Peppermint Cheesecake
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.
Equipment
- 9-inch springform pan
Ingredients
Oreo Crust
- 25 Oreo cookies
- 5 Tbsp unsalted butter melted
Peppermint Cheesecake
- 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
Garnish
- crushed candy canes
- marshmallow snowflakes store bought
Instructions
Oreo Crust
- 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.
Peppermint Cheesecake
- 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.
Serve
- 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.