If you’re looking for a show-stopping dessert that perfectly combines the festive flavors of peppermint and the creamy richness of cheesecake, look no further. This Peppermint Cheesecake is not just a treat for the taste buds; it’s also a feast for the eyes. The smooth, velvety filling, the crunchy Oreo crust, and the delightful crunch of peppermint candies make this dessert a holiday favorite. Whether you’re hosting a holiday gathering or simply indulging in a cozy night at home, this cheesecake will leave everyone asking for seconds.
Why This Recipe Works
This Peppermint Cheesecake works wonders because it marries the rich texture of cream cheese and sour cream with the refreshing flavor of peppermint. The addition of crushed peppermint candies and chopped white chocolate not only enhances the flavor profile but also adds a delightful texture that contrasts beautifully with the smooth filling. The Oreo crust brings a chocolatey crunch that complements the creamy filling perfectly. Plus, it’s easy to make, and the result is a stunning dessert that looks as good as it tastes!
What to Buy
To make this Peppermint Cheesecake, you will need the following ingredients:
- 28 regular Oreo Cookies – This will form the base of your cheesecake.
- 4 tablespoons Unsalted Butter, Melted – This helps to bind the crust together.
- 1 Pinch Salt – Balances the sweetness of the cheesecake.
- 2 Pounds cream cheese, softened – The star ingredient for a rich and creamy filling.
- 8 Ounces sour cream – Adds tanginess and enhances the creaminess.
- 1 cup Granulated Sugar – Sweetens the filling perfectly.
- 5 large eggs – Provides structure and stability to the cheesecake.
- 1 Teaspoon Vanilla Extract – Adds warmth and depth of flavor.
- 1 Teaspoon Peppermint Extract – Infuses the cheesecake with refreshing peppermint flavor.
- 3/4 Cup Crushed Peppermint Candies – For that festive crunch and flavor burst.
- 3/4 Cup Chopped White Chocolate – Adds sweetness and a deliciously creamy texture.
Recommended Tools
To make your baking experience easier, gather the following tools:
- Springform Pan – Essential for easy removal of the cheesecake.
- Mixing Bowls – For combining your ingredients effectively.
- Electric Mixer – To ensure your cream cheese is smooth and free of lumps.
- Rubber Spatula – Perfect for scraping down the sides of the bowl.
- Measuring Cups and Spoons – Accuracy is key in baking!
- Oven Thermometer – Ensures your oven is at the right temperature for baking.
Peppermint Cheesecake Cooking Guide
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, crush the 28 regular Oreo Cookies into fine crumbs. You can use a food processor or a rolling pin for this. Once crushed, add the 4 tablespoons melted unsalted butter and a pinch of salt. Mix until the crumbs are well-coated and resemble wet sand.
Step 2: Form the Crust
Press the Oreo mixture firmly into the bottom of a springform pan. Use the bottom of a measuring cup or your fingers to create an even layer. Bake the crust in the preheated oven for 10 minutes, then remove it and set it aside to cool.
Step 3: Make the Filling
In a large mixing bowl, beat the 2 pounds of softened cream cheese with an electric mixer until smooth. Gradually add in the 8 ounces of sour cream and 1 cup of granulated sugar, mixing until fully incorporated.
Step 4: Add Eggs and Flavorings
Add the 5 large eggs, one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix. Then, add in the 1 teaspoon of vanilla extract and 1 teaspoon of peppermint extract, mixing until everything is well combined.
Step 5: Incorporate Peppermint and Chocolate
Gently fold in the 3/4 cup of crushed peppermint candies and 3/4 cup of chopped white chocolate using a rubber spatula. This adds bursts of flavor and texture throughout your cheesecake.
Step 6: Bake the Cheesecake
Pour the cheesecake filling over the cooled Oreo crust in the springform pan. Bake in the oven for 55-65 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour to prevent cracking.
Step 7: Chill the Cheesecake
After an hour, remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight. This allows the flavors to meld and the texture to set perfectly.
Variations for Dietary Needs
If you have specific dietary needs, consider these variations:
- Use gluten-free Oreos for a gluten-free crust.
- Swap the granulated sugar for a sugar substitute to make it a low-sugar cheesecake.
- Try a dairy-free cream cheese alternative for a vegan option.
- Use almond milk or coconut milk yogurt instead of sour cream for a dairy-free version.
Troubles You Can Avoid
Here are some common cheesecake troubles and tips to avoid them:
- To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven.
- Ensure your cream cheese is at room temperature to avoid lumps.
- Don’t open the oven door frequently while baking as this can affect the baking temperature.
- Always use a water bath for a creamier texture if desired.
Best Ways to Store
To keep your Peppermint Cheesecake fresh and delicious, follow these storage tips:
Cover the cheesecake with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil, and it can last in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
Quick Questions
Can I make this cheesecake in advance?
Absolutely! This cheesecake is perfect for making ahead of time. It tastes even better after a day in the fridge as the flavors meld together beautifully.
Can I use different types of chocolate?
Yes! While this recipe calls for white chocolate, you can substitute it with milk or dark chocolate for a different flavor experience.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan. Just make sure to line the bottom with parchment paper for easy removal.
How can I serve this cheesecake?
This Peppermint Cheesecake is delightful on its own, but you can also top it with whipped cream, extra crushed peppermint candies, or a drizzle of chocolate sauce for an extra touch.
Don’t Miss These
- Cream Cheese Pound Cake – Another creamy delight to impress your guests.
- Dark Chocolate Candy Cane Brownies – A rich and chocolatey twist on the classic peppermint flavor.
- Mini Strawberry Cheesecakes Recipe – Perfect for those who love individual portions.
Make It Tonight
Now that you have all the tips and tricks, it’s time to roll up your sleeves and make this delicious Peppermint Cheesecake. This recipe is perfect for the holiday season but can be enjoyed any time of the year. The rich, creamy filling combined with the refreshing peppermint flavor will surely make it a favorite in your household. Don’t wait—gather your ingredients and start baking! Your friends and family will be in for a delightful treat that they won’t soon forget.
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Peppermint Cheesecake
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). Crush the 28 Oreo Cookies into fine crumbs, then mix with 4 tablespoons melted butter and a pinch of salt.
- Step 2: Form the Crust - Press the mixture into the bottom of a springform pan and bake for 10 minutes. Set aside to cool.
- Step 3: Make the Filling - Beat the 2 pounds of cream cheese until smooth, then add 8 ounces of sour cream and 1 cup of sugar.
- Step 4: Add Eggs and Flavorings - Add the 5 eggs one at a time, mixing on low speed. Then add 1 teaspoon vanilla and 1 teaspoon peppermint extract.
- Step 5: Incorporate Peppermint and Chocolate - Gently fold in 3/4 cup crushed peppermint candies and 3/4 cup chopped white chocolate.
- Step 6: Bake the Cheesecake - Pour the filling over the cooled crust and bake for 55-65 minutes until the edges are set.
- Step 7: Chill the Cheesecake - Cool in the oven for an hour, then refrigerate for at least 4 hours before serving.
Notes
- Cover with plastic wrap to keep fresh in the fridge for up to 5 days.
- For longer storage, freeze the cheesecake for up to 3 months.
- Thaw frozen cheesecake overnight in the fridge before serving.
