Chocolate Peppermint Cheesecake Recipe
A festive and creamy Chocolate Peppermint Cheesecake featuring a rich Oreo crust, swirls of chopped chocolate and candy canes in a smooth cream cheese filling, topped with a luscious chocolate ganache and garnished with peppermint candies. Perfect for holiday celebrations and peppermint lovers.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 24 Peppermint Oreos
- 5 tbsp. melted butter
Filling
- 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
Ganache
- 3/4 cup hot heavy cream
- 1 1/2 cups semisweet chocolate chips
Other
- Cooking spray
Instructions
- Prepare the oven and pan: Preheat the oven to 350ºF. Spray an 8-inch springform pan with cooking spray to prevent sticking.
- Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth using a hand mixer or stand mixer with paddle attachment. Add the eggs one at a time, mixing well after each addition. Then incorporate sour cream, all-purpose flour, peppermint extract, vanilla extract, and kosher salt. Gently fold in the chopped chocolate, white chocolate, and candy canes until evenly distributed.
- Prepare the crust: Crush the Peppermint Oreos finely using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin. Mix the Oreo crumbs with the melted butter until the mixture is fully moistened and holds together.
- Assemble the crust: Press the Oreo and butter mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- Bake the cheesecake: Pour the filling over the crust in the springform pan. Place the pan on a rimmed baking sheet. Bake in the preheated oven for about 1 hour, or until the center is only slightly jiggly. For crack prevention, optionally create a water bath by wrapping the springform pan tightly in foil and placing it in a deep roasting pan filled halfway with boiling water.
- Cool in the oven: After baking, turn off the oven and leave the cheesecake inside to cool for 1 hour. This step helps reduce cracking on the surface.
- Chill the cheesecake: Refrigerate the cheesecake until completely cold, at least 4 hours but preferably overnight for the best texture and flavor.
- Make the chocolate ganache: Pour the hot heavy cream over the semisweet chocolate chips and let sit for 5 minutes. Stir the mixture until smooth and all the chocolate has melted. If the ganache is too thin, refrigerate it for 5 minutes to thicken slightly.
- Top and garnish: Spread the ganache evenly over the chilled cheesecake. Garnish with additional chopped chocolate and candy canes for a festive look.
- Set ganache before serving: Return the cheesecake to the refrigerator for 10 minutes to allow the ganache to firm up before slicing and serving.
Notes
- Make sure the cream cheese is fully softened for a smooth batter.
- Using a water bath while baking can help prevent cracking on the cheesecake surface.
- You can substitute peppermint extract with vanilla extract if preferred but it reduces the minty flavor.
- Allow the cheesecake to chill overnight for optimal flavor and texture.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
Keywords: Chocolate Peppermint Cheesecake, Holiday Cheesecake, Peppermint Dessert, Oreo Crust Cheesecake, Christmas Cheesecake
