Description
A festive cheesecake with layers of chocolate, peppermint, and creamy filling, perfect for holiday gatherings.
Ingredients
Scale
- 35 Oreo cookies
- 5 Tablespoons (75 g) unsalted butter, melted
- 8 oz (226 g) white chocolate bars, finely chopped
- 24 oz cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup (120 g) sour cream
- 2 large eggs, lightly beaten
- ⅔ cup (100 g) mini chocolate chips
- 3 Tablespoons crushed candy canes
- 3 oz (85 g) dark or semisweet chocolate, chopped
- ½ cup (118 ml) heavy cream
- Additional crushed candy canes for topping
- Homemade whipped cream for topping
Instructions
- Preheat oven to 325°F (160°C).
- Process Oreo cookies into fine crumbs, mix with melted butter, and press into a 9-inch springform pan.
- Melt white chocolate in microwave, stirring every 20 seconds until smooth.
- Beat cream cheese and sugar until creamy. Add sour cream, vanilla, and peppermint extract.
- Stir in melted white chocolate, then eggs, mini chocolate chips, and crushed candy canes.
- Pour batter into crust and bake for 45-50 minutes until edges are set.
- Cool to room temperature, then refrigerate for at least 6 hours.
- Heat heavy cream, pour over chopped dark chocolate, let sit, then whisk until smooth.
- Spread ganache over cheesecake, top with crushed candy canes and whipped cream.
Notes
- Use room temperature ingredients for smoother batter.
- Add candy canes just before serving to prevent melting.
- Prep Time: 30 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: peppermint bark cheesecake, holiday baking, Christmas dessert, easy cheesecake recipe, festive treats