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Peppermint Cheesecake Recipe

★★★★★

4.8 from 99 reviews
  • Author: Lana
  • Total Time: 1 hour 45 minutes plus chilling time
  • Yield: 12 servings 1x

Description

This Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season. Featuring a crunchy Oreo crust, a smooth peppermint-infused cheesecake filling studded with Andes peppermint crunch chips, and topped with a light peppermint cream cheese frosting, it combines rich textures and refreshing flavors. Baked in a water bath for a silky finish, it is garnished with various peppermint candies to enhance the holiday spirit.

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 and Prepare Pan: 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 it for a water bath, which will aid in even baking and prevent cracking.
  2. Make the Crust: Pulse Oreo cookies into fine crumbs using a food processor. Mix these crumbs with melted butter thoroughly. Press the mixture into the bottom and slightly up the sides of the prepared springform pan to form the crust. Set aside while preparing the filling.
  3. Prepare Cheesecake Filling: In a stand mixer, beat the softened cream cheese and sugar together on medium speed until smooth and creamy, about 2 minutes. Add vanilla extract, peppermint extract, and sour cream, mixing until just combined.
  4. Add Eggs: Add eggs one at a time to the mixture, beating well after each addition to incorporate fully. Scrape down the sides and bottom of the bowl to ensure even mixing.
  5. Incorporate Corn Starch and Cream: Lower the mixer speed and add cornstarch to the batter. Then, on medium-low speed, slowly pour in the heavy whipping cream and beat until the batter is smooth and homogenous.
  6. Add Peppermint Chips and Pour Batter: Gently fold in the Andes peppermint crunch chips, dispersing them evenly throughout the batter. Pour the batter over the prepared crust in the springform pan.
  7. Prepare Water Bath and Bake: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake in the preheated oven for 70 to 75 minutes.
  8. Cool in Oven: After baking, turn off the oven and crack the oven door open. Let the cheesecake sit inside for 10 minutes to gradually cool and prevent cracking.
  9. Rest and Chill: Remove the cheesecake from the water bath and oven. Let it rest on the counter for 20 minutes, then run a greased knife around the edges to loosen. Allow to cool completely at room temperature for 1 hour before refrigerating for at least 4 hours or overnight to set properly.
  10. Prepare Frosting: Beat softened cream cheese, peppermint extract, and sugar together until smooth. Fold in the whipped topping along with the finely diced Andes peppermint chips to combine well.
  11. Frost and Decorate: Spread a thin, even layer of the frosting over the chilled cheesecake. Optionally pipe additional frosting decoratively. Finish with your choice of peppermint-themed decorations such as crushed candy canes, peppermint chocolates, or peppermint bark.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
  • Wrapping the springform pan with foil prevents water from seeping inside during the water bath baking process.
  • Using a water bath ensures the cheesecake bakes evenly and develops a smooth, creamy texture without cracks.
  • Refrigeration for at least 4 hours, preferably overnight, is essential for the cheesecake to fully set.
  • Substitute Oreo cookies with gluten-free chocolate sandwich cookies for a gluten-free version.
  • For an extra peppermint kick, garnish with additional Andes peppermint chip pieces or crushed candy canes before serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Peppermint Cheesecake, Holiday Dessert, Oreo Crust, Mint Chocolate, Christmas Cake, Andes Peppermint Chips, Cream Cheese Dessert

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Find it online: https://mealsbylana.com/peppermint-cheesecake-recipe/