Introduction

This Peppermint Cheesecake is a festive and creamy dessert perfect for holiday celebrations. With a crunchy Oreo crust, smooth peppermint-infused filling, and a luscious whipped frosting, it offers the perfect balance of minty sweetness and rich texture.

The image shows a round cake with three visible layers on a white cake stand against a white marbled surface. The bottom layer is dark and crumbly, likely an Oreo or chocolate crust. The middle layer is pale yellow and creamy, with a smooth texture. The top layer is white whipped cream, decorated with small dollops around the edge and sprinkled with crushed red and white peppermint candy pieces. The center is adorned with six round white chocolate balls with small peppermint bits inside. The cake looks festive and textured with a mix of smooth cream and crunchy candy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

22 Oreo cookies (pulsed into crumbles)
2 tbsp butter (melted)
24 oz cream cheese (3 packs, softened)
1/2 cup white granulated sugar
2 eggs
2 tbsp sour cream
3/4 cup heavy whipping cream
2 tbsp corn starch
1 tsp vanilla extract
1 tsp peppermint extract
1 cup Andes peppermint crunch chips
8 oz cream cheese (softened, for frosting)
1/4 cup white granulated sugar (for frosting)
1/2 tsp peppermint extract (for frosting)
8 oz whipped topping like COOL Whip
1/2 cup Andes peppermint crunch chips (finely diced, for frosting)
Crushed candy canes (for decoration)
Ghirardelli Peppermint chocolates (for decoration)
Lindt Peppermint Chocolate truffles (for decoration)
Andes peppermint crunch thins or chips (for decoration)
Peppermint bark (for decoration)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Prepare a large roasting pan that is bigger than the springform. If unsure, wrap the springform pan’s outside with heavy-duty aluminum foil from bottom up to sides to prevent water leaks.
Step 2: For the crust, pulse the Oreo cookies in a blender until fine crumbs form.
Step 3: In a small bowl, mix the cookie crumbs with melted butter until fully combined.
Step 4: Press the crust mixture evenly into the bottom and partway up the sides of the springform pan.
Step 5: For the cheesecake filling, beat 24 oz cream cheese and 1/2 cup sugar on medium-high speed until smooth, about 2 minutes.
Step 6: Add vanilla extract, peppermint extract, and sour cream; mix until combined.
Step 7: Add eggs one at a time, beating well after each addition. Scrape down sides and bottom of the bowl as needed.
Step 8: Lower mixer speed and blend in the corn starch.
Step 9: While mixing on medium-low, slowly pour in the heavy whipping cream. Continue mixing until smooth and well combined, scraping the bowl as needed.
Step 10: Fold in the 1 cup Andes peppermint crunch chips evenly throughout the batter.
Step 11: Pour the cheesecake batter over the crust in the springform pan and spread evenly.
Step 12: Place the springform pan inside the roasting pan and carefully pour water into the roasting pan until it reaches halfway up the sides of the springform.
Step 13: Bake for 70-75 minutes. After baking, turn off the oven and open the door halfway. Let the cheesecake rest in the oven for 10 minutes, then carefully remove it from the oven and roasting pan. Remove the foil if used.
Step 14: Let the cheesecake sit on the counter for 20 minutes. Run a greased butter knife gently around the edges to separate the cheesecake from the pan sides. Keep the cheesecake in the pan until ready to frost.
Step 15: Cool the cheesecake for about 1 hour, then refrigerate it for at least 4 hours or overnight.
Step 16: For the frosting, beat 8 oz cream cheese, 1/4 cup sugar, and 1/2 tsp peppermint extract with an electric mixer until smooth and creamy.
Step 17: Gently fold in the whipped topping until fully combined, then fold in 1/2 cup finely diced Andes peppermint crunch chips.
Step 18: Spread a thin, even layer of the frosting over the chilled cheesecake.
Step 19: Fill a piping bag fitted with a 2A tip or similar, and pipe the remaining frosting decoratively over the cheesecake. Note that peppermint chips may clog some tips, so choose your tip accordingly.
Step 20: Decorate the cheesecake with crushed candy canes, Ghirardelli peppermint chocolates, Lindt peppermint truffles, Andes peppermint crunch chips, or peppermint bark as desired.

Tips & Variations

Wrap the springform pan with foil before baking to avoid water seeping into the crust during the water bath.
For a stronger peppermint flavor, adjust the peppermint extract slightly but do so carefully to avoid overpowering the cheesecake.
Try substituting the Andes peppermint chips with white chocolate chips for a different texture and sweetness.
If you prefer a gluten-free crust, substitute the Oreo cookies with gluten-free chocolate sandwich cookies.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. Keep it wrapped tightly or in an airtight container to maintain freshness. To serve, let it sit at room temperature for 10-15 minutes. This cheesecake is not recommended for freezing as the texture may be affected.

How to Serve

A round cake with three visible layers sits on a white stand against a white marbled background. The bottom layer is dark brown and crumbly, resembling a chocolate cookie crust. The middle layer is creamy and light yellow with some red streaks near the bottom edge. The top layer is thick white whipped cream piped into swirls all around the top edge and sprinkled generously with crushed red and white peppermint candy. In the center of the cake, there are six smooth, round white chocolate balls with small red specks. The cake looks soft, creamy, and festive with a mix of smooth and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While a water bath helps prevent cracking and ensures even baking, you can bake it without one. Just reduce oven temperature slightly and bake until the edges are set but the center is slightly jiggly. Cracks may be more likely.

Can I use regular cream cheese instead of whipped topping in the frosting?

The whipped topping lightens the frosting for a creamy texture. If you prefer, you can use only cream cheese and add a bit of heavy cream to achieve a similar consistency, but the frosting will be denser.