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
Scale
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.
