I absolutely love this Peppermint Cheesecake Recipe because it combines that creamy, dreamy texture of classic cheesecake with a refreshing peppermint twist that’s perfect for the holidays or any time you’re craving a minty treat. Whether you’re serving guests or just treating yourself, you’ll find that this recipe delivers rich flavors, a beautiful presentation, and those little peppermint crunches that really set it apart. Stick around—I’m going to walk you through everything you need to know to nail this every single time.
Why You’ll Love This Recipe
- Foolproof Crust: The Oreo crust is easy to press in and bakes up crisp and flavorful—no sogginess here.
- Perfect Texture: The cheesecake batter comes out silky smooth—no lumps or cracks thanks to a gentle bake and slow cooling.
- Festive Flavor: Peppermint and white chocolate make this cheesecake a unique dessert that still feels comforting and homey.
- Great Crowd-Pleaser: From family celebrations to holiday parties, everyone goes crazy for this dessert.
Ingredients You’ll Need
This peppermint cheesecake recipe uses simple, high-quality ingredients that work together beautifully. The Oreo crust gives you a chocolatey base, while the cream cheese and sour cream create that rich, creamy filling. The peppermint extract and crushed candies add a refreshing pop of flavor that’s unmistakably festive.
- Oreo Cookies: Regular Oreos provide the perfect mix of chocolate and sweetness for the crust—no need to remove the filling here!
- Unsalted Butter: Use melted unsalted butter to bind the crust crumbs for a nice, sturdy base.
- Cream Cheese: Softened cream cheese is key for smooth cheesecake batter—be sure it’s room temp to avoid lumps.
- Sour Cream: Adds moisture and tang, balancing the sweetness for a richer flavor.
- Granulated Sugar: Sweetens the cake evenly—don’t substitute unless you want to experiment on texture and taste.
- Eggs: Large eggs help set the cheesecake without making it dry; add them one at a time for best results.
- Vanilla Extract: Deepens the flavor and rounds out the peppermint.
- Peppermint Extract: The star flavor! Adds that unmistakable holiday mintiness.
- Crushed Peppermint Candies: Provides a delightful crunch and bursts of peppermint flavor throughout the cheesecake.
- White Chocolate: Chopped white chocolate melts slightly during baking, adding little pockets of creamy sweetness.
Variations
While I adore the classic peppermint and white chocolate combo, I love encouraging you to make this recipe your own. Whether you want to dial back the mint or swap out mix-ins, there are plenty of ways to put your personal touch on this peppermint cheesecake recipe.
- Chocolate Lovers: I once swapped the white chocolate for semi-sweet chips and added a chocolate ganache topping—the crowd went nuts!
- Less Minty: You can reduce the peppermint extract by half if you prefer a subtler flavor without losing that cool hint.
- Crust Swap: Try ginger snap cookies instead of Oreos for a spicy twist—just as easy and delicious.
- Dietary Options: For gluten-free, use GF chocolate sandwich cookies for the crust; just check that they’re finely crushed to avoid a crumbly base.
How to Make Peppermint Cheesecake Recipe
Step 1: Create the Perfect Oreo Crust
Start by preheating your oven to 350°F. Pulse the Oreos in a food processor until you have fine crumbs—don’t worry about removing the filling; it blends right in and tastes amazing. Add melted unsalted butter and a pinch of salt, then pulse again until it’s all combined and looks like wet sand. Press the crumb mixture evenly into the bottom and up the sides of your springform pan; using a flat-bottomed glass helps get it super compact and even. Bake for 10 minutes, then let the crust cool completely before adding your luscious cheesecake filling.
Step 2: Whip Up the Smoothest Cheesecake Filling
Increase your oven temperature to 350°F again if you lowered it. Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-high speed for about a minute. Scrape down the sides and beat briefly again until silky smooth—this step is crucial to avoid lumps later on. Add sugar and sour cream, mixing on medium-low until just incorporated, then scrape down the bowl once more. Next, add the eggs one at a time on low speed, scraping the bowl after each addition. Finally, mix in vanilla and peppermint extracts. Your batter should be smooth and pourable here—perfect for baking.
