Peppermint Bark Cookies and Cream Cheesecake Recipe

Christmas is almost here, and this means it’s time to get festive with our desserts! I just tried out this wonderful holiday recipe I found in a magazine and it looks and tastes fantastic.

Prep time: 30 minutes

Total time: 6 hours 35 min. (including refrigeration)

Makes: 16 servings

Ingredients

30 Oreo Cookies, divided

1 Tbsp. butter, melted

35 starlight mints, divided

4 pkg. (8 oz. each) Philadelphia cream cheese, softened

1 cup sugar

4 eggs

1 pkg. (4 oz.) Baker’s semi-sweet chocolate

2 oz. Baker’s white chocolate

Steps

Heat oven to 325 F.

Pulse 18 Oreo cookies in food processor until finely ground. Add butter and mix well. Press onto bottom of greased 9-inch springform pan. Bake for 10 minutes and set aside.

Crush 30 mints, then chop 10 of remaining cookies. 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. Stir in crushed mints and chopped cookies. Pour over crust.

Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.

Break chocolate bark into small pieces; sprinkle over cheesecake before serving.

(Adapted from the ‘Better Homes & Gardens’ December 2019 print magazine.)