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