Peppermint Cheesecake with Oreo Crust Recipe

ByElena Hart
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Introduction

This Peppermint Cheesecake with Oreo Crust is a festive and creamy dessert perfect for the holiday season. It combines a rich white chocolate ganache and refreshing peppermint flavors, topped with whipped cream and candy cane decorations for a delightful finish.

A slice of cheesecake with three clear layers sits on a white plate over a white marbled surface. The bottom layer is a dark, crumbly cookie crust. Above this is a thick, creamy light beige cheesecake layer with a smooth texture. The top layer is a pale yellow glaze, smooth and shiny. On top, there is a swirl of white whipped cream sprinkled with small red and white crushed candy pieces. A round white chocolate ball sits in the center of the whipped cream. To the right of the slice, a fork rests on the plate. In the background, more cheesecake pieces are visible but blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups Oreo cookie crumbs (about 28 cookies)
  • 5 tbsp unsalted butter (melted)
  • 1/4 teaspoon salt
  • 32 oz cream cheese (about 8 oz packages, softened)
  • 1 cup granulated sugar
  • 3 large eggs (at room temperature)
  • 1/2 cup sour cream (at room temperature)
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tbsp cornstarch
  • 1/3 cup crushed candy canes
  • 8 oz white chocolate bar (chopped)
  • 1/2 cup heavy cream (35% whipping cream)
  • 1 tbsp butter (for extra creaminess)
  • 1 cup heavy whipping cream (cold)
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 6-8 Lindt Peppermint White Chocolate Truffles
  • Additional crushed candy canes for garnish

Instructions

  1. Step 1: Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
  2. Step 2: In a bowl, combine the Oreo crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Step 3: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
  4. Step 4: Stir in the sour cream, peppermint extract, vanilla extract, salt, and cornstarch until fully combined and smooth.
  5. Step 5: Add eggs one at a time, mixing on low speed after each addition to avoid overmixing. Gently fold in the crushed candy canes.
  6. Step 6: Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
  7. Step 7: Bake at 325°F for 60-75 minutes, or until the edges are set and the center jiggles slightly within a 2-3 inch area when shaken gently.
  8. Step 8: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Then, remove it from the oven and cool completely on a wire rack before refrigerating for at least 6 hours or overnight.
  9. Step 9: To make the ganache, heat the heavy cream in a small saucepan over medium heat until steaming but not boiling. Remove from heat and add chopped white chocolate. Let sit for 2-3 minutes, then add butter and whisk until smooth and creamy.
  10. Step 10: Allow the ganache to cool to room temperature, stirring occasionally, until it thickens to a pourable consistency. Pour it evenly over the chilled cheesecake and spread to the edges. Refrigerate for at least 1 hour to set the ganache.
  11. Step 11: For the whipped cream, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Pipe swirls on top of the cheesecake.
  12. Step 12: Decorate each swirl with a Lindt Peppermint White Chocolate Truffle and sprinkle additional crushed candy canes over the top before serving.

Tips & Variations

  • Use room temperature ingredients for a smoother cheesecake filling and better mixing.
  • Ensure the ganache is not too hot when pouring, or it may melt the whipped cream topping.
  • Substitute mint extract with fresh mint leaves steeped in cream for a natural mint flavor.
  • For a dairy-free version, use vegan cream cheese and coconut cream in place of traditional dairy ingredients.
  • Try adding a splash of peppermint liqueur in the ganache for an adult twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature and serve chilled—the ganache and whipped topping are best enjoyed cold and do not reheat well.

How to Serve

A close-up of a cheesecake slice with three distinct layers: the bottom crust is dark brown, crumbly, and pressed firmly; the middle layer is thick, creamy, and pale yellow with a smooth but slightly porous texture; the top layer is a thin, shiny, light yellow glaze unevenly spread. On top of the cheesecake, there are two white whipped cream swirls, each topped with a small, round, pale yellow candy ball, and scattered small red-and-white candy pieces. The cheesecake is on a metal tray with some crumbs, set on a white marbled surface. In the blurred background, there is green foliage and holiday decorations. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting in the refrigerator overnight to fully set and develop flavors. Just add the whipped cream topping and decorations before serving.

