Wednesday, December 26, 2012

White Chocolate Peppermint Bark Cheesecake

I tried the Cheesecake Factory holiday cheesecake around Thanksgiving and fell in love.
I spotted this recipe on Pinterest and was sucked in by the picture of the Cheesecake Factory's deliciousness.
Unfortunately, this wasn't a copy cat recipe and the picture was a total scam, BUT! fortunately the recipe was delicious.
Different than Cheesecake Factory's, but delicious nonetheless.

I only put crust on the bottom, but if you would like crust on the sides as well make sure to double the crust recipe.

1 10oz box of Chocolate Teddy Grahams
6 tbs butter, room temperature
1/3C sugar
1/8 tsp salt

5 8oz packages of cream cheese, room temperature
5 eggs, room temperature
2 egg yolks
2 tsp vanilla
1 3/4C sugar
1/8C all-purpose flour
1/4C heavy cream, room temperature
1 12oz bag of white chocolate chips
1/2 tsp peppermint extract
red food coloring

chocolate ganache
6oz bittersweet chocolate, chopped
2 tbs powdered sugar
4 tbsp COLD butter, cut into small cubes
crushed peppermints or candy canes

  1. Preheat oven to 350 degrees.
  2. Grind up Teddy Grahams in a blender or food processor.
  3. Mix crumbs, butter, sugar, and salt together in a bowl.
  4. Press into the bottom of a 10" springform pan.
  5. Bake crust for 10 minutes, remove from oven to cool.
  6. Turn oven off.
  7. In a large bowl, combine cream cheese, eggs, egg yolks, and vanilla, mixing until smooth.
  8. Add sugar, flour, and heavy cream, mixing until smooth.
  9. Melt white chocolate chips according to directions on the package (I used the microwave).
  10. Mix melted chocolate into the batter.
  11. Transfer 1/3 of batter to a small bowl.
  12. Stir in peppermint extact and red food coloring (I added a lot to make it red, but the amount you add depends on the shade of pink or red you desire) to the separated batter.
  13. Pour 1/2 of remaining undyed batter into springform pan.
  14. Drop spoonfuls of peppermint mixture into pan.
  15. Pour the rest of the remaining undyed batter into the springform pan.
  16. Drop spoonfuls of the rest of the peppermint mixture into pan.
  17. Swirl a knife through the batter to distribute the red mixture.
  18. Place cheesecake in the middle of the top rack of the oven.
  19. Turn oven to 400 degrees, and bake for 10 minutes.
  20. Turn oven down to 200 degrees, bake for 3 hours.
  21. Turn the oven off and open the oven door slightly.
  22. Leave cheesecake in the oven for 1 hour.
  23. Refrigerate cheesecake after removing it from the oven.
  24. to make ganache: melt bittersweet chocolate according to package directions (I used the microwave) and let stand for 3 minutes.
  25. Using a small whisk (or a fork), stir in powdered sugar until combined.
  26. Stir in pieces of cold butter until fully melted and incorporated.
  27. Pour chocolate mixture on top of cheesecake, using a knife or spatula to spread out evenly.
  28. Sprinkle crushed peppermints over the chocolate.
  29. If serving right away, let sit for at least 10 minutes before serving.
  30. Otherwise, refrigerate until ready to serve.
  31. Enjoy!

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