The holidays always seem to bring a whirlwind of flavors, but there’s one dessert that has captured my heart and reignited my love for baking: the Peppermint Cheesecake with Oreo Crust. Picture this: as I opened the pantry searching for inspiration, a brilliant idea sparked just like the glistening frost outside my window. The creamy richness of cheesecake, perfectly paired with a chocolatey Oreo crust, seems just made for this festive season.
After a long week or tackling the usual routine, whipping up this dessert is the comforting escape I crave. It infuses my kitchen with the delightful aroma of peppermint and sweet chocolate, transforming even the coldest days into a cozy, festive celebration. You’ll be amazed at how simple it is to create this showstopper—perfect for gatherings or that special treat to enjoy in solitude. So grab your apron, and let’s dive into this luxurious yet easy Peppermint Cheesecake recipe that promises to make your taste buds dance!
Why You'll Love This Peppermint Cheesecake Recipe with Oreo Crust
- This Peppermint Cheesecake with Oreo Crust is incredibly easy to make, allowing you to enjoy a rich dessert without the fuss.
- The harmonious blend of cream cheese and peppermint creates a delightful flavor that perfectly captures the spirit of the holiday season.
- Its stunning presentation, topped with fluffy whipped cream and crushed candy canes, makes it the showstopper of any gathering.
- Plus, with a total time of just over an hour and a half, you can whip up this indulgent treat without spending all day in the kitchen.
Peppermint Cheesecake Ingredients
For the Crust
• 2 cups Oreo cookie crumbs – these form the delicious base of your cheesecake, adding a chocolatey crunch.
• 5 tbsp unsalted butter (melted) – binds the crumbs together for a sturdy crust.
• 1/4 teaspoon salt – enhances the overall flavor profile of the crust.
For the Cheesecake Filling
• 32 oz cream cheese (softened) – provides that rich and creamy texture you love in a cheesecake.
• 1 cup granulated sugar – sweetens the filling perfectly, balancing the minty flavor.
• 3 large eggs (at room temperature) – helps achieve a smooth and even batter.
• 1/2 cup sour cream (at room temperature) – adds nice creaminess and a slight tang.
• 1 tsp peppermint extract – the star flavor that brings holiday cheer to your cheesecake.
• 1 tsp vanilla extract – enhances the flavors, blending well with the peppermint.
• 1/4 tsp salt – brings out the sweetness and rounds out the flavors.
• 1 & 1/2 tbsp cornstarch – helps set the cheesecake and prevent cracking.
For the Toppings
• 1/3 cup crushed candy canes – adds a festive crunch and a burst of peppermint flavor.
• 8 oz white chocolate bar (chopped) – wonderfully creamy, it complements the minty cheesecake.
• 1/2 cup heavy cream – adds richness to the whipped cream topping.
• 1 tbsp butter – gives a nice shine to the melted white chocolate for drizzling.
• 1 cup heavy whipping cream (cold) – essential for creating a light and fluffy topping.
• 3 tbsp powdered sugar – sweetens the whipped cream, making it irresistible.
• 1 tsp vanilla extract – adds extra depth to the whipped cream.
• 6-8 Lindt Peppermint White Chocolate Truffles – perfect for an indulgent finishing touch.
• Additional crushed candy canes for garnish – provides a festive look and an extra crunch.
Dive into this easy Peppermint Cheesecake Recipe with Oreo Crust that will surely be a favorite during the holiday season!
How to Make Peppermint Cheesecake
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Preheat the oven to 325°F (163°C). This is essential for even baking, ensuring your cheesecake comes out perfectly set.
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Combine Oreo cookie crumbs, melted butter, and salt in a medium bowl. Mix until the crumbs are thoroughly coated, then press the mixture into the bottom of a springform pan for a deliciously firm crust.
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Beat cream cheese and sugar together in a large bowl using an electric mixer. Continue mixing until the mixture is smooth and creamy, with no lumps. This step is key for that velvety cheesecake texture.
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Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully blended before adding the next to maintain a smooth consistency.
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Incorporate the sour cream, peppermint extract, vanilla extract, and salt into the cream cheese mixture. Blend until everything is well combined, creating a wonderful aroma that fills your kitchen.
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Sprinkle cornstarch over the mixture and fold it in gently with a spatula. This helps to set the cheesecake while keeping it light and airy.
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Fold in the crushed candy canes and chopped white chocolate. These ingredients add delightful bursts of flavor and texture to your cheesecake.
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Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Make sure it’s evenly distributed for a beautiful result.
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Bake the cheesecake in the preheated oven for 65 minutes. It should be set around the edges but slightly jiggly in the center, a sign of creamy goodness.
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Cool the cheesecake to room temperature after removing it from the oven. Then refrigerate for at least 4 hours or until fully set, allowing the flavors to meld perfectly.
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Whip the heavy whipping cream in a medium bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form for a light, fluffy topping.
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Top your chilled cheesecake with the whipped cream and garnish with additional crushed candy canes and Lindt Peppermint White Chocolate Truffles for a festive finish.
Optional: Sprinkle extra crushed candy canes on top for added crunch and color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Peppermint Cheesecake with Oreo Crust are perfect for busy home cooks looking to save time! You can prepare the crust and filling up to 24 hours in advance; just refrigerate them separately to maintain freshness. To do this, press the Oreo cookie mixture into the springform pan and store it covered in the fridge. For the filling, assemble it in a bowl but don’t pour it into the crust until you’re ready to bake. When it’s time to serve, bake the cheesecake the next day as directed and, once cooled, top with whipped cream and festive garnishes. This way, you’ll enjoy a delicious dessert with minimal effort on a busy day!
Peppermint Cheesecake Variations
Feel free to personalize your dessert experience with these fun twists that will take your peppermint cheesecake to delightful new heights!
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Dairy-Free: Use coconut cream and dairy-free cream cheese for a luscious alternative without sacrificing flavor.
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Gluten-Free: Swap Oreo crust for gluten-free chocolate cookies, ensuring everyone can enjoy this festive treat.
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Chocolate Twist: Incorporate a layer of chocolate ganache under the whipped cream for a decadent chocolate surprise.
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Peppermint Mocha: Add a tablespoon of instant coffee mixed into the batter for a delightful coffee-peppermint fusion.
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Nutty Crunch: Fold in crushed walnuts or pecans for a satisfying crunch and an extra layer of flavor.
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Lower Sugar: Substitute granulated sugar with natural sweeteners like stevia or monk fruit for a lighter option.
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Fruit Blast: Top with fresh raspberries or strawberries alongside the cream for a fruity contrast that brightens each bite.
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Spicy Kick: Add a pinch of cayenne or chili powder for an unexpected and exciting heat that pairs beautifully with the creamy filling.
Experiment with these variations and make this festive dessert uniquely yours!
What to Serve with Peppermint Cheesecake with Oreo Crust?
Elevate your dessert experience and create a magical meal with these delightful pairings that complement the rich flavors of your cheesecake.
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Fresh Berries: The tartness of strawberries, raspberries, or blueberries adds a refreshing contrast, enhancing the creamy cheesecake with a pop of color and flavor.
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Hot Chocolate: Cozy up with a warm mug of rich hot chocolate; its sweetness and creaminess create a perfect harmony with the peppermint notes of the cheesecake.
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Whipped Cream: A dollop of freshly whipped cream helps lighten the dessert, providing a velvety texture that seamlessly blends with the cheesecake’s richness.
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Chocolate Mint Cookies: These add a fun, crunchy element while echoing the peppermint flavor—perfect for a whimsical dessert table that invites everyone to indulge.
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Peppermint Tea: A cup of soothing peppermint tea not only enhances the minty profile of your cheesecake but also cleanses the palate between bites.
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Caramel Sauce: Drizzle some warm caramel sauce over the slices for an extra layer of sweetness that beautifully contrasts the cheesecake’s decadent creaminess.
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Pecan Pie Bars: Bake bite-sized pecan pie bars for a sweet, nutty treat that pairs wonderfully with the chocolate and peppermint elements of your cheesecake.
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Eggnog: For that festive touch, enjoy a glass of creamy eggnog alongside your cheesecake to bring in those cozy holiday vibes—pure magic in every bite!
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Ice Cream: A scoop of vanilla or peppermint swirl ice cream can add a delightful cold contrast, making each bite of cheesecake a delicious experience.
How to Store and Freeze Peppermint Cheesecake
Fridge: Store leftover peppermint cheesecake in an airtight container in the fridge for up to 5 days. This keeps it fresh and maintains that delicious creamy texture.
Freezer: For longer storage, freeze slices wrapped in plastic wrap and then in aluminum foil. This can last up to 3 months without losing flavor.
Reheating: When ready to enjoy, thaw slices in the refrigerator overnight. Serve chilled for the best taste experience.
Garnish Removal: If you’ve added toppings like whipped cream or candy canes, remove them before freezing to prevent sogginess.
Chef's Helpful Tips
- For the perfect Peppermint Cheesecake with Oreo Crust, ensure your cream cheese is fully softened to room temperature for the smoothest texture.
- Avoid overmixing the batter after adding the eggs to prevent excess air, which can lead to cracking.
- When incorporating the crushed candy canes and chopped white chocolate, fold gently to maintain the lightness of the batter while evenly distributing the flavors.
- Bake your cheesecake until the edges are set but the center is still slightly jiggly to achieve that creamy consistency, and remember to let it cool completely before refrigerating for the best results.
Peppermint Cheesecake with Oreo Crust Recipe FAQs
What kind of peppermint extract should I use?
Absolutely! Use pure peppermint extract for the best flavor. You can also opt for artificial peppermint extract, but the pure version offers a stronger and more authentic peppermint taste that beautifully complements the cream cheese.
How do I know when the cheesecake is done baking?
The cheesecake should be set around the edges but still have a slight jiggle in the center. This typically takes around 65 minutes at 325°F (163°C). After taking it out, it will continue to firm up as it cools.
What’s the best way to store peppermint cheesecake?
Store leftover peppermint cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure it’s fully cooled before refrigeration to maintain that creamy texture we all love.
Can I freeze peppermint cheesecake? How?
Absolutely! Here’s how to freeze it:
- Cool the cheesecake completely, then remove it from the springform pan.
- Wrap individual slices tightly in plastic wrap, ensuring no air can get in.
- For extra protection, wrap them in aluminum foil.
- Label your freezer bag with the date, and freeze for up to 3 months.
When you’re ready to enjoy, simply thaw in the refrigerator overnight and serve chilled.
Are there any dietary considerations I should keep in mind?
Yes! This cheesecake contains dairy and eggs, which may pose concerns for those with lactose intolerance or egg allergies. If you’re making it for someone who is lactose intolerant, look for dairy-free cream cheese and alternative whipping cream. For a gluten-free option, substitute Oreos with gluten-free chocolate cookies.
How can I fix a cracked cheesecake?
If your cheesecake cracks during baking, don’t worry! It happens to the best of us. To minimize cracks in the future, be sure not to overmix after adding the eggs and avoid opening the oven door too frequently during baking. If it cracks, simply cover it with whipped cream and decorative toppings—the deliciousness will outshine any imperfections!
Peppermint Cheesecake Recipe with Oreo Crust
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C). This is essential for even baking, ensuring your cheesecake comes out perfectly set.
- Combine Oreo cookie crumbs, melted butter, and salt in a medium bowl. Mix until the crumbs are thoroughly coated, then press the mixture into the bottom of a springform pan for a deliciously firm crust.
- Beat cream cheese and sugar together in a large bowl using an electric mixer. Continue mixing until the mixture is smooth and creamy, with no lumps.
- Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully blended before adding the next.
- Incorporate the sour cream, peppermint extract, vanilla extract, and salt into the cream cheese mixture. Blend until everything is well combined.
- Sprinkle cornstarch over the mixture and fold it in gently with a spatula.
- Fold in the crushed candy canes and chopped white chocolate.
- Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Bake the cheesecake in the preheated oven for 65 minutes.
- Cool the cheesecake to room temperature after removing it from the oven. Then refrigerate for at least 4 hours or until fully set.
- Whip the heavy whipping cream in a medium bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Top your chilled cheesecake with the whipped cream and garnish with additional crushed candy canes and Lindt Peppermint White Chocolate Truffles.
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