Peppermint Bark Cheesecake
Prep
30-60 mins
Total
6 HRS 35 MIN
Servings
16 Servings
Create this yummy Peppermint Bark Cheesecake with crushed mints, chocolate sandwich cookies and white chocolate. Yule love this Peppermint Bark Cheesecake!
Ingredients
18
vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
3
tbsp
butter, melted
30
starlight mints, divided
4
pkg
(8 oz. each) PHILADELPHIA Original Cream Cheese Spread, softened
1
cup
sugar
4
eggs
1
pkg
1/4
tsp
peppermint extract
1
pkg
2
cups
Original Cream Cheese Spread
White Chocolate Premium Baking Bar
Semi-Sweet Chocolate Premium Baking Bar ...
Original Whipped Topping
Instructions
Step 1
Heat oven to 325°F.
Step 2
Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
Step 3
Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
Step 4
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
Step 5
Spread cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.
