Christmas is upon us! It’s time for family gatherings, thankful hearts, and some yummy desserts 🙂
This cheesecake is my go-to recipe for every holiday gathering. The peppermint Oreo cookie crust and the candy cane garnish provide just enough peppermint flavor, without overwhelming your taste buds. The cheesecake is rich and creamy, and the chocolate sour cream glaze takes this dessert to a whole new level.
I call it fool-proof because the chocolate glaze covers up any flaws on the surface of the cheesecake. Plus, the recipe is easy to follow and there is no complicated water-bath involved in the baking process. I hope this cheesecake adds an extra dose of sweetness to your holiday season!
Please Note ** The chocolate chips will sink to the bottom of the batter. I happen to love this because they form an extra layer of chocolate over the crust. If you’d like the chocolate to stay suspended in the cheesecake batter, finely chop the chocolate before you stir it into the batter.
- 1 ½ cups crushed peppermint Oreos
- 2 Tablespoons granulated sugar
- 7 Tablespoons unsalted butter, melted
- 16-oz cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream, room temperature
- 3 eggs, room temperature
- 1 teaspoon vanilla
- ½ cup semi-sweet chocolate chips
- ½ cup semi-sweet chocolate chips
- 2 Tablespoons unsalted butter
- 2 teaspoons corn syrup
- 2 Tablespoons sour cream
- 1 candy cane, crushed
- Grease an 8.5-inch springform pan with butter. Preheat the oven to 350 degrees Fahrenheit. Pulse the peppermint Oreo cookies in a food processor. In a medium bowl, stir together the cookie crumbs, sugar, and melted butter. Using a fork or your fingers, press the cookie crust into the prepared pan. Bake the crust for 10 minutes.
- Reduce the oven temperature to 325 degrees Fahrenheit. In the bowl of a stand mixer, beat the room temperature cream cheese at medium speed for 2 minutes, or until the cream cheese is smooth and free of lumps. Add the sugar and continue to beat at medium speed for 1 minute, scraping the sides of the bowl as necessary. Add the sour cream, beat for an additional minute. Turn the mixer to a low speed and add the eggs one at a time, incorporating fully before adding the next egg. Scrape the sides of the bowl, and then add the vanilla. Using a spatula or spoon, fold in the chocolate chips. Pour the batter over the baked crust. Lightly tap the springform pan on the counter to release any air bubbles in the batter. (As a precaution, I like to place a sheet of foil underneath the pan as it bakes, just in case any batter seeps through the seams in the pan). Bake the cheesecake for 60 minutes, or until the outside of the cheesecake is set and the center is slightly loose. Allow the cheesecake to cool to room temperature.
- For the Chocolate Sour Cream Glaze, pour ½ cup of chocolate chips into a small microwave safe bowl. Cut the butter into small chunks and add it to the bowl. Microwave the chocolate and butter for 20 seconds at a time, stirring after each interval, until the chocolate is melted and the mixture is smooth. Stir in the corn syrup and then the sour cream. Pour the glaze over the cheesecake (I like to remove the plate the cheesecake before I do this because it looks so pretty when the glaze runs down the sides of the cheesecake). Sprinkle the crushed candy cane over the glaze. Allow the glaze to cool slightly before placing the cheesecake in the refrigerator. Enjoy!!!