Peppermint Cheesecake Recipe

Introduction

This Peppermint Cheesecake is a festive and creamy dessert that’s perfect for the holiday season. It combines a rich, smooth cheesecake with refreshing peppermint flavors and a crunchy Oreo crust. Topped with a light peppermint frosting and decorated with peppermint chips, it’s both beautiful and delicious.

Ingredients

• 22 Oreo cookies (pulsed into crumbles)
• 2 tbsp butter (melted)
• 24 oz cream cheese (3 packs, softened)
• 1/2 cup white granulated sugar
• 2 eggs
• 2 tbsp sour cream
• 3/4 cup heavy whipping cream
• 2 tbsp corn starch
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1 cup Andes peppermint crunch chips
• 8 oz cream cheese (softened, for frosting)
• 1/4 cup white granulated sugar (for frosting)
• 1/2 tsp peppermint extract (for frosting)
• 8 oz whipped topping like COOL Whip
• 1/2 cup Andes peppermint crunch chips (finely diced, for frosting)
• Crushed candy canes (for decoration)
• Ghirardelli Peppermint chocolates (for decoration)
• Lindt Peppermint Chocolate truffles (for decoration)
• Andes peppermint crunch thins or chips (for decoration)
• Peppermint bark (for decoration)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Prepare a larger roasting pan to hold the springform. If unsure about water exposure, wrap the outside of the springform pan with heavy-duty aluminum foil from bottom to sides before adding crust and batter.
2. Step 2: Pulse Oreo cookies in a blender until they become fine crumbs. In a small bowl, combine the cookie crumbs with melted butter until evenly mixed. Press this crust mixture evenly along the bottom and slightly up the sides of the springform pan.
3. Step 3: In a large bowl, beat the 24 oz softened cream cheese and 1/2 cup sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract, peppermint extract, and sour cream, mixing until combined.
4. Step 4: Add eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl to ensure even mixing.
5. Step 5: Lower the mixer speed and add corn starch. Gradually pour in heavy whipping cream while mixing on medium-low speed. Scrape the bowl again and mix until smooth.
6. Step 6: Fold in 1 cup Andes peppermint crunch chips gently to distribute them evenly throughout the batter.
7. Step 7: Pour the cheesecake batter into the prepared crust in the springform pan, spreading it evenly.
8. Step 8: Place the springform pan inside the larger roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.
9. Step 9: Bake for 70-75 minutes. After baking, turn off the oven and open the door halfway. Let the cheesecake rest in the oven for 10 minutes.
10. Step 10: Remove the cheesecake from the oven and water bath. Let it rest on the counter for 20 minutes. Run a greased butter knife gently around the edges to loosen the cheesecake from the pan sides.
11. Step 11: Allow the cheesecake to cool for about an hour before refrigerating. Chill for at least 4 hours or overnight for best results.
12. Step 12: For the frosting, beat 8 oz softened cream cheese, 1/4 cup sugar, and 1/2 tsp peppermint extract together until smooth. Gently fold in the whipped topping and 1/2 cup finely diced Andes peppermint crunch chips.
13. Step 13: Spread a thin, even layer of frosting over the chilled cheesecake.
14. Step 14: Fill a large piping bag fitted with a 2A tip or similar with the remaining frosting. Pipe decorative swirls over the cheesecake surface.
15. Step 15: Decorate the cheesecake with crushed candy canes, peppermint chocolates, truffles, peppermint thins, or peppermint bark as desired.

Tips & Variations

• Wrap the springform pan with foil to prevent water from seeping in during the water bath baking.
• Use a high-quality peppermint extract for the best flavor without overpowering the cheesecake.
• For a festive look, vary the peppermint toppings and consider adding fresh mint leaves for a pop of color.
• If you prefer a thinner crust, reduce Oreo crumbs to 18 cookies and adjust butter accordingly.
• To make the cheesecake ahead, prepare it the day before and refrigerate overnight to deepen the flavors.

Storage

Store the peppermint cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake (without frosting) wrapped tightly in plastic wrap and foil for up to one month. Thaw in the refrigerator overnight before frosting and serving. Reheat is not recommended for cheesecake as it affects texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies for the crust?

Yes, you can substitute Oreo cookies with chocolate wafer cookies or graham crackers for a different flavor, but Oreo complements the peppermint best.

How do I prevent cracks in my cheesecake?

Use a water bath during baking as described to keep moisture even, and avoid overbaking. Also, allow the cheesecake to cool gradually and avoid opening the oven door too often.

