Introduction

This Peppermint Cheesecake combines a rich, creamy filling with a chocolatey Oreo crust, perfect for the holiday season or any peppermint lover’s cravings. Topped with a silky chocolate ganache and crushed candy canes, it’s a festive dessert that impresses with every bite.

A slice of three-layer dessert is shown on a white plate with delicate lace-like edges. The bottom layer is a dark chocolate crumb crust, firm and textured. Above it, there is a thick, smooth, light pink mousse layer that looks creamy and soft. On top, there is a glossy dark chocolate ganache that covers the mousse, sprinkled with broken pieces of red and white peppermint candy. Next to the plate, a vintage silver fork lies on the white marbled surface, along with some scattered peppermint pieces. In the background, part of the whole dessert is visible on a white plate with a floral pattern, and a soft red cloth adds a touch of color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 Oreo cookies (wafers and filling)
1/3 cup unsalted butter (melted)
24 oz cream cheese (680 grams) (full-fat, brick-style)
1 1/4 cup granulated sugar (250 grams)
1 cup sour cream (240 ml)
1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
1-2 teaspoons peppermint extract (to taste)
2-4 drops red food coloring (optional)
3 large eggs
2 large egg yolks (discard the whites)
6 oz semi-sweet chocolate (170 grams) (finely chopped)
2/3 cup heavy cream (120 ml) (33-35% milk fat)
2 crushed candy canes
Whipping cream (for decorating)
Hot water (for water bath)

Instructions

Step 1: Preheat the oven to 325°F (170°C). Wrap the outside of a 9-inch (23 cm) springform pan with an oven bag first, then wrap with aluminum foil at least four times to cover bottom and sides completely.
Step 2: Prepare the Oreo crust by crushing the cookies into fine crumbs using a food processor or by crushing them in a ziplock bag with a rolling pin.
Step 3: Mix the crushed cookies with melted butter until combined. Press the mixture firmly into the bottom of the springform pan, creating a slight lip around the edges.
Step 4: Bake the crust for 10 minutes in the preheated oven. Remove and keep the oven on, leaving the pan wrapped.
Step 5: In a large bowl, beat the cream cheese and sugar until soft and creamy, about 2-3 minutes. Scrape the bowl sides and bottom.
Step 6: Add sour cream, cornstarch, 1 teaspoon peppermint extract, and red food coloring (if using). Beat until smooth and incorporated. Adjust peppermint and coloring to taste.
Step 7: In a small bowl, whisk together the 3 eggs and 2 egg yolks.
Step 8: Slowly beat the eggs into the cream cheese mixture in two additions, mixing on low speed just until combined.
Step 9: Pour the cheesecake batter over the crust in the springform pan.
Step 10: Place the springform pan in the center of a large roasting pan. Pour hot water into the roasting pan until it reaches about 1/2 to 1 inch high.
Step 11: Bake the cheesecake in the water bath for 50-60 minutes until the top is set but still slightly wobbly.
Step 12: Remove the roasting pan from the oven and let the cheesecake cool in the water bath to room temperature. Then remove from roasting pan, cover, and chill in the fridge for at least 6 hours.
Step 13: Prepare the chocolate ganache by placing chopped chocolate in a heatproof bowl. Heat heavy cream in the microwave in 30-second intervals until nearly boiling.
Step 14: Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth. If needed, microwave the mixture on medium power for 30 seconds to fully melt the chocolate.
Step 15: Remove cheesecake from fridge. Run a thin knife around the edges to loosen it, then unclasp the springform pan ring.
Step 16: Blot any moisture from the top of the cheesecake with a paper towel. Pour ganache evenly over the top, allowing it to drip down the sides. Chill again until ready to serve.
Step 17: Just before serving, sprinkle crushed candy canes over the ganache. Slice with a thin, sharp knife, cutting fully through the crust for clean pieces.

Tips & Variations

For a stronger peppermint flavor, add more peppermint extract gradually and taste as you go.
If you prefer a greener tint instead of red, try using green food coloring or skip coloring for a classic look.
Use full-fat cream cheese and sour cream for the best creamy texture.
Wrap the springform pan carefully to prevent water from leaking into the crust during the water bath.
For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives, and check that the chocolate is dairy-free.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat slightly for a softer texture, let it sit at room temperature for 20-30 minutes before serving. Do not refreeze after baking for best texture.

How to Serve

A slice of dessert with three layers sits on a white plate with delicate cut-out edges; the bottom layer is a dark chocolate crumb base with a rough texture, the middle layer is a thick, smooth pink mousse, and the top layer is a shiny dark chocolate ganache sprinkled with small pieces of crushed red and white candy canes; in the background, there is a partially visible whole dessert and another slice on a white plate with floral patterns, all placed on a white marbled surface with a red cloth nearby, and a silver fork lies next to the front plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight to develop flavors and firm up. Just keep it refrigerated and add crushed candy canes right before serving.

How do I prevent the cheesecake from cracking?

Using a water bath and baking at a low temperature helps the cheesecake cook evenly and retain moisture, reducing cracks. Also, avoid overmixing the batter and don’t overbake—the center should still wobble slightly when done.