Peppermint Cheesecake Recipe with Oreo Crust

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This Peppermint Cheesecake with Oreo Crust recipe has a festive and creamy filling sandwiched between a cookie crust and decadent topping.

Prep Time40

Cook Time1 5

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

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 as extra insurance to prevent water from seeping in during the water bath.
In a bowl, mix Oreo crumbs and melted butter until the texture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
2 cups Oreo cookie crumbs, 5 tbsp unsalted butter, 1/4 teaspoon salt

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
32 oz cream cheese, 1 cup granulated sugar
Stir in sour cream, peppermint extract, vanilla extract, salt, and cornstarch until smooth.
1/2 cup sour cream, 1 tsp peppermint extract, 1 tsp vanilla extract, 1/4 tsp salt, 1 & 1/2 tbsp cornstarch
Add eggs one at a time, mixing on low speed after each addition to avoid over mixing. Gently fold in crushed candy canes.
3 large eggs, 1/3 cup crushed candy canes

Pour the filling over the crust. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This creates a water bath to prevent cracks.
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.
Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar. Remove and cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.

In a small saucepan, gently heat the heavy cream over medium heat until it just starts to steam (don’t let it boil).
1/2 cup heavy cream
Remove the saucepan from heat and add the white chocolate to the warm cream. Let it sit undisturbed for 2-3 minutes to allow the chocolate to soften. Add in the butter and whisk until the chocolate and butter turn into a creamy mixture.
8 oz white chocolate bar, 1 tbsp butter
Let the ganache cool to room temperature, stirring occasionally. It should thicken to a pourable but creamy consistency.
Pour the ganache over your chilled cheesecake, spreading it evenly to the edges. For a clean finish, you can let some drip down the sides.
Refrigerate the cheesecake with the ganache topping for at least 1 hour. The ganache will set to a soft, sliceable texture that’s easy to cut when cold.

Beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe swirls of whipped cream on top of the cheesecake.
1 cup heavy whipping cream, 3 tbsp powdered sugar, 1 tsp vanilla extract
Decorate each swirl with a Lindt Peppermint White Chocolate Truffle and sprinkle additional crushed candy canes over the top.
6-8 Lindt Peppermint White Chocolate Truffles, Additional crushed candy canes for garnish

To get clean slices, use a knife dipped in warm water and wipe it clean between each cut.
Pair with a warm cup of cocoa or peppermint tea for a festive dessert experience!