Peppermint Cheesecake is a dreamy holiday dessert that combines the rich creaminess of cheesecake with the festive flavors of peppermint and chocolate. The moment you take a bite, a delightful blend of flavors dances on your palate, bringing warmth and joy—a true indulgence perfect for any gathering. With a sumptuous Oreo crust and a velvety filling speckled with candy cane pieces, this dessert is like a beautiful winter wonderland on a plate, making it a showstopper for your holiday table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peppermint Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peppermint Cheesecake

I first whipped up this Peppermint Bark Cheesecake for a Christmas gathering, and I vividly remember the chorus of “Mmmms!” that erupted around me. It’s incredibly easy to make, and while it does require some chill time, the hands-on prep is minimal. What I love most about this recipe is how it elevates the classic cheesecake experience with a festive twist! You’ll see, once you serve this tantalizing treat, everyone will be asking for seconds—and perhaps even the recipe.

Why You’ll Love This Recipe

Simple & Quick: You can have this decadent dessert ready with just 30 minutes of prep.
Irresistible Flavor: The creaminess of the cheesecake, tempered by peppermint and chocolate, creates an unforgettable taste explosion.
Eye-Catching Appeal: The contrast of the dark Oreo crust with the glossy ganache and candy cane topping makes it a feast for the eyes.
Flexible Serving: Perfect for holiday parties, family gatherings, or cozy nights at home.
Diet-Friendly Options: Easily adjusted using gluten-free Oreos for a gluten-free option.

Ingredients You’ll Need

Cooking spray – for greasing your springform pan, this prevents the cheesecake from sticking.
3 (8-oz.) blocks cream cheese – softened to room temperature for the creamiest texture.
1 cup granulated sugar – extra fine sugar blends smoother into the cream cheese.
2 large eggs – using room temperature eggs ensures a uniform batter.
1/4 cup sour cream – adds creaminess and depth to the flavor.
1 1/2 tbsp. all-purpose flour – stabilizes the cheesecake and prevents cracking.
1 tsp. peppermint extract – pure is best for true peppermint flavor.
1 tsp. pure vanilla extract – enhances the overall sweetness and creaminess.
1/4 tsp. kosher salt – balances sweetness and enhances flavor.
1/2 cup chopped dark chocolate – for a rich, decadent texture.
1/2 cup chopped white chocolate – adds sweetness and creaminess to the filling.
1/2 cup chopped candy canes – for that holiday crunch and minty flavor.
24 peppermint Oreos – these form the base of the crust with a festive twist.
5 tbsp. butter (melted) – helps to bind the crumbly crust together.
3/4 cup heavy cream (hot) – used for the silky ganache topping.
1 1/2 cups semisweet chocolate chips – creates the rich ganache topping that steals the show.

How to Make Peppermint Cheesecake

Preheat Oven: Start by preheating your oven to 350ºF and greasing an 8-inch springform pan with cooking spray to prevent the cheesecake from sticking to the sides.

Make the Crust: Pulse the 24 peppermint Oreos in a food processor until they become fine crumbs. Combine these crumbs with 5 tablespoons of melted butter, mixing well, then firmly press this mixture into the bottom of the prepared springform pan. This crust is not only easy to make but adds that delicious chocolatey flavor that pairs perfectly with peppermint.

Prepare the Batter: In a large mixing bowl, beat the 3 blocks of softened cream cheese and 1 cup of extra fine granulated sugar together until smooth and creamy. Add the 2 large eggs one at a time, making sure to mix well after each addition. Then, incorporate 1/4 cup of full-fat sour cream, 1 1/2 tablespoons of all-purpose flour, 1 teaspoon of peppermint extract, 1 teaspoon of pure vanilla extract, and 1/4 teaspoon of kosher salt. This creates a lush base for your cheesecake.

Fold in Chocolates: Gently fold in the 1/2 cup each of chopped dark chocolate, chopped white chocolate, and chopped candy canes. The mix of textures and flavors at this stage is already enticing, and you’ll believe that good things are about to happen.

Bake: Pour this creamy batter over the crust and spread it evenly. Place the springform pan on a baking sheet and bake for 60 minutes or until the edges are set but the center still has a bit of jiggle. This will ensure your cheesecake remains perfectly creamy.

Cool Gradually: Once baked, turn off the oven and leave the cheesecake inside for 1 hour. This gradual cooling helps prevent any cracks from forming on the surface.

