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Homemade Peppermint Cheesecake photo

Peppermint Cheesecake

This Peppermint Cheesecake is a festive delight! Creamy, rich, and topped with crunchy peppermint candies, it's the perfect holiday treat.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 28 cookies Regular Oreo Cookies
  • 4 tablespoons Unsalted Butter melted
  • 1 pinch Salt
For the Filling:
  • 2 pounds Cream Cheese softened
  • 8 ounces Sour Cream
  • 1 cup Granulated Sugar
  • 5 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Peppermint Extract
  • 3/4 cup Crushed Peppermint Candies
  • 3/4 cup Chopped White Chocolate

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Oven Thermometer

Method
 

Peppermint Cheesecake Cooking Steps:
  1. 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.
  2. Step 2: Form the Crust - Press the mixture into the bottom of a springform pan and bake for 10 minutes. Set aside to cool.
  3. 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.
  4. 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.
  5. Step 5: Incorporate Peppermint and Chocolate - Gently fold in 3/4 cup crushed peppermint candies and 3/4 cup chopped white chocolate.
  6. Step 6: Bake the Cheesecake - Pour the filling over the cooled crust and bake for 55-65 minutes until the edges are set.
  7. 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.