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Peppermint Bark Cheesecake
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Peppermint Bark Cheesecake
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Smooth and creamy cheesecake with a hint of peppermint flavor and dotted with chocolate chips and crushed peppermint candies.

Prep time
Bake/Cook time
0:25 to 1:00
One 9-inch or 12 individual cheesecakes
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Peppermint Bark Cheesecake
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
0:25 to 1:00
Yield :
One 9-inch or 12 individual cheesecakes



  1. Preheat oven to 325 ° F.
  2. Place one 8-ounce package of cream cheese, 1/2 cup of sugar and cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in remaining packages of cream cheese.
  3. Increase mixer speed to high and beat in remaining sugar. Next beat in the salt, peppermint extract. Blend in eggs one at a time, beating only until completely blended. Mix in sour cream and heavy cream. Be careful not to overmix batter. Fold in chocolate chips and crushed candy cane pieces.
  4. Pour batter into silicone molds or 9-inch springform pan wrapped in aluminum foil. Bake cheesecakes until the top is lightly browned, roughly 25 minutes.  If making one large cheesecake, bake for roughly one hour in a water bath.  Remove from oven and allow to cool.  Refrigerate until ready to serve. Top with additional chocolate chips and crushed candy.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Peppermint Bark Cheesecake recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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