As the holiday season beckons, I can’t help but daydream about creamy, dreamy desserts. One of my absolute favorites is this peppermint cheesecake. It’s the perfect balance of rich cream cheese, luscious white chocolate, and a delightful crunch from an Oreo crust. With a baking time of 45-50 minutes at 325°F and a generous chill of at least 6 hours, it’s an ideal dessert to prepare ahead for those cozy family gatherings. Trust me, this cheesecake will have everyone asking for seconds!
Table of Contents
Why You’ll Love This Peppermint Cheesecake
- Creamy texture: Each slice is silky smooth, melting in your mouth.
- Balanced peppermint: The minty flavor is just right—not too overpowering, just enough to enchant your taste buds.
- Oreo crust: A crunchy, chocolatey base adds a satisfying contrast.
- Festive ganache: Topped with a silky dark chocolate ganache, it’s a chocolate lover’s dream.
- Make-ahead friendliness: Perfect for busy holiday schedules, you can prepare it in advance with ease.
Peppermint Cheesecake Equipment Checklist
- 9” springform pan: Essential for easy release.
- Heavy-duty foil: For the water bath method.
- Roasting pan: If you opt for the water bath.
- Food processor: Ideal for crushing Oreos smoothly.
- Stand mixer or hand mixer: Makes mixing effortless.
- Large mixing bowls: Plenty of space for combining ingredients.
- Rubber spatula: For scraping down the sides of bowls.
- Microwave-safe bowl: Convenient for melting chocolate.
- Saucepan: Needed for warming cream for the ganache.
- Whisk: For combining ingredients smoothly.
- Offset spatula: Helps spread ganache evenly.
- Sharp chef’s knife: A necessity for slicing the cheesecake.
- Long thin slicing knife: For clean cuts.
- Ruler (optional): Ensures uniform slices.
- Parchment paper: Useful for easy cleanup if desired.
Irresistibly Creamy Peppermint Cheesecake Delight
As the holiday season beckons, I can’t help but daydream about creamy, dreamy desserts. One of my absolute favorites is this peppermint cheesecake. It’s the perfect balance of rich cream cheese, luscious white chocolate, and a delightful crunch from an Oreo crust.
Ingredients
Equipment
Method
- Twist apart Oreo cookies, scrape out the white filling, and discard it.
- Place the cookie shells in a food processor and pulse until fine crumbs remain.
- In a large mixing bowl, combine the Oreo crumbs with melted butter, mixing until all crumbs are moistened.
- Press the crust mixture evenly into the bottom and up the sides of a 9” springform pan. Set aside.
- Preheat oven to 325°F (160°C).
- In a microwave-safe dish, heat the finely chopped white chocolate in 20-second increments, stirring until smooth. Let cool slightly.
- In a large mixing bowl, blend softened cream cheese and sugar on medium speed until smooth and creamy (don’t over-beat).
- Add sour cream, vanilla extract, and peppermint extract, stirring until fully mixed.
- Drizzle in the cooled white chocolate and stir until combined and smooth.
- With the mixer on low speed, add the lightly beaten eggs and stir until just combined. Be careful not to over-mix.
- Fold in mini chocolate chips and crushed candy canes with a spatula until evenly distributed.
- Pour the filling into the prepared crust and bake in the center of the oven for 45-50 minutes. The edges should be set, but the center may still jiggle slightly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Place the chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the cream over medium-low until it steams, then pour it over the chocolate without stirring. Cover and let it sit for 5 minutes.
- Whisk the mixture until smooth, then pour over the chilled cheesecake.
- Return the cheesecake to the refrigerator to set the ganache. Just before serving, top with additional crushed candy canes and whipped cream, if desired.
Notes
- For the recipe card (a quick tip): To prevent the crushed candy canes from melting into the ganache, sprinkle them on right before serving. This ensures they stay vibrant and crunchy with every bite.
- For a pro-tip section: The secret to picture-perfect cheesecake slices is a hot, clean knife. Between each cut, dip the blade in hot water and wipe it completely dry. This simple step guarantees a clean, beautiful presentation every time.
Ingredients: Peppermint Cheesecake
Crust
- 35 Oreo cookies
- 5 Tablespoons unsalted butter (melted)
Filling
- 24 oz cream cheese (softened, use brick-style)
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup sour cream
- 2 large eggs (lightly beaten, room temperature preferred)
- ⅔ cup mini chocolate chips
- 3 Tablespoons crushed candy canes
Ganache
- 8 oz white chocolate bars (finely chopped)
- 3 oz dark or semisweet chocolate (chopped, can use chips or a baking bar)
- ½ cup heavy cream
Toppings
- Additional crushed candy canes for topping (optional)
- Homemade whipped cream for topping (optional)
Try different citrus variations by exploring our lemon meringue pie recipe, perfect for those who love a twist on traditional lemon desserts.
How to Make Peppermint Cheesecake (Instructions)
Crust
- Twist apart Oreo cookies, scrape out the white filling, and discard it.
