There’s something irresistibly festive about the combination of cool peppermint and rich chocolate. It instantly brings visions of snowy nights, cozy fireplaces, and the joy of holiday gatherings. If you’re looking for the ultimate holiday dessert to wow your family and friends, this Peppermint Cheesecake is it. With its crisp Oreo crust, creamy peppermint filling, and decadent chocolate ganache, it’s the kind of dessert that makes everyone pause for a moment of pure bliss.

Let me tell you, the first time I made this peppermint cheesecake, I was intimidated. Cheesecakes can feel tricky with their water baths, precise baking times, and the looming threat of cracks. But I’m here to reassure you—this recipe is absolutely foolproof if you follow my tips. The result? A silky, creamy, peppermint-kissed cheesecake with just enough chocolate to make you swoon.

It’s become a staple at my holiday table. In fact, last year, my niece dubbed it “Christmas on a plate,” and I couldn’t agree more. It’s a dessert that screams celebration while being surprisingly simple to make. Whether you’re a seasoned baker or a cheesecake newbie, this recipe will guide you step-by-step to peppermint perfection.

Why You’ll Fall in Love with This Recipe ❤️

Here are a few reasons this peppermint cheesecake is about to become your holiday obsession:

Easy Elegance: Despite its stunning presentation, this cheesecake comes together with simple techniques and everyday ingredients.
A Flavor Dream: The creamy, minty filling paired with a rich Oreo crust and silky ganache hits all the right notes—cool, chocolatey, and perfectly indulgent.
Make-Ahead Magic: Cheesecake is best when chilled overnight, which makes it perfect for stress-free entertaining.
Holiday Vibes: The crushed candy cane topping adds a fun, festive touch that makes it look as good as it tastes.

Ingredients You’ll Need 🛒

Here’s everything you’ll need to create your peppermint masterpiece:

For the Oreo Crust:

30 Oreo cookies (with filling)
These provide the perfect balance of sweetness and crunch.
1/3 cup unsalted butter, melted
Helps bind the crust and gives it a rich, buttery taste.

The Cheesecake Filling:

24 oz cream cheese (680g, full-fat, brick-style)
The base of the cheesecake—use full-fat for the creamiest results.
1 1/4 cup granulated sugar (250g)
Balances the tanginess of the cream cheese.
1 cup sour cream (240ml)
Adds tang and silkiness to the filling.
1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
Helps stabilize the cheesecake to avoid cracks.
1–2 teaspoons peppermint extract, to taste
The star of the show! Add more for a stronger mint flavor.
2–4 drops red food coloring, optional
For that signature holiday hue.
3 large eggs + 2 large egg yolks
Provide structure and richness to the cheesecake.

For the Chocolate Ganache:

6 oz semi-sweet chocolate, finely chopped
Use high-quality chocolate for a glossy, melt-in-your-mouth ganache.
2/3 cup heavy cream (120ml, 33–35% milk fat)
The key to achieving that silky consistency.

Decoration:

2 crushed candy canes
Add a festive crunch and pop of color.
Whipped cream, for piping (optional).

Step-by-Step Instructions 🧑‍🍳

Follow these steps, and you’ll have a show-stopping dessert ready to dazzle your guests:

1. Prep Your Tools and Ingredients

Preheat your oven to 325°F (170°C).
Wrap the outside of a 9-inch springform pan with 4 layers of aluminum foil to keep it watertight. I recommend using an oven bag first for extra protection against leaks.

2. Make the Oreo Crust

Crush the cookies: Place the Oreos (filling included) in a food processor and blitz until they become fine crumbs. No processor? No problem! Place them in a zip-top bag and crush them with a rolling pin.
Combine and press: Mix the crumbs with melted butter until they resemble damp sand. Press the mixture firmly into the bottom of your springform pan, creating a slight lip around the edges to hold the filling.
Bake and cool: Bake for 10 minutes. Set aside to cool while you prepare the filling.

3. Cheesecake Filling: Mix, Don’t Overmix!

Creamy base: In a large bowl, beat the cream cheese and sugar together until smooth and fluffy, about 2–3 minutes. Scrape down the sides of the bowl to ensure even mixing.
Add sour cream and flavorings: Beat in sour cream, sifted cornstarch, peppermint extract, and food coloring until fully incorporated. Start with 1 teaspoon of peppermint extract and taste before adding more.
Eggs, the gentle way: Lightly whisk the eggs and yolks, then add them to the mixture in two additions. Beat on low speed and stop as soon as they’re incorporated—overmixing can introduce air, causing cracks.
Pour it in: Spread the filling evenly over the cooled crust.

4. Bake with a Water Bath

Place the springform pan inside a large roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This keeps the cheesecake moist and prevents cracking.
Bake for 50–60 minutes. The center should jiggle slightly when nudged but not slosh.

