Cheesecake Factory Peppermint Stick Chocolate Swirl Cheesecake Copycat

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Servings: 8 Slices

Prep:30minutes

Cook:1hour hr 40minutes

Referigerate:4hours

Total:6hours hrs 10minutes

Ingredients 

Peppermint Bark

  • ▢4 oz white chocolate high quality, broken into pieces

  • ▢4 oz semisweet chocolate high quality, broken into pieces

  • ▢1 tsp vegetable oil or coconut or canola oil, divided

  • ▢1/4 tsp peppermint extract divided

  • ▢1/3 cup candy cane crushed

Oreo crust

  • ▢24 Oreos with the filling, finely crushed

  • ▢5 tbsp unsalted butter melted

Cheesecake Filling

  • ▢32 oz cream cheese softened

  • ▢1 1/4 cups sugar

  • ▢3/4 cup sour cream

  • ▢3 tbsp all-purpose flour

  • ▢1/4 tsp salt

  • ▢2 tsp vanilla extract

  • ▢2 tsp peppermint extract

  • ▢3 eggs

  • ▢peppermint bark chopped into small pieces

White Chocolate Ganache

  • ▢5 1/2 oz white chocolate high quality, finely chopped

  • ▢1/2 cup heavy whipping cream

Garnish

  • ▢3/4 cup whipped cream

  • ▢crushed candy cane or hard peppermint candies crushed

  • ▢dark chocolate pieces

Instructions 

Peppermint Bark

  • Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.

  • Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer

  • When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

Crust

  • Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.

  • Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

Filling

  • Preheat oven to 350 degrees.

  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.

  • Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.

  • Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.

  • Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache

  • Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.

  • Garnish with whipped cream, crushed candy cane and chopped chocolate.

  • Store in the fridge.