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Peppermint Cheesecake Recipe

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★★★★★

4.4 from 59 reviews

This Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season. It features a crunchy Oreo cookie crust, a luscious peppermint-flavored cream cheese filling studded with peppermint crunch chips, and a light peppermint cream cheese frosting. Topped with crushed candy canes and a variety of peppermint chocolates, this cheesecake delivers a refreshing minty flavor and a rich, smooth texture that will delight any sweet tooth.

Ingredients

Scale

Crust

  • 22 Oreo cookies (pulsed into crumbles)
  • 2 tbsp butter (melted)

Cheesecake Filling

  • 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

Frosting

  • 8 oz cream cheese (softened)
  • 1/4 cup white granulated sugar
  • 1/2 tsp peppermint extract
  • 8 oz whipped topping like COOL Whip
  • 1/2 cup Andes peppermint crunch chips (finely diced)

Toppings

  • Crushed candy canes
  • Ghirardelli Peppermint chocolates
  • Lindt Peppermint Chocolate truffles
  • Andes peppermint crunch thins or chips
  • Peppermint bark

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Prepare a large roasting pan that can hold the springform pan with extra space. For extra protection against water leaks, wrap the outside of the springform pan with heavy-duty aluminum foil from bottom up to the sides before adding crust and batter.
  2. Make the Crust: Pulse Oreo cookies in a blender until they become fine crumbs. In a small bowl, combine the cookie crumbs with melted butter and mix until evenly incorporated. Press this mixture firmly into the bottom and slightly up the sides of the springform pan to form the crust.
  3. Prepare Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Add vanilla and peppermint extracts along with sour cream and mix until combined.
  4. Add Eggs: Add eggs one at a time, beating after each addition. Scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated evenly before continuing.
  5. Add Corn Starch and Heavy Cream: Lower mixer speed and add corn starch. While mixing at medium-low speed, slowly pour in the heavy whipping cream. Scrape the bowl again and mix until the batter is smooth.
  6. Fold in Peppermint Chips: Gently fold 1 cup of Andes peppermint crunch chips into the batter, ensuring they are evenly distributed throughout.
  7. Assemble and Bake: Pour the cheesecake batter over the prepared crust in the springform pan and spread evenly. Place the springform pan inside the large roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the side of the springform pan, creating a water bath for even baking.
  8. Bake Cheesecake: Bake in the preheated oven for 70 to 75 minutes. Once done, turn off the oven, open the door halfway, and let the cheesecake rest inside the oven for 10 minutes.
  9. Cooling: Carefully remove the cheesecake from the oven and out of the roasting pan. Remove the foil from the pan if used. Let it rest on the counter for 20 minutes, then gently run a greased butter knife along the sides between the cheesecake and springform pan to loosen it. Cool for about an hour at room temperature before refrigerating.
  10. Refrigerate: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully before frosting.
  11. Make Frosting: Beat the softened cream cheese, peppermint extract, and sugar together with an electric mixer until smooth and creamy for a couple of minutes. Gently fold in the whipped topping then the 1/2 cup of finely diced peppermint crunch chips until combined.
  12. Frost the Cheesecake: Spread a thin even layer of frosting over the chilled cheesecake. Fill a large piping bag fitted with a 2A frosting tip or similar with the remaining frosting and decorate your cheesecake as desired using the peppermint chips carefully to avoid clogging the tip.
  13. Add Toppings: Decorate the frosted cheesecake with crushed candy canes, Ghirardelli Peppermint chocolates, Lindt Peppermint truffles, Andes peppermint thins or chips, and peppermint bark for a festive finish.

Notes

  • Wrapping the springform pan in foil before filling it helps to prevent water from seeping into the cheesecake during the water bath baking.
  • The water bath helps the cheesecake cook evenly and prevents cracking by providing gentle, moist heat.
  • Use room temperature ingredients, especially cream cheese and eggs, for the smoothest batter.
  • Be very gentle when folding in the peppermint chips to avoid breaking them up too much.
  • Allowing the cheesecake to chill overnight improves texture and flavor development.
  • Choose piping tips that won’t clog easily when using peppermint chips in the frosting.
  • To make cleanup easier, use a disposable roasting pan for the water bath.

Keywords: peppermint cheesecake, holiday dessert, creamy cheesecake, mint chocolate dessert, Oreo crust cheesecake, peppermint dessert

Find it online: https://freshrecipehub.com/peppermint-cheesecake-recipe/