Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peppermint Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 23 reviews

  • Author: Ava
  • Total Time: 3 hours 35 minutes active, plus overnight chilling
  • Yield: 12 servings

Description

This Peppermint Cheesecake features a delicious Oreo cookie crust with a creamy, smooth peppermint-flavored filling studded with Andes Peppermint Baking Chips. It’s topped with a rich bittersweet chocolate ganache and optionally decorated with whipped cream and crushed peppermint candies, perfect for holiday celebrations or any time you crave a festive dessert.

Ingredients

Crust

  • 46 Oreo Thins (one 11.78oz or 334g package)
  • 3 tablespoons unsalted butter, melted (1oz or 28g)
  • 1 tablespoon granulated sugar

Filling

  • 1 ¼ cups granulated sugar (270g)
  • 32 ounces block cream cheese, room temperature
  • 4 large eggs, room temperature
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract (not spearmint)
  • 1 cup sour cream (8oz or 227g)
  • 1 cup Andes Peppermint Baking Chips (150g or 5 1/4oz)

Chocolate Ganache

  • 3 ounces bittersweet chocolate, chopped (or semisweet or white chocolate)
  • 1 ½ tablespoons light corn syrup
  • ⅓ cup heavy cream (or heavy whipping cream)

Whipped Topping (Optional)

  • 1 cup heavy whipping cream (8oz)
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup crushed peppermint candies (or candy canes for garnish)

Instructions

  1. Prepare the Cookie Crust: Preheat oven to 350℉. Lightly grease the sides and bottom of a 9-inch springform pan. Line the bottom with parchment paper.
  2. Make the Crumb Mixture: Pulse Oreo Thins and sugar in a food processor to fine crumbs. Add melted butter and pulse until evenly moistened.
  3. Form Crust: Press crumbs evenly into the bottom of the springform pan using the bottom of a dry measuring cup, pressing slightly firm but not too hard.
  4. Bake Crust: Bake for 18-20 minutes until set and fragrant. Cool on a wire rack. Reduce oven temperature to 325℉.
  5. Prepare Water Bath: Wrap springform pan’s bottom and sides with heavy-duty foil to prevent leaks. Place pan in a large roasting pan and set aside.
  6. Make Cheesecake Filling: Beat cream cheese until smooth. Gradually add sugar and beat until smooth. Add eggs one at a time on medium speed, mixing just until yolks disappear. Add salt, vanilla, peppermint extract, and sour cream, blending on low until incorporated.
  7. Add Peppermint Chips: Pour one-third of batter into the pan. Fold peppermint baking chips into remaining batter, then pour all into the pan over the initial layer.
  8. Add Hot Water Bath: Pour hot tap water into the roasting pan so it reaches halfway up the sides of the springform pan.
  9. Bake Cheesecake: Bake at 325℉ for 95 to 105 minutes until center jiggles slightly, sides puff, and surface appears dry.
  10. Cool Cheesecake: Turn off oven, prop door open, and let cheesecake cool in water bath for 1 hour. Remove and cool to room temperature on a wire rack, about 3 hours.
  11. Refrigerate: Cover tightly with plastic wrap and refrigerate overnight or up to 24 hours.
  12. Make Chocolate Ganache: Heat cream and corn syrup in a small saucepan until simmering, then remove from heat. Add chopped chocolate, cover, and let sit 5 minutes. Whisk until smooth.
  13. Apply Ganache: Spread ganache on top of the cheesecake leaving a 1-inch border. Chill.
  14. Prepare Whipped Topping (Optional): Beat heavy whipping cream in a cold bowl until soft peaks form. Add powdered sugar and vanilla, then beat to firm peaks.
  15. Decorate Cheesecake: Pipe or dollop whipped cream decoratively. Optionally add thin red food coloring strips to piping bag for swirls. Sprinkle with crushed peppermints.
  16. Serve: Run a large thin knife under hot water, dry it, then slice cheesecake. Repeat between slices for clean cuts.

Notes

  • Use a double or triple layer of heavy-duty foil to prevent water from leaking into the cheesecake pan during baking.
  • Do not overbeat eggs into the batter to avoid incorporating too much air, which can cause cracks.
  • Using room temperature ingredients ensures a smooth, creamy batter without lumps.
  • Chilling overnight helps improve flavor and texture for the best slice.
  • For best slicing results, warm and dry the knife between cuts to keep clean edges.
  • If you prefer, garnish whipped cream with thin red food coloring strips for festive swirls.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/peppermint-cheesecake-recipe/