Peppermint Cheesecake
This Peppermint Cheesecake features a creamy swirled filling with hints of chocolate and peppermint, nestled in an Oreo crust, topped with luscious chocolate ganache, and finished with festive crushed peppermint candies.
Servings 12 servings
Calories 711kcal
Ingredients
Oreo Crust
- 36 Oreo cookies 406 grams
- 5 tbsp unsalted butter 70 grams, melted
Cheesecake Batter
- ½ cup chopped chocolate or chocolate chips 85 grams, bittersweet or dark
- 907 grams cream cheese softened 4 packages of 8 oz. each
- 1⅓ cup granulated sugar 266 grams
- ½ cup sour cream 120 grams
- 1 tbsp vanilla extract
- ½ tsp peppermint extract
- ½ tsp salt
- 4 large eggs divided
- 2 tbsp cocoa powder
- ¼ tsp espresso powder optional
- ¼ cup crushed peppermint candies
Chocolate Peppermint Ganache
- ¾ cup chopped chocolate or chocolate chips 127 grams, I used semi-sweet
- ½ cup heavy cream 120 ml
- 5 grams glucose or corn syrup optional
- ¼ tsp peppermint extract
To Decorate
- 2 tbsp crushed peppermint candies
Instructions
Oreo Crust
- Preheat the oven to 325ºF.
- Place the Oreos in the food processor and process until they become a fine powder. Add the melted butter to the Oreos and stir to combine.
- Pour the mixture on the bottom of a 9” or 8” springform pan or cheesecake pan. If using an 8” pan, it must be at least 3" deep.
- Use a spatula to press the crumb up the sides of the pan. Press hard to make the crumbs stick to the sides. If they fall off, just keep repeating and working the crust up the sides of the pan.
- Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides.
- Bake the crust for about 12 minutes in the pre-heated oven.
- Remove from the oven and let cool completely before adding the batter.
Cheesecake Batter
- Grease the exposed sides of the pan with oil spray after baking the crust.
- Melt the chocolate in the microwave in 15 second intervals, stirring in between, until fully melted. Set aside and let cool.
- Beat the cream cheese for 3 minutes with an electric mixer at medium speed, until creamy.
- Add the granulated sugar and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine. Scrape the bowl.
- Add the vanilla, the peppermint, and the salt, stir to combine.
- Weigh the batter and split in half between two different bowls.
Chocolate Batter
- To one bowl of batter, add the melted and cooled chocolate, the cocoa powder, espresso powder, and beat until combined. Scrape the bowl and mix again until the batter is smooth.
- Now you will add two eggs to the chocolate batter, but one at a time. Add one egg and mix until combined. Add the next egg and mix until incorporated.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
Peppermint Batter
- To the next batter, also add two eggs, one at a time, beating until incorporated before adding the next egg. Scrape in between the additions. Add the 1/4 cup of crushed peppermint candies to the plain batter and stir until combined.
To Assemble
- Pour the chocolate and the peppermint batter over the baked crust, alternating, to create a swirl with the two batters. Use a spatula to swirl the chocolate on top and smooth out the batter.
Baking
- Wrap the bottom of the pan with a few layers of aluminum foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 65 to 75 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake in there for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
- Don’t remove the ring from the springform pan until the cheesecake has been fully chilled.
Chocolate Peppermint Ganache
- Mix the heavy cream and corn syrup (if using) in a microwave safe bowl or in a saucepan on the stove. Heat until the cream is hot.
- Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Then whisk until the chocolate has completely melted with the cream. Add the peppermint extract and mix again.
- Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.
- You can make the ganache ahead of time and keep it in the fridge. Before decorating the cheesecake remove the ganache from the fridge. You can either microwave very gently for a few seconds and stir frequently until the ganache is smooth and spreadable, or let it sit on the counter for at least one hour to soften.
To Decorate
- Spoon the ganache on top of the chilled cheesecake, and spread with a spatula. You can use an offset spatula to make it easier to smooth out the ganache on top of the cheesecake.
- Sprinkle with crushed peppermint candies on top.
Notes
Storage: You can store the Peppermint Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Chilling: Don’t remove the ring from the cheesecake pan until after you are done chilling the cheesecake in the fridge.
Greasing: I like to grease the exposed sides of the cheesecake pan only after the crust is baked. If I grease the pan before pressing the crust on the bottom of the pan, two things happen. One it’s very hard to make the crust stick to the pan, and two, the crust ends up soggy. Which is why I don’t grease the pan before adding the crust.
Corn syrup: The corn syrup is optional, it helps stabilize the ganache, and adds a shine to it.
Espresso powder: Espresso powder is optional, but it's an easy addition to turn this cheesecake into a Peppermint Mocha Cheesecake. You can add 1/4 tsp of espresso powder to the crust, an additional 1/2 tsp to the chocolate batter, and another 1/2 tsp to the cream before heating it up when making the ganache to deepen the coffee flavor.
Nutrition
Serving: 1 slice | Calories: 711kcal