Peppermint Cheesecake
Peppermint cheesecake is creamy and delicious! It has the perfect oreo crust and is topped with crushed peppermint and whipped cream. This will definitely get a "WOW!" from all of your guests this holiday season!
Servings: 12 slices
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 cup 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
The Crust
- Preheat oven to 350°
- Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
- Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
- Bake for 10 minutes.
- Allow to cool completely.
Cheesecake
- Preheat the oven to 350.
- Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have any lumps in it.
- Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
- Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
- Add vanilla and peppermint extract. Beat until just combined. At this point, your batter should be smooth and fairly runny.
- Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil.
- Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Right before adding the batter to the pan fold in the crushed peppermints and chopped white chocolate. Add the cheesecake batter to the springform pan.
- Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
- Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
- Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
- Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream, crushed peppermint, and chocolate drizzle or ganache.
Nutrition
Calories: 511kcal | Carbohydrates: 41g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 302mg | Potassium: 167mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1362IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
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