Description
This peppermint cheesecake combines a rich Oreo cookie crust, a creamy peppermint-infused cheesecake filling, and a smooth chocolate ganache topping adorned with crushed candy canes. Perfect for festive occasions, this dessert offers a refreshing twist on classic cheesecake with a cool minty flavor and decadent chocolate finish.
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, to taste
- 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
Waterbath
- Hot water
Instructions
- Prepare the pan: Preheat the oven to 325°F (170°C). Wrap a 9-inch springform pan with an oven bag first, then wrap it at least four times with aluminum foil covering the bottom, sides, and seams to prevent water leaks during the water bath.
- Make the Oreo crust: Using a food processor, pulse the Oreo cookies until they form fine crumbs. Mix the crumbs with melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan, creating a slight lip around the edges. Bake the crust for 10 minutes, then remove from the oven but keep the oven on.
- Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until creamy and soft, about 2-3 minutes, scraping down the bowl as needed. Add sour cream, sifted cornstarch, 1 teaspoon peppermint extract, and red food coloring if using. Beat until smooth and incorporated. Taste and adjust peppermint extract and coloring as desired. In a separate small bowl, whisk together the eggs and egg yolks. Gradually beat the eggs into the cream cheese mixture on low speed until fully incorporated but stopping as soon as there are no visible egg pieces.
- Assemble and bake: Pour the cheesecake filling over the baked crust in the springform pan. Place the pan in a large roasting pan and pour hot water into the roasting pan to reach about 1/2 to 1 inch deep. Carefully place the entire setup in the oven and bake for 60 minutes until the top is set with a slight wobble like pudding when nudged.
- Cool the cheesecake: Remove the pan from the water bath and let it cool to room temperature while still in the waterbath. Once cooled, remove from the water bath, cover, and refrigerate for at least 6 hours or overnight to chill and set completely.
- Prepare the chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in the microwave in 30-second increments until nearly boiling. Pour the hot cream over the chocolate and let stand for 2 minutes, then whisk until smooth. If needed, microwave for an additional 30 seconds at medium power and whisk again.
- Finish the cheesecake: Remove the cheesecake from the fridge. Run a thin knife around the edges of the springform pan to loosen it, then unclasp the outer ring. Blot any moisture from the top with a paper towel. Pour the ganache over the cheesecake, allowing it to drip over the edges. Return the cheesecake to the fridge to set the ganache.
- Serve: Just before serving, sprinkle crushed candy canes on top. Slice the cheesecake with a sharp, thin knife, ensuring cuts go through the crust for clean pieces. Optionally, garnish with whipped cream.
Notes
- Use room temperature cream cheese, sour cream, and eggs for a smooth batter; take ingredients out 30 minutes beforehand.
- Only use brick-style, full-fat cream cheese for best texture; avoid low-fat or whipped varieties.
- Sour cream can be substituted with plain Greek yogurt of similar consistency; no flavored yogurts.
- Peppermint extract is found alongside vanilla extract in the baking aisle.
- Use 5 eggs total: 3 whole eggs plus yolks of 2 extra eggs.
- Use semi-sweet or dark chocolate with about 50% cocoa for ganache; chopped chocolate melts more evenly than chips.
- Make cheesecake at least a day ahead due to chilling time; ganache can be added anytime during chilling but candy canes should be added right before serving.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg
