Description
This Peppermint Cheesecake features a rich Oreo cookie crust, creamy peppermint-infused cheesecake filling, and a decadent chocolate ganache topped with crushed candy canes. Perfect for festive occasions, this dessert combines cool peppermint flavor with classic cheesecake creaminess and a crunchy chocolate crust.
Ingredients
Scale
Oreo Crust
- 30 Oreo cookies, wafers and filling
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, full-fat, brick-style
- 1 1/4 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
- 1-2 teaspoons peppermint extract
- 2-4 drops red food coloring (optional)
- 3 large eggs
- 2 large egg yolks
Chocolate Ganache
- 6 oz semi-sweet chocolate, finely chopped
- 2/3 cup heavy cream
- 2 crushed candy canes
- Whipping cream, for decorating
For the Waterbath
- Hot water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325F (170C). Wrap the outside of a 9-inch springform pan with an oven bag, then wrap it at least 4 times with aluminum foil, covering bottom, sides, and seams completely to prevent water seepage during baking.
- Make Oreo Crust: Process Oreo cookies (including filling) into fine crumbs using a food processor or crush them in a zip-lock bag with a rolling pin. Mix crumbs with melted butter until combined. Press mixture evenly into the bottom of the springform pan, creating a slight lip around edges. Bake crust for 10 minutes, then remove from oven but keep oven on and pan wrapped.
- Prepare Cheesecake Filling: In a large bowl, beat cream cheese and sugar until soft and creamy (about 2-3 minutes), scraping down bowl sides and bottom. Add sour cream, sifted cornstarch, 1 teaspoon peppermint extract, and red food coloring drops; beat until smooth. Taste and adjust peppermint extract and food coloring as desired. In a separate bowl, whisk together 3 eggs and 2 yolks. Slowly beat eggs into cream cheese mixture in two additions on low speed, stopping as soon as no egg streaks remain.
- Assemble and Bake Cheesecake: Pour filling over baked crust in the springform pan. Place pan into a large roasting pan. Pour hot water into roasting pan to reach 1/2 to 1 inch depth around the springform pan. Bake in oven for 60 minutes or until top is set with a slight wobble like pudding when nudged.
- Cool and Chill: Remove roasting pan from oven. Let cheesecake cool in waterbath to room temperature, then remove springform pan from waterbath, cover, and refrigerate for at least 6 hours to chill and set completely.
- Make Chocolate Ganache: Place chopped chocolate in heatproof bowl. Heat heavy cream in microwave at 30-second intervals until nearly boiling. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth. If chocolate isn’t fully melted, microwave for 30 seconds at medium power and whisk again.
- Finish Cheesecake: Remove cheesecake from fridge and run a thin knife around edge of springform pan before unclamping the ring. Blot any moisture from top with paper towel. Pour ganache over cheesecake, allowing it to drip down sides. Return cheesecake to fridge to set ganache.
- Decorate and Serve: Just before serving, sprinkle crushed candy canes over the ganache. Slice cheesecake with a thin, sharp knife, ensuring to cut through crust fully. Optionally, add whipped cream for decoration.
Notes
- Use room temperature cream cheese, sour cream, and eggs for best blending—remove from fridge 30 minutes before starting.
- Only use brick-style, full-fat cream cheese for creamy texture; avoid low-fat or whipped varieties.
- Sour cream can be substituted with plain Greek yogurt for similar consistency; avoid flavored yogurts.
- Peppermint extract is key to flavor and is found in most baking aisles; adjust amount to taste.
- Use 5 eggs total: 3 whole eggs plus 2 additional egg yolks, discard whites.
- For ganache, semi-sweet or dark chocolate (around 50%) works best; chopped chocolate melts smoother than chips.
- Wrap springform pan meticulously to prevent water from leaking into the cheesecake during the waterbath baking.
- Make cheesecake a day ahead to allow thorough chilling and set ganache and toppings for best flavor.
- Store leftovers tightly covered in fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 290 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 150 mg
