Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Peppermint Cheesecake Recipe-Holiday Treat Recipe

★★★★★

4.9 from 109 reviews
  • Author: Olivia
  • Total Time: 7 hours 30 minutes
  • Yield: 12 servings 1x

Description

This Easy Peppermint Cheesecake is a festive holiday treat featuring a crunchy Oreo crust, luscious white chocolate and cream cheese filling infused with peppermint extract, and a delightful crunch from Andes Peppermint Crunch candies. Baked in a water bath for perfect texture, it’s topped with whipped cream and extra peppermint pieces for a refreshing and creamy dessert that’s perfect for the holiday season.

Ingredients

Scale

Crust

  • 20 Oreo cookies
  • 5 Tablespoons unsalted butter, melted

Filling

  • 2 packages cream cheese, softened (8 ounce each)
  • 1 ½ cups white chocolate chips
  • ½ teaspoon peppermint extract
  • ½ cup chopped Andes Peppermint Crunch, plus additional for topping

Topping

  • Whipped cream, for topping
  • Reserved Oreo crumbs, for topping
  • Reserved chopped Andes Peppermint Crunch, for topping

Instructions

  1. Prepare the crust: Process Oreo cookies into fine crumbs, then mix with melted butter until the mixture resembles wet sand. Press three-quarters of this mixture evenly into the bottom of a 9-inch springform pan, reserving the remainder for the topping. Bake the crust at 350°F (175°C) for 8-10 minutes and allow it to cool completely before adding the filling.
  2. Make the filling: Beat the softened cream cheese until smooth and creamy. Gradually add white chocolate chips and continue beating until fully incorporated. Stir in the peppermint extract and gently fold in half a cup of chopped Andes Peppermint Crunch, reserving some for the topping.
  3. Assemble and bake: Pour the prepared filling over the cooled crust. Wrap the springform pan tightly in aluminum foil to prevent water from seeping in. Place the foil-wrapped pan inside a larger baking pan and 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 for a creamy texture.
  4. Cool the cheesecake: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool gradually inside the oven for one hour. Afterward, remove the springform pan from the water bath, place it on a wire rack to cool completely, then cover loosely and refrigerate for at least 6 hours or preferably overnight to set fully.
  5. Decorate and serve: Carefully loosen the cheesecake from the sides of the springform pan and remove the ring. Sprinkle the reserved Oreo crumbs evenly around the base for added texture. Top the cheesecake with whipped cream and finish by sprinkling the reserved chopped Andes Peppermint Crunch candies on top for a festive and refreshing presentation.

Notes

  • Using a water bath during baking helps prevent cracks and ensures a smooth texture in the cheesecake.
  • Be sure to soften cream cheese properly to avoid lumps in the filling.
  • Allowing the cheesecake to chill overnight enhances the flavors and firmness.
  • You can substitute whipped cream topping with fresh mint leaves for a different garnish.
  • Make sure the springform pan is tightly wrapped to avoid water leakage during baking.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Peppermint cheesecake, holiday dessert, white chocolate cheesecake, Oreo crust cheesecake, festive cheesecake, peppermint dessert, Christmas cheesecake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bitesbyolivia.com/easy-peppermint-cheesecake-recipe-holiday-treat-recipe/