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If you’re looking for a festive showstopper that combines creamy decadence with a refreshing minty twist, this Peppermint Cheesecake with White Chocolate and Crushed Peppermints Recipe is your new best friend. Imagine a luscious, velvety cheesecake embedded with sweet white chocolate chunks and sprinkled generously with crunchy peppermint pieces, all resting on a crispy Oreo cookie crust. It’s the perfect balance of rich, smooth, and crisp textures that make every bite feel like a holiday celebration in your mouth. Whether you’re baking for a special occasion or just treating yourself, this recipe will quickly become a beloved classic you reach for year after year.
Ingredients You’ll Need
This Peppermint Cheesecake with White Chocolate and Crushed Peppermints Recipe calls for simple yet essential ingredients that each play a vital role in creating its personality—rich cream cheese for that irresistible creaminess, Oreo cookies for a crunchy chocolate base, and peppermint extract alongside crushed candy for that unmistakable refreshing zing.
- 28 regular Oreo Cookies: These create a chocolaty crust that perfectly contrasts the light cheesecake filling.
- 4 tablespoons Unsalted Butter, melted: Binds the crust crumbs together and adds a silky texture.
- 1 pinch Salt: Enhances all the flavors without overpowering them.
- 2 pounds cream cheese, softened: The creamy foundation of your cheesecake’s luscious texture.
- 8 ounces sour cream: Adds a subtle tang that balances the richness.
- 1 ½ cups granulated sugar: Sweetens perfectly to complement the peppermint’s brightness.
- 5 large eggs: Provides structure and helps set the cheesecake smoothly.
- 1 teaspoon vanilla extract: Gives warmth and depth to the flavor profile.
- 1 teaspoon peppermint extract: The star ingredient for that crisp, cool mint sensation.
- 3/4 cup crushed peppermint candies: Infuses delightful bursts of peppermint and a bit of crunch.
- 3/4 cup chopped white chocolate: Melts into the batter, adding sweetness and creamy pockets in each slice.
How to Make Peppermint Cheesecake with White Chocolate and Crushed Peppermints Recipe
Step 1: Prepare and Bake the Oreo Crust
Start by preheating your oven to 350°F. Blitz the Oreo cookies in a food processor until they reach fine crumbs—this will be the base of your cheesecake. Pour in the melted butter with a pinch of salt and pulse just until the mixture holds together. Press this crumbly mixture into the bottom and sides of a springform pan using a flat-bottomed glass to get an even, compact crust. Bake the crust for 10 minutes, then let it cool completely for that perfect firm foundation.
Step 2: Create the Silky Cheesecake Batter
With your oven still set at 350°F, use a stand mixer fitted with a paddle attachment to beat the softened cream cheese for about a minute, scraping down the sides to ensure smoothness. Add the sugar and sour cream, mixing gently until combined for a creamy yet stable base. Next, drizzle in the eggs one by one, folding each progressively to build a smooth mixture without overdoing it. Swirl in the vanilla and peppermint extracts to awaken your filling with rich flavor and a lovely mint vibe.
Step 3: Fold in the Peppermint and White Chocolate
Gently fold the crushed peppermint candies and chopped white chocolate into your batter. This step is crucial to keep those wonderful chunks intact, so mix with care! These mix-ins turn every forkful into an exciting texture experience with bursts of sweetness and cooling peppermint.
Step 4: Prepare the Water Bath and Bake
To ensure your cheesecake bakes evenly and stays wonderfully moist, wrap your springform pan tightly with heavy-duty foil. Place it inside a roasting pan, then pour hot water around it until it reaches 1 ½ inches up the pan’s side. Carefully slide this setup into the oven’s lower third and bake for about 1 to 1 ½ hours. You’re aiming for a slightly jiggly center without any liquid movement—this means it’s perfectly baked. When ready, turn off the oven but leave the cheesecake inside for an hour to cool slowly without cracking.
Step 5: Chill and Set
After the slow cooling, remove the cheesecake from the oven and unwrap it, then transfer it to the fridge. Let it chill for at least 6 hours or overnight to fully set into that creamy, rich consistency that your taste buds will adore.
How to Serve Peppermint Cheesecake with White Chocolate and Crushed Peppermints Recipe
Garnishes
Your Peppermint Cheesecake with White Chocolate and Crushed Peppermints Recipe is already stunning, but you can add extra pizzazz with a sprinkle of crushed candy canes or a few curls of white chocolate on top. A dollop of whipped cream or a drizzle of peppermint sauce adds an elegant finishing touch and extra layers of indulgence.
Side Dishes
This cheesecake pairs beautifully with a fresh berry compote or a simple raspberry coulis to balance the sweetness and add a fruity brightness. For adults, a glass of peppermint-flavored coffee or smooth hot chocolate makes a magical combination.