Peppermint Cheesecake Recipe

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★★★★★

4.6 from 127 reviews

This Peppermint Cheesecake is a festive dessert featuring a crunchy Oreo cookie crust, a creamy peppermint-infused cream cheese filling dotted with peppermint crunch chips, and a smooth peppermint cream cheese frosting. Decorated with crushed candy canes and various peppermint chocolates, this cheesecake is perfect for holiday celebrations and peppermint lovers alike.

• Author: Daniel
• Prep Time: 25 minutes
• Cook Time: 75 minutes
• Total Time: 5 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 22 Oreo cookies (pulsed into crumbles)
• 2 tbsp butter (melted)

Cheesecake Filling

• 24 oz cream cheese (3 packs, softened)
• 1/2 cup white granulated sugar
• 2 eggs
• 2 tbsp sour cream
• 3/4 cup heavy whipping cream
• 2 tbsp corn starch
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1 cup Andes peppermint crunch chips

Frosting

• 8 oz cream cheese (softened)
• 1/4 cup white granulated sugar
• 1/2 tsp peppermint extract
• 8 oz whipped topping (like COOL Whip)
• 1/2 cup Andes peppermint crunch chips (finely diced)

Decoration

• Crushed candy canes
• Ghirardelli Peppermint chocolates
• Lindt Peppermint Chocolate truffles
• Andes peppermint crunch thins or chips
• Peppermint bark

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Prepare a large roasting pan that can hold the springform pan with extra room. For water bath protection, wrap the springform pan outside in heavy-duty aluminum foil to prevent leaks.
2. Make the Crust: Pulse the Oreo cookies into fine crumbs using a blender or food processor. In a small bowl, combine the cookie crumbs with melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom and slightly up the sides of the springform pan.
3. Prepare the Cheesecake Batter: Using an electric mixer, beat softened cream cheese and sugar on medium-high speed for about 2 minutes until smooth. Add vanilla and peppermint extracts along with sour cream, mixing until combined.
4. Add Eggs: Add eggs one at a time, beating well after each addition. Scrape down the bowl sides and beat until fully incorporated.
5. Incorporate Corn Starch and Cream: Reduce mixer speed and add corn starch. Then pour in heavy cream while mixing on medium-low speed. Scrape down the sides and mix until the batter is smooth.
6. Fold in Peppermint Chips: Gently fold in the peppermint crunch chips until evenly distributed throughout the batter.
7. Assemble and Water Bath: Pour the cheesecake batter over the crust in the springform pan and smooth the top. Place the springform pan inside the prepared roasting pan and carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
8. Bake the Cheesecake: Bake for 70 to 75 minutes. Once done, turn off the oven and open the oven door halfway. Let the cheesecake rest inside the oven for about 10 minutes.
9. Cool and Remove from Oven: Remove the cheesecake from the oven and roasting pan, carefully taking off the foil. Let it rest at room temperature for 20 minutes, then run a greased butter knife around the edges to loosen the cheesecake from the pan sides. Do not remove from the pan yet.
10. Refrigerate: Allow the cheesecake to cool for about 1 hour, then refrigerate it for at least 4 hours or preferably overnight to set fully.
11. Make the Frosting: Beat the 8 oz softened cream cheese with sugar and peppermint extract for a couple of minutes until smooth. Gently fold in the whipped topping until combined, then fold in the finely diced peppermint crunch chips.
12. Frost the Cheesecake: Spread a thin, even layer of frosting over the chilled cheesecake. Fill a piping bag fitted with a 2A tip or similar and decorate the cheesecake with the remaining frosting.
13. Decorate: Garnish the cheesecake with crushed candy canes, Ghirardelli Peppermint chocolates, Lindt peppermint truffles, Andes peppermint crunch chips or thins, and peppermint bark as desired to finish.

Notes

• Wrapping the springform pan with aluminum foil prevents water from leaking into the cheesecake during the water bath baking.
• Using a water bath ensures even cooking and prevents cracks in the cheesecake.
• Beat cream cheese well to avoid lumps in the batter.
• Make sure all dairy ingredients are at room temperature for smooth mixing.
• Folding in the peppermint chips evenly distributes peppermint flavor and texture.
• For best flavor, refrigerate the cheesecake overnight.
• Choose piping tips carefully as peppermint chips can clog small decorating tips.

Keywords: Peppermint Cheesecake, Holiday Dessert, Oreo Crust, Peppermint Candy, Christmas Cheesecake