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Peppermint Cheesecake with Oreo Crust and Chocolate Ganache Recipe

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★★★★★

4.5 from 60 reviews

This decadent Peppermint Cheesecake features a rich Oreo crust with a creamy peppermint-flavored filling. Topped with a luscious chocolate ganache and festive crushed candy canes, this dessert is perfect for holiday celebrations or any time you crave a refreshing twist on classic cheesecake.

Ingredients

Scale

Crust

  • 30 Oreo cookies (wafers and filling)
  • 1/3 cup unsalted butter (melted)

Filling

  • 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 whites)

Ganache & Topping

  • 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

  1. Preheat the oven: Set your oven to 325°F (170°C) to prepare for baking the crust and cheesecake.
  2. Prepare the pan: Wrap a 9-inch (23 cm) springform pan first with an oven bag, then wrap at least four times with aluminum foil ensuring bottom and sides are fully covered to prevent water seepage during baking in a water bath.
  3. Make the Oreo crust: Process Oreo cookies (wafers and filling) into fine crumbs using a food processor or crush in a ziplock bag with a rolling pin. Mix crumbs with melted butter until combined.
  4. Form the crust: Press the Oreo mixture firmly into the bottom and slightly up the edges of the prepared springform pan to create a crust layer.
  5. Bake the crust: Bake in the preheated oven for 10 minutes, then remove but leave the oven on and the pan wrapped.
  6. Prepare cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy (about 2-3 minutes). Scrape down bowl sides.
  7. Add sour cream and flavorings: Incorporate sour cream, sifted cornstarch, 1 teaspoon peppermint extract, and red food coloring. Beat until smooth. Taste and adjust peppermint extract and coloring as desired.
  8. Whisk eggs: In a separate small bowl, whisk together 3 large eggs and 2 egg yolks until blended.
  9. Combine eggs into batter: Gradually add eggs to the cream cheese mixture on low speed, mixing just until no egg pieces remain; do not overmix.
  10. Assemble cheesecake: Pour the batter atop the baked crust in the springform pan.
  11. Prepare water bath and bake: Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides (about 1/2 to 1 inch). Bake in the oven for 50-60 minutes, until the top is just set with a slight wobble similar to jello.
  12. Cool the cheesecake: Remove the roasting pan with cheesecake from oven. Let it cool in the water bath to room temperature, then remove the cheesecake from the water bath, cover, and refrigerate for at least 6 hours to chill thoroughly.
  13. Make chocolate ganache: Place chopped semi-sweet 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 for 2 minutes, then whisk until smooth. If needed, microwave for another 30 seconds on medium power and whisk again.
  14. Release cheesecake from pan: Remove chilled cheesecake from fridge. Run a thin knife gently around the cheesecake to loosen from pan sides and unclasp the springform ring.
  15. Apply ganache topping: Blot any moisture from the top of the cheesecake and pour ganache over, allowing it to drip down the sides evenly. Return cheesecake to the fridge to set ganache.
  16. Finish and serve: Just before serving, crush candy canes with a rolling pin and sprinkle over the ganache topping for a festive crunch. Slice with a thin, sharp knife all the way through the crust for clean slices.

Notes

  • Wrapping the springform pan multiple times with foil and an oven bag is essential to prevent water from leaking into the cheesecake during the water bath baking.
  • Do not overmix the batter after adding eggs to avoid cracking during baking.
  • For a stronger peppermint flavor, adjust peppermint extract carefully; start with 1 teaspoon and add up to 2 teaspoons.
  • Room temperature ingredients, especially cream cheese and eggs, help achieve a smooth batter and even baking.
  • Letting the cheesecake cool in the water bath prevents sudden temperature changes, which can cause cracks.
  • Use a thin, sharp knife warmed in hot water for clean cutting of the cheesecake slices.

Keywords: peppermint cheesecake, Oreo crust cheesecake, holiday cheesecake, chocolate ganache cheesecake, festive dessert

Find it online: https://freshrecipehub.com/peppermint-cheesecake-with-oreo-crust-and-chocolate-ganache-recipe/