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Creamy Peppermint Cheesecake with Oreo Crust

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This festive cheesecake features a creamy peppermint filling atop a crunchy Oreo crust, finished with whipped cream and crushed candy canes. It’s a show-stopping holiday dessert that’s easy to make and guaranteed to please any crowd.

Ingredients

Scale
  • 24 Oreo cookies (regular, not Double Stuf; crushed fine)
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, softened (full-fat recommended)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons pure peppermint extract
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup whipped cream (for garnish)
  • 1/2 cup crushed peppermint candies or candy canes
  • Extra Oreo crumbs (optional, for sprinkling)

Instructions

  1. Preheat oven to 325°F (163°C). Place oven rack in the middle position. Line the bottom of a 9-inch springform pan with parchment paper (optional).
  2. Crush 24 Oreo cookies in a food processor or zip-top bag. Mix with melted butter until the crumbs resemble wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  3. In a large mixing bowl, beat softened cream cheese on medium speed for 2-3 minutes until smooth. Scrape down the bowl.
  4. Add granulated sugar and mix until creamy and fluffy.
  5. Beat in eggs one at a time, mixing on low after each addition.
  6. Mix in sour cream, heavy cream, peppermint extract, vanilla extract, and a pinch of salt until just combined.
  7. Pour filling over cooled Oreo crust. Smooth the top. Tap the pan gently to release air bubbles.
  8. If using a water bath, wrap the pan in aluminum foil and place in a larger roasting pan. Fill with hot water halfway up the sides.
  9. Bake for 55-65 minutes, until edges are set and center jiggles slightly.
  10. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
  11. Remove and cool completely at room temperature (about 2 hours), then refrigerate for at least 4 hours (overnight is best).
  12. Run a thin knife around the edge before releasing the springform pan.
  13. Top with whipped cream, crushed peppermint candies, and extra Oreo crumbs. Slice with a warm knife for clean cuts.

Notes

Use room temperature ingredients for a smooth filling. A water bath helps prevent cracks but can be skipped. For gluten-free, use gluten-free Oreos. Cheesecake is best chilled overnight. Slice with a hot, damp knife for clean edges. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: peppermint cheesecake, Oreo crust, holiday dessert, Christmas cheesecake, creamy cheesecake, festive dessert, easy cheesecake, mint cheesecake

Find it online: https://yumyep.com/creamy-peppermint-cheesecake-recipe-with-oreo-crust-for-holidays/