Description
This Decadent Peppermint Cheesecake with Oreo Crust Delight is a festive and creamy dessert perfect for the holidays. Featuring a crunchy Oreo cookie crust and a smooth peppermint-infused cheesecake filling, it’s topped with fluffy whipped cream and peppermint chips for an extra touch of holiday magic.
Ingredients
Scale
Crust
- 24 Oreo Cookies (Crushed, can swap with gluten-free cookies)
- 1/2 cup Unsalted Butter (Melted)
Cheesecake Filling
- 2 packages Cream Cheese (At room temperature)
- 3/4 cup Granulated Sugar
- 1 cup Sour Cream
- 3 large Eggs (At room temperature)
- 1 teaspoon Pure Peppermint Extract
Topping
- 1 cup Heavy Cream (Whipped)
- 1/4 cup Powdered Sugar
- 1/2 cup Peppermint Chips (Or crushed candy canes)
- Candy Cane or Chocolate Toppings (Optional, for decoration)
Instructions
- Preparation: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch deep cake pan with parchment paper for easy removal.
- Make the Crust: Crush the Oreo cookies in a zip-top bag until fine crumbs form. Mix the crushed cookies with the melted unsalted butter until well combined. Press this mixture firmly into the bottom of the prepared pan and set aside to chill.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, sour cream, eggs, and pure peppermint extract, mixing thoroughly until the batter is well combined and creamy.
- Assemble and Bake: Pour the cheesecake filling evenly over the chilled Oreo crust. Place the cake pan in a water bath (a larger pan filled with hot water) to ensure even baking and prevent cracking. Bake the cheesecake at 325°F (163°C) for approximately 1 hour and 20 minutes, or until the center is set but still slightly jiggly.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool slowly, which helps prevent cracks on the surface.
- Chill: After the gradual cooling, refrigerate the cheesecake for at least 5 hours or overnight to set completely.
- Prepare the Whipped Topping: In a clean bowl, whip the heavy cream with the powdered sugar until fluffy peaks form. Add a few drops of peppermint extract if you desire a stronger peppermint flavor.
- Decorate: Spread the whipped cream evenly over the chilled cheesecake. Sprinkle the peppermint chips or crushed candy canes across the top. Optionally, drizzle melted chocolate over the top for extra festive flair and flavor.
- Serve: Slice carefully and serve chilled to enjoy this rich, peppermint-flavored cheesecake with a crunchy Oreo crust.
Notes
- Use room temperature eggs and cream cheese for the smoothest cheesecake texture.
- The water bath helps prevent cracks and ensures even baking.
- You can substitute gluten-free cookies to make the crust gluten-free.
- For a lighter option, Greek yogurt can replace sour cream.
- Allow the cheesecake to chill thoroughly before frosting for best results.
- Crushed candy canes add a festive and crunchy topping but be cautious if serving children due to small pieces.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cheesecake, Peppermint, Oreo Crust, Holiday Dessert, Christmas Dessert, Frozen Toppings, Whipped Cream
