Description

This Decadent Peppermint Cheesecake with Oreo Crust Delight combines the rich creaminess of classic cheesecake with refreshing peppermint flavor and a crunchy Oreo cookie crust, perfect for festive occasions or dessert lovers craving a minty twist. The smooth peppermint-infused filling baked over a delicious Oreo crust is topped with fluffy whipped cream and festive peppermint chips or candy canes for added texture and visual appeal.

Ingredients

Scale

Crust

24 Oreo Cookies, crushed (can swap with gluten-free cookies)
1/2 cup unsalted Butter, melted

Cheesecake Filling

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

Whipped Topping

1 cup Heavy Cream, high-fat for best results
1/4 cup Powdered Sugar
Additional Peppermint Extract (optional, for extra flavor)

Garnishes

1/2 cup Peppermint Chips (or crushed candy canes)
Candy Cane or Chocolate Toppings for decoration

Instructions

Preparation: Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch deep cake pan with parchment paper to prevent sticking.
Make the Crust: Crush the Oreo cookies inside a zip-top bag until finely broken, then mix with melted unsalted butter until the crumbs are evenly coated. Firmly press this mixture into the bottom of the prepared pan to form an even crust. Chill to set while preparing the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add sugar, sour cream, eggs, and peppermint extract. Mix each ingredient fully before adding the next until the filling is silky and well combined.
Assemble and Bake: Pour the cheesecake filling over the chilled Oreo crust. Place the cake pan in a water bath by placing it inside a larger pan filled with hot water to prevent cracking. Bake in a preheated oven for about 1 hour and 20 minutes until the edges are set but the center slightly jiggles.
Cool Gradually: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually and avoid cracks.
Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 5 hours or overnight to fully set and develop flavor.
Prepare Whipped Cream Topping: In a clean bowl, whip the heavy cream with powdered sugar until fluffy peaks form. Optionally, add a few drops of peppermint extract to enhance the mint flavor.
Frost and Garnish: Spread the whipped cream evenly over the chilled cheesecake. Sprinkle peppermint chips or crushed candy canes on top for a festive crunch.
Optional Decoration: Drizzle melted chocolate over the whipped cream before serving for added richness and visual appeal.

Notes

Using room temperature ingredients ensures a smooth, lump-free cheesecake batter.
The water bath during baking helps prevent cracks and promotes even cooking.
You can substitute sour cream with Greek yogurt for a lighter texture and tang.
If using gluten-free cookies, ensure they complement the peppermint flavor.
For a lower-calorie version, use sugar substitutes and low-fat cream alternatives.
The cheesecake needs ample chilling time to properly set before frosting and serving.
Store leftovers covered in the refrigerator and consume within 3-4 days.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint cheesecake, Oreo crust, peppermint dessert, holiday cheesecake, peppermint chips, whipped cream topping, festive dessert