Description
This Peppermint Cheesecake recipe features a rich and creamy cheesecake layered on a crunchy Oreo cookie crust, infused with refreshing peppermint extract and studded with crushed peppermint candies and white chocolate for a festive treat perfect for the holidays or any time you crave a minty dessert.
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 into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Transfer the crumbs to a bowl and mix in the melted unsalted butter and a pinch of salt until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sour cream, granulated sugar, vanilla extract, and peppermint extract, blending well. Incorporate the eggs one at a time, mixing gently after each addition to avoid overbeating. Stir in the crushed peppermint candies and chopped white chocolate by hand to evenly distribute.
- Assemble and Bake: Pour the cheesecake filling over the prepared Oreo crust in the springform pan, smoothing the top with a spatula. Preheat the oven to 325°F (163°C). Place the cheesecake in the oven and bake for approximately 60-70 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave the door slightly open, allowing the cheesecake to cool gradually for about an hour to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.
- Serve: Carefully run a knife around the edges of the springform pan before releasing the sides. Slice the cheesecake and serve chilled, optionally garnished with additional crushed peppermint or white chocolate shavings for extra flair.
Notes
- Ensure cream cheese is softened to room temperature to achieve a smooth batter.
- Be careful not to overbeat the eggs to keep the cheesecake creamy and avoid cracks.
- Gradual cooling after baking helps prevent cracking on the cheesecake surface.
- The crushed peppermint candies provide a nice crunch; adjust quantity if preferred less minty.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
Keywords: peppermint cheesecake, Oreo crust cheesecake, holiday dessert, mint cheesecake, creamy cheesecake, white chocolate peppermint dessert