Peppermint Cheesecake with White Chocolate and Crushed Peppermint Recipe
This Peppermint Cheesecake is a festive and creamy dessert featuring a crunchy Oreo crust, a smooth peppermint-flavored cream cheese filling, and festive accents of crushed peppermint candies and white chocolate. Perfect for holiday gatherings or any time you want a refreshing, minty twist on classic cheesecake.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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: Crush the Oreo cookies finely, then mix with melted unsalted butter and a pinch of salt until well combined. Press the mixture evenly into the bottom of a springform pan to form the crust. Refrigerate to set while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream and granulated sugar, and continue mixing until fully incorporated and smooth.
- Add eggs and flavors: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract and peppermint extract, mixing gently to blend the flavors without overbeating.
- Incorporate peppermint candies and white chocolate: Fold in crushed peppermint candies and chopped white chocolate carefully to distribute evenly throughout the batter.
- Bake the cheesecake: Pour the filling over the prepared Oreo crust in the springform pan. Place in a preheated oven at 325°F (163°C) and bake for about 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Cool and chill: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. Remove from oven, run a knife around the edges to prevent cracking, then refrigerate for at least 4 hours or overnight to fully set.
- Serve and garnish: Before serving, optionally garnish with additional crushed peppermint candies or white chocolate shavings for an extra festive touch. Slice and enjoy your creamy peppermint cheesecake!
Notes
- For best results, use full-fat cream cheese and sour cream to ensure a rich, creamy texture.
- Be careful not to overbeat the eggs to prevent cracks in the cheesecake during baking.
- Allow the cheesecake to cool gradually in the oven to reduce the risk of cracks.
- This cheesecake can be made a day ahead and stored covered in the refrigerator.
- Use a water bath during baking to help prevent cracking, if desired.
Keywords: peppermint cheesecake, holiday dessert, Oreo crust, mint cheesecake, white chocolate peppermint dessert