Description
This Peppermint Cheesecake features a rich Oreo cookie crust and a creamy cream cheese filling divided into luscious chocolate and peppermint batters. Swirled together and baked in a water bath to prevent cracking, the cheesecake is topped with a smooth chocolate peppermint ganache and sprinkled with crushed peppermint candies for a festive touch.
Ingredients
Crust
- 36 Oreo cookies (406 grams)
- 5 tbsp unsalted butter (70 grams, melted)
- ½ cup chopped chocolate or chocolate chips (85 grams, bittersweet or dark)
Cheesecake Batter
- 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, semi-sweet)
- ½ cup heavy cream (120 ml)
- 5 grams glucose or corn syrup (optional)
- ¼ tsp peppermint extract
- 2 tbsp crushed peppermint candies
Instructions
- Oreo Crust: Preheat your oven to 325ºF. Place the Oreos in a food processor and blend until finely ground. Combine the crushed Oreos with the melted butter, then press the mixture firmly into the bottom and up the sides of a 9” or 8” (at least 3″ deep) springform pan using a spatula and the bottom of a cup. Bake the crust for about 12 minutes, then allow it to cool completely before adding the batter.
- Prepare Cheesecake Batter: Spray the exposed sides of the cooled crust pan with oil spray. Melt the chocolate in the microwave in 15-second intervals, stirring until smooth and set aside to cool. Beat the softened cream cheese for 3 minutes with an electric mixer at medium speed until creamy. Add granulated sugar and beat for 2 more minutes, scraping the bowl as needed. Mix in sour cream, vanilla, peppermint extract, and salt until combined. Divide the batter evenly into two bowls by weight.
- Make Chocolate Batter: To one bowl, add melted cooled chocolate, cocoa powder, and espresso powder (if using). Beat until smooth. Add two eggs one at a time, mixing thoroughly after each, scraping the bowl to avoid lumps.
- Make Peppermint Batter: To the remaining bowl, add two eggs one at a time, beating well after each addition. Stir in crushed peppermint candies until evenly incorporated.
- Assemble Cheesecake: Alternate spooning the chocolate and peppermint batters over the baked crust to create a marbled swirl effect. Use a spatula to swirl the two batters together and smooth the top.
- Bake in Water Bath: Wrap the bottom of the springform pan with multiple layers of aluminum foil to prevent leaks. Place the pan inside a larger roasting pan and pour hot water into the roasting pan to create a water bath. Bake at 325ºF for 65 to 75 minutes. Check doneness by gently wiggling the pan; the center should jiggle slightly while the edges look set. Turn off the oven and leave the cheesecake inside for 1 hour, then transfer to the refrigerator for at least 6 hours to chill fully.
- Prepare Chocolate Peppermint Ganache: Heat the heavy cream and glucose or corn syrup (if using) until hot, either in the microwave or on the stove. Pour the hot cream over chopped chocolate in a bowl and let sit for one minute. Whisk until smooth and glossy, then stir in peppermint extract. Allow ganache to cool and thicken, refrigerating and stirring occasionally to speed the process if desired. Before decorating, gently warm the ganache to make it spreadable if it is too firm.
- Decorate Cheesecake: Spoon the ganache over the chilled cheesecake and spread evenly with a spatula or offset spatula. Sprinkle crushed peppermint candies on top for a festive finish.
Notes
- Using a water bath is essential to prevent cracks in the cheesecake due to even and gentle baking.
- Make sure the chocolate for the batter is cooled before mixing to avoid scrambling the eggs in the batter.
- Greasing the exposed pan sides after baking the crust helps the cheesecake release easily.
- The ganache can be prepared ahead and refrigerated; gently warm it again before use if hardened.
- Use a springform pan with a deep side to accommodate the crust and batter without overflow.
- If you don’t have a food processor, place Oreos in a sealed bag and crush with a rolling pin.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
