Introduction

This Easy Peppermint Cheesecake is a festive holiday treat that combines creamy white chocolate and refreshing peppermint flavors. With a crunchy Oreo crust and a smooth, minty filling, it’s a delightful dessert perfect for any celebration. Plus, it’s simpler to make than you might think!

The image shows three small cheesecake slices on a white plate with a white marbled texture background. Each slice has two layers: a thick, dark brown crumbly crust on the bottom, and a creamy, light beige cheesecake layer on top with small red specks mixed inside. On top of each cheesecake slice is a swirl of white whipped cream topped with crushed red and green peppermint pieces scattered also on the plate around the slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo cookies
5 tablespoons unsalted butter, melted
1 cup cold heavy whipping cream
2 packages cream cheese, softened (8 ounces each)
1½ cups white chocolate chips
½ teaspoon peppermint extract
½ cup chopped Andes Peppermint Crunch, plus additional for topping
Whipped cream, for topping

Instructions

Step 1: Prepare the crust by processing Oreo cookies into fine crumbs. Mix the crumbs with melted butter until the texture resembles wet sand. Press three-quarters of the mixture firmly into the bottom of a 9-inch springform pan, reserving the rest for topping. Bake at 350°F (175°C) for 8-10 minutes, then let it cool completely.
Step 2: Make the filling by beating the softened cream cheese until smooth and creamy. Gradually add the white chocolate chips and continue beating until fully incorporated. Stir in the peppermint extract and gently fold in the chopped Andes Peppermint Crunch, keeping some aside for decoration.
Step 3: Pour the filling over the cooled crust in the springform pan. Wrap the pan tightly with aluminum foil and place it inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center still has a slight wobble.
Step 4: Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside gradually for one hour. Remove the cheesecake from the water bath and cool completely on a wire rack. Cover loosely and refrigerate for at least 6 hours, preferably overnight, to allow it to set fully.
Step 5: Once chilled, carefully loosen the cheesecake from the sides of the pan and remove the springform ring. Sprinkle the reserved Oreo crumbs around the base. Top the cheesecake with whipped cream and garnish with the reserved chopped Andes Peppermint Crunch before serving.

Tips & Variations

For a stronger peppermint flavor, add a few extra drops of peppermint extract, but be careful not to overpower the white chocolate.
You can substitute the Andes Peppermint Crunch with crushed candy canes for a similar minty crunch.
Use a handheld mixer to ensure the cream cheese and white chocolate blend smoothly without lumps.
Be sure to let the cheesecake cool gradually to prevent cracks on the surface.

Storage

Store the cheesecake covered loosely in the refrigerator for up to 4 days. Keep it chilled until ready to serve. To reheat slightly, bring to room temperature for about 15 minutes; do not microwave as it can affect texture. The cheesecake is best enjoyed cold but can be sliced easily after chilling.

How to Serve

The image shows three small cheesecake slices on a white plate with a white marbled texture underneath. Each cheesecake has two layers: a thick, crumbly dark brown base layer and a thick creamy light yellow top layer with small red specks inside. On top of each slice, there is a swirl of white whipped cream with small pieces of crushed red and white peppermint sprinkled over it. Some crushed peppermint is also scattered on the plate around the slices. The focus is on the front cheesecake slice, with the others slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreo cookies with chocolate graham crackers or any chocolate wafer cookies for a different flavor and texture.

Do I have to use a water bath for baking?

Using a water bath helps the cheesecake bake evenly and prevents cracking by maintaining a moist environment. It is recommended but not absolutely required. Without it, watch the baking time closely to avoid overbaking.