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
Scale
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
