Description
This Easy Peppermint Cheesecake is a festive holiday treat combining a crunchy Oreo crust with a creamy white chocolate peppermint filling. Finished with whipped cream and crushed Andes Peppermint Crunch candies, it’s perfect for seasonal celebrations or any occasion where you want a refreshing minty dessert.
Ingredients
Scale
For the Crust
- 20 Oreo cookies
- 5 Tablespoons unsalted butter, melted
For the 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
For Topping
- Whipped cream, for topping
- Reserved Oreo crumbs
- Reserved chopped Andes Peppermint Crunch
Instructions
- Prepare the crust: Process Oreo cookies into fine crumbs using a food processor or by crushing in a sealed bag with a rolling pin. Mix the crumbs with melted butter until the mixture resembles wet sand. Press three-quarters of this crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Reserve the remaining crumbs for topping. Bake the crust at 350°F (175°C) for 8-10 minutes, then allow it to cool completely.
- Make the filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add white chocolate chips, continuing to beat until fully incorporated and the mixture is light and fluffy. Stir in peppermint extract to flavor, then gently fold in the chopped Andes Peppermint Crunch candies, reserving some for later decoration.
- Assemble and bake: Pour the prepared filling over the cooled Oreo crust in the springform pan. Wrap the sides of the pan tightly with aluminum foil to prevent water leakage. Place the springform pan inside a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still has a slight wobble, indicating it’s gently cooked through.
- Cool the cheesecake: Turn off the oven and crack the oven door open slightly. Leave the cheesecake inside to cool gradually for about 1 hour to prevent cracking. Remove the springform pan from the water bath and let cool completely on a wire rack. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set and chill.
- Decorate and serve: Carefully loosen the cheesecake from the sides of the pan and remove the springform ring. Sprinkle the reserved Oreo crumbs around the base of the cheesecake for added crunch and decoration. Top with whipped cream in dollops or piped swirls, then finish by sprinkling the reserved chopped Andes Peppermint Crunch over the top. Slice and serve chilled for a delightful holiday dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Wrapping the springform pan with foil is important to prevent water from the bain-marie seeping in while baking.
- Using a water bath helps bake the cheesecake evenly and prevents cracks.
- Chilling overnight improves texture and flavor.
- You can substitute Andes Peppermint Crunch with other peppermint candies or crushed candy canes for a similar effect.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint cheesecake, holiday dessert, Christmas cheesecake, Oreo crust cheesecake, white chocolate peppermint, festive dessert
