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 (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

Step 1: Preheat your oven to 325°F and grease a 9-inch springform pan. Wrap the outside of the pan with heavy-duty aluminum foil to prepare for a water bath.

Step 2: Pulse the Oreo cookies into fine crumbs. Mix the crumbs with melted butter, then press the mixture firmly into the bottom and slightly up the sides of the springform pan. Set aside.

Step 3: In a mixer, beat the cream cheese and sugar together until smooth, about 2 minutes. Add vanilla extract, peppermint extract, and sour cream, mixing until fully combined.

Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl to ensure even mixing.

Step 5: Lower the mixer speed and add the corn starch. Then, on medium-low speed, slowly pour in the heavy whipping cream and mix until the batter is smooth.

Step 6: Gently fold in the Andes peppermint crunch chips. Pour the batter evenly into the prepared crust.

Step 7: Place the springform pan inside a roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.

Step 8: Bake the cheesecake for 70 to 75 minutes. When done, turn off the oven, crack the door open, and let the cheesecake sit inside for 10 minutes before carefully removing it from the oven and water bath.

Step 9: Let the cheesecake rest on the counter for 20 minutes. Run a greased knife around the edges to loosen. Cool it at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Step 10: For the frosting, beat the cream cheese, peppermint extract, and sugar until smooth. Fold in the whipped topping and finely diced peppermint chips.

Step 11: Spread a thin layer of frosting over the chilled cheesecake. Pipe additional frosting on top if desired, and decorate with your choice of peppermint toppings.

Tips & Variations

To avoid cracks, bake the cheesecake in a water bath as directed and let it cool gradually in the oven before chilling.

For a stronger peppermint flavor, add a little extra peppermint extract, but be careful not to overpower the cream cheese taste.

Substitute the Oreo crust with a graham cracker crust for a milder, buttery base.

Use crushed candy canes or peppermint bark to add texture and visual appeal when decorating.

Storage

Store the peppermint cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve, you can let it sit at room temperature for 15 to 20 minutes to soften slightly. Avoid freezing as the texture may be affected.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day in advance. Just be sure to chill it overnight so the flavors develop and the texture firms up nicely.

What can I use if I don’t have a springform pan?

A springform pan is best for cheesecakes to ensure easy removal. If you don’t have one, you can use a regular cake pan lined with parchment paper, but be extra careful when removing the cheesecake to avoid breaking it.