Introduction

This Easy Peppermint Cheesecake is a festive and creamy holiday treat that’s perfect for any celebration. Combining the rich flavors of white chocolate and peppermint with a crunchy Oreo crust, it’s sure to delight your taste buds and impress your guests.

Four small square pieces of cheesecake sit on a white plate, each with two distinct layers: a thick, dark brown crumbly base and a thick, creamy white top layer speckled with small red bits. On top of each piece is a swirl of white whipped cream sprinkled with crushed red and white candy pieces and tiny green flakes. Additional crushed candy is scattered around the plate. The plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo cookies
5 tablespoons unsalted butter, melted
1 cup cold heavy whipping cream
2 packages cream cheese, softened (8 ounce each)
1 ½ cups white chocolate chips
½ teaspoon peppermint extract
½ cup chopped Andes Peppermint Crunch, plus additional for topping
Whipped cream, for topping

Instructions

Step 1: Prepare the crust by processing the Oreo cookies into fine crumbs. Mix the crumbs with melted butter until the texture resembles wet sand. Press three-quarters of this mixture evenly into the bottom of a 9-inch springform pan, reserving the rest for topping. Bake at 350°F (175°C) for 8-10 minutes, then let cool completely.
Step 2: Make the filling by beating the softened cream cheese until smooth. Gradually add the white chocolate chips and continue beating until fully incorporated and creamy. Stir in the peppermint extract, then fold in the chopped Andes Peppermint Crunch, keeping some aside for topping.
Step 3: Pour the filling over the cooled crust. Wrap the springform pan tightly with aluminum foil and place it into a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still has a slight wobble.
Step 4: Cool the cheesecake by turning off the oven and cracking the door open slightly. Leave the cheesecake inside to cool gradually for one hour. Then, remove it from the water bath and allow it to cool completely on a wire rack. Cover loosely and refrigerate for at least 6 hours, preferably overnight.
Step 5: To decorate and serve, loosen the cheesecake from the pan sides and remove the springform ring. Sprinkle the reserved Oreo crumbs around the base. Top the cheesecake with whipped cream and garnish with the reserved chopped Andes Peppermint Crunch.

Tips & Variations

For a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract, but be careful not to overpower the white chocolate.
If Andes Peppermint Crunch is unavailable, you can substitute with crushed peppermint candies or candy canes.
Use a water bath to ensure a creamy texture and prevent cracking on the cheesecake surface.
Allow the cheesecake to chill overnight to develop the best flavor and texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight and add fresh whipped cream and toppings before serving.

How to Serve

The image shows four small cheesecake slices on a white plate with a white marbled texture underneath. Each cheesecake slice has two layers: a dark brown crumbly base and a creamy white layer with small red specks inside. On top of each slice, there is a swirl of white whipped cream sprinkled with crushed red and white pieces, and a little green herb garnish. Some crushed pieces are also scattered on the plate. The background is softly blurred, focusing on the cheesecakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a graham cracker crust instead of Oreo cookies?

Yes, a graham cracker crust can be used for a more traditional cheesecake base, but the Oreo crust adds a delicious chocolate peppermint contrast that complements the filling well.

Do I have to use white chocolate chips?

White chocolate chips provide a smooth, sweet flavor that pairs perfectly with peppermint. If you prefer, you can try semi-sweet or milk chocolate chips, but this will change the flavor profile.