Description
This decadent Peppermint Cheesecake features a rich Oreo crust layered with two luscious batters—classic peppermint and bittersweet chocolate swirl—baked to creamy perfection. Finished with a silky peppermint chocolate ganache and topped with crushed peppermint candies, this festive dessert is ideal for holiday celebrations or any time you crave a refreshing twist on traditional cheesecake.
Ingredients
Oreo Crust
- 36 Oreo cookies (406 grams)
- 5 tbsp unsalted butter (70 grams, melted)
- ½ cup chopped chocolate or chocolate chips (85 grams, bittersweet or dark)
Cheesecake Batter
- 907 grams cream cheese, softened (4 packages of 8 oz. each)
- 1⅓ cup granulated sugar (266 grams)
- ½ cup sour cream (120 grams)
- 1 tbsp vanilla extract
- ½ tsp peppermint extract
- ½ tsp salt
- 4 large eggs (divided)
- 2 tbsp cocoa powder
- ¼ tsp espresso powder (optional)
- ¼ cup crushed peppermint candies
Chocolate Peppermint Ganache
- ¾ cup chopped chocolate or chocolate chips (127 grams, semi-sweet)
- ½ cup heavy cream (120 ml)
- 5 grams glucose or corn syrup (optional)
- ¼ tsp peppermint extract
- 2 tbsp crushed peppermint candies
Instructions
- Oreo Crust: Preheat the oven to 325ºF. Place the Oreos in a food processor and process until finely ground. Add the melted butter and stir to combine. Pour the mixture into the bottom of a 9” or 8” (at least 3″ deep) springform pan. Use a spatula and cup sides to press the crumbs firmly up the sides and bottom. Bake for 12 minutes and let cool completely.
- Prepare Cheesecake Batter: Grease the exposed sides of the pan with oil spray. Melt the ½ cup chopped chocolate in the microwave in 15-second intervals, stirring until smooth. Beat cream cheese with an electric mixer at medium speed for 3 minutes until creamy. Add sugar and beat for 2 more minutes. Scrape bowl and beat 30 seconds more. Add sour cream, vanilla extract, peppermint extract, and salt; mix well and scrape bowl.
- Divide and Prepare Batters: Weigh and split batter evenly into two bowls. To one bowl, add melted chocolate, cocoa powder, and espresso powder; beat until smooth. Add two eggs, one at a time, mixing well and scraping bowl between additions. To the other bowl, add remaining two eggs one at a time, beating and scraping between additions. Stir crushed peppermint candies into the plain batter.
- Assemble Cheesecake: Pour chocolate and peppermint batters alternately over crust to create swirls. Use a spatula to swirl the batters together and smooth the top.
- Water Bath Baking: Wrap the springform pan’s bottom with aluminum foil. Place it in a larger roasting pan and fill the roasting pan with hot water halfway up the cheesecake pan sides. Bake at 325ºF for 65 to 75 minutes until the edges are set and the center slightly jiggles when shaken. Turn oven off and leave cheesecake inside for 1 hour.
- Cooling: Remove cheesecake from oven and refrigerate for at least 6 hours. Do not remove springform ring until fully chilled.
- Chocolate Peppermint Ganache: Heat heavy cream and corn syrup (if using) in microwave or saucepan until hot. Place chopped chocolate in a bowl and pour hot cream over it. Let sit 1 minute, then whisk until smooth and melted. Stir in peppermint extract. Chill ganache until thickened, stirring every 5–10 minutes, or refrigerate and warm gently before use.
- Decorate: Spoon ganache over chilled cheesecake and smooth with spatula. Sprinkle crushed peppermint candies on top for garnish.
Notes
- Using a water bath while baking prevents cracking and ensures a smooth texture.
- Let the ganache cool and thicken for easier spreading; it can be made ahead and refrigerated.
- Use an 8” pan that is at least 3″ deep or a 9” pan for best results with crust and batter volume.
- Scraping the bowl frequently while mixing prevents lumps and creates a smoother batter.
- Optional espresso powder enhances chocolate flavor without adding coffee taste.
- Prep Time: 45 minutes
- Cook Time: 1 hour 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
