Peppermint Bark White Chocolate Mousse Cheesecake

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This recipe came from melskitchencafe.com, and it was great. Keep in mind I had a singe bite just to give it a rating, but I think it’s a keeper—I would give it an 8. Here a re couple of things to keep in mind: Just buy red and white starlight mints. I bought red, white, and green mints, and it made the cheesecake look like a fruitcake. Uncool. I garnished mine with peppermint bark. I also suggest putting some tinfoil under the pan to catch butter.

 

Peppermint Bark White Chocolate Mousse Cheesecake

    Crust:

  • 20 Oreo or other chocolate sandwich cookies (about 10 ounces), finely crushed (no need to remove cream from the middle)
  • 3 tablespoons butter, melted
  • 1 egg yolk (optional, but makes the crust smooth and rich) I added this

    Cheesecake:

  • 6 ounces white chocolate (not white chocolate chips or almond bark - see note above for details) I used Guittard Vanilla A’Peels, and I used a bit more than this
  • 1/4 cup heavy whipping cream
  • 3 (8-ounces each) cream cheese, softened to room temperature
  • 1 cup sour cream I used light
  • 1 cup (7.5 ounces) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup (6 ounces) mini chocolate chips I used Ghirardellis dark chocolate chunks, and just chopped them up
  • 1/2 cup crushed starlight/peppermint mints (about 3.5 ounces)

    White Chocolate Mousse:

  • 1 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 4 ounces cream cheese, softened
  • 4 ounces white chocolate, melted ((not white chocolate chips or almond bark - see note above for details) I added a bit more than this, and also added a shake of salt

    Garnish:

  • Crushed mints and chocolate shavings

 

Instructions and recipe found at link below:

 

http://www.melskitchencafe.com/peppermint-bark-cheesecake/

 

This goes in a 9 inch pan. You make the curst and bake it at 350 for 10 minutes, then cool it. Fold the mints and chocolate into the filling carefully. The filling itself bakes at 350 for 40-45 minutes (the center jiggles slightly and the edges are slightly set). Then cool and add mousse.

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