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Peppermint White Chocolate Cheesecake Recipe

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★★★★★

5 from 109 reviews

This Peppermint Cheesecake is a festive, creamy dessert perfect for holiday celebrations. Featuring a crunchy Oreo cookie crust infused with butter and salt, the rich cheesecake filling is enhanced with peppermint and vanilla extracts, studded with crushed peppermint candies and chopped white chocolate for a refreshing, sweet finish.

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

  1. Prepare the crust: Crush the Oreo cookies finely, either by using a food processor or placing them in a sealed bag and crushing with a rolling pin. Combine the crushed cookies with melted unsalted butter and a pinch of salt until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form a firm crust. Chill in the refrigerator while preparing the filling.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream and granulated sugar, continuing to beat until fully incorporated and silky in texture.
  3. Add eggs and flavorings: Add eggs one at a time, blending well after each addition to maintain a smooth consistency. Stir in the vanilla extract and peppermint extract to infuse the cheesecake with bright, minty flavors.
  4. Incorporate candies and chocolate: Gently fold in the crushed peppermint candies and chopped white chocolate pieces into the batter, ensuring even distribution without overmixing.
  5. Assemble and bake: Pour the cheesecake filling over the chilled Oreo crust, smoothing the top with a spatula. Bake in a preheated oven at 325°F (163°C) for approximately 60 to 70 minutes, or until the edges are set and the center slightly jiggles. Avoid overbaking to keep the cheesecake creamy.
  6. Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, so the cheesecake firms up and flavors meld beautifully.
  7. Serve: Carefully release the springform pan sides before slicing. Garnish with extra crushed peppermint candies or white chocolate shavings if desired. Serve chilled and enjoy the festive flavors.

Notes

  • Be sure to soften the cream cheese fully to avoid lumps in the cheesecake batter.
  • Using a water bath while baking can help prevent cracking on the cheesecake surface.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • For an extra minty punch, drizzle with peppermint chocolate sauce before serving.

Keywords: Peppermint Cheesecake, Holiday Dessert, Oreo Crust, Minty Cheesecake, White Chocolate, Festive Dessert

Find it online: https://mjrecipe.com/peppermint-white-chocolate-cheesecake-recipe/