Easy Peppermint Cheesecake Recipe – Holiday Treat
Peppermint cheesecake is a delightful dessert that brings holiday cheer to any gathering. It combines the rich creaminess of cheesecake with refreshing peppermint and the crunch of Oreo cookies, making it a perfect treat for Christmas or any festive occasion. This easy peppermint cheesecake recipe is not only delicious but also simple to make, ensuring that even novice bakers can impress their family and friends.
Why make this recipe
This peppermint cheesecake is a fantastic choice for the holidays for several reasons. First, it captures the spirit of the season with its minty flavor and festive presentation. Second, it’s a make-ahead dessert, allowing you to prepare it in advance and free up your time on the day of your celebration. Lastly, the use of Oreo cookies for the crust adds a delightful chocolatey contrast to the creamy filling, making every bite a special treat.
How to make Easy Peppermint Cheesecake Recipe
Ingredients:
- 20 Oreo cookies
- 5 Tablespoons unsalted butter, melted
- 1 cup cold heavy whipping cream
- 2 packages cream cheese, softened (8 ounces each)
- 1 ½ cups white chocolate chips
- ½ teaspoon peppermint extract
- ½ cup chopped Andes Peppermint Crunch, plus additional for topping
- Whipped cream, for topping
Directions:
- Prepare the crust: Process Oreo cookies into fine crumbs, then mix with melted butter until it resembles wet sand. Press three-quarters of the mixture into the bottom of a 9-inch springform pan, reserving the rest for topping. Bake at 350°F (175°C) for 8-10 minutes and let cool completely.
- Make the filling: Beat softened cream cheese until smooth. Gradually add white chocolate chips and beat until fully incorporated and creamy. Stir in peppermint extract and fold in chopped Andes Peppermint Crunch, reserving some for topping.
- Assemble and bake: Pour the filling over the cooled crust. Wrap the springform pan tightly with aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center has a slight wobble.
- Cool the cheesecake: Turn off the oven, crack the door open slightly, and leave the cheesecake inside for one hour to cool gradually. Remove from the water bath and let cool completely on a wire rack. Cover loosely and refrigerate for at least 6 hours, or preferably overnight.
- Decorate and serve: Loosen the cheesecake from the pan sides and remove the springform ring. Sprinkle reserved Oreo crumbs around the base. Top with whipped cream and sprinkle with the reserved chopped Andes Peppermint Crunch.
How to serve Easy Peppermint Cheesecake
Serve the peppermint cheesecake chilled, as it enhances the flavors and texture. A dollop of whipped cream on top adds extra creaminess, while the sprinkles of Andes Peppermint Crunch provide a nice crunchy finish. This dessert is perfect sliced into wedges for easy serving at holiday parties or family gatherings.
How to store Easy Peppermint Cheesecake
To store your peppermint cheesecake, cover it loosely with plastic wrap or aluminum foil, ensuring it does not touch the surface of the cake. Place it in the refrigerator, where it will stay fresh for up to 5 days. If you want to keep it longer, you can freeze individual slices. Wrap them tightly in plastic wrap and then in foil before placing them in the freezer.
Tips to make Easy Peppermint Cheesecake
- Make sure to soften the cream cheese before mixing to avoid lumps in your filling.
- For a stronger peppermint flavor, you can increase the peppermint extract slightly, but be careful not to overpower the other flavors.
- Allow plenty of time for the cheesecake to chill and set. Overnight is ideal for the best texture and taste.
Variations
You can change the flavor of the cheesecake by using different types of chocolate or topping. Instead of white chocolate chips, try milk chocolate or dark chocolate for a different taste. You can also add crushed candy canes instead of Andes Peppermint Crunch for a more traditional peppermint look and flavor.
FAQs
Can I make this cheesecake in advance?
Yes, this cheesecake is perfect for making in advance. You can prepare it up to two days before your event and keep it chilled in the refrigerator.
Is the cheesecake gluten-free?
No, this recipe contains Oreo cookies, which are not gluten-free. However, you can use gluten-free cookies to make a gluten-free version of the crust.
Can I freeze peppermint cheesecake?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and foil and store it in the freezer. It can last up to two months. Just thaw it in the refrigerator before serving.
Easy Peppermint Cheesecake
Ingredients
Method
- Process Oreo cookies into fine crumbs, then mix with melted butter until it resembles wet sand.
- Press three-quarters of the mixture into the bottom of a 9-inch springform pan, reserving the rest for topping.
- Bake at 350°F (175°C) for 8-10 minutes and let cool completely.
- Beat softened cream cheese until smooth.
- Gradually add white chocolate chips and beat until fully incorporated and creamy.
- Stir in peppermint extract and fold in chopped Andes Peppermint Crunch, reserving some for topping.
- Pour the filling over the cooled crust.
- Wrap the springform pan tightly with aluminum foil and place it in a larger baking pan.
- Fill the larger pan with hot water halfway up the sides of the springform pan.
- Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center has a slight wobble.
- Turn off the oven, crack the door open slightly, and leave the cheesecake inside for one hour to cool gradually.
- Remove from the water bath and let cool completely on a wire rack.
- Cover loosely and refrigerate for at least 6 hours, or preferably overnight.
- Loosen the cheesecake from the pan sides and remove the springform ring.
- Sprinkle reserved Oreo crumbs around the base.
- Top with whipped cream and sprinkle with the reserved chopped Andes Peppermint Crunch.