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Christmas Peppermint Cheesecake

Peppermint Cheesecake

This Christmas peppermint cheesecake combines an Oreo crust, peppermint bark cheesecake filling, white chocolate ganache, whipped cream, and crushed candy canes. You bake it in a water bath at 350°F for 10 minutes, then at 325°F for 70 to 90 minutes, before chilling it for at least 4 hours. Make this Christmas peppermint cheesecake for a holiday dinner, potluck, or Christmas party when you need a festive dessert for 8 to 10 people.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 811
Ingredients Equipment Method Notes

Ingredients
  

  • 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)
  • 1/4 teaspoon peppermint extract (divided)
  • ⅓ cup candy cane (crushed)
  • 24 Oreos (with the filling, finely crushed)
  • 5 tablespoons unsalted butter (melted)
  • 4 (8-ounce) packages cream cheese (softened (room temperature))
  • 11/4 cups sugar
  • 3/4 cup sour cream ((room temperature))
  • 3 tablespoons all-purpose flour (divided)
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons peppermint extract
  • 3 eggs ((room temperature))
  • peppermint bark, (chopped into small pieces)
  • 8 ounces white chocolate (high quality, finely chopped)
  • 1/2 cup heavy whipping cream
  • 3/4 cup whipped cream
  • crushed candy canes, (or crushed hard peppermint candies )
  • dark chocolate pieces

Equipment

  • 9-inch springform pan
  • stand mixer
  • Large roasting pan
  • Heavy-duty foil

Method
 

  1. Make the Peppermint Bark
    Line a baking sheet with parchment paper. In a microwave-safe bowl, combine 4 ounces of white chocolate with ½ teaspoon of vegetable oil. Microwave in short intervals, stirring between each, until melted and smooth. Stir in ⅛ teaspoon of peppermint extract.
    Spread the white chocolate into a thin, even layer on the prepared baking sheet. Freeze for 15–20 minutes, or until firm.
    In a clean microwave-safe bowl, melt 4 ounces of semisweet chocolate with the remaining ½ teaspoon of vegetable oil, stirring until smooth. Mix in the remaining ⅛ teaspoon of peppermint extract.
    Spread the semisweet chocolate evenly over the hardened white chocolate layer. Sprinkle with ⅓ cup of crushed candy cane, gently pressing the pieces into the chocolate so they adhere. Freeze until completely firm.
  2. Prepare the Springform Pan
    Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil, making sure the foil extends up the sides to help prevent water from leaking into the crust during the water bath.
  3. Make the Oreo Crust
    Place 24 Oreo cookies in a food processor or blender and pulse until finely crushed. Transfer the crumbs to a bowl and stir in 5 tablespoons of melted butter until evenly moistened.
    Press the mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to create a compact, even layer. Refrigerate the crust while preparing the filling.
  4. Preheat the Oven and Prepare the Filling
    Preheat the oven to 350°F (175°C). In a large mixing bowl, beat 32 ounces of softened cream cheese with 1¼ cups of sugar until smooth and creamy. Stop occasionally to scrape down the sides and bottom of the bowl so everything mixes evenly.
    Add ¾ cup of sour cream, 2 tablespoons of flour, ¼ teaspoon of salt, 2 teaspoons of vanilla extract, and 2 teaspoons of peppermint extract. Beat until the mixture is smooth and well combined.
  5. Add the Eggs
    Add the 3 eggs, one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing, as incorporating too much air can cause the cheesecake to crack during baking. A few tiny lumps are preferable to an overly aerated batter.
  6. Fold in the Peppermint Bark
    Remove the hardened peppermint bark from the freezer and chop it into small pieces. Place the pieces in a small bowl and toss them with 1 tablespoon of flour to help distribute them throughout the batter. Gently fold the coated peppermint bark into the cheesecake mixture using a spatula. Pour the filling over the chilled Oreo crust and smooth the surface into an even layer.
  7. Bake the Cheesecake in a Water Bath
    Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches approximately 1 inch up the sides of the springform pan.
    Transfer the roasting pan to the oven and bake at 350°F (175°C) for 10 minutes. Without opening the oven unnecessarily, reduce the temperature to 325°F (165°C) and continue baking for 70–90 minutes.
    The cheesecake is ready when the edges are set, the top looks dull rather than wet, and the center still has a slight, gentle wobble. Turn off the oven and leave the cheesecake inside for another 30 minutes to cool gradually.
  8. Cool and Chill
    Carefully remove the springform pan from the water bath and take off the outer foil. Place the cheesecake on a wire rack and let it cool for 10 minutes.
    Run a thin knife around the inside edge of the pan to loosen the cheesecake and help prevent cracks as it cools. Allow it to cool for another 1 hour, then cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and firm.
  9. Make the White Chocolate Ganache
    Heat ½ cup of heavy cream in a small saucepan until it just begins to boil. Alternatively, heat it carefully in the microwave.
    Place 8 ounces of finely chopped white chocolate in a heat-safe bowl and pour the hot cream over it. Let the mixture stand for 1 minute, then stir gently until the chocolate melts and the ganache becomes smooth.
    Allow the ganache to cool until it thickens slightly but remains pourable. Pour it over the chilled cheesecake, spreading it gently toward the edges. Refrigerate for 1–2 hours, or until the ganache has set.
  10. Garnish and Serve
    Once the ganache is firm, decorate the cheesecake with ¾ cup of whipped cream, crushed candy canes, and dark chocolate pieces.
    Before releasing the springform pan, run a thin knife around the edge again if needed. Carefully remove the sides, slice the cheesecake with a clean knife, and serve cold.

Recipe Notes

Why Did My Cheesecake Sink?

A consistent oven temperature and gradual cooling help prevent your cheesecake from sinking or developing cracks. Avoid opening the oven door while the cheesecake is baking, as sudden temperature changes can affect its structure. After baking, let it cool gradually in the turned-off oven before transferring it to the refrigerator.

How to Store

Cover the cheesecake with aluminum foil and refrigerate for 3–5 days. Keep it chilled until ready to serve.

How to Freeze

For longer storage, let the cheesecake cool completely and chill it in the refrigerator until firm. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for 1–2 months.
For the best texture and presentation, freeze the cheesecake without the ganache or garnishes. Thaw it in the refrigerator for 24 hours, then add the ganache, whipped cream, crushed candy canes, and chocolate pieces before serving.