The holidays are a time for gathering with loved ones and indulging in delightful treats, and peppermint cheesecake is the perfect way to elevate your dessert game this season. This creamy, dreamy dessert combines a chocolatey Oreo cookie crust with a luscious peppermint filling, topped with rich chocolate ganache and festive candy canes. Not only is it a feast for the taste buds, but it also adds a beautiful touch to your holiday table.
In this blog post, we’ll walk you through everything you need to know to create the ultimate peppermint cheesecake, from the ingredients to expert tips and variations. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will help you achieve a show-stopping dessert that will impress your guests and leave them asking for seconds. So, roll up your sleeves, and let’s get baking!
Why You’ll Love This Recipe
1. Decadent Flavor Combinations
Imagine a velvety cheesecake infused with the refreshing essence of peppermint, paired perfectly with a rich chocolate ganache. The balance of flavors in this dessert is truly unmatched, making it a standout on any holiday dessert table.
2. Show-Stopping Presentation
With its stunning light pink filling, dark Oreo crust, and glossy chocolate topping adorned with crushed candy canes, this cheesecake is as beautiful as it is delicious. It’s sure to be the centerpiece of your holiday gathering.
3. Perfect for Any Occasion
Whether you’re hosting a Christmas party, New Year’s celebration, or any festive gathering, this peppermint cheesecake is a versatile dessert that fits right in. Its festive flavors will evoke the holiday spirit in every bite.
4. Easy to Make
While it may seem like a complex dessert, this peppermint cheesecake is surprisingly easy to prepare. With straightforward steps and easy-to-find ingredients, you’ll be able to whip it up without a hitch.
5. Make-Ahead Convenience
One of the best things about this cheesecake is that it can be made a day in advance, allowing the flavors to meld together beautifully. You can focus on enjoying your time with friends and family without the last-minute baking stress.
Ingredients
To make this luscious peppermint cheesecake, you’ll need the following ingredients:
For the Oreo Crust:
- 30 Oreo cookies (wafers and filling)
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened (full-fat, brick-style)
- 1 1/4 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon cornstarch
- 1-2 teaspoons peppermint extract (to taste)
- 2-4 drops red food coloring (optional)
- 3 large eggs
- 2 large egg yolks
For the Chocolate Ganache:
- 6 oz semi-sweet chocolate, finely chopped
- 2/3 cup heavy cream
For Garnish:
- Crushed candy canes (for topping)
- Whipping cream (for decorating)
For the Water Bath:
- Hot water (for baking)
Tips:
- Ensure your cream cheese, sour cream, and eggs are at room temperature for a smoother batter.
- Use whole Oreo cookies for the crust to achieve a better texture.
- You can substitute sour cream with plain Greek yogurt for a healthier alternative without compromising on taste.
Step-by-Step Instructions
Step 1: Prepare the Crust
1.1 Preheat the Oven
Preheat your oven to 325°F (170°C).
1.2 Make the Oreo Crust
- Place the Oreo cookies into a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, you can also place them in a ziplock bag and crush them with a rolling pin.
- In a mixing bowl, combine the crushed cookies and melted butter. Mix until all crumbs are well-coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating a slight lip around the edges.
1.3 Bake the Crust
- Bake the crust in the preheated oven for 10 minutes. This step helps to make the crust crunchier. Remove it from the oven and keep the oven on.
Step 2: Make the Cheesecake Filling
2.1 Combine Cream Cheese and Sugar
- In a large mixing bowl, use an electric mixer to beat the cream cheese and sugar together until creamy and smooth, about 2-3 minutes. Be sure to scrape down the sides and bottom of the bowl.
2.2 Add Remaining Ingredients
- Add the sour cream, cornstarch, peppermint extract, and food coloring to the cream cheese mixture. Mix until combined.
- In a separate bowl, whisk the eggs and egg yolks together. Gradually add the egg mixture to the batter, mixing on low speed until just combined. Avoid overmixing to prevent cracks.
2.3 Pour the Filling into the Crust
- Carefully pour the cheesecake filling over the prepared crust in the springform pan.
Step 3: Bake the Cheesecake
3.1 Prepare the Water Bath
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the cheesecake in a large roasting pan and pour hot water into the pan until it reaches about 1 inch high.
3.2 Bake the Cheesecake
- Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle. The cheesecake should not look liquidy.
3.3 Cool and Chill
- Once baked, carefully remove the cheesecake from the water bath and let it cool in the pan at room temperature. After cooling, cover and refrigerate for at least 6 hours, or overnight.
Step 4: Make the Chocolate Ganache
4.1 Prepare the Ganache
- In a heatproof bowl, add the finely chopped chocolate.
- In a microwave-safe measuring cup, heat the heavy cream until it almost reaches boiling. Pour the hot cream over the chocolate and let it sit for 2 minutes. Then whisk until smooth.
