Description
This Easy Peppermint Cheesecake is a festive holiday treat combining a rich Oreo crust with a creamy white chocolate and peppermint filling. Topped with whipped cream and crunchy Andes Peppermint pieces, this cheesecake offers a delightful blend of minty freshness and indulgent sweetness, perfect for the holiday season.
Ingredients
Scale
Crust
- 20 Oreo cookies
- 5 Tablespoons unsalted butter, melted
Filling
- 2 packages cream cheese, softened (8 ounce each)
- 1 ½ cups white chocolate chips
- ½ teaspoon peppermint extract
- ½ cup chopped Andes Peppermint Crunch, plus additional for topping
Topping
- Whipped cream, for topping
- Reserved Oreo crumbs
- Reserved chopped Andes Peppermint Crunch
Instructions
- Prepare the crust: Process Oreo cookies into fine crumbs, then mix with melted butter until it resembles wet sand. Press three-quarters of the mixture into the bottom of a 9-inch springform pan, reserving the rest for topping. Bake at 350°F (175°C) for 8-10 minutes and let cool completely.
- Make the filling: Beat softened cream cheese until smooth. Gradually add white chocolate chips and beat until fully incorporated and creamy. Stir in peppermint extract and fold in chopped Andes Peppermint Crunch, reserving some for topping.
- Assemble and bake: Pour the filling over the cooled crust. Wrap the springform pan tightly with aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center has a slight wobble.
- Cool the cheesecake: Turn off the oven, crack the door open slightly, and leave the cheesecake inside for one hour to cool gradually. Remove from the water bath and let cool completely on a wire rack. Cover loosely and refrigerate for at least 6 hours, or preferably overnight.
- Decorate and serve: Loosen the cheesecake from the pan sides and remove the springform ring. Sprinkle reserved Oreo crumbs around the base. Top with whipped cream and sprinkle with the reserved chopped Andes Peppermint Crunch.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Using a water bath helps prevent cracking and ensures even baking for a smooth cheesecake texture.
- For best flavor, refrigerate cheesecake overnight to allow it to set thoroughly.
- You can substitute Andes Peppermint Crunch with crushed candy canes if desired.
- Make sure to wrap the springform pan tightly with foil to prevent water from seeping into the cheesecake during baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peppermint Cheesecake, Holiday Dessert, White Chocolate Cheesecake, Oreo Crust, Andes Peppermint