What can I use if I don’t have a springform pan?

A removable-bottom tart pan or a regular round cake pan lined with parchment paper can work, but a springform pan makes it easier to remove the cheesecake without damage.

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Peppermint Cheesecake with Oreo Crust Recipe

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★★★★★

4.6 from 148 reviews

This Peppermint Cheesecake with Oreo Crust is a festive, creamy dessert that combines a rich Oreo cookie base with a smooth peppermint-infused cheesecake filling. Topped with a luxurious white chocolate ganache and decorated with whipped cream, Lindt peppermint truffles, and crushed candy canes, it’s the perfect holiday treat to impress family and friends.

  • Author: Elena
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 8 hours 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Oreo Crust

  • 2 cups Oreo cookie crumbs (about 28 cookies)
  • 5 tbsp unsalted butter, melted
  • 1/4 teaspoon salt

Cheesecake Filling

  • 32 oz cream cheese (about 8 oz packages), softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 & 1/2 tbsp cornstarch
  • 1/3 cup crushed candy canes

White Chocolate Ganache

  • 8 oz white chocolate bar, chopped
  • 1/2 cup heavy cream (35% whipping cream)
  • 1 tbsp butter

Whipped Cream and Decoration

  • 1 cup heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 6–8 Lindt Peppermint White Chocolate Truffles
  • Additional crushed candy canes for garnish

Instructions

  1. Prepare the Oreo Crust: Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water seepage during the water bath.
  2. Make the Crust: In a bowl, combine the Oreo crumbs, melted butter, and salt until the mixture feels like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Stir in sour cream, peppermint extract, vanilla extract, salt, and cornstarch until fully combined and smooth.
  4. Add Eggs and Candy Canes: Add eggs one at a time, mixing on low speed after each addition to avoid over mixing. Gently fold in the crushed candy canes into the batter.
  5. Bake the Cheesecake: Pour the filling over the baked crust. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath which helps prevent cracks during baking.
  6. Bake: Bake at 325°F for 60 to 75 minutes, or until the edges are set and the center has a 2-3 inch wobbly area when gently shaken.
  7. Cool the Cheesecake: Turn off the oven and allow the cheesecake to cool inside the oven for 1 hour with the door slightly ajar. Remove it and cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
  8. Make the White Chocolate Ganache: In a small saucepan, gently heat the heavy cream over medium heat until just steaming; do not boil. Remove from heat and add chopped white chocolate. Let sit undisturbed for 2-3 minutes to soften.
  9. Finish Ganache: Add butter to the warm cream and chocolate mixture and whisk until smooth and creamy. Let the ganache cool to room temperature, stirring occasionally until it thickens to a pourable but creamy consistency.
  10. Apply Ganache: Pour the ganache evenly over the chilled cheesecake, spreading it to the edges. Optionally, let some drip down the sides for an elegant look. Refrigerate for at least 1 hour to set.
  11. Prepare Whipped Cream: Beat the cold heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
  12. Decorate: Pipe swirls of whipped cream on top of the ganache-covered cheesecake. Top each swirl with a Lindt Peppermint White Chocolate Truffle and sprinkle additional crushed candy canes over the top.

Notes

  • Use room temperature ingredients for a smoother cheesecake batter and to avoid lumps.
  • Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath.
  • Do not over mix the eggs into the batter to avoid cracking and maintain a creamy texture.
  • Allow the cheesecake to cool slowly in the oven to further prevent cracks and help it set properly.
  • The ganache consistency is important: it should be thick enough to coat but still pourable for a smooth finish.
  • Crushed candy canes add a festive crunch but can be adjusted or omitted if preferred.

Keywords: Peppermint Cheesecake, Oreo Crust, Holiday Dessert, White Chocolate Ganache, Christmas Cheesecake, Candy Cane Dessert

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