Step 3: Add Peppermint and White Chocolate, Then Bake with Care
Before pouring the batter into the crust, fold in the crushed peppermint candies and chopped white chocolate gently—but thoroughly—to spread those festive pops evenly. Wrap the outside of your springform pan with four layers of heavy-duty aluminum foil to protect it during the water bath. Place the pan inside a deep roasting pan or a baking sheet with 2-inch sides. Carefully pour very hot water into the roasting pan until it reaches about 1½ inches high to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
Step 4: Bake Slowly and Let It Cool Gently
Bake on the lower third rack for 1 to 1½ hours. Around the hour mark, gently jiggle the pan to check consistency—it should wobble slightly like jello but not resemble liquid. If it needs more time, give it 10-15 minute increments and check again. Once done, turn off the oven but leave the cheesecake inside for another hour without opening the door. This slow cooling trick is what keeps your cheesecake crack-free, which was a game changer when I discovered it! After it’s completely cooled, remove the foil and chill the cheesecake in the fridge for at least 6 hours or overnight to fully set.
Pro Tips for Making Peppermint Cheesecake Recipe
- Room Temperature Ingredients: I learned the hard way that cold cream cheese causes lumps; always take it out an hour before you start.
- Slow Cooling: Leaving the cheesecake in the warm oven to cool prevents cracking—it changed my baking game entirely.
- Water Bath Wrapping: Don’t skip wrapping your pan with foil, or you risk water seeping in and ruining your crust.
- Gentle Mixing: Avoid overmixing after adding eggs to keep the batter smooth and prevent air bubbles that cause cracks.
How to Serve Peppermint Cheesecake Recipe
Garnishes
I love topping this cheesecake with a generous swirl of freshly whipped cream, a sprinkle of crushed peppermint candies, and sometimes a light drizzle of melted white or dark chocolate. It adds extra visual appeal and elevates the festive vibe—plus, those peppermint bits on top give such a satisfying crunch.
Side Dishes
This peppermint cheesecake pairs beautifully with a warm cup of coffee or a mug of hot chocolate. For a holiday gathering, I like serving it alongside simple fresh berries or even a scoop of vanilla ice cream for an indulgent combo that balances rich and fresh flavors.
Creative Ways to Present
For special occasions, I sometimes slice mini cheesecake bites and serve them on pretty platters with peppermint sticks as skewers. Another fun idea is layering cheesecake with crushed peppermint and chocolate ganache in clear parfait glasses for an elegant look that guests always compliment.
Make Ahead and Storage
Storing Leftovers
I store leftovers tightly covered with plastic wrap or in an airtight container in the fridge. It keeps the cheesecake fresh and prevents it from absorbing other odors. Plus, the flavors actually improve a bit after a day or two!
Freezing
You can freeze the whole cheesecake or individual slices wrapped well in plastic wrap and foil. When you’re ready to eat, thaw overnight in the fridge. Freezing sometimes softens the peppermint crunch a little, but the flavor remains fantastic.
Reheating
Since cheesecake is best served chilled, I personally don’t reheat it. If you prefer a softer texture, let refrigerated slices sit at room temperature for 15-20 minutes before serving—this brings out the creaminess beautifully.
FAQs
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Can I use regular chocolate chips instead of white chocolate?
Absolutely! While white chocolate offers a creamy sweetness that complements the peppermint, semi-sweet or milk chocolate chips work well for a richer chocolate flavor. Just chop them roughly so they distribute evenly.
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What is the purpose of the water bath in this peppermint cheesecake recipe?
The water bath adds gentle moisture and helps distribute heat evenly during baking. This prevents the cheesecake from drying out and cracking, giving you a smooth, creamy texture every time.
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How do I avoid cracks on the surface of my cheesecake?
