Let’s talk about pet peeves, shall we?  Specifically, let’s talk about MY pet peeves.

The list is short.  Okay, the list is kind of short.

1)  Do not ever scrape food from your plate into my kitchen sink and walk away without rinsing out the sink and properly utilizing the garbage disposal.  You will not walk away unscathed.  {I’m not directing this one at my husband.  Really.}

2)  I don’t want to smell your food unless we are in a designated EATING establishment or food-consumption area.  Break room at the office?  Acceptable.  Your cubicle next to mine at the office?  Not acceptable.  Also not acceptable?  A greasy bag full of fast-food in the lobby of my daughter’s gymnastics studio.  And if you plop down next to me on an airplane with airport food?  It won’t be pretty.

3) Pictures of hunting “trophies” on social media sites.  I’m sure you’re proud of your accomplishment in your chosen hobby, but I really don’t want to see it.  I really, really don’t.

4) Cat videos.  They aren’t funny.  {This one isn’t directed at my husband, either.}

5)  Crunchy peppermint candy.  It’s not right.  Puffed peppermint and peppermint infused chocolates are where it’s at.

 #5 is the reason that I was SO happy last year when I found the Hershey’s Peppermint Kisses.  They’re adorable and the perfect garnish to replace all of that crunchy peppermint candy in the holiday recipes floating around on the internet.  And MY GOSH, have you guys tried the Dove Peppermint Bark chocolates?  You must.

This cheesecake was pretty darn tasty.  But, I have to tell you that the first time I used it, I replaced the peppermint extract with peppermint oil.

Don’t be like me.

Peppermint oil is (apparently) much stronger than peppermint extract.  And, if you get it on your finger and then rub your nose, everything smells like peppermint for three days.

Seriously, don’t be like me.

Besides the overwhelming peppermint flavor, the cheesecake was delish. So, I made it again, and this time I followed the recipe like a grown-up food blogger.  It was much, much better.  The mellow peppermint flavor in the cheesecake was just enough, keeping in mind that there’s tons of peppermint bark already in the batter.  And I’m “team-lots-of-crust-on-my-cheesecake” so all of this crumbly chocolate crust won me over right away.

So, make the cheesecake and tell me what you think!

Enjoy!

Peppermint Bark Cheesecake

 

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Prep time

30 mins

 

This peppermint bark cheesecake is made with white chocolate and chopped peppermint bark bits, and is perfect for the holidays! Enjoy!

Serves: Approximately 16 servings

Ingredients

Crust:

• 2 and ¼ cups crushed/ground chocolate graham crackers
• 8 ounces (1 stick or ½ cup) unsalted butter, melted
• 2 tablespoons melted butter (to prepare pan)
• 1 cup sugar
• ¼ teaspoon salt

Filling:

• 24 ounces cream cheese, softened to room temperature (3 packages)
• 4 ounces melted white chocolate
• 1 cup sugar
• 1 and ½ tablespoons flour
• 1 and ½ tablespoons heavy cream
• ¼ teaspoon salt
• 2 teaspoon peppermint extract
• 3 eggs
• 1 and ½ cups chopped peppermint bark (make your own or use storebought)

Topping:

• ½ cup heavy whipping cream
• ¼ cup confectioners sugar
• 1 teaspoon vanilla extract

Instructions

For crust:

1. Preheat oven to 350 degrees (F).
2. Melt 2 tablespoons of unsalted butter. Use a pastry brush to generously coat a Springform pan with melted butter.
3. Using several layers of aluminum foil, wrap the bottom of the pan to prevent water from seeping in. I use 6-7 pieces of foil and rotate the pan between each layer.
4. Crush or ground the chocolate graham crackers. Move to a medium bowl and stir in sugar and salt.
5. Pour melted butter into crumbs and combine with a fork.
6. Transfer crumbs to prepared Springform pan, and evenly press around the bottom and sides of pan.
7. Bake for 10 minutes, then allow to cool on a wire rack while you prepare filling.

For filling:

1. Reduce oven temperature to 325 degrees (F).
2. In the microwave or over a double boiler, melt your white chocolate. Take care not to overheat it, or it will seize. Stir until smooth and set aside.
3. Bring 8 cups of water to a boil while you prepare the filling. This will be used for the water bath.
4. In the bowl of a stand mixer, beat cream cheese until smooth.
5. Add sugar and mix well to combine. Scrape the bowl, and mix again.
6. Add melted chocolate, flour, whipping cream, salt and peppermint extract.
7. Mix until just combined, and scrape the bowl.
8. On medium speed, add the eggs one at a time. Mix until smooth and blended well, but do not over beat.
9. Stir in chopped peppermint bark, and pour mixture into cooled crust.
10. Bake for 60 minutes, then turn oven off and use a wooden spoon to prop the door open. Allow to cool like this for an additional 60 minutes.
11. Remove from oven and cool on a wire rack for 45 minutes. Cover the top of the cheesecake with plastic wrap, then transfer to refrigerator for at least 4 hours but ideally 24 hours.

For topping:

1. In the bowl of a stand mixer, beat heavy cream until soft peaks form.
2. Add confectioners sugar and vanilla, and beat until combined.
3. Top cheesecake as desired.
4. Garnish with peppermint, and enjoy!

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Recipe adapted from:  Baked By Rachel