5. Cool Gradually

Turn off the oven, crack the door, and let the cheesecake cool in the water bath for an hour.
Remove the pan from the water, cover it, and chill in the fridge for at least 6 hours or overnight.

6. Make the Chocolate Ganache

Heat the cream: Microwave the cream in 30-second bursts until steaming but not boiling.
Melt the chocolate: Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy. If lumps remain, microwave for another 30 seconds on medium power.
Pour and chill: Remove the cheesecake from the fridge. Blot away any condensation with a paper towel, then pour the ganache over the top, letting it drip down the sides. Refrigerate until set.

7. Decorate and Serve

Just before serving, sprinkle crushed candy canes over the ganache for a festive touch.
For extra flair, pipe whipped cream around the edges. Slice with a sharp knife, wiping it clean between cuts for perfect slices.

How to Serve Peppermint Cheesecake 🎂

This cheesecake is so versatile that it can be served in several ways:

As the grand finale: End your holiday feast with this show-stopper, paired with decaf coffee or hot chocolate.
On a dessert buffet: Slice it into smaller portions for a potluck or buffet-style gathering.
Personalized plates: Dress up each slice with a dollop of whipped cream and a mini candy cane for a personal touch.

Pro Tips for Cheesecake Success 🌟

Room temperature ingredients: Cold cream cheese and eggs won’t mix smoothly. Let them sit out for about 30 minutes before starting.
Avoid overmixing: Overmixing incorporates air, which can cause cracks. Beat just until ingredients are combined.
Check for doneness: A cheesecake is done when the edges are set but the center still jiggles slightly.
The knife trick: Run a thin knife around the edge of the cheesecake before removing the springform pan to prevent sticking.
Storage matters: Cover and refrigerate leftovers for up to 3 days. For longer storage, freeze slices individually and thaw in the fridge.

Recipe Variations to Try

Chocolate Peppermint Swirl: Add melted chocolate to half the batter and swirl for a marbled effect.
Gluten-Free Version: Swap the Oreo crust with gluten-free sandwich cookies.
White Chocolate Ganache: Use white chocolate instead of semi-sweet for a sweeter, creamier topping.
No Food Coloring: Skip the red food dye for a natural look, or use green for a playful twist.

Storage and Freezing Tips ❄️

To store: Keep the cheesecake in an airtight container in the fridge for up to 3 days.
To freeze: Wrap slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight.

FAQ: Troubleshooting Cheesecake 🧐

What if I don’t have a springform pan?
You can use a deep cake pan lined with parchment paper, but you’ll need to flip the cheesecake out before adding the ganache.
Can I skip the water bath?
Yes, but expect a few cracks. Baking at a lower temperature (300°F) can help mitigate this.
Why is my cheesecake lumpy?
This happens if the cream cheese wasn’t soft enough. Be sure to start with room-temperature ingredients.
Can I use milk chocolate for the ganache?
Yes, but it will be much sweeter than semi-sweet or dark chocolate.

Conclusion 💬

This Peppermint Cheesecake is everything you want in a holiday dessert—elegant, festive, and undeniably delicious. Whether you’re baking it for a family gathering, a holiday party, or just because, it’s sure to become a favorite. I can’t wait for you to try this recipe! Don’t forget to snap a photo and tag me—I love seeing your creations. 🎄✨

Peppermint Cheesecake : A Festive Holiday Favorite 🎄✨

Author: TAYLOR HARRISON
Total Time: 9 hours (including chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This festive peppermint cheesecake features a crunchy Oreo crust, a creamy peppermint-infused filling, and a rich chocolate ganache topping. Perfect for Christmas or holiday gatherings!

Ingredients

Scale

Oreo Crust:
- 30 Oreo cookies (with 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 tbsp cornstarch (or 2 tbsp all-purpose flour)
- 1–2 tsp 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
Toppings:
- 2 crushed candy canes
- Whipped cream for decorating

Instructions

Preheat oven to 325°F (170°C). Wrap the outside of a 9-inch springform pan with 4 layers of aluminum foil.
Make the crust: Crush Oreos into fine crumbs, mix with melted butter, and press into the pan. Bake for 10 minutes.
Prepare the filling: Beat cream cheese and sugar until smooth. Add sour cream, cornstarch, peppermint extract, and food coloring. Mix in eggs and yolks gradually. Pour over crust.
Bake in a water bath for 50–60 minutes until the center is slightly jiggly. Let cool in the water bath, then refrigerate for 6 hours or overnight.
Prepare the ganache: Heat heavy cream and pour over chopped chocolate. Stir until smooth. Pour over chilled cheesecake and set in the fridge.
Decorate with crushed candy canes and whipped cream before serving.

Notes

Start with room-temperature ingredients for a smooth filling.
Chill overnight for the best texture.
Use a sharp knife dipped in warm water for clean slices.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American