- Place the cookie shells in a food processor and pulse until fine crumbs remain.
- In a large mixing bowl, combine the Oreo crumbs with melted butter, mixing until all crumbs are moistened.
- Press the crust mixture evenly into the bottom and up the sides of a 9” springform pan. Set aside.
Filling
- Preheat oven to 325°F (160°C).
- In a microwave-safe dish, heat the finely chopped white chocolate in 20-second increments, stirring until smooth. Let cool slightly.
- In a large mixing bowl, blend softened cream cheese and sugar on medium speed until smooth and creamy (don’t over-beat).
- Add sour cream, vanilla extract, and peppermint extract, stirring until fully mixed.
- Drizzle in the cooled white chocolate and stir until combined and smooth.
- With the mixer on low speed, add the lightly beaten eggs and stir until just combined. Be careful not to over-mix.
- Fold in mini chocolate chips and crushed candy canes with a spatula until evenly distributed.
- Pour the filling into the prepared crust and bake in the center of the oven for 45-50 minutes. The edges should be set, but the center may still jiggle slightly.
Chill
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours or overnight.
Ganache
- Place the chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the cream over medium-low until it steams, then pour it over the chocolate without stirring. Cover and let it sit for 5 minutes.
- Whisk the mixture until smooth, then pour over the chilled cheesecake. For tips on creating a perfect ganache, consider these ganache tips.
- Return the cheesecake to the refrigerator to set the ganache. Just before serving, top with additional crushed candy canes and whipped cream, if desired.
The Great Debate: Water Bath vs. No Water Bath for Peppermint Cheesecake
When it comes to baking cheesecakes, you can go with a water bath or skip it altogether. Detailed instructions on using this method can be found in this guide on mastering the water bath method for cheesecakes.
- No Water Bath
- Pros: Simple and quick, keeps the process streamlined.
- Cons: May lead to slight cracks if not handled gently.
- Water Bath
- Pros: Creates a moist baking environment, reducing the risk of cracks.
- Cons: Extra step and requires more pans.
Instructions:
- For no water bath, follow the baking instructions as stated.
- For water bath, wrap the springform pan in heavy-duty foil, place it in a roasting pan, and pour hot water into the roasting pan halfway up the sides of the cheesecake. Bake at the same temperature and check for doneness at the same time.
If you wish for a middle-ground, try placing a pan of hot water on a lower oven rack to ensure moisture without complicating the structure.
Peppermint Cheesecake Baking Tips to Prevent Cracks
To achieve a perfectly smooth cheesecake, follow these helpful tips:
- Use room-temperature dairy for a smooth batter.
- Avoid over-mixing, especially after adding eggs; mix just until combined.
- Stick to baking at 325°F as instructed.
- Resist the urge to open the oven door early to maintain a steady temperature.
- Ensure the edges are set while the center remains slightly jiggly.
- Allow for gentle cooling to prevent sudden temperature changes.
- Chill fully before topping; if not using a water bath, run a knife around the edge post-bake for easy removal.
Choosing Your Peppermint (Candy Canes, Peppermint Candies, Andes Peppermint Crunch)
When selecting peppermint for your cheesecake, consider these options:
- Crushed Candy Canes: Offers a crunchy texture and vibrant flavor. Add just before serving to prevent melting into the ganache.
- Round Peppermint Candies: Provides a subtle flavor and smooth texture; great for a more controlled sprinkle.
- Andes Peppermint Crunch: Perfect for a soft melt and deeper mint flavor. Use as a topping for a festive flair.
Add crushed candy canes at the last minute for the best visual impact, avoiding unsightly melting.
Adjusting the Peppermint Flavor in Cheesecake
If you want to dial your cheesecake’s peppermint flavor up or down, here’s how:
- Stick to the recipe’s extract measurements for a perfect balance.
- With future batches, make small adjustments to the extract if desired, keeping in mind the sweetness of the white chocolate.
- Garnish choices like crushed candy canes or peppermint whipped cream allow you to enhance the mintiness without altering the base recipe.
Visual Guide: Step-by-Step Peppermint Cheesecake
Follow this visual guide as you make the cheesecake:
- Oreo Crust: A picture of the packed crust up the sides of the pan.
- Glossy White Chocolate: Show the melted chocolate’s velvety texture.
- Smooth Batter: Capture the creamy consistency before baking.
- Jiggle Test: Highlight the perfectly set edges with a slight jiggle in the center.
- Chilled Set Cheesecake: Document the cheesecake before adding the ganache.
- Pouring Silky Ganache: Image of the glossy ganache cascading over the cheesecake.
- Final Garnish: Include pictures of the additional crushed candy canes atop the cheesecake.
Make-Ahead Timeline for Peppermint Cheesecake
Prepare your cheesecake stress-free with this schedule:
- 2 days ahead: Make and bake the crust; let cool and wrap tightly.
