Peppermint Bark Cheesecake Recipe is a bits of peppermint bites folded in and a peppermint cheesecake swirl all on top of a brownie crust. Finished off with lots of real whipped cream and peppermint candies!

Ingredients:

1 cup sugar

1 teaspoon vanilla bean paste vanilla extract

1 batch peppermint bark cut into small pieces

½ teaspoon pure peppermint extract

½ cup crushed peppermint candy

3 Tablespoons melted butter

4 packages Neufchatel (1/3 fat) cream cheese, softened

4 eggs

14 Oreo cookies, crushed

Additional semisweet chocolate

white chocolate and crushed peppermint for topping optional

For Peppermint Bark Recipe

1 cup white chocolate chips

1 Tablespoon canola oil

1 cup semisweet chocolate chips

1/2 teaspoon pure peppermint extract

1/2 package of starlight mints, crushed

Method:

Mix crushed Oreos and melted butter and press into the bottom of a nine-inch spring form pan.

In your stand mixer, whip the Neufchatel cheese until a consistent texture.

Add eggs, one at a time. Beat in the peppermint extract, vanilla bean paste, and sugar. Fold in the crushed peppermint candy and peppermint bark pieces. Pour into your prepared spring form pan.

Bake in a 325 degree oven for 60 minutes. Remove and let cool completely. Refrigerate.

If desired, melt some white and dark chocolate and liberally drizzle the top of the cheesecake with chocolate and crushed peppermint pieces.

For Peppermint Bark Recipe

Melt the semisweet sweet chocolate chips, 1/4 teaspoon peppermint extract, and 1/2 tablespoon of canola oil.

To melt, you can use a double boiler, or microwave for 30 seconds at a time, stirring after each 30 seconds.

Spread thinly on a cookie sheet lined with wax paper. Chill until hardened I popped mine in the freezer for a few minutes.

Repeat with white chocolate. Before the white chocolate is cooled, quickly sprinkle the top of the bark with crushed peppermint. Cool and let harden, then break into small pieces