Description
This Easy Peppermint Cheesecake is a festive holiday treat that combines a rich Oreo cookie crust with a creamy white chocolate and peppermint-infused filling. Topped with whipped cream and crunchy Andes Peppermint pieces, this cheesecake offers a perfect balance of sweetness and refreshing mint flavor, ideal for holiday gatherings or special occasions.
Ingredients
Scale
Crust
- 20 Oreo cookies
- 5 Tablespoons unsalted butter, melted
Filling
- 2 packages cream cheese, softened (8 ounce each)
- 1 ½ cups white chocolate chips
- ½ teaspoon peppermint extract
- 1 cup cold heavy whipping cream
- ½ cup chopped Andes Peppermint Crunch, plus additional for topping
Topping
- Whipped cream, for topping
- Reserved Oreo crumbs
- Reserved chopped Andes Peppermint Crunch
Instructions
- Prepare the crust: Process Oreo cookies into fine crumbs, then mix with melted butter until the texture resembles wet sand. Press three-quarters of the mixture firmly into the bottom of a 9-inch springform pan, reserving the remainder for topping. Bake the crust at 350°F (175°C) for 8-10 minutes, then let it cool completely.
- Make the filling: Beat the softened cream cheese until smooth and creamy. Gradually add white chocolate chips, beating continuously until they are fully incorporated. Stir in the peppermint extract, then fold in the chopped Andes Peppermint Crunch, reserving some for topping.
- Assemble and bake: Pour the filling over the cooled crust in the springform pan. Wrap the pan tightly with aluminum foil and place it inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center has a slight wobble.
- Cool the cheesecake: Turn off the oven and crack the door open slightly. Leave the cheesecake inside for one hour to cool gradually, preventing cracking. Remove the springform pan from the water bath and transfer it to a wire rack to cool completely. Cover loosely and refrigerate for at least 6 hours, preferably overnight, to set fully.
- Decorate and serve: Carefully loosen the cheesecake from the pan sides and remove the springform ring. Sprinkle the reserved Oreo crumbs around the base of the cheesecake. Top the cheesecake with whipped cream and finish by sprinkling the reserved chopped Andes Peppermint Crunch on top for added festive crunch.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Wrapping the springform pan tightly with foil prevents water from leaking into the cheesecake during the water bath bake.
- The water bath helps the cheesecake bake evenly and prevents cracking by providing gentle, moist heat.
- For best results, chill the cheesecake overnight to allow flavors to develop and the texture to firm up.
- You can substitute Oreo cookies with gluten-free chocolate sandwich cookies to make the crust gluten-free.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peppermint Cheesecake, Holiday Cheesecake, White Chocolate Cheesecake, Oreo Crust, Festive Dessert, Easy Cheesecake Recipe