Step 5: Assemble and Garnish
5.1 Pour the Ganache
- Once the cheesecake is chilled, carefully release the springform pan. Pour the chocolate ganache over the cheesecake, allowing it to drip down the edges.
5.2 Add the Finishing Touches
- Before serving, crush candy canes and sprinkle them over the top for a festive finish.
Expert Tips
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smoother batter and better texture.
- Prevent Cracks: Avoid overmixing the batter after adding the eggs, as this can lead to cracks in your cheesecake.
- Water Bath Technique: The water bath method is essential for keeping the cheesecake moist and preventing cracks. Make sure your pan is wrapped tightly to prevent water from leaking in.
- Taste Test: Always taste your batter before baking to adjust the peppermint flavor to your liking.
- Serving: Allow the cheesecake to sit at room temperature for about 30 minutes before slicing for easier cutting.
Variations
1. White Chocolate Ganache
For a sweeter twist, consider using white chocolate ganache instead of semi-sweet chocolate.
2. No-Bake Cheesecake
If you prefer a no-bake version, try using a no-bake cheesecake filling. Simply make the Oreo crust as instructed and fill it with a no-bake cheesecake mixture.
3. Chocolate Peppermint Cheesecake
For an even more decadent dessert, swirl in some melted chocolate into the cheesecake filling before baking.
4. Seasonal Tints
You can tint the cheesecake filling green instead of pink for a St. Patrick’s Day treat or use festive colors for different holidays.
5. Add a Layer of Peppermint Cream
Whip some heavy cream with a touch of peppermint extract and layer it on top of the ganache for an extra creamy finish.
Serving Suggestions
This peppermint cheesecake is best enjoyed chilled. Serve it with a dollop of whipped cream and a sprinkle of crushed candy canes for an extra festive touch. Pair it with a cup of hot cocoa or your favorite holiday beverage for a cozy dessert experience.
For an elegant presentation, consider garnishing with mint leaves or fresh berries to add a pop of color. Your guests will be impressed not only by the taste but by the beautiful presentation as well!
FAQ
1. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day in advance. Just be sure to add the ganache and crushed candy canes right before serving for the best texture and appearance.
2. How do I prevent my cheesecake from cracking?
To prevent cracks, avoid overmixing the batter after adding the eggs, ensure that all ingredients are at room temperature, and use a water bath to maintain moisture during baking.
3. What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! The chocolate ganache topping will cover up any imperfections. Plus, it will still taste delicious!
4. Can I freeze leftovers?
Yes, you can freeze leftover cheesecake. Wrap
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Peppermint Cheesecake: 5 Irresistible Reasons to Try This Recipe
This creamy peppermint cheesecake features a chocolate Oreo crust, a velvety peppermint filling, and a glossy chocolate ganache topped with crushed candy canes. Perfect for holiday gatherings, it’s both stunning and delicious.
- Total Time: 7 hours (including chilling time)
- Yield: 12 servings 1x
Ingredients
For the Oreo Crust:
- 30 Oreo cookies (wafers and filling)
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened (full-fat, brick-style)
- 1 1/4 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon cornstarch
- 1–2 teaspoons peppermint extract (to taste)
- 2–4 drops red food coloring (optional)
- 3 large eggs
- 2 large egg yolks
For the Chocolate Ganache:
- 6 oz semi-sweet chocolate, finely chopped
- 2/3 cup heavy cream
For Garnish:
- Crushed candy canes (for topping)
- Whipping cream (for decorating)
For the Water Bath:
- Hot water (for baking)
Instructions
- Prepare the Crust
- Preheat oven to 325°F (170°C).
- Crush Oreos into fine crumbs using a food processor or ziplock bag and rolling pin.
- Combine crumbs with melted butter and press into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes and set aside.
- Make the Cheesecake Filling
- Beat cream cheese and sugar until creamy and smooth (2-3 minutes).
- Mix in sour cream, cornstarch, peppermint extract, and food coloring.
- Whisk eggs and yolks separately, then gradually fold into the batter. Avoid overmixing.
- Bake the Cheesecake
- Wrap the springform pan in aluminum foil to prevent leaks. Place in a roasting pan and add hot water to the pan (1-inch deep).
- Bake for 50-60 minutes until edges are set, and the center jiggles slightly.
- Cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Make the Chocolate Ganache
- Heat heavy cream until near boiling and pour over chopped chocolate. Let sit for 2 minutes, then whisk until smooth.
- Assemble and Garnish
- Remove cheesecake from the pan, pour ganache on top, and let it drip over the edges.
Sprinkle with crushed candy canes and garnish with whipped cream.
Notes
- Use room temperature ingredients for a smoother batter.
- To prevent cracks, avoid overmixing and use a water bath.
- Taste the batter before baking to adjust peppermint extract to your liking.
- Store leftovers in the fridge for up to 5 days or freeze for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg