Peppermint Cheesecake

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5 from 135 votes

Peppermint Cheesecake

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

Prep Time30

Cook Time1 40

Referigerate5 10

Total Time7 20

Course: Dessert

Cuisine: American

Servings: Slices

Author: Lil Luna Contributor

Ingredients

Peppermint Bark

4 ounces white chocolate, high quality, broken into pieces
4 ounces semisweet chocolate, high quality, broken into pieces
1 teaspoon vegetable oil, or coconut or canola oil, divided
¼ teaspoon peppermint extract, divided
⅓ cup candy cane, crushed

Oreo Crust

24 Oreos, with the filling, finely crushed
5 tablespoons unsalted butter, melted

Cheesecake Filling

4 (8-ounce) packages cream cheese, softened
1¼ cups sugar
¾ cup sour cream
3 tablespoons all-purpose flour, divided
¼ teaspoon salt
2 teaspoons vanilla extract
2 teaspoons peppermint extract
3 eggs
peppermint bark, chopped into small pieces

White Chocolate Ganache

8 ounces white chocolate, high quality, finely chopped
½ cup heavy whipping cream

Garnish

¾ cup whipped cream
crushed candy canes, or crushed hard peppermint candies
dark chocolate pieces

Instructions

Peppermint Bark

Melt 4 ounces of high-quality white chocolate broken into pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract. Spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.
Melt 4 ounces of high-quality semi-sweet chocolate broken into pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract. Spread onto the white chocolate layer. Sprinkle with crushed candy cane and place in the freezer.
*It’s best to do this step a day or at least a few hours ahead!
When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

Crust

Line the bottom of a 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 foil around the pan to make sure no water gets in during the baking.
Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into the bottom of the 9-inch springform pan. Set in the fridge to firm the crust while making the filling.

Filling

Preheat oven to 350°F.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, 2 tablespoons flour, salt, vanilla extract, and peppermint extract. Add eggs one at a time and beat on low speed just until combined.
Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place the springform pan in a large roasting pan and add 1-inch of hot water to a larger pan.
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.
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

Bring heavy cream just to a boil, and pour over chopped 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.
Garnish with whipped cream, crushed candy cane, and chopped chocolate.
Store peppermint cheesecake in the fridge.

Notes

Why did my cheesecake sink? Keeping a consistent temperature is key. Do not open the oven door while baking and allow it to cool gradually before refrigerating.

Store the cheesecake covered in foil and refrigerate for 3-5 days.

Freeze. After the cheesecake has been cooled and chilled, wrap it with plastic wrap and then aluminum foil and freeze for 1-2 months. We recommend freezing without the ganache and garnishes. Thaw in the fridge for 24 hours before topping and serving.

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