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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg