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Triple Chocolate Peppermint Cheesecake

Rich chocolate, smooth peppermint, and plenty of cream cheese make up this delightful triple chocolate peppermint cheesecake. 
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake, chocolate, nobake, peppermint
Servings: 8

Ingredients

The Crust:

  • 14 Double Stuffed Oreos, crushed
  • 2 Tablespoons Salted Butter, melted

The Cheesecake Filling:

  • 16 Ounces Cream Cheese, softened to room temperature
  • ¼ Cup Umpqua Dairy Sour Cream
  • 1 ⅓ Cups Granulated Sugar
  • ½ Tablespoon Pure Vanilla Extract
  • 1 Teaspoon Pure Peppermint Extract
  • ⅓ Cup Unsweetened Cocoa Powder (sifted)
  • ⅔ Cup Umpqua Dairy Heavy Cream, whipped to stiff peaks

The Peppermint Chocolate Ganache:

  • ½ Cup Umpqua Dairy Heavy Cream
  • ¼ Cup Chocolate Chips of Choice (I used semisweet)
  • ½ Teaspoon Pure Peppermint Extract

The Chocolate Buttercream:

  • ½ Cup Umpqua Dairy Salted Butter, softened to room temperature
  • 1 Cup Powdered Sugar, sifted
  • 2 Tablespoons Unsweetened Cocoa Powder, sifted
  • 1 Teaspoon Pure Vanilla Extract

Instructions

  • For the Crust:
    In a food processor, pulse the Double Stuffed Oreos until they form fine crumbs.
    Combine the crushed Oreos with melted Umpqua Salted Butter and mix until the crumbs are evenly coated.
    Press the mixture into the bottom of a parchment lined tall 6-inch or regular 8-inch sized springform pan to create a firm, even crust.
    Place the crust in the refrigerator to set while you prepare the cheesecake filling.
  • For the Cheesecake Filling:
    In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    Add Umpqua Dairy Sour Cream, granulated sugar, vanilla extract, and peppermint extract. Mix until well combined.
    Gradually fold in the sifted unsweetened cocoa powder and black cocoa powder until fully incorporated.
    In a separate bowl, whip the Umpqua Heavy Cream to stiff peaks.
    Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
    Pour the cheesecake filling over the prepared Oreo crust and spread it evenly. Refrigerate the cheesecake for at least 4 hours or overnight to set.
  • For the Peppermint Ganache:
    In a small saucepan, heat Umpqua Heavy Cream until it just begins to simmer. Remove from heat and add the chocolate chips to the cream. Let it sit for a minute, then stir until smooth.
    Stir in the pure peppermint extract until well combined.
    Allow the ganache to cool slightly before pouring it over the chilled cheesecake. Return the cheesecake to the refrigerator to set the ganache.
  • For the Chocolate Buttercream:
    In a mixing bowl, beat the softened Umpqua Salted Butter until creamy. Gradually add the sifted powdered sugar and cocoa powder, beating well after each addition.
    Add the pure vanilla extract and continue beating until the buttercream is smooth and fluffy.
  • Assembly:
    Once the ganache is set, spread or pipe the the chocolate buttercream over the top of the cheesecake.
    Sprinkle crushed candy canes on top for a festive and crunchy finish.

Notes

See blog for dietary substitutions on dairy and gluten.