Peppermint Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the refreshing flavor of peppermint. It’s a perfect treat for holiday gatherings, special occasions, or just a sweet way to bring a smile to your face. This cheesecake is not only delicious but also visually appealing with its festive look.
Why Make This Recipe
You should make this Peppermint Cheesecake because it’s easy to prepare and always a hit among friends and family. The combination of the chocolatey Oreo crust, creamy filling, and crunchy peppermint candies creates a wonderful flavor and texture. Plus, it’s a great way to celebrate the holiday season or any special occasion. This dessert is sure to impress and will have everyone asking for seconds.
How to Make Peppermint Cheesecake
Making Peppermint Cheesecake is simple if you follow these steps carefully. You will create a delicious crust, creamy filling, and finish it off with a lovely peppermint touch.
Ingredients:
- 28 regular Oreo Cookies
- 4 tablespoons Unsalted Butter (Melted)
- 1 Pinch Salt
- 2 Pounds cream cheese (softened – Four 8 ounce packages)
- 8 Ounces sour cream
- 1 ½ cup 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
Directions:
The Crust:
- Preheat your oven to 325°F (160°C).
- Crush the Oreo Cookies in a food processor until fine.
- In a bowl, combine the crushed cookies, melted butter, and a pinch of salt.
- Press the mixture into the bottom of a 9-inch springform pan to create an even crust.
- Bake the crust for about 10 minutes. Remove it from the oven and let it cool.
The Cheesecake:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sour cream, granulated sugar, vanilla extract, and peppermint extract to the cream cheese. Mix until well combined.
- Add the eggs one at a time, mixing each in thoroughly before adding the next.
- Stir in the crushed peppermint candies and chopped white chocolate.
- Pour the cheesecake filling over the cooled crust.
- Bake for about 1 hour or until the center is set. The edges may be slightly puffed while the center will still jiggle a bit.
- Turn off the oven and leave the cheesecake inside for about 1 hour to cool slowly.
- After that, refrigerate for at least 4 hours or overnight to set completely.
How to Serve Peppermint Cheesecake
Serve Peppermint Cheesecake chilled. You can garnish each slice with extra crushed peppermint candies or whipped cream for added flair. This dessert is perfect for cutting into slices and sharing with friends and family.
How to Store Peppermint Cheesecake
You can store Peppermint Cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It will last for about 5-7 days in the fridge.
Tips to Make Peppermint Cheesecake
- Make sure your cream cheese is softened to room temperature to avoid lumps in your batter.
- When crushing the Oreo cookies, you can use a rolling pin if you don’t have a food processor.
- For a sweeter cheesecake, you can increase the amount of sugar slightly.
- Let the cheesecake cool gradually in the oven to prevent cracks on the surface.
Variation
You can make a chocolate version of this cheesecake by using chocolate Oreo cookies for the crust and adding chocolate shavings in the filling. If you want a less minty flavor, you can reduce the peppermint extract.
FAQs
1. Can I make Peppermint Cheesecake ahead of time?
Yes, you can make it a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
2. How do I know when the cheesecake is done?
The edges will be set, and the center will still have a slight jiggle. It will firm up as it cools.
3. Can I freeze Peppermint Cheesecake?
Yes, you can freeze it! Wrap individual slices tightly in plastic wrap, then in aluminum foil. It can last for up to 2 months in the freezer. Just thaw in the refrigerator before serving.
Peppermint Cheesecake
Ingredients
For the crust
- 28 cookies 28 regular Oreo Cookies
- 4 tablespoons Unsalted Butter (Melted)
- 1 pinch Salt
For the cheesecake filling
- 2 pounds cream cheese (softened) Four 8 ounce packages
- 8 ounces sour cream
- 1.5 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
Preparation of the crust
- Preheat your oven to 325°F (160°C).
- Crush the Oreo Cookies in a food processor until fine.
- In a bowl, combine the crushed cookies, melted butter, and a pinch of salt.
- Press the mixture into the bottom of a 9-inch springform pan to create an even crust.
- Bake the crust for about 10 minutes. Remove it from the oven and let it cool.
Preparation of the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sour cream, granulated sugar, vanilla extract, and peppermint extract to the cream cheese. Mix until well combined.
- Add the eggs one at a time, mixing each in thoroughly before adding the next.
- Stir in the crushed peppermint candies and chopped white chocolate.
- Pour the cheesecake filling over the cooled crust.
- Bake for about 1 hour or until the center is set. The edges may be slightly puffed while the center will still jiggle a bit.
- Turn off the oven and leave the cheesecake inside for about 1 hour to cool slowly.
- Refrigerate for at least 4 hours or overnight to set completely.
