Description
A delicious and festive peppermint cheesecake made with white chocolate and crushed peppermint candies, perfect for the holiday season.
Ingredients
Scale
- 28 regular Oreo Cookies
- 4 tablespoons Unsalted Butter, melted
- 1 pinch Salt
- 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: Crush the Oreo cookies finely, then mix with melted unsalted butter and a pinch of salt until well combined. Press the mixture evenly into the bottom of a springform pan to form the crust. Refrigerate to set while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream and granulated sugar, and continue mixing until fully incorporated and smooth.
- Add eggs and flavors: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract and peppermint extract, mixing gently to blend the flavors without overbeating.
- Incorporate peppermint candies and white chocolate: Fold in crushed peppermint candies and chopped white chocolate carefully to distribute evenly throughout the batter.
- Bake the cheesecake: Pour the filling over the prepared Oreo crust in the springform pan. Place in a preheated oven at 325°F (163°C) and bake for about 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Cool and chill: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. Remove from oven, run a knife around the edges to prevent cracking, then refrigerate for at least 4 hours or overnight to fully set.
- Serve and garnish: Before serving, optionally garnish with additional crushed peppermint candies or white chocolate shavings for an extra festive touch. Slice and enjoy your creamy peppermint cheesecake!
Notes
- For a gluten-free version, use gluten-free Oreo cookies.
- Make sure the cream cheese is fully softened for a smooth batter.
- Chill the cheesecake overnight for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg