Peppermint Cheesecake will turn your holiday dessert table into a winter wonderland. Infused with crushed candy canes and a kiss of peppermint extract, the creamy cheesecake filling is complimented by an Oreo cookie crust and a pretty-in-pink ganache.
December is the best month of the year. You can deck the halls with boughs of holly, don your gay apparel and skip your salon appointment because nobody can tell if you’re rocking gray roots or adding tinsel to the top of your head. Well, nobody but Carol that is. Not the ancient Yuletide carol I’ve been fa-la-la’ing about all week. I mean Carol who likes to point out how my neglected roots look like an aluminum Christmas tree from 1955.
If you ask me, Carol doesn’t deserve diddly squat from Santa this year.
Like the song says, ’tis the season to be jolly, not to be sitting in a salon chair for hours. So instead of coloring my sparkly roots, I’m coloring white chocolate ganache the perfect shade of pink for a holly jolly cheesecake. Trust me, dessert doesn’t get any jollier than Peppermint Cheesecake. Filled with crushed candy canes and a kiss of peppermint extract, this Christmas cheesecake will bring holiday cheer to party guests.
Except Carol, whose invitation just got “lost” in the mail.
Before sharing the recipe for Peppermint Cheesecake, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Full fat cream cheese is recommended for the cheesecake filling. Substitute reduced fat if you’re counting calories, but absolutely no fat free substitutions.
Cream cheese and eggs must be at room temperature before beginning. If you’ve forgotten to take them out of the refrigerator ahead of time, don’t worry. You can speed up the softening process by placing sealed foil blocks of cream cheese and eggs into a bowl of warm water for 10 to 20 minutes.
Sour cream must also be at room temperature before beginning.
Peppermint Cheesecake Preparation Tips
In order to keep cheesecake from sinking, beat eggs on low speed until just combined. Overbeating adds too much air which causes craters and cracks while baking.
Wet a butter knife with hot water then gently glide it around the outside edge of the cheesecake to loosen it from the pan before unlatching and removing the springform rim.
How to Store Cheesecake
Cover cheesecake leftovers with plastic wrap then store in the refrigerator up to 3 days.
Cheesecake freezes well when double wrapped. First, cover in plastic wrap. Next, cover in aluminum foil then place in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before serving.
I hope you enjoy this Peppermint Cheesecake recipe. Please leave a rating and review below when you get the chance to try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like peppermint candy then you’ll love this recipe for Boozy Peppermint Bark. Smooth, sweet and so much fresher than store bought, this bark is the merriest mix of Christmas flavors.
- 25 Oreo cookies
- 5 Tbsp unsalted butter melted
- 24 ounces full fat cream cheese softened to room temperature
- 1 cup granulated sugar
- 2 Tbsp all-purpose flour
- 3/4 cup sour cream room temperature
- 1 tsp vanilla extract
- 2 tsp peppermint extract
- 1/3 cup finely crushed candy canes (about 4 large candy canes)
- 3 large eggs room temperature
White Chocolate Ganache
- 6 ounces white chocolate chopped
- 1/2 cup heavy cream
- 3 drops pink food coloring gel
- crushed candy canes
- marshmallow snowflakes store bought
- Preheat oven to 325 degrees. Coat bottom and sides of an 9-inch springform pan with nonstick cooking spray. Set aside.
- Pulse Oreo cookies, including cream filling, in a food processor until fine crumbs form. (Yield will be approximately 1.5 cups of crumbs.)
- Add melted butter to Oreo crumbs then pulse until evenly moistened.
- Using the bottom of a clean measuring cup, firmly press crumbs into base of springform pan.
- Bake for 8 to 10 minutes or until crust sets. Remove pan from oven and place on a wire rack to cool while you prepare the cheesecake filling.
- Reduce oven temperature to 300 degrees.
- Beat cream cheese and sugar with an electric mixer until smooth and lump free. (Approximately 3 minutes.) Scrape down the sides of the mixing bowl with a spatula as needed.
- Add 2 Tablespoons of flour and beat until incorporated.
- Add sour cream, vanilla, peppermint extract and crushed candy canes then beat until combined.
- Add eggs, one at a time, beating on low for a few seconds after each addition until just combined. (Overbeaten eggs will cause baked cheesecakes to crack so only beat the bare minimum.)
- Pour cheesecake batter into the prepared Oreo crust.
- Bake for 60 to 65 minutes or until the cheesecake's edges are set but the center is still slightly jiggly. Keeping cheesecake in the oven and the door ajar with a wooden spoon, turn oven off and allow cheesecake to cool in the oven for 1 hour.
- Remove cheesecake from the oven. Place springform pan on a wire rack to cool to room temperature before topping with ganache.
- Once cheesecake has cooled to room temperature, wet a butter knife with hot water then gently glide it around the outside edge of the cheesecake to loosen it from the pan before unlatching and removing the springform rim.
White Chocolate Ganache
- Place white chocolate and heavy cream in a small saucepan over low heat.
- Stir constantly until chocolate is melted and mixture is smooth.
- Immediately remove saucepan from heat and allow to cool for a few minutes at room temperature.
- Add a few drops of pink food coloring then stir until color is evenly distributed.
- Spoon the ganache on top of cheesecake then spread to the edges with an offset spatula until smooth and even. Top with crushed candy canes.
- Refrigerate cheesecake for a minimum of 4 hours before slicing.
- If desired, garnish cheesecake with marshmallow snowflakes and a few more crushed candy canes before serving.
- Cheesecake will keep covered in the refrigerator up to 3 days.