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

  • Original Cream Cheese Spread

    PHILADELPHIA

    Original Cream Cheese Spread

  • White Chocolate Premium Baking Bar

    BAKER'S

    White Chocolate Premium Baking Bar

  • Semi-Sweet Chocolate Premium Baking Bar with 56% Cacao

    BAKER'S

    Semi-Sweet Chocolate Premium Baking Bar with 56% Cacao

  • Original Whipped Topping

    COOL WHIP

    Original Whipped Topping


Instructions

  1. Step 1

    Heat oven to 325°F.

  2. Step 2

    Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.

  3. 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.

  4. 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.

  5. 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.