Ingredients
Scale
- 1 ½ cups Oreo cookies (for crust)
- ½ cup butter (for crust)
- 16 oz cream cheese
- 1 cup heavy cream
- 1 cup powdered sugar
- ⅓ cup cocoa powder
- 1 tsp peppermint extract
- 8 oz dark chocolate (for ganache)
- ½ cup crushed candy canes (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Crush the Oreo cookies and mix with melted butter to form the crust. Press into the bottom of a springform pan.
- In a mixing bowl, beat the cream cheese until smooth, then add in heavy cream, powdered sugar, cocoa powder, and peppermint extract, mixing until combined.
- Pour the filling over the crust and spread evenly.
- Bake for 50-60 minutes until set. Let it cool, then refrigerate for at least 4 hours or overnight.
- For the ganache, melt dark chocolate and heavy cream together. Pour over the cheesecake once cooled.
- Top with crushed candy canes before serving.
Notes
For best results, use room temperature cream cheese and chill the crust before adding the filling to prevent cracks. Garnish with crushed candy canes just before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg