Ingredients
Scale
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