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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/peppermint-cheesecake-recipe/