Peppermint Cheesecake
User Reviews
5.0
405 reviews
Excellent
Peppermint Cheesecake
Report
Oreo crust peppermint cheesecake is packed with both white and milk chocolate and loaded with peppermint flavor!!
Share:
Ingredients
Peppermint Bark
- 4 ounces white chocolate, high quality, broken into pieces
- 4 ounces semisweet chocolate, high quality, broken into pieces
- 1 teaspoon Vegetable oil, or coconut or canola oil, divided
- ¼ teaspoon peppermint extract, divided
- ⅓ cup candy cane, crushed
Oreo Crust
- 24 Oreos, with the filling, finely crushed
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened
- 1¼ cups sugar
- ¾ cup sour cream
- 3 tablespoons all-purpose flour, divided
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 3 eggs
- peppermint bark, chopped into small pieces
White Chocolate Ganache
- 8 ounces white chocolate, high quality, finely chopped
- ½ cup heavy whipping cream
Garnish
- ¾ cup Whipped Cream
- crushed candy canes, or crushed hard peppermint candies
- dark chocolate pieces
Instructions
Peppermint Bark
- Melt 4 ounces of high-quality white chocolate broken into pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract. Spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.
- Melt 4 ounces of high-quality semi-sweet chocolate broken into pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract. Spread onto the white chocolate layer. Sprinkle with crushed candy cane and place in the freezer.
- *It’s best to do this step a day or at least a few hours ahead!
- When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.
Crust
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides of the pan. Place the springform pan on a double thickness of heavy-duty foil and securely wrap foil around the pan to make sure no water gets in during the baking.
- Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into the bottom of the 9-inch springform pan. Set in the fridge to firm the crust while making the filling.
Filling
- Preheat oven to 350°F.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, 2 tablespoons flour, salt, vanilla extract, and peppermint extract. Add eggs one at a time and beat on low speed just until combined.
- Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place the springform pan in a large roasting pan and add 1-inch of hot water to a larger pan.
- Reduce temperature to 325°F and bake the cake for 70-90 minutes (until the center is just set and the top appears dull). Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.
- Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.
White Chocolate Ganache
- Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until the chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove the sides of the pan.
- Garnish with whipped cream, crushed candy cane, and chopped chocolate.
- Store peppermint cheesecake in the fridge.
Notes
- Why did my cheesecake sink? Keeping a consistent temperature is key. Do not open the oven door while baking and allow it to cool gradually before refrigerating.
- Store the cheesecake covered in foil and refrigerate for 3-5 days.
- Freeze. After the cheesecake has been cooled and chilled, wrap it with plastic wrap and then aluminum foil and freeze for 1-2 months. We recommend freezing without the ganache and garnishes. Thaw in the fridge for 24 hours before topping and serving.
Nutrition Information
Show Details
Serving
8g
Calories
811kcal
(41%)
Carbohydrates
94g
(31%)
Protein
9g
(18%)
Fat
46g
(71%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.3g
Cholesterol
124mg
(41%)
Sodium
290mg
(12%)
Potassium
368mg
(11%)
Fiber
2g
(8%)
Sugar
78g
(156%)
Vitamin A
727IU
(15%)
Vitamin C
0.5mg
(1%)
Calcium
151mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 811kcal | 41% |
| Carbohydrates | 94g | 31% |
| Protein | 9g | 18% |
| Fat | 46g | 71% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 290mg | 12% |
| Potassium | 368mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 78g | 156% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 151mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
405 reviews
Excellent
Other Recipes
You'll Also Love
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
American
0.0
(0 reviews)
