Description
This Peppermint Cheesecake features a festive Oreo cookie crust, a creamy peppermint-flavored filling, and a rich chocolate ganache topping with crushed candy canes. Perfect for holiday celebrations, it combines cool mint with smooth, velvety cheesecake and a chocolatey finish, served chilled for optimum flavor and texture.
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
- 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, 33-35% MF
- 2 crushed candy canes
- Whipping cream, for decorating
Waterbath
- Hot water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325F (170C). Wrap the outside of a 9-inch springform pan with an oven bag first, then wrap at least 4 times with aluminum foil to cover the bottom, sides, and seams to prevent water seepage.
- Make Oreo Crust: Process Oreo cookies into fine crumbs using a food processor, or crush inside a sealed bag with a rolling pin. Mix crumbs with melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan, creating a slight lip around the edges. Bake for 10 minutes, then remove from oven but keep oven on.
- Prepare Cheesecake Filling: In a large bowl, beat cream cheese and sugar until soft and creamy, about 2-3 minutes. Scrape the bowl sides. Add sour cream, sifted cornstarch, peppermint extract, and red food coloring if using, then beat until smooth and incorporated. Taste and adjust peppermint extract and food coloring as desired.
- Add Eggs: Whisk together the 3 whole eggs and 2 egg yolks in a separate bowl. Slowly beat eggs into cream cheese mixture in two additions on low speed until just combined without visible egg streaks.
- Assemble Cheesecake: Pour the filling over the baked crust in the springform pan, smoothing the top.
- Water Bath Baking: Place the springform pan inside a large roasting pan. Pour hot water into roasting pan to reach 1/2 to 1 inch depth around the springform pan. Carefully place this assembly in the oven and bake for 60 minutes, or until the top is set but slightly wobbly like pudding.
- Cool Cheesecake: Remove the pan and roasting pan from oven. Let cheesecake cool in the water bath until it reaches room temperature, about 1 hour. Then remove the springform pan from the water bath, cover the cheesecake, and refrigerate for at least 6 hours to chill completely.
- Prepare Chocolate Ganache: Place finely chopped chocolate in a heatproof bowl. Heat heavy cream in a microwave-safe cup in 30-second intervals until almost boiling. Pour hot cream over chocolate and let sit 2 minutes, then whisk until smooth. If needed, warm gently in microwave on medium power for 30 seconds more and whisk again.
- Apply Ganache: Remove cheesecake from fridge. Run a thin knife around the edge to loosen and unclamp the springform pan. Blot any moisture on top gently with paper towel. Pour ganache evenly over the cheesecake, allowing it to drip down sides. Return cheesecake to fridge.
- Decorate and Serve: Just before serving, crush candy canes and sprinkle over the ganache. Slice cheesecake carefully with a sharp, thin knife, making sure to cut all the way through the crust. Optionally serve with whipped cream.
Notes
- Use room temperature cream cheese, sour cream, and eggs for a smooth batter; remove from fridge 30 minutes prior, and warm eggs in water if needed.
- Only use brick-style, full-fat cream cheese, not spreadable or whipped varieties.
- Sour cream can be substituted with plain Greek yogurt (7% MF preferred) but avoid flavored yogurts.
- Peppermint extract is found near vanilla extract in baking aisles; adjust amount to taste but be cautious as it’s strong.
- You’ll need 5 eggs total: 3 whole eggs plus yolks from 2 eggs; discard whites from the last two.
- Semi-sweet or dark chocolate (~50% cocoa) works well for ganache; chopped chocolate preferred over chips for smooth melting.
- Always wrap the springform pan carefully to prevent water from leaking into the cheesecake during the water bath.
- You can make the cheesecake a day ahead. Add ganache anytime during chilling and sprinkle candy canes just before serving.
- Store leftovers covered in fridge up to 4 days.
Nutrition
- Serving Size: 1 piece
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg
