Description

This Decadent Peppermint Cheesecake with Oreo Crust Delight is a festive and creamy dessert perfect for holidays and special occasions. Featuring a rich Oreo cookie crust and a smooth peppermint-flavored cream cheese filling, topped with whipped cream and peppermint chips, it offers a refreshing minty twist on classic cheesecake. The baking process involves a water bath for a velvety texture, and optional chocolate drizzle adds an extra touch of indulgence.

Ingredients

Scale

Crust

24 Oreo Cookies (Crushed; can swap with gluten-free cookies)
1/2 cup Unsalted Butter (Melted)

Cheesecake Filling

2 packages Cream Cheese (At room temperature)
3/4 cup Granulated Sugar
1 cup Sour Cream (Or Greek yogurt for a lighter option)
3 large Eggs (At room temperature)
1 teaspoon Pure Peppermint Extract

Whipped Topping

1 cup Heavy Cream (Whipped)
1/4 cup Powdered Sugar
Additional peppermint extract (optional, to taste)

Garnishes

1/2 cup Peppermint Chips (Or crushed candy canes)
Candy Cane or Chocolate Toppings (For decoration and added 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 prevent sticking and allow easy removal.
Make the Crust: Crush the Oreo cookies using a zip-top bag and a rolling pin or food processor until finely ground. Mix the crushed cookies with melted unsalted butter until the mixture is evenly coated and holds together.
Form the Crust: Press the cookie mixture firmly and evenly into the bottom of the prepared pan. Set aside in the refrigerator to chill and firm up while preparing the filling.
Prepare the Filling: In a large bowl, beat the cream cheese until smooth and creamy, ensuring no lumps remain. Gradually add the granulated sugar, sour cream, eggs, and peppermint extract, mixing gently but thoroughly until the batter is silky and well combined.
Assemble and Bake: Pour the cheesecake filling over the chilled crust in the pan. Place the cake pan into a larger baking dish and fill the dish with hot water to create a water bath, which prevents cracking and promotes even baking. Bake the cheesecake at 325°F (163°C) for approximately 1 hour and 20 minutes, or until the edges are set but the center slightly jiggles.
Cool Slowly: Turn off the oven and crack the oven door open. Leave the cheesecake inside for 1 hour to cool gradually, reducing the risk of cracks and maintaining a creamy texture.
Refrigerate: After cooling in the oven, remove the cheesecake and refrigerate it for at least 5 hours, or overnight, to set completely.
Make Whipped Topping: In a medium bowl, whip the heavy cream and powdered sugar together until fluffy peaks form. Add extra peppermint extract if a stronger mint flavor is desired.
Frost and Garnish: Spread the whipped cream evenly over the chilled cheesecake surface. Sprinkle peppermint chips or crushed candy canes on top for festive flavor and texture.
Optional Chocolate Drizzle: For added decadence, melt chocolate and drizzle it over the frosted cheesecake before serving. This adds a rich contrast to the peppermint notes.

Notes

Using room temperature ingredients like cream cheese and eggs ensures a smooth, lump-free batter.
A water bath is essential for preventing cracks and creating a moist, creamy texture in cheesecake.
For a gluten-free version, use gluten-free cookies for the crust.
Adjust the peppermint extract amount based on personal preference to avoid overpowering the cheesecake.
Allow the cheesecake to chill properly to ensure clean slices and optimal flavor.
Substitute sour cream with Greek yogurt for a tangier and lighter filling.
Candy cane crumbs add a festive crunch but can be omitted for a smoother topping.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint cheesecake, Oreo crust, holiday dessert, mint cheesecake, Christmas dessert, creamy cheesecake, festive cake