There are a few key tricks: use room temperature cream cheese to avoid lumps, don’t overmix, bake slowly in a water bath, and most importantly, let the cheesecake cool gradually in the oven with the door closed before chilling.
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Can I make this peppermint cheesecake recipe ahead of time?
Yes, this cheesecake actually benefits from resting overnight in the fridge, which helps the flavors meld and the texture set perfectly. Just be sure to cover it well to prevent it from drying out.
Final Thoughts
This peppermint cheesecake recipe is one I keep coming back to year after year because it never fails to impress. I love how easy it is to make yet how special it feels with all those peppermint and chocolate details baked right in. If you’re looking for a dessert that’s both festive and deliciously creamy, I can’t recommend this enough. Give it a try—you’ll be amazed how it lights up your dessert table and has everyone asking for seconds.
Print
Peppermint Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peppermint Cheesecake recipe features a rich, creamy cheesecake infused with peppermint extract and studded with crushed peppermint candies and white chocolate. Set in a crumbly Oreo cookie crust, it’s a festive and delightful dessert perfect for the holidays or any special occasion where a refreshing, minty treat is desired.
Ingredients
Crust:
- 28 regular Oreo Cookies
- 4 tablespoons Unsalted Butter, melted
- 1 Pinch Salt
Cheesecake:
- 2 Pounds cream cheese, softened (Four 8 ounce packages)
- 8 Ounces sour cream
- 1 ½ cups 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
Instructions
- Prepare the crust: Preheat the oven to 350°F. Pulse the Oreo cookies in a food processor until finely crushed. Add the melted butter and a pinch of salt, then blend until well combined.
- Form and bake the crust: Press the crumb mixture evenly into the bottom and up the sides of a springform pan using the bottom of a flat glass or measuring cup for an even crust. Bake for 10 minutes, then allow to cool completely.
- Mix cream cheese: Increase oven temperature to 350°F if lowered. Beat softened cream cheese in a stand mixer on medium/high with a paddle attachment for about 1 minute until smooth, scraping down the bowl as needed.
- Add sugar and sour cream: Mix in sugar and sour cream at medium-low speed until just combined, scrape the bowl and mix for an additional 10 seconds.
- Incorporate eggs: Add eggs and beat on low speed for 30 seconds to 1 minute until combined, scraping the bowl again.
- Add extracts: Stir in vanilla and peppermint extracts until just combined, resulting in a smooth, runny batter.
- Wrap springform pan: Wrap the outside of the pan with 4 sheets of 18-inch heavy-duty aluminum foil to prevent water leakage during baking.
- Add mix-ins and batter: Fold crushed peppermint candies and chopped white chocolate gently into the batter, then pour batter into the prepared springform pan.
- Set up water bath: Place the wrapped pan in a deep roasting pan or baking sheet with at least 2-inch sides. Pour very hot water around the springform pan until water reaches about 1 ½ inches high.
- Bake cheesecake: Place the roasting pan on a rack in the lower third of the oven. Bake for 1 to 1 ½ hours until the cheesecake is set but with a gentle jiggle in the center.
- Cool gradually: Turn off the oven and keep the cheesecake inside for about an hour as the oven cools to prevent cracking, avoiding opening the door during this time.
- Chill: Remove the cheesecake once both oven and cheesecake have cooled, unwrap the foil from the springform pan and refrigerate for at least 6 hours before serving.
- Serve: Run a knife around the edges of the pan to release the cheesecake easily. Top with whipped cream, crushed peppermint candies, and chocolate drizzle or ganache as desired.
Notes
- Use full-fat cream cheese and sour cream for best texture and flavor.
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Wrapping the pan with foil is crucial to prevent water from seeping into the crust during the water bath bake.
- The water bath baking method helps prevent cracks and results in a smooth cheesecake texture.
- Allow the cheesecake to cool slowly in the oven for optimal texture and to reduce cracking.
- Chilling the cheesecake for at least 6 hours (preferably overnight) is important for firm slicing and flavor development.
- Add peppermint candies and white chocolate right before baking to preserve their texture and flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 490 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