Creative Ways to Present
Want to impress guests even more? Serve individual cheesecake slices in clear glasses layered with whipped cream and crushed peppermint, creating an eye-catching parfait. Alternatively, you can prepare miniature cheesecakes in cupcake tins for perfect personal treats. This approach makes your Peppermint Cheesecake with White Chocolate and Crushed Peppermints Recipe festive and fun to share.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake tightly covered in the refrigerator, ideally in an airtight container. It will stay creamy and fresh for up to 5 days, making it perfect for enjoying indulgence without rushing.
Freezing
To freeze, wrap your cheesecake securely in plastic wrap, then foil to prevent freezer burn. Frozen cheesecake maintains its flavor and texture superbly for up to one month. When you’re ready to enjoy, thaw it slowly in the refrigerator overnight for best results.
Reheating
This cheesecake is delicious served chilled, but if you like it slightly softened, simply let slices sit at room temperature for 15-20 minutes before serving. Avoid microwaving to keep the texture creamy and intact.
FAQs
Can I substitute regular chocolate for white chocolate in this recipe?
Absolutely! While white chocolate complements the peppermint beautifully here, you can experiment with milk or dark chocolate chunks for a richer or more intense chocolate flavor. Just remember that substitutions may slightly change the overall sweetness.
Do I have to use Oreo cookies for the crust?
Oreos add a fantastic chocolate crunch that pairs well with peppermint, but you can substitute with any chocolate wafer cookies or even graham crackers. Just ensure they’re finely crushed and mixed well with melted butter for a solid crust.
What if I don’t have peppermint extract? Can I use something else?
Peppermint extract is key to getting that refreshing mint taste here, but if unavailable, spearmint extract or a small amount of finely chopped fresh mint leaves might work, though the flavor will be different and less intense.
Why do I need to bake the cheesecake in a water bath?
The water bath creates a moist, even heat environment that prevents cracking and guarantees a soft, creamy texture. It’s a game changer for cheesecake perfection and helps avoid dryness or uneven cooking.
How do I prevent my cheesecake from cracking?
Slow cooling inside the oven after baking, as in this recipe, minimizes temperature shock that causes cracks. Additionally, not overbeating the batter and using a water bath are crucial tips for a smooth surface.
Final Thoughts
I truly hope you give this Peppermint Cheesecake with White Chocolate and Crushed Peppermints Recipe a try because it’s one of those desserts that feels like a warm hug on a chilly day and a festive celebration in every forkful. Rich, minty, and perfectly balanced, it’s sure to become a favorite dessert that brings smiles to every gathering. Happy baking and even happier indulging!
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Print
Peppermint Cheesecake with White Chocolate and Crushed Peppermints Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 8 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peppermint Cheesecake recipe combines a rich and creamy classic cheesecake base with the refreshing flavor of peppermint and festive crushed peppermint candies. A crunchy Oreo crust forms the perfect complement to the smooth, decadent filling enhanced with white chocolate bits. Baked in a water bath to ensure an even, crack-free finish, this cheesecake is ideal for holiday celebrations or winter dessert menus.
Ingredients
Crust
- 28 regular Oreo Cookies
- 4 tablespoons Unsalted Butter, melted
- 1 pinch Salt
Cheesecake Filling
- 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. 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 outside the oven.
- 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 to ensure an even mixture.
- Incorporate Eggs: Add eggs one at a time, beating on low speed for about 30 seconds to 1 minute after each addition until fully combined. Scrape the bowl again to remove any residue.
- 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 baking sheet with at least 2-inch sides.
- Add Mix-ins and Batter: Gently fold the crushed peppermint candies and chopped white chocolate into the batter. Pour the batter into the prepared springform pan.
- Add Hot Water: Carefully pour very hot water into the roasting pan around the springform pan until the water reaches about 1 ½ inches up the side of the pan, creating a water bath that promotes 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. After about 1 hour, check for doneness—the cheesecake should have a slight jiggle but not be liquid. If the center appears too liquidy, bake an additional 10 to 15 minutes and check again.
- Cool Gradually: Once the cheesecake is firm but still jiggly in the center, turn off the oven and leave the cheesecake inside for about 1 hour or until the oven has fully cooled. Keep the oven door closed to prevent cracking.
- Chill the Cheesecake: Remove the pan from the oven and carefully unwrap the foil. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to fully set before serving.
Notes
- Make sure the cream cheese is fully softened before mixing to avoid lumps in your batter.
- Using a water bath helps prevent cracks and ensures even cooking.
- Do not open the oven door while the cheesecake is cooling inside to reduce the risk of cracking.
- Allow ample chilling time for the best texture and flavor development.
- Gently fold in peppermint candies and white chocolate to keep pieces intact and evenly distributed.
