Decadent Peppermint Cheesecake with Oreo Crust Recipe
Introduction
This decadent peppermint cheesecake with an Oreo crust is a festive treat perfect for the holidays or any special occasion. Creamy, minty, and beautifully topped with peppermint chips and candy canes, it’s sure to impress family and friends.
Ingredients
- 24 Oreo Cookies (Crushed, can swap with gluten-free cookies)
- 1/2 cup Butter (Melted, use unsalted for better flavor control)
- 2 packages Cream Cheese (At room temperature for easy blending)
- 3/4 cup Granulated Sugar (Can replace with a sugar substitute for lower-calorie versions)
- 1 cup Sour Cream (Greek yogurt can be a lighter option)
- 3 large Eggs (At room temperature for optimal incorporation)
- 1 teaspoon Pure Peppermint Extract (Avoid mint extract to keep the taste true)
- 1 cup Heavy Cream (Whipped, choose high-fat cream for the best results)
- 1/4 cup Powdered Sugar (Sweetens the frosting and helps achieve the right consistency)
- 1/2 cup Peppermint Chips (Crushed candy canes are a lovely substitute)
- Candy Cane or Chocolate Toppings (For visual appeal and added festive flavor)
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Prepare a 9-inch deep cake pan by lining the bottom with parchment paper.
- Step 2: Crush the Oreo cookies in a zip-top bag and mix them thoroughly with the melted butter until well-coated.
- Step 3: Press the cookie mixture firmly into the bottom of the prepared pan. Set aside and chill while preparing the filling.
- Step 4: In a bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, sour cream, eggs, and pure peppermint extract, mixing until creamy and well combined.
- Step 5: Pour the cheesecake filling over the chilled crust. Place the pan in a water bath and bake for approximately 1 hour and 20 minutes, until the edges are set but the center still jiggles slightly.
- Step 6: Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then refrigerate for at least 5 hours to fully set.
- Step 7: Whip the heavy cream and powdered sugar together until fluffy peaks form. Add a little extra peppermint extract if you like a stronger mint flavor.
- Step 8: Frost the chilled cheesecake with the whipped cream, then sprinkle with peppermint chips or crushed candy canes for a festive touch.
- Step 9: For extra indulgence, drizzle melted chocolate over the top before serving.
Tips & Variations
- Use gluten-free cookies for the crust to make this cheesecake gluten-free.
- Swap sour cream with Greek yogurt for a lighter, tangier filling.
- Crushed candy canes add a pretty look and refreshing crunch if peppermint chips aren’t available.
- To avoid cracking, bake the cheesecake in a water bath and cool it gradually in the oven.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. For best flavor, frost just before serving. If you want to keep it longer, freeze the unfrosted cheesecake for up to 1 month; thaw in the fridge overnight before frosting and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two ahead. Keep it refrigerated and frost just before serving for the freshest taste and appearance.
What if I don’t have peppermint extract?
Pure peppermint extract is recommended for the best authentic flavor. If unavailable, you can use crushed peppermint candies or candy canes mixed into the filling or topping for a milder mint flavor.
Print
Decadent Peppermint Cheesecake with Oreo Crust Recipe
- Total Time: 7 hours (including chilling time)
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This Decadent Peppermint Cheesecake with Oreo Crust is a festive and creamy dessert perfect for the holidays. It features a rich Oreo cookie crust, a smooth peppermint-infused cheesecake filling, and a light whipped cream topping adorned with peppermint chips and candy cane pieces for a delightful seasonal treat.
Ingredients
Scale
Crust
- 24 Oreo Cookies (Crushed, can swap with gluten-free cookies)
- 1/2 cup Butter (Melted, use unsalted for better flavor control)
Cheesecake Filling
- 2 packages Cream Cheese (At room temperature for easy blending)
- 3/4 cup Granulated Sugar (Can replace with a sugar substitute for lower-calorie versions)
- 1 cup Sour Cream (Greek yogurt can be a lighter option)
- 3 large Eggs (At room temperature for optimal incorporation)
- 1 teaspoon Pure Peppermint Extract (Avoid mint extract to keep the taste true)
Topping
- 1 cup Heavy Cream (Whipped, choose high-fat cream for the best results)
- 1/4 cup Powdered Sugar (Sweetens the frosting and helps achieve the right consistency)
- 1/2 cup Peppermint Chips (Crushed candy canes are a lovely substitute)
- Candy Cane or Chocolate Toppings (For visual appeal and added festive flavor)
Instructions
- Preparation: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch deep cake pan with parchment paper to ensure easy removal of the cheesecake later.
- Make crust: Crush Oreo cookies in a zip-top bag until fine crumbs form. Mix the crushed cookies with melted unsalted butter until all crumbs are coated evenly.
- Form crust: Press the cookie and butter mixture firmly and evenly into the bottom of the prepared pan to create a compact crust. Set aside in the refrigerator to chill while preparing the filling.
- Prepare filling: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add granulated sugar and blend well. Incorporate sour cream, followed by the eggs one at a time, mixing well after each addition. Finally, stir in the pure peppermint extract ensuring the mixture is smooth and evenly combined.
- Assemble and bake: Pour the cheesecake filling over the chilled crust in the pan, spreading it evenly. Place the pan into a larger water bath to maintain moisture and prevent cracking. Bake in the preheated oven for about 1 hour and 20 minutes, until the cheesecake is mostly set but still slightly jiggly in the center.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling helps prevent cracks on the surface. Then, transfer the cheesecake to the refrigerator and chill for at least 5 hours or overnight for best results.
- Prepare topping: Whip heavy cream with powdered sugar until fluffy peaks form. Optionally, add a few drops of peppermint extract for enhanced flavor.
- Frost and garnish: Spread the whipped cream evenly over the chilled cheesecake. Sprinkle the top with peppermint chips or crushed candy cane pieces for added texture and festive appearance.
- Optional finishing touch: Drizzle melted chocolate over the top of the frosted cheesecake to add rich flavor and decorative appeal before serving.
Notes
- Using room temperature cream cheese and eggs helps achieve a smooth batter with no lumps.
- A water bath during baking is crucial to prevent cracking and add moisture to the cheesecake.
- Chilling time improves the texture and flavor, so do not skip refrigeration.
- Substitute gluten-free cookies to make this dessert suitable for gluten-sensitive diets.
- For a lighter topping, Greek yogurt can replace sour cream, and sugar substitutes can lower the calorie content.
- Melted chocolate drizzle is optional but enhances the presentation and flavor profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint cheesecake, Oreo crust, holiday dessert, Christmas cheesecake, peppermint dessert, creamy cheesecake, festive dessert
