Chocolate Peppermint Ice Cream Cheesecake with Oreo Crust and Chocolate Ganache

Prep Time 20m Inactive Time 8h Cook Time 80m Serves 12


Ingredients

    Crust

    • 20 chocolate sandwich cookies (Oreos)
    • 4 tablespoons butter

    Ganache

    • 8 oz bittersweet chocolate chips
    • 1 cup cream

    Filling

    • 4 8 oz. packages cream cheese, room temperature
    • 1 cup sugar
    • 6 large eggs, room temperature
    • 1/4 cup + 2 tablespoons flour
    • 2 cups softened peppermint ice cream
    • Pink food coloring

    Topping

    • 6 oz bittersweet chocolate chips
    • 1 cup cream
    • 1/2 cup crushed candy canes

    Directions

    Preheat oven to 350 F. 

    Place the oreos in the bowl of a food processor. Run until finely ground, then pour in the melted butter with the machine running. Scrape down the sides and pulse a few extra times to make sure that the crumbs are evenly coated. Press into the bottom of a 9 inch springform pan.

    For the ganache: Heat the cream in the microwave for 90 seconds. Pour over the chocolate and let sit for 1 minute. Stir until creamy and melted, with no lumps remaining.

    Pour the chocolate over the cookie crust in the pan; spread to edges. Place in freezer for 30 minutes.

    In the bowl of a stand mixer, beat together the cream cheese and sugar until fluffy. Add the eggs, one at a time, scraping the bowl between eggs. Sprinkle in the flour and mix in. Pour in the softened ice cream and mix until evenly combined. Add a small amount of pink food coloring until desired color is reached. 

    Wrap bottom of springform pan tightly with foil. Pour the prepared filling into the pan. Place filled pan inside a larger pan (lasagna or roasting pan). Place in preheated oven, then fill with water until the water reaches halfway up the height of the pan.

    Bake in preheated oven for approximately 80 minutes, until the top is lightly browned and the middle is just a little jiggly. Turn off the oven and open the oven door. After 30 minutes, remove from oven and cool for another 30 minutes. Place in refrigerator until cool.

    For the topping, repeat the process used for the ganache: microwave the cream for 60 seconds, pour over chocolate, let sit, then stir until smooth. Pour over the top of the cooled cheesecake, allowing it to drip down the sides.

    Recipe Notes

    © 2017 Go Go Go Gourmet. All rights reserved.

    Looking to Simplify your Weeknights?

    Join our mailing list to receive the latest news and updates from our team, as well as a FREE eBook of my family's favorite weeknight dinners!

    You have Successfully Subscribed!