why make this recipe
This peppermint cheesecake is creamy and festive. It uses familiar ingredients and gives a bright peppermint flavor. You can make it for holidays or any time you want a minty dessert.
introduction
This recipe blends Oreo crust and a smooth cream cheese filling with peppermint. It is not hard to make. If you want a no-bake version, see this no-bake peppermint cheesecake for a simple alternative.
how to make Peppermint Cheesecake
Make the crust first, then the filling, bake, and chill. Finish with whipped cream and crushed peppermint. For another simple no-bake guide, check this easy no-bake recipe.
Ingredients :
- Oreo cookie crust
- Cream cheese
- Powdered sugar
- Heavy cream
- Peppermint extract
- Eggs
- Vanilla extract
- Whipped cream (for frosting)
- Crushed peppermint candies (for garnish)
Directions :
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine crushed Oreo cookies with melted butter to form the crust. Press into the bottom of a springform pan.
- In another bowl, beat cream cheese until smooth. Gradually add powdered sugar, beaten eggs, peppermint extract, and vanilla extract, mixing well.
- Pour the filling over the crust and bake for 50-60 minutes, or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours.
- For the frosting, whip heavy cream until peaks form and fold in crushed peppermint candies.
- Spread the frosting over the chilled cheesecake and garnish with additional crushed peppermint.
- Serve and enjoy!
how to serve Peppermint Cheesecake
Slice the cheesecake with a hot knife for clean pieces. Serve chilled. Add extra whipped cream or whole peppermint sticks for decoration.
how to store Peppermint Cheesecake
Cover the cheesecake and store it in the fridge. It keeps well for 3-4 days. You can freeze slices wrapped tightly for up to one month. Thaw in the fridge before serving.
tips to make Peppermint Cheesecake
- Use room temperature cream cheese for a smooth filling.
- Tap the pan to remove air bubbles before baking.
- Chill well before frosting to prevent melting.
- Crush peppermint candies finely for a better texture in the frosting.
variation (if any)
- Add a thin layer of melted chocolate over the crust for a chocolate-mint version.
- Use chocolate sandwich cookies with peppermint filling for extra minty crust.
- Omit peppermint extract for a plain cheesecake with peppermint garnish.
FAQs
Q: Can I use candy canes instead of crushed peppermint?
A: Yes. Crush candy canes and use them as garnish or fold some into the frosting.
Q: Do I need a water bath to bake this cheesecake?
A: You can bake without a water bath. A water bath helps prevent cracks but is not required.
Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and keep it chilled. Add fresh garnish just before serving.
Q: Can I use low-fat cream cheese?
A: You can, but the texture may be less rich. Full-fat cream cheese gives best results.
Q: How do I prevent cracks on top?
A: Avoid overmixing and do not open the oven while baking. Let the cheesecake cool slowly.
Conclusion
If you want another version to compare, try the Amazingly Delicious Peppermint Cheesecake Recipe for a similar baked option. For a peppermint bark twist, see Peppermint Bark Cheesecake for ideas and inspiration.
Peppermint Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine crushed Oreo cookies with melted butter to form the crust. Press into the bottom of a springform pan.
- In another bowl, beat cream cheese until smooth.
- Gradually add powdered sugar, beaten eggs, peppermint extract, and vanilla extract, mixing well.
- Pour the filling over the crust and bake for 50-60 minutes, or until the center is set.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours.
- For the frosting, whip heavy cream until peaks form and fold in crushed peppermint candies.
- Spread the frosting over the chilled cheesecake and garnish with additional crushed peppermint.