Name: Decadent Peppermint Cheesecake with Oreo Crust Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 6 h 40 min
Cuisine: American
Ingredients: 24 Oreo Cookies, crushed (can swap with gluten-free cookies); 1/2 cup unsalted Butter, melted; 2 packages Cream Cheese (16 oz total), at room temperature; 3/4 cup Granulated Sugar (or sugar substitute for lower-cal options); 1 cup Sour Cream (or Greek yogurt as a lighter substitute); 3 large Eggs, at room temperature; 1 teaspoon Pure Peppermint Extract; 1 cup Heavy Cream, high-fat for best results; 1/4 cup Powdered Sugar; Additional Peppermint Extract (optional, for extra flavor); 1/2 cup Peppermint Chips (or crushed candy canes); Candy Cane or Chocolate Toppings for decoration

Ingredients

24 Oreo Cookies (Crushed, can swap with gluten-free cookies)

1/2 cup Butter (Melted, use unsalted for better flavor control)

2 packages Cream Cheese (At room temperature for easy blending)

3/4 cup Granulated Sugar (Can replace with a sugar substitute for lower-calorie versions)

1 cup Sour Cream (Greek yogurt can be a lighter option)

3 large Eggs (At room temperature for optimal incorporation)

1 teaspoon Pure Peppermint Extract (Avoid mint extract to keep the taste true)

1 cup Heavy Cream (Whipped, choose high-fat cream for the best results)

1/4 cup Powdered Sugar (Sweetens the frosting and helps achieve the right consistency)

1/2 cup Peppermint Chips (Crushed candy canes are a lovely substitute)

Candy Cane or Chocolate Toppings (For visual appeal and added festive flavor)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch deep cake pan with parchment paper to prevent sticking.

Step 2: Crush the Oreo cookies in a zip-top bag until fine. Mix the crushed cookies with the melted butter until evenly coated.

Step 3: Press the cookie mixture firmly into the bottom of the prepared pan to create an even crust. Set aside and chill while preparing the filling.

Step 4: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add sugar, sour cream, eggs, and peppermint extract, mixing until well combined and smooth.

Step 5: Pour the cheesecake filling over the chilled crust evenly. Place the cake pan in a water bath and bake for about 1 hour and 20 minutes, until the edges are set but the center slightly jiggles.

Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then refrigerate for at least 5 hours or overnight for best results.

Step 7: Whip the heavy cream and powdered sugar together in a bowl until fluffy peaks form. Add extra peppermint extract if you want a stronger mint flavor.

Step 8: Spread the whipped cream topping over the chilled cheesecake. Sprinkle with peppermint chips or crushed candy canes for a festive touch.

Step 9: For an optional finishing touch, drizzle melted chocolate over the top before serving to add extra flavor and decoration.

Tips & Variations

Use gluten-free cookies to make the crust suitable for gluten-sensitive diets without sacrificing taste.

Swap sour cream for Greek yogurt to add a lighter texture and boost protein content.

For a stronger peppermint flavor, increase the peppermint extract in both the filling and whipped cream frosting gradually.

Crushed candy canes not only add flavor but also create a beautiful visual contrast on top of your cheesecake.

To avoid cracks, let the cheesecake cool gradually in the oven before refrigerating.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting in the refrigerator for several hours or overnight, allowing flavors to develop fully and the texture to set perfectly.

What if I don’t have peppermint extract?

If you don’t have pure peppermint extract, crushed candy canes added to the filling can help infuse peppermint flavor, though the taste may be milder and less concentrated.