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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.

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

Find it online: https://thefoodrecipe.com/peppermint-cheesecake-with-oreo-crust-recipe/