Description
This Peppermint Cheesecake Recipe combines a rich, creamy cheesecake filling infused with refreshing peppermint flavor atop a crunchy Oreo cookie crust. It’s a festive dessert perfect for holiday celebrations, featuring a balance of minty sweetness and smooth texture with a delightful crunch from peppermint candies and white chocolate.
Ingredients
Scale
Crust
- 28 regular Oreo Cookies
- 4 tablespoons unsalted butter, melted
- 1 pinch salt
Cheesecake
- 2 pounds cream cheese, softened (four 8-ounce packages)
- 8 ounces sour cream
- 1 ½ cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3/4 cup crushed peppermint candies
- 3/4 cup chopped white chocolate
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Crush the Oreo cookies until fine crumbs form, then mix with melted unsalted butter and a pinch of salt. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, granulated sugar, and continue to beat until well combined and fluffy.
- Add eggs and flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in vanilla extract and peppermint extract thoroughly.
- Mix in candies and chocolate: Gently fold in the crushed peppermint candies and chopped white chocolate to evenly distribute them throughout the filling.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven at 325°F (163°C) for about 60-70 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually for about 1 hour, helping to prevent cracks. Then refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Serve: Release the cheesecake from the springform pan, slice, and serve chilled. Optionally, garnish with additional crushed peppermint candies or white chocolate shavings.
Notes
- Use room temperature cream cheese for smoother filling to avoid lumps.
- Crushing the peppermint candies finely helps distribute the flavor evenly.
- Do not overbake to prevent cracks; the center should still have a slight jiggle when done.
- Allow ample chilling time to achieve the best texture and flavor.
- Store leftovers covered in the refrigerator for up to 5 days.
