Ingredients

Cooking spray

3 (8-oz.) blocks cream cheese, softened

1 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 1/2 tbsp. all-purpose flour

1 tsp. peppermint extract

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

1/2 cup chopped chocolate, plus more for garnish

1/2 cup chopped white chocolate, plus more for garnish

1/2 cup chopped candy canes, plus more for garnish

24 Peppermint Oreos

5 tbsp. melted butter

3/4 cup hot heavy cream

1 1/2 cups semisweet chocolate chips

Instructions

Step 1: Preheat the oven to 350ºF and spray an 8-inch springform pan with cooking spray.

Step 2: In a large bowl, beat the softened cream cheese and sugar using a hand mixer or stand mixer with paddle attachment until smooth. Add eggs one at a time, mixing well after each. Then add sour cream, flour, peppermint extract, vanilla extract, and salt, mixing until combined. Gently fold in the chopped chocolates and candy canes. Set aside.

Step 3: Prepare the crust by crushing the Peppermint Oreos into fine crumbs using a food processor or by placing them in a large Ziploc bag and crushing with a rolling pin. Stir in the melted butter until the mixture is completely moist.

Step 4: Press the crust mixture firmly and evenly into the bottom of the prepared springform pan.

Step 5: Pour the cheesecake filling over the crust. Place the springform pan on a rimmed baking sheet. Bake for about 1 hour, until the center is only slightly jiggly. For a crack-free cheesecake, optionally wrap the pan in foil and place it in a deep roasting pan filled halfway with boiling water to create a water bath.

Step 6: Turn off the oven and let the cheesecake cool inside for 1 hour. This helps prevent cracking but is optional.

Step 7: Refrigerate the cheesecake until completely chilled, at least 4 hours or preferably overnight.

Step 8: Before serving, prepare the chocolate ganache by pouring the hot heavy cream over the semisweet chocolate chips. Let sit for 5 minutes, then stir until smooth and melted. If the ganache is too thin, refrigerate it for 5 minutes to thicken.

Step 9: Spread the ganache evenly over the chilled cheesecake. Garnish with additional chopped chocolate and candy canes.

Step 10: Refrigerate the cheesecake for 10 minutes before serving to allow the ganache to harden slightly.

Tips & Variations

For a creamier texture, bring all refrigerated ingredients to room temperature before mixing.

You can substitute candy canes with crushed peppermint candies for a different texture.

Use a water bath to prevent cracking and achieve a smooth cheesecake surface.

Try adding a layer of crushed Oreo crumbs between the crust and filling for extra crunch.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve, allow it to sit at room temperature for 10–15 minutes for the best flavor and texture. Reheat ganache by letting it soften slightly at room temperature or gently warming if needed.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. Just keep it refrigerated and add the ganache and garnish right before serving for the freshest result.

What can I use instead of Peppermint Oreos?

If Peppermint Oreos aren’t available, you can use regular Oreos combined with crushed peppermint candies or a chocolate cookie crust for a similar flavor and texture.