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Chocolate Peppermint Ice Cream Cheesecake with Chocolate Ganache and Oreo Crust | @gogogogourmet

Chocolate Peppermint Ice Cream Cheesecake with Oreo Crust and Chocolate Ganache

Servings 12
Author Jacqueline



  • 20 chocolate sandwich cookies Oreos
  • 4 tablespoons butter


  • 8 oz bittersweet chocolate chips
  • 1 cup cream


  • 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


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


  • 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.