Description
This decadent Peppermint Cheesecake showcases a smooth and creamy cream cheese filling infused with refreshing peppermint extract, studded with crushed peppermint candies and chopped white chocolate for added texture and festive flavor. The crust is made from finely crushed Oreo cookies mixed with butter, baked to perfection. A water bath baking technique ensures a silky, crack-free cheesecake, cooled slowly in the oven and chilled to set perfectly. Ideal for holiday celebrations or any time you crave a minty, creamy treat.
Ingredients
Scale
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 cups 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
- Prepare the Crust: Preheat your oven to 350°F. Pulse the Oreo cookies in a food processor until they become fine crumbs. Add the melted butter and a pinch of salt, then blend until the mixture is combined.
- Form the Crust: Pour the crumb mixture into a prepared springform pan and press it evenly into the bottom and up the sides using the bottom of a flat glass or measuring cup to create a firm, even crust.
- Bake the Crust: Bake the crust in the oven for 10 minutes, then allow it to cool completely.
- Prepare the Cheesecake Batter: Preheat the oven again to 350°F. In a stand mixer fitted with a paddle attachment, beat the softened cream cheese at medium/high speed for about 1 minute until smooth. Scrape down the bowl sides and beat for a few more seconds to remove lumps.
- Add Sugar and Sour Cream: Mix in the sugar and sour cream at medium-low speed until just combined. Scrape the bowl and mix briefly again.
- Incorporate Eggs: Add eggs one at a time and beat on low speed for about 30 seconds to 1 minute until combined. Scrape the bowl again.
- Add Flavors: Mix in the vanilla and peppermint extracts until just combined, creating a smooth, fairly runny batter.
- Prepare Water Bath: Wrap the outside of your springform pan tightly with four sheets of heavy-duty 18-inch aluminum foil to prevent leaks. Place the wrapped pan inside a deep roasting pan or a baking sheet with at least 2-inch sides.
- Add Mix-ins and Batter: Fold the crushed peppermint candies and chopped white chocolate into the batter gently. Pour the batter into the prepared springform pan.
- Add Hot Water: Carefully pour very hot water into the roasting pan around the springform until the water reaches about 1 ½ inches up the side of the pan. This creates a water bath for gentle, even cooking.
- Bake the Cheesecake: Position the roasting pan on a rack in the lower third of the oven. Bake for 1 to 1 ½ hours, checking after about 1 hour. The cheesecake should have a slight jiggle but not be liquid. If too liquidy, bake another 10-15 minutes and check again.
- Cool Gradually: When the cheesecake is firm but still jiggly, turn off the oven and leave the cheesecake inside for about 1 hour or until the oven has cooled completely. Do not open the oven to prevent cracking.
- Chill the Cheesecake: Remove the pan from the oven and carefully take off the foil. Refrigerate the cheesecake for at least 6 hours to fully set.
- Serve: Before serving, run a knife around the edge of the pan to loosen the cake for easy removal. Garnish with whipped cream, additional crushed peppermint, and chocolate drizzle or ganache if desired.
Notes
- Using a water bath is key to preventing cracks by ensuring gentle, even baking.
- Wrapping the pan with multiple layers of heavy-duty foil prevents water from seeping into the crust.
- Allowing the cheesecake to cool slowly in the turned-off oven reduces temperature shock, preventing cracks.
- Make sure the cream cheese is fully softened before mixing to achieve a smooth batter without lumps.
- Chilling time is essential for the cheesecake to set properly; do not rush this step.
- For extra festive presentation, top with peppermint candies or white chocolate shavings.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 520
- Sugar: 35g
- Sodium: 230mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 155mg
