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Peppermint Cheesecake with Oreo Crust and White Chocolate Ganache Recipe

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★★★★★

4.6 from 84 reviews

This Peppermint Cheesecake with Oreo Crust is a festive and creamy dessert perfect for the holiday season. Featuring a rich Oreo cookie crust, a smooth peppermint-infused cheesecake filling studded with crushed candy canes, and a luscious white chocolate ganache topping, it is decorated with whipped cream, peppermint truffles, and extra candy cane pieces for a delightful winter treat.

Ingredients

Scale

Oreo Crust

  • 2 cups Oreo cookie crumbs (about 28 cookies)
  • 5 tbsp unsalted butter (melted)
  • 1/4 teaspoon salt

Cheesecake Filling

  • 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

White Chocolate Ganache

  • 8 oz white chocolate bar (chopped)
  • 1/2 cup heavy cream (35% whipping cream)
  • 1 tbsp butter

Whipped Cream and Decoration

  • 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

  1. Prepare the Oreo Crust: 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. In a bowl, combine the Oreo cookie crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Remove and let cool.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Stir in sour cream, peppermint extract, vanilla extract, salt, and cornstarch until well combined. Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Gently fold in the crushed candy canes to distribute evenly within the batter.
  3. Bake the Cheesecake: Pour the cheesecake filling over the cooled Oreo 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, creating a water bath which helps prevent cracking. Bake at 325°F for 60 to 75 minutes, or until the edges are set and the center has a 2-3 inch wobbly area when gently shaken.
  4. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Remove from the oven and cool completely on a wire rack, then refrigerate for at least 6 hours or overnight to fully set.
  5. Make the Chocolate Ganache: In a small saucepan, gently heat 1/2 cup of heavy cream over medium heat until it begins to steam but does not boil. Remove from heat and add chopped white chocolate. Let sit undisturbed for 2-3 minutes to soften, then add 1 tablespoon butter and whisk until smooth and creamy. Allow the ganache to cool to room temperature, stirring occasionally until it thickens to a pourable consistency.
  6. Apply Ganache Topping: Pour the cooled ganache evenly over the chilled cheesecake, spreading it to the edges and optionally allowing some to drip down the sides. Refrigerate for at least 1 hour to let the ganache set to a soft and sliceable texture.
  7. Prepare Whipped Cream and Decorate: Beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or dollop swirls of whipped cream over the ganache-topped cheesecake. Garnish each swirl with a Lindt Peppermint White Chocolate Truffle and sprinkle additional crushed candy canes on top for a festive finish.

Notes

  • Use room temperature ingredients (especially eggs and cream cheese) for a smoother cheesecake batter.
  • Ensure the springform pan is well wrapped in foil to prevent water from the water bath leaking into the cheesecake.
  • Do not overmix the batter once eggs are added to avoid incorporating excess air, which can cause cracking.
  • Allow adequate chilling time for the cheesecake to set properly; overnight refrigeration provides the best texture.
  • The ganache should be poured when slightly cooled; if too warm, it may melt the whipped cream topping.
  • For added peppermint flavor, adjust the crushed candy canes amount or peppermint extract to taste.

Keywords: Peppermint cheesecake, Oreo crust, holiday dessert, white chocolate ganache, peppermint candy, festive cheesecake

Find it online: https://flavorsbymaya.com/peppermint-cheesecake-with-oreo-crust-and-white-chocolate-ganache-recipe/