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Peppermint Cheesecake

Peppermint cheesecake


  • 2 cups Oreo Cookie crumbs (~20 Cookies Crushed)
  • 5 tablespoons butter, melted
  • (3) 8-ounce packages cream cheese softened
  • 1 1/3 cups white sugar
  • 1/4 cup cornstarch
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup North Forest Kreme Peppermint
  • 1 1/4 cup heavy cream
  • 2 cups semi-sweet chocolate chips


For the Baileys Cheesecake Recipe

  1. Preheat oven to 350 degrees.
  2. In a small bowl combine oreo cookie crumbs and butter until mixed. Press into a 9” cake pan or springform pan.
  3. Bake for 8-10 minutes. Cool.
  4. In a large bowl, mix cream cheese and sugar until smooth. Stir in cornstarch.
  5. Add in eggs, vanilla, and North Forest Kreme Peppermint.
  6. If using a springform pan wrap with 2 layers of foil.
  7. Pour batter into prepared pan and place into a roasting pan filled ~1/2 full of hot water.
  8. Bake for 55-65 minutes or until the edges are set. Cool completely.

For the Chocolate Ganache

  1. In a medium saucepan, melt chocolate until smooth.
  2. Stir in whipping cream.
  3. Pour ganache over the cheesecake. Store in the refrigerator.
  4. Melt the white chocolate and shortening as above.
  5. Stir until blended.


This Kreme tastes like the best Peppermint Stick you have ever had dipped into warm milk chocolate with a little kick of Brandy to warm you up.

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