Peppermint Cheesecake
This delightful peppermint cheesecake combines the rich creaminess of cheesecake with refreshing peppermint, perfect for holiday gatherings.
Ingredients
For the crust
- 1 package Oreo cookies (about 15 cookies)
- 1/4 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened Ensure fully softened for smooth texture.
- 1 cup powdered sugar
- 1 cup heavy whipping cream Whip separately before folding in.
- 1 teaspoon peppermint extract Adjust for preference.
- to taste red food coloring (optional) For festive look.
For topping
- to taste crushed peppermint candies For garnishing.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Crush Oreo cookies into fine crumbs.
- Combine crushed cookies with melted butter and mix well. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat softened cream cheese with powdered sugar until smooth.
- Slowly add heavy whipping cream and peppermint extract, beating until fluffy and holds stiff peaks.
- If desired, add red food coloring and mix until evenly distributed.
- Pour the cheesecake filling over the prepared Oreo crust and smooth the top.
Baking
- Bake in the preheated oven for approximately 45 minutes until the center is set but still has a slight jiggle.
- Let cool at room temperature, then refrigerate for at least four hours or overnight.
Serving
- Carefully remove cheesecake from the springform pan.
- Slice into wedges using a sharp knife, wiping the knife with a damp cloth between cuts for clean slices.
- Top with whipped cream and sprinkled crushed peppermint candies before serving.
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Notes
Let cheesecake chill completely for better flavor and texture. Storage tips: Cover tightly or store in an airtight container in the fridge for up to a week. Freeze individual portions for up to three months.