Ingredients

2 cups Oreo cookie crumbs (about 28 cookies)

5 tbsp unsalted butter (melted)

1/4 teaspoon salt

32 oz cream cheese (about 8 oz packages, softened)

1 cup granulated sugar

3 large eggs (at room temperature)

1/2 cup sour cream (at room temperature)

1 tsp peppermint extract

1 tsp vanilla extract

1/4 tsp salt

1 1/2 tbsp cornstarch

1/3 cup crushed candy canes

8 oz white chocolate bar (chopped)

1/2 cup heavy cream (35% whipping cream recommended)

1 tbsp butter (for extra creaminess)

1 cup heavy whipping cream (cold)

3 tbsp powdered sugar

1 tsp vanilla extract

6-8 Lindt Peppermint White Chocolate Truffles

Additional crushed candy canes for garnish

Instructions

Step 1: Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.

Step 2: In a bowl, combine the Oreo crumbs, melted butter, and 1/4 teaspoon salt until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Step 3: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Step 4: Add the sour cream, peppermint extract, vanilla extract, salt, and cornstarch to the cream cheese mixture. Stir until smooth.

Step 5: Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Gently fold in the crushed candy canes.

Step 6: Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.

Step 7: Bake at 325°F for 60-75 minutes, or until the edges are set and the center has a 2-3 inch wobbly area when gently shaken.

Step 8: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Remove and cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.

Step 9: To make the ganache, gently heat 1/2 cup heavy cream in a small saucepan over medium heat until it starts to steam, but does not boil. Remove from heat and add the chopped white chocolate. Let sit for 2-3 minutes.

Step 10: Add 1 tablespoon butter to the chocolate and cream mixture and whisk until smooth and creamy. Let cool to room temperature, stirring occasionally, until thick but pourable.

Step 11: Pour the ganache over the chilled cheesecake, spreading evenly to the edges. Refrigerate for at least 1 hour to set.

Step 12: Beat the cold 1 cup heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Pipe swirls on top of the cheesecake.

Step 13: Decorate each swirl with a Lindt Peppermint White Chocolate Truffle and sprinkle additional crushed candy canes on top before serving.

Tips & Variations

Use room temperature ingredients for a smoother, creamier cheesecake batter.

Wrap the springform pan tightly with foil to prevent water from leaking into the crust during the water bath.

For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract, but be careful not to overpower the cheesecake.

Substitute crushed candy canes with peppermint baking chips or mint chocolate chips for a different texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight to develop flavors and set properly. It can be made up to 2 days in advance and stored in the refrigerator.

How do I prevent cracks on the cheesecake surface?

Using a water bath helps regulate the baking temperature and humidity, reducing cracks. Also, avoid overmixing the batter and cool the cheesecake gradually inside the oven with the door slightly open.