Description
This Peppermint Cheesecake is a festive and creamy dessert perfect for holiday gatherings, featuring a rich Oreo cookie crust and a luscious peppermint-flavored cream cheese filling studded with crushed peppermint candies and white chocolate bits for a delightful combination of flavors and textures.
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: Begin by crushing the Oreo cookies until they form fine crumbs. Mix the crumbs with melted unsalted butter and a pinch of salt until well combined. Press this mixture firmly and evenly into the bottom of a greased 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a mixer. Add the sour cream and granulated sugar, continuing to beat until fully incorporated and the mixture is smooth.
- Add eggs and extracts: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and peppermint extract to infuse the cheesecake with a fresh peppermint flavor.
- Incorporate peppermint candies and white chocolate: Fold in the crushed peppermint candies and chopped white chocolate gently to ensure even distribution without overmixing.
- Assemble and bake: Pour the cheesecake filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 55-65 minutes or until the edges are set and the center slightly jiggles when gently shaken.
- Cool and chill: Once baked, turn off the oven and prop the door open slightly. Let the cheesecake cool slowly inside the oven for about 1 hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight to set completely.
- Serve: Carefully remove the sides of the springform pan. Slice and serve chilled to enjoy the refreshing peppermint cheesecake with a crunchy white chocolate and Oreo crust.
Notes
- Use room temperature cream cheese for a smoother batter.
- Ensure eggs are added one at a time to prevent curdling.
- Crushing peppermint candies finely helps distribute flavor evenly and prevents large chunks.
- Allow cheesecake to cool slowly for the best texture and to prevent cracking.
- This cheesecake can be stored in the refrigerator for up to 4 days.
- For a gluten-free version, use gluten-free chocolate sandwich cookies in place of Oreos.
