Cheesecake Factory Peppermint Bark Cheesecake
A copycat of The Cheesecake Factory's peppermint bark cheesecake: a chocolate-cookie crust, a white-chocolate cheesecake studded with mini chocolate chips and crushed peppermints, and a white-chocolate mousse topping.
⏱️ Prep: 40 min🍳 Cook: 50 min
Nutritionper 100 g›
370
Calories
5g
Protein
33g
Carbs
25g
Fat
Ingredients
| 20 cookies (about 10 oz / 285 g) | Oreo or other chocolate sandwich cookies, finely crushed |
| 3 tablespoons (42 g) | butter, melted |
| 1 | egg yolk (optional) |
| 6 oz (170 g) | white chocolate (baking squares) |
| 1/4 cup (60 ml) | heavy whipping cream |
| 3 packages, 8 oz each (680 g) | cream cheese, softened |
| 1 cup (240 ml) | sour cream |
| 1 cup (210 g) | granulated sugar |
| 2 tablespoons | cornstarch |
| 1 teaspoon | vanilla extract |
| 1 teaspoon | peppermint extract |
| 1 cup (170 g) | mini chocolate chips |
| 1/2 cup (about 3.5 oz / 100 g) | crushed starlight/peppermint mints |
| 1 cup (240 ml) | heavy whipping cream (mousse) |
| 1/4 teaspoon | vanilla extract (mousse) |
| 2 tablespoons | powdered sugar |
| 4 oz (115 g) | cream cheese, softened (mousse) |
| 4 oz (115 g) | white chocolate, melted (mousse) |
| to taste | crushed mints and chocolate shavings (garnish) |
Instructions
- Preheat the oven to 175°C (350°F).
- For the crust, mix the chocolate cookie crumbs, butter and egg yolk (if using) until well combined. Press into the bottom and just barely up the sides of a 23 cm (9-inch) springform pan (sides at least 7.5 cm / 3 inches tall). Bake 10 minutes, then cool completely.
- For the cheesecake layer, melt the white chocolate and 1/4 cup cream together in a microwave-safe bowl (or over simmering water) at 50% power in 1-minute increments, stirring between, until smooth. Cool to room temperature.
- Beat the cream cheese until soft and creamy, 1-2 minutes. Add the sour cream, sugar, cornstarch, vanilla and peppermint extract; mix until smooth and just combined.
- Fold in the cooled white-chocolate/cream mixture.
- Add the mini chocolate chips and crushed mints and stir quickly until evenly distributed (the mints bleed colour, so work fast).
- Spread over the cooled crust and bake 40-45 minutes, until the edges are set 5-7.5 cm from the side but the centre still jiggles slightly. Cool completely.
- For the mousse, beat the cream, vanilla and powdered sugar to soft peaks. In a separate bowl beat the cream cheese until fluffy, add the melted white chocolate and mix smooth. Fold in the whipped cream gently until combined and creamy. (Alternatively, blend everything except the white chocolate until very thick, then fold in the melted, cooled white chocolate.)
- Spread the white-chocolate mousse over the cooled cheesecake.
- Refrigerate 1-2 hours (or up to two days). Garnish with crushed peppermints and chocolate shavings just before serving.