Name: Decadent Peppermint Cheesecake with Oreo Crust Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 6 h 40 min
Cuisine: American
Ingredients: 24 Oreo Cookies, crushed (can substitute with gluten-free cookies); 1/2 cup unsalted Butter, melted; 2 packages (16 oz total) Cream Cheese, at room temperature; 3/4 cup Granulated Sugar (or sugar substitute for lower-calorie); 1 cup Sour Cream (can substitute with Greek yogurt); 3 large Eggs, at room temperature; 1 teaspoon Pure Peppermint Extract; 1 cup Heavy Cream, whipped; 1/4 cup Powdered Sugar; 1/2 cup Peppermint Chips (or crushed candy canes); Candy Cane or Chocolate toppings for garnish (optional)

Introduction

This Decadent Peppermint Cheesecake with Oreo Crust Delight is a festive treat perfect for the holiday season or any time you crave a rich, minty dessert. It combines a crunchy Oreo cookie base with a creamy peppermint-infused filling, topped with fluffy whipped cream and peppermint chips for a refreshing finish.

A close-up photo shows a cake with two layers on a white plate set on a white marbled surface. The bottom layer is a thick, dark brown crumbly crust, while the top layer is a smooth, creamy off-white cheesecake. On top of the cheesecake, there are swirled white frosting dollops decorated with crushed red and green peppermint candies and small whole candy cane pieces. The background is soft and blurred with warm yellow fairy lights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo Cookies (Crushed, can swap with gluten-free cookies)

1/2 cup Butter (Melted, use unsalted for better flavor control)

2 packages Cream Cheese (At room temperature for easy blending)

3/4 cup Granulated Sugar (Can replace with a sugar substitute for lower-calorie versions)

1 cup Sour Cream (Greek yogurt can be a lighter option)

3 large Eggs (At room temperature for optimal incorporation)

1 teaspoon Pure Peppermint Extract (Avoid mint extract to keep the taste true)

1 cup Heavy Cream (Whipped, choose high-fat cream for the best results)

1/4 cup Powdered Sugar (Sweetens the frosting and helps achieve the right consistency)

1/2 cup Peppermint Chips (Crushed candy canes are a lovely substitute)

Candy Cane or Chocolate Toppings (For visual appeal and added festive flavor)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch deep cake pan with parchment paper to prevent sticking.

Step 2: Crush the Oreo cookies inside a zip-top bag until finely broken. Mix the crushed cookies with the melted butter until well-coated.

Step 3: Press the cookie mixture firmly into the bottom of the prepared pan to form an even crust. Place it in the refrigerator to chill while you prepare the filling.

Step 4: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, sour cream, eggs, and peppermint extract, mixing until fully combined.

Step 5: Pour the cheesecake filling evenly over the chilled crust in the pan.

Step 6: Place the pan in a water bath to ensure gentle and even cooking, then bake for approximately 1 hour and 20 minutes until the center is nearly set but still slightly jiggly.

Step 7: Turn off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour to cool gradually. Then refrigerate for at least 5 hours or overnight to fully set.

Step 8: In a chilled bowl, whip the heavy cream and powdered sugar until fluffy peaks form. If desired, add a small amount of peppermint extract to the whipped cream for extra flavor.

Step 9: Frost the fully chilled cheesecake with the whipped cream, and sprinkle the top with peppermint chips or crushed candy canes.

Step 10: For a festive touch, drizzle melted chocolate over the top just before serving.

Tips & Variations

Use gluten-free cookies to make the crust suitable for gluten-sensitive diets without sacrificing flavor.

For a lighter option, substitute sour cream with Greek yogurt and use a sugar substitute to reduce calories.

Crushed candy canes can replace peppermint chips for a more traditional peppermint crunch.

Make sure all dairy ingredients are at room temperature to blend smoothly and avoid lumps.

Using a water bath while baking helps prevent cracks and ensures a creamy texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well-wrapped or in an airtight container to prevent it from absorbing other flavors. When ready to serve, you can let it sit at room temperature for 10 to 15 minutes for a softer texture. Do not freeze whipped cream topping; if freezing the cheesecake, remove the topping first and add fresh whipped cream after thawing.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to fully set and develop its flavors. Prepare it a day in advance for best results.

What can I use if I don’t have pure peppermint extract?

Pure peppermint extract delivers the best flavor, but if unavailable, crushed peppermint candies can be added to the filling or whipped cream. Avoid using generic mint extract, as it may alter the taste.