Chill: After an hour, remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight for the best flavor and texture.

Make Ganache: To prepare the ganache, pour 3/4 cup of hot heavy cream over the 1 1/2 cups of semisweet chocolate chips in a bowl. Allow it to sit for 5 minutes, then stir until smooth and glossy. This step brings a luxurious finish to your cheesecake.

Top & Garnish: Once the cheesecake is fully chilled, spread the ganache over the top. For an extra festive touch, garnish with crushed candy canes and additional chocolate shavings or pieces. The bright red and white of the candy canes is visually stunning and enhances that holiday spirit.

Storing & Reheating

Store your Peppermint Cheesecake in the refrigerator for up to a week, covered with plastic wrap or in an airtight container to keep it fresh. If you want to keep it longer, you can freeze slices for up to three months. Just wrap each slice tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy, let the cheesecake thaw overnight in the refrigerator before serving. Keep in mind that freezing may slightly alter the texture, but a brief sit at room temperature can help refresh it.

Chef’s Helpful Tips

Avoid overmixing the batter once you add the eggs. This can incorporate too much air, causing cracks during baking.
Ensure your cream cheese is at room temperature before mixing for a smooth batter with no lumps.
Don’t skip the gentle cooling in the oven; it’s crucial for a crack-free top.
For a stunning presentation, use a warm knife to slice through the cheesecake, wiping it clean after each cut.
You can make the cheesecake a day ahead. This gives the flavors more time to develop and makes serving a breeze.

Peppermint Cheesecake is a festive delight that embodies the spirit of the holiday season. Each creamy slice is a celebration of flavors, perfectly balanced to keep everyone at the table wanting more. Whether it’s a family feast or a holiday get-together, this delightful dessert won’t disappoint.

Recipe FAQs

Can I make this cheesecake ahead of time?

Absolutely! In fact, making it a day in advance enhances the flavors as they have more time to meld. Just store it in the refrigerator, and cover it well to keep it fresh.

How can I adjust the sweetness of my cheesecake?

If you prefer a less sweet cheesecake, you can reduce the amount of granulated sugar to 3/4 cup. Just be mindful that this may also alter the flavor balance slightly.

What’s the best way to cut a cheesecake?

Use a sharp knife dipped in hot water for perfect, clean slices. Make sure to wipe the knife after each cut to maintain the beautiful presentation of the dessert!

Can I freeze the cheesecake?

Yes, you can freeze it! Wrap the whole cheesecake or individual slices tightly in plastic wrap and foil, and store them in the freezer for up to three months. Just make sure to let it thaw in the refrigerator before serving.

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Peppermint Cheesecake

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Author: Peter
Prep Time: 30 minutes
Cook Time: 360 minutes
Total Time: 6 hours 30 minutes
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Peppermint Cheesecake boasts an Oreo crust, rich cream cheese filling, and a delightful peppermint flavor, making it an irresistible treat for any occasion.

Ingredients

Scale

cooking spray – for greasing
3 (8-oz.) blocks cream cheese – softened
1 cup granulated sugar – extra fine
2 large eggs – room temperature
1/4 cup sour cream – full fat
1 1/2 tbsp. all-purpose flour
1 tsp. peppermint extract – pure
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/2 cup chopped dark chocolate – for filling
1/2 cup chopped white chocolate – for filling
1/2 cup chopped candy canes – for filling
24 peppermint oreos – for crust
5 tbsp. butter – melted
3/4 cup heavy cream – hot
1 1/2 cups semisweet chocolate chips – for ganache

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Instructions

Preheat the oven to 350ºF and grease an 8-inch springform pan.
Pulse Peppermint Oreos in a food processor until fine, then mix with melted butter and press into the bottom of the pan.
Beat softened cream cheese and sugar together until smooth, then add eggs one at a time, followed by sour cream, flour, extracts, and salt.
Gently fold in the chopped chocolates and candy canes.
Pour the batter over the crust, place the pan on a baking sheet, and bake for 60 minutes until the edges are set.
Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking.
Refrigerate for at least 4 hours or overnight to set.
Prepare ganache by pouring hot heavy cream over chocolate chips, letting it sit for 5 minutes, then stirring until smooth.
Spread the ganache over the chilled cheesecake and garnish with extra candy canes and chocolate.

Notes

Ensure all ingredients are at room temperature for better mixing.
Let the cheesecake set overnight for improved flavor and texture.
Be careful not to overbake to keep the cheesecake creamy.