream
• 3 tablespoons flour
• ¼ teaspoon salt
• 2 teaspoon vanilla extract
• 2 tsp peppermint extract
• 3 eggs
• peppermint bark –chopped into small pieces
• 5.5oz. high quality white chocolate-finely chopped
• ½ cup heavy cream
• ¾ cup whipped cream
• Crushed candy cane or hard peppermint candies
• dark chocolate pieces

Directions

• Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.
• Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer .
• It’s better do this step a day or at least a few hours ahead!!!
• When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.
• Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.
• Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
• Preheat oven to 350 degrees.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.
• Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.
• Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.
• Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.
• Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.
• Garnish with whipped cream, crushed candy cane and chopped chocolate.
• Store in the fridge.