- 1 day ahead: Mix the batter, bake the cheesecake, cool to room temperature, then chill overnight.
- Day of: Prepare the ganache, pour it over the chilled cheesecake, and chill again to set.
- Right before serving: Add crushed candy canes and whipped cream for an extra festive touch.
For long-term storage, feel free to freeze the cheesecake (ungarnished) or individual slices. Thaw overnight in the fridge and add toppings just before serving.
How to Get Clean, Picture-Perfect Cheesecake Slices
To ensure you serve up stunning cheesecake slices:
- Make sure the cheesecake is fully chilled before slicing.
- Remove the springform ring carefully.
- Warm a long, thin knife in hot water, then wipe it dry.
- Slice using gentle pressure, wiping and re-warming the knife in between cuts.
- For ultra-clean cuts, consider using a metal spatula to lift out each slice.
Topping and Decoration Ideas for Peppermint Cheesecake
Elevate your peppermint cheesecake with these delightful toppings:
- White chocolate curls: For an elegant touch.
- Peppermint-infused whipped cream: Adds more minty goodness.
- Chocolate drizzle: A chic crosshatch design for visual appeal.
- Mini chocolate chips: Surround the base for added crunch.
- Chocolate-covered espresso beans: If you love a mocha twist.
- Red-and-white nonpareils: Festive vibrancy.
- Striped peppermint bark shards: For a playful flair.
Remember to sprinkle crushed candy canes just before serving to maintain their crunch.
Variations and Substitutions: Peppermint Cheesecake Ideas
| Variation | What to Change | Notes |
|---|---|---|
| Crust variations | Use graham cracker or shortbread | Gluten-free crust is also an option using gluten-free Oreos. |
| Flavor variations | Focus on white chocolate peppermint | Add espresso powder for a peppermint mocha twist. |
| Format variations | Mini cheesecakes in muffin tins | Consider a no-bake peppermint cheesecake for ease. |
These variations offer fun paths to explore while keeping the core recipe intact.
Serving Suggestions: What Pairs with Peppermint Cheesecake
Enhance your serving experience with some delightful pairings:
- Hot chocolate: Perfect for a cozy evening.
- Coffee: For a warm, invigorating contrast.
- Peppermint tea: To keep the minty vibe alive.
- Espresso: Boosts richness without overpowering.
- Dessert wines (like ruby port): Adds a lovely fruity note.
When plating, consider a chocolate sauce swoosh, a dollop of whipped cream, and a sprinkle of crushed candy canes for that festive touch.
Storage and Freezing Instructions for Peppermint Cheesecake
Keeping your peppermint cheesecake fresh is simple:
- Refrigeration: Cover and chill up to 5 days; add crushed candy canes just before serving.
- Freezing: Double-wrap to freeze whole or sliced for up to 2 months. Thaw overnight in the fridge.
- Ganache: Holds well in the refrigerator; reheat slightly to regain gloss if needed.
Troubleshooting Peppermint Cheesecake:
- Why is my cheesecake runny/underbaked? Make sure to bake until the edges are set and the center is just slightly jiggly.
- Why is the texture grainy or curdled? Using cold cream cheese or over-mixing after adding eggs can cause this. Ensure dairy is at room temperature.
- Why did my Oreo crust get soggy? Make sure you properly press the crust and consider pre-baking it for a firmer base.
- Why did my cheesecake sink in the middle? Over-baking or rapid cooling could cause sinking. Allow gentle cooling and bake until just set.
- My ganache is too thick/thin—how do I fix it? To thicken, return it to low heat with more heavy cream. To thin, add warm cream gradually until desired consistency.
- Why did I get cracks even with a water bath? Over-mixing or temperature fluctuations can still lead to cracks. Follow gentle mixing techniques and watch bake time closely.
Conclusion
I hope you find joy in creating this peppermint cheesecake as I do! It’s a delightful addition to any holiday gathering and a sweet way to celebrate with loved ones. Please, leave me a comment with any questions, share your experience, or let me know how yours turned out! Don’t forget to tag me with your results and rate the recipe. I can’t wait to hear about the magic you create in your kitchen!
Frequently Asked Questions
- Can I use a pre-made crust? Absolutely! Just skip the crust-making part and directly fill the crust with the cheesecake batter.
- Can I freeze peppermint cheesecake? Yes, you can freeze it un-garnished or in slices. Cool completely, wrap tightly, and freeze.
- How should it be stored and for how long? Keep it in the refrigerator for up to 5 days; freeze if you want to extend its shelf life.
- Can I use peppermint oil instead of extract? Only use a drop or two since peppermint oil is much more concentrated than extract.
- Can I omit the white chocolate? You can, but it may alter the texture and sweetness balance slightly.
- Do I need a water bath? It’s optional! A water bath can help prevent cracks, but the cheesecake will still turn out lovely without one.
- How do I transport it for a party? Ensure it’s fully chilled, cover with plastic wrap, and transport in the springform pan until serving.
