Description
This Easy Peppermint Cheesecake Recipe is a festive holiday treat combining a rich Oreo crust with a luscious white chocolate and peppermint-infused cream cheese filling. Topped with whipped cream and crunchy Andes Peppermint Crunch pieces, this no-fuss baked cheesecake is perfect for winter celebrations and peppermint lovers.
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
- ½ cup chopped Andes Peppermint Crunch, plus additional for topping
Topping
- 1 cup cold heavy whipping cream
- Whipped cream, for topping
Instructions
- Prepare the crust: Process Oreo cookies into fine crumbs, then mix with melted butter until it resembles wet sand. Press three-quarters of the mixture into the bottom of a 9-inch springform pan, reserving the rest for topping. Bake at 350°F (175°C) for 8-10 minutes and let cool completely.
- Make the filling: Beat softened cream cheese until smooth and creamy. Gradually add white chocolate chips and beat until fully incorporated. Stir in peppermint extract and fold in chopped Andes Peppermint Crunch, reserving some for topping.
- Assemble and bake: Pour the filling over the cooled crust. Wrap the springform pan tightly with aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water 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, crack the door open slightly, and leave the cheesecake inside for one hour to cool gradually. Remove from the water bath and let cool completely on a wire rack. Cover loosely and refrigerate for at least 6 hours, or preferably overnight.
- Decorate and serve: Loosen the cheesecake from the pan sides and remove the springform ring. Sprinkle reserved Oreo crumbs around the base. Top with whipped cream and sprinkle with the reserved chopped Andes Peppermint Crunch before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Use a water bath to prevent cracking and help the cheesecake bake evenly.
- Allow the cheesecake to chill overnight for the best texture and flavor.
- Leftover cheesecake can be stored covered in the refrigerator for up to 4 days.
- For an extra minty flavor, add a few drops more peppermint extract according to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint cheesecake, holiday dessert, white chocolate cheesecake, Oreo crust cheesecake, peppermint crunch, Christmas dessert
