All Recipes

Peppermint Bark Cheesecake

Prep

30-60 mins

Total

6 HRS 35 MIN

Servings

16 Servings

Ingredients

18 

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)

3 tbsp

butter, melted

30 

starlight mints, divided

4 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup

sugar

4 

eggs

1 pkg

(4 oz.) BAKER'S White Chocolate, melted

1/4 tsp

peppermint extract

1 pkg

(4 oz.) BAKER'S Semi-Sweet Chocolate, divided

2 cups

thawed COOL WHIP Whipped Topping

Instructions

Step 1

Heat oven to 325°F.

Step 2

Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.

Step 3

Meanwhile, crush 25 mints. 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. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.

Step 4

Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.

Step 5

Spread cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.

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