Peppermint Bark Cheesecake
Makes 1 (9-inch) cake
  • 2 cups (224 grams) fine chocolate graham cracker crumbs
  • ¼ cup (57 grams) unsalted butter, melted
  • ½ cup (110 grams) plus 2½ tablespoons (35 grams) firmly packed C&H® Golden Brown Sugar, divided
  • ½ teaspoon kosher salt, divided
  • 3 (8-ounce) packages (680 grams) cream cheese, cubed and room temperature
  • 12 ounces (340 grams) white chocolate, melted and slightly cooled
  • 1 cup (200 grams) C&H® Granulated Sugar
  • 3 tablespoons (24 grams) all-purpose flour
  • 2 teaspoons (12 grams) vanilla bean paste
  • 1 teaspoon (4 grams) peppermint extract
  • 3 large eggs (150 grams), room temperature
  • 1 cup (240 grams) cold heavy whipping cream
  • Peppermint Chocolate Ganache (recipe follows)
  • Garnish: chopped white chocolate, crushed peppermint candies
  1. Preheat oven to 350°F (180°C). Spray bottom of a 9-inch springform pan with baking spray with flour.
  2. In a large bowl, stir together graham cracker crumbs, melted butter, 2½ tablespoons (35 grams) brown sugar, and ¼ teaspoon salt until well combined; using a small straight-sided measuring cup, press crumb mixture into bottom and 1 inch up sides of prepared pan.
  3. Bake until set and fragrant, 8 to 10 minutes. Let cool on a wire rack for 30 minutes. Wrap bottom and sides of pan with heavy-duty foil; place in a large oven bag, tucking ends so bag is flush with top edge of pan. (Alternatively, if not using an oven bag, wrap bottom and sides of pan with a double layer of heavy-duty foil.) Reduce oven temperature to 325°F (170°C).
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add melted white chocolate, granulated sugar, flour, vanilla bean paste, peppermint extract, remaining ½ cup (110 grams) brown sugar, and remaining ¼ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition and stopping to scrape sides of bowl. Add cold cream, and beat at medium-low speed until well combined, 1 to 2 minutes.
  5. Spray sides of prepared pan with baking spray with flour. Pour cream cheese mixture into prepared crust, spreading into an even layer with a small offset spatula. Carefully place springform pan in a large roasting pan. Position oven rack in bottom third of oven; place roasting pan in oven, and add hot water to come 1 inch up sides of springform pan.
  6. Bake until edges are set, top looks dry, and center is almost set, 1½ hours to 1 hour and 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 1½ to 2 hours. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake.
  7. Carefully remove cheesecake from pan, and transfer to a serving plate. Spread Peppermint Chocolate Ganache on top, and garnish with chopped white chocolate and candies, if desired. Use a hot dry knife to slice when ready to serve.
Recipe by Bake from Scratch at