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