Chocolate Peppermint Cheesecake with White Chocolate Sauce

I have made many cheesecakes in my life, and this is by far the best cheesecake I have ever made! I could not stop eating it and neither could my husband, or my kids, or the missionaries who we invited to eat some so that we didn’t gobble it all up by ourselves!

The base is a delicious homemade oreo crust, with a perfectly textured classic cheesecake, then topped with a chocolate peppermint ganache. I spread some crushed peppermint candies on top then couldn’t stop myself from pouring on a warm white chocolate sauce before serving.

Heaven in my mouth.

I adapted the recipe from this Betty Crocker recipe.

Chocolate Peppermint Cheesecake with White Chocolate Sauce

Oreo Crust

1 1/2 cups crushed Oreo’s

1/4 cup melted butter

2 tablespoons sugar


4 packages (8oz) cream cheese

1/4 cup sugar

1 can (14oz) sweetened condensed milk

1/3 cup half and half cream

2 tablespoons flour

2 teaspoons vanilla

3 eggs

Chocolate Ganache

3/4 cup whipping cream

1 1/2 cup milk chocolate chips

pinch of salt

1 teaspoon pure peppermint extract

Warm White Chocolate Sauce

6 ounces of quality white chocolate

1 1/2 cups of whipping cream



Pre-heat oven to 350 degrees.

Spray a spring form cheesecake pan with nonstick cooking spray.

Tip: You can use a classic spring form cheesecake pan, but for mine I used a regular pie pan. Both work, but with the spring form pan you will be able to see the edges when you remove it and create a more classy look.

Mix crust ingredients. When all crust ingredients are mixed, press firmly into base of pan. Cook for 10 minutes. Pull crust out and let cool.

Tip: I chose to keep the oreo filling in the crust and did not notice a difference. This is  just my preference and makes my life easier!

Lower oven temperature to 300 degrees.

Beat Cream cheese and sugar in a large bowl until light and fluffy. Gradually add sweetened condensed milk. Add whipping cream, flour, and vanilla and beat just until blended. Add eggs one at a time, again beating just until blended. Pour over crust.

Tip: To avoid lumpy cheesecake, thoroughly beat your cream cheese. Take time to scrape the sides of the bowl so that all of the cream cheese is nice and fluffy. 

Place cheesecake in 300 degree oven and bake for 1 hour and 15-25 minutes. Turn oven off, open oven door, and leave cheesecake in oven for 30 minutes. Cool on cooling pan for another 30 minutes before placing in refrigerator before serving (at least 3-4 hours, preferably overnight).

Tip: Cheesecake is done when it has set at least 2 inches from edge of pan. The middle should still be slightly jiggly.

For chocolate ganache, pour whipping cream into a sauce pan and bring to simmer. Turn off stove and add chocolate chips and peppermint extract. Stir until chocolate is smooth. Pour over cooled cheesecake. Sprinkle crushed peppermint candies on top. Let cool.

Before serving cheesecake, heat the whipping cream for the white chocolate sauce in a sauce pan just as you did for the chocolate ganache. Turn off heat and add white chocolate. Pour white chocolate sauce over top of individual servings of cheesecake.

Now please your palate.

peppermint cheesecake



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