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Peppermint Cheesecake

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This festive Peppermint Cheesecake features a crunchy Oreo cookie crust, a smooth and creamy peppermint-infused filling, and a fluffy peppermint frosting. Topped with peppermint chips or chocolates, it’s a perfect showstopper dessert for the holidays.

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 (e.g. COOL Whip)
  • 1/2 cup Andes peppermint crunch chips, finely diced
  • Optional Decorations:
  • Crushed candy canes
  • Ghirardelli Peppermint chocolates
  • Lindt Peppermint Chocolate truffles
  • Andes peppermint crunch thins or chips
  • Peppermint bark

Instructions

  1. Preheat oven to 325°F and grease a 9-inch springform pan. Wrap the outside of the pan with heavy-duty aluminum foil for a water bath.
  2. Crust: Pulse Oreos into crumbs. Mix with melted butter and press into the bottom and slightly up the sides of the springform pan. Set aside.
  3. Cheesecake: In a mixer, beat cream cheese and sugar until smooth (about 2 minutes). Add vanilla, peppermint extract, and sour cream. Mix until combined.
  4. Add eggs one at a time, beating after each. Scrape down the sides and bottom of the bowl as needed.
  5. Lower mixer speed and add corn starch. Then, on medium-low, slowly add heavy cream and mix until smooth.
  6. Fold in peppermint crunch chips evenly. Pour batter into prepared crust.
  7. Place the springform pan into a roasting pan and fill the roasting pan with water halfway up the sides of the cheesecake pan.
  8. Bake for 70–75 minutes. Turn off oven, crack the door, and let cheesecake sit for 10 minutes before removing from the oven and water bath.
  9. Let rest on the counter for 20 minutes. Run a greased knife around the edges. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  10. Frosting: Beat cream cheese, peppermint extract, and sugar until smooth. Fold in whipped topping and peppermint chips.
  11. Spread a thin layer of frosting on the chilled cheesecake. Pipe additional frosting as desired. Decorate with peppermint toppings of choice.

Notes

  • Wrapping the springform pan in foil prevents water from seeping into the cheesecake during the water bath.
  • Use peppermint chips with caution in frosting tips to avoid clogging.
  • Chill cheesecake thoroughly before frosting for best results.
  • Decorate just before serving for freshest presentation.

Nutrition

Find it online: https://yumfoodusa.com/peppermint-cheesecake/