Description
This Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season. Made with a crunchy Oreo crust and infused with peppermint flavor throughout the rich cream cheese filling, it’s topped with a smooth peppermint frosting and decorated with peppermint crunch chips and various peppermint chocolates for a delightful finish.
Ingredients
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 (such as COOL Whip)
- 1/2 cup Andes peppermint crunch chips (finely diced)
Decorations
- Crushed candy canes
- Ghirardelli Peppermint chocolates
- Lindt Peppermint Chocolate truffles
- Andes peppermint crunch thins or chips
- Peppermint bark
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F and grease a 9-inch springform pan. Prepare a large roasting pan bigger than the springform pan for the water bath. Optionally wrap the springform pan in heavy duty aluminum foil from bottom to side to prevent water seepage.
- Make Crust: Pulse Oreo cookies in a blender until finely crumbled. In a small bowl, mix the cookie crumbs with melted butter until evenly combined. Press this mixture evenly onto the bottom and slightly up the sides of the prepared springform pan.
- Prepare Cheesecake Batter: Beat cream cheese and sugar on medium-high speed until smooth and creamy, about 2 minutes. Add vanilla and peppermint extracts along with sour cream and mix until blended. Add eggs one at a time, beating after each addition and scraping the bowl’s sides and bottom to incorporate fully.
- Add Cornstarch and Cream: Reduce mixer speed and add corn starch. Then on medium-low speed, slowly pour in heavy cream, mixing until fully combined and smooth. Fold in peppermint crunch chips evenly throughout the batter.
- Assemble and Bake: Pour cheesecake batter over the prepared crust in the springform pan, smoothing the surface. Place the springform into the roasting pan, then carefully add hot water into the roasting pan until it reaches about halfway up the sides of the springform pan for a water bath. Bake for 70-75 minutes.
- Cool Gradually: Turn off the oven and open the door halfway; let cheesecake rest inside for 10 minutes. Remove the springform from the water bath and carefully take off the foil. Let rest 20 minutes at room temperature, then run a greased knife around the edges to loosen from the pan. Cool for about 1 hour, then refrigerate at least 4 hours or overnight before frosting.
- Make Frosting: Beat softened cream cheese, peppermint extract, and sugar together for a couple of minutes until smooth. Gently fold in whipped topping and finely diced peppermint crunch chips until well combined.
- Frost and Decorate: Spread a thin even layer of frosting over the chilled cheesecake. Fill a piping bag fitted with a 2A tip with remaining frosting and decorate the cheesecake as desired. Finish by adding crushed candy canes and assorted peppermint chocolates and candies for a festive look.
Notes
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
- Use room-temperature cream cheese and eggs for a smooth batter without lumps.
- The water bath helps prevent cracking and ensures a creamy texture.
- Allow the cheesecake to chill fully before frosting for best results.
- Choose frosting tips carefully since peppermint chips can clog some designs; the 2A tip works well.
- Decorations can be customized based on your favorite peppermint treats.
