Description
This Peppermint Cheesecake is a festive, creamy dessert perfect for holiday celebrations. A crunchy Oreo crust pairs beautifully with a rich and smooth cream cheese filling infused with refreshing peppermint extract. Crushed peppermint candies and chopped white chocolate folded into the batter add delightful texture and bursts of minty sweetness.
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: Crush the Oreo cookies finely into crumbs. Combine the cookie crumbs with melted unsalted butter and a pinch of salt. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Preheat the oven: Set your oven to 325°F (163°C) to warm up while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream and granulated sugar, continuing to beat until well combined and silky. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla and peppermint extracts.
- Add mix-ins: Gently fold in the crushed peppermint candies and chopped white chocolate, ensuring they’re evenly distributed without overmixing.
- Assemble and bake: Pour the cheesecake batter over the prepared Oreo crust, smoothing the top with a spatula. Place the springform pan onto a baking sheet. Bake in the preheated oven for approximately 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully and develop flavors.
- Serve: Carefully run a knife around the edges of the springform pan before releasing it. Slice the cheesecake and serve chilled, optionally garnishing with additional crushed peppermint or white chocolate shavings for extra festive flair.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Use a water bath when baking if possible to prevent cracking and achieve a creamier texture.
- Crushed peppermint candies add crunch and mint flavor but can be adjusted to taste or replaced with other festive candies.
- Allow ample chilling time for firm slices and enhanced flavor blending.
- Store leftovers covered in the refrigerator for up to 5 days.
Keywords: Peppermint Cheesecake, Holiday Dessert, Oreo Crust, Minty Cheesecake, Christmas Dessert