Peppermint Bark Cheesecake

Products Used
Peppermint Bark Cheesecake imperial



  1. Preheat oven to 325°F.
  2. Place one 8-ounce package of cream cheese, 1/2 cup of sugar and cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in remaining packages of cream cheese.
  3. Increase mixer speed to high and beat in remaining sugar. Next beat in the salt and peppermint extract. Blend in eggs one at a time, beating only until thoroughly blended. Mix in sour cream and heavy cream. Be careful not to over-mix batter. 
  4. Pour batter into silicone molds. Bake cheesecakes until top is lightly browned, roughly 25 minutes. Bake time is determined by the size of your mold. This recipe was formulated using a 6-cavity half sphere mold. Smaller molds will require less bake time. 
  5. Remove from oven and allow to cool. Refrigerate until ready to serve. Invert mold onto serving platter.
  6. Garnish with additional chocolate chips and crushed candy, if desired.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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theresa r
Dec 20, 2013

Oops.. there is no Spanish translation to this recipe