Peppermint Cheesecake

Oreo crust peppermint cheesecake is packed with both white and milk chocolate and loaded with peppermint flavor!!

Peppermint cheesecake heaven

When it comes to the holidays, we LOVE all things chocolate and peppermint!

We took those favorite flavors and made them even more decadent by adding cheesecake to the mix. Did I mention the Peppermint Bark?! Now that is one next-level dessert!!

Our peppermint bark cheesecake has three delicious layers, Oreo crust, peppermint bark loaded cheesecake, and a white chocolate ganache all topped with crushed candy cane and Whipped Cream! This is a WOW dessert that we whip out for special Christmas occasions. It’s heaven!!

Ingredients

PREP TIME: 30 minutes

COOK TIME: 1 hour 40 minutes

COOL TIME: 1 hour 10 minutes

CHILL TIME: 4 hours

Peppermint Bark

*Save time and use 8-10 ounces of store-bought peppermint bark.

• 4 ounces white chocolate, broken into pieces – For the best results use high-quality chocolate such as Ghiridelli.
• 4 ounces of semisweet chocolate, high quality, broken into pieces
• 1 teaspoon vegetable oil, divided – or coconut or canola oil
• ¼ teaspoon peppermint extract, divided
• ⅓ cup candy cane, crushed

Oreo Crust

• 24 Oreos, with the filling, finely crushed – regular not double stuf
• 5 tablespoons unsalted butter, melted

Cheesecake Filling

• 4 (8-ounce) packages cream cheese, softened
• 1¼ cups sugar
• ¾ cup sour cream – or plain Greek yogurt
• 3 tablespoons all-purpose flour – divided
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 2 teaspoons peppermint extract
• 3 large eggs – Room temperature eggs will incorporated better than cold eggs.
• peppermint bark, chopped into small pieces

White Chocolate Ganache

• 8 ounces white chocolate, high quality, finely chopped – or more for a thicker ganache
• ½ cup heavy whipping cream

Garnish

• ¾ cup whipped cream – store-bought or Homemade Whipped Cream
• crushed candy canes – or crushed hard peppermint candies
• dark chocolate pieces

How to make peppermint cheesecake

Peppermint Bark

*It’s best to make this a day or at least a few hours ahead!

1. CHOCOLATE. Melt 4 ounces of white chocolate pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract, and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.
   • Melt 4 ounces semi-sweet chocolate pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract spread onto the white chocolate layer, sprinkle with ⅓ cup crushed candy cane, and place in the freezer.
2. CHILL. When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

Crust

1. PREP. Line the bottom of the 9-inch springform pan with parchment paper and grease the sides of the pan.
   • Place the springform pan on a double thickness of heavy-duty foil and securely wrap the foil around the pan to ensure no water gets in during the baking.
2. COMBINE. Mix 24 finely crushed Oreo cookie crumbs and 5 tablespoons melted butter, then press the mixture evenly into the bottom of 9-inch springform pan.
3. CHILL. Set in the fridge to firm the crust while making the filling.

Filling

1. PREP. Preheat oven to 350°F.
2. BATTER. In a large bowl, beat 32 ounces cream cheese and 1¼ cups sugar until smooth.
   • Beat in the ¾ cup sour cream, 2 tablespoons flour, ¼ teaspoon salt, 2 teaspoons vanilla extract, and 2 teaspoons peppermint extract. Add 3 eggs one at a time and beat on low speed just until combined.
   • Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently fold the pieces into the cheesecake filling.
   • Pour over the Oreo crust, and smooth the top. Place the springform pan in a large roasting pan, and add 1-inch of hot water to the larger pan.
3. BAKE. Reduce temperature to 325°F and bake the cake for 70-90 minutes (until the center is just set and the top appears dull). Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.
   • Keeping a consistent temperature is key. Do not open the oven door while baking and allow it to cool gradually before refrigerating.
4. CHILL. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache

1. HEAT. Bring ½ cup heavy cream just to a boil, and pour over 8 ounces of chopped white chocolate. Stir until the chocolate is melted and smooth.
   • Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove the sides of the pan.
2. GARNISH. Top with ¾ cup whipped cream, crushed candy cane, and chopped dark chocolate. Store in the fridge.

Recipe FAQ

For more great recipes from Vera, go to OMG Chocolate Desserts.