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.īAKE. Add eggs one at a time and beat on low speed just until combined. Beat in the sour cream, flour, salt and extracts. In a large bowl, beat cream cheese and sugar until smooth. Set in the fridge to firm the crust while making the filling. Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. 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.ĬOMBINE + PRESS. 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.
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. 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. Sprinkle with powdered sugar.How to make peppermint bark cheesecake Peppermint Bark Chop chocolate mint chocolates in 4 pieces and place in center of cake.Whip cream and sugar until stiff peaks form, place in a piping bag fitted with a plain pastry tube and pipe a circle in center.Serve remaining ganache reheated on side. Prepare ganache and while still warm pour half of ganache onto cheesecake.Run a sharp knife around edge and bottom of cheesecake and place on a serving platter.Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes, but it could take up to 2 hours depending on temperature of cheesecake batter.Pour water into roasting pan about 1-inch high and place into oven.Spoon mint layer on top of chocolate layer.Add sour cream, peppermint and green food color. Scrape bowl and beater between additions. Add one egg at a time waiting for previous added egg to be fully incorporated and mixture shows no lumps. For mint layer blend cream cheese and sugar on lowest speed, alternatively mix by using a hand held spatula until no lumps remain.Add to above and combine well, pour batter into springform pan. Place chocolate in a bowl and melt over very low simmering water and stir until just melted.For chocolate layer, blend cream cheese and sugar on lowest speed, alternatively mix by using a hand held spatula until no lumps remain.Ensure that no water could penetrate thru foil. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil.Remove from oven and reduce oven temperature to 325☏. Press onto bottom of a 9 inch diameter spring form pan and place in oven for 10 minutes. Add melted butter and sugar and combine well. To make crust: Crush graham crackers with a rolling pin to obtain 1 3/4 cups.
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