Description

This Decadent Peppermint Cheesecake with an Oreo Crust Delight combines a rich, creamy peppermint-flavored cheesecake filling with a crunchy Oreo cookie crust. Topped with fluffy whipped cream and festive peppermint chips or crushed candy canes, this dessert is perfect for holiday celebrations or any time you crave a refreshing twist on classic cheesecake.

Ingredients

Scale

Crust

24 Oreo Cookies, crushed (can substitute with gluten-free cookies)
1/2 cup unsalted Butter, melted

Cheesecake Filling

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

Topping

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)

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 ensure easy removal.
Make the crust: Crush the Oreo cookies in a zip-top bag until fine crumbs. Mix the crushed cookies thoroughly with melted unsalted butter until well combined.
Form the crust: Press the cookie-butter mixture firmly and evenly into the bottom of the prepared cake pan. Place it in the refrigerator to chill and set while preparing the filling.
Prepare cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add granulated sugar, sour cream, eggs one at a time, and peppermint extract, mixing continuously until fully incorporated and creamy.
Assemble and bake: Pour the cheesecake filling over the chilled Oreo crust. Place the cake pan inside a larger baking pan and pour hot water around it to create a water bath. Bake in the preheated oven for approximately 1 hour and 20 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Cool down: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually. Then refrigerate for at least 5 hours or, preferably, overnight to fully set.
Prepare the topping: In a chilled bowl, whip the heavy cream with powdered sugar until fluffy peaks form. Optionally, add a few drops more peppermint extract for stronger flavor.
Frost the cheesecake: Spread the whipped cream evenly over the chilled cheesecake. Sprinkle generously with peppermint chips or crushed candy canes for a festive touch.
Optional garnish: Drizzle melted chocolate over the top for added richness and visual appeal before serving.

Notes

Make sure all dairy ingredients like cream cheese, eggs, and sour cream are at room temperature to prevent lumps and ensure smooth texture.
Using a water bath helps prevent cracks and ensures even baking of the cheesecake.
For a gluten-free version, use gluten-free cookies instead of Oreos.
The cheesecake is best served chilled, so allow enough refrigeration time for full setting.
You can adjust peppermint extract quantity to taste but avoid mint extract as it alters the flavor.
Leftovers keep well in the refrigerator for up to 3 days, covered tightly to avoid drying out.

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

Keywords: Peppermint Cheesecake, Oreo Crust, Holiday Dessert, Christmas Dessert, Peppermint Chips, Festive Cheesecake, No-Bake Crust Option