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This peppermint cheesecake is a festive showstopper that combines rich creamy layers with a refreshing hint of mint. It’s perfect for holiday gatherings or any special occasion when you want to impress with a classic dessert twist. The Oreo crust brings a chocolatey crunch while peppermint chips and crushed candy canes add bursts of icy flavor.
I first made this cheesecake one December after a last-minute potluck invite and it became an instant favorite thanks to its creamy texture and bright peppermint notes.
Ingredients
- Oreo cookies: for the crust—choose a fresh, crisp batch to avoid a soggy base
- Butter: melted to bind the crust and add richness
- Cream cheese: softened for easy blending and creamy texture
- White granulated sugar: to sweeten without overpowering
- Eggs: to provide structure and a tender crumb
- Sour cream: for moisture and a subtle tang balancing the sweetness
- Heavy whipping cream: adds luxurious body to the filling
- Corn starch: improves the firmness and helps give a smooth finish
- Vanilla and peppermint extracts: provide warming and cooling flavors respectively—use pure extracts for best taste
- Andes peppermint crunch chips: folded in for bursts of minty chocolate throughout
- Whipped topping: lightens the peppermint cream layer and adds fluffiness
- Crushed candy canes and peppermint chocolates: on top for festive decoration and extra crunch
Instructions
- Preheat and prepare your pan:
- Set the oven to 325 degrees and grease a 9 inch springform pan thoroughly. Prepare a large roasting pan for the water bath that fits the springform with room to spare. Wrap the outside of the springform pan in heavy duty foil from bottom up to prevent leaks during the water bath step. This little prep ensures smooth baking and easy cleanup.
- Make the Oreo crust:
- Pulse the Oreo cookies into fine crumbles. Mix with melted butter until all crumbs are moistened. Press this mixture firmly and evenly into the springform pan bottom. Chill briefly to set this crunchy base while you prepare the cheesecake layers.
- Mix the cheesecake filling:
- Beat softened cream cheese and sugar until creamy and lump free. Add eggs one at a time, mixing well after each addition. Stir in sour cream, heavy cream, corn starch, and vanilla and peppermint extracts until smooth and glossy. Gently fold in peppermint crunch chips for texture and flavor infusion.
- Bake in a water bath:
- Pour the batter over the crust and place the springform pan inside the prepared roasting pan. Add boiling water around the springform but not over the top, reaching halfway up the sides. Carefully slide the pan into the oven and bake for about one hour until the edges are set but the center still slightly jiggles. This slow gentle cooking prevents cracks and creates a silky texture.
- Cool and chill:
- Turn off the oven and crack the door open slightly, letting the cheesecake cool gradually inside for an hour to avoid sudden temperature changes. Remove the springform from water and fully cool on a rack before covering and refrigerating for at least four hours, preferably overnight.
- Prepare and add the peppermint topping:
- Beat additional cream cheese, sugar, and peppermint extract until smooth, then fold in whipped topping gently to keep it light and airy. Spread this layer evenly over the chilled cheesecake. Sprinkle finely diced peppermint crunch chips on top followed by crushed candy canes or any peppermint chocolates to decorate beautifully.
My favorite part is the peppermint cream layer—it adds a refreshing contrast to the richness and keeps things lively. I love serving this when family comes together during the holidays. It always sparks compliments and smiles.
Storage tips
Store leftovers in the fridge covered tightly to keep moisture in and prevent fridge odors from seeping in. It will keep fresh and creamy for up to four days. Avoid freezing the topping layer as texture can change but the plain cheesecake freezes well if wrapped securely.
Ingredient swaps
If you prefer a less minty dessert, reduce the peppermint extract by half. To make it nutty, add a handful of finely chopped toasted pecans into the crust mix. Cream cheese can be swapped for Neufchatel cheese for a lighter version but results in a slightly less dense filling.
Serving ideas
Serve with a drizzle of warm chocolate sauce or a scoop of vanilla bean ice cream to complement the mint chocolate flavor. Garnish each slice with a whole peppermint stick or a small piece of peppermint bark to amp up the festive look.
This peppermint cheesecake is a perfect holiday treat that combines texture and flavor beautifully in every bite.
Frequently Asked Recipe Questions
- → How is the Oreo crust prepared?
Oreo cookies are pulsed into fine crumbles and combined with melted butter, then pressed firmly into the springform pan to form a sturdy, flavorful crust base.
- → What is the purpose of baking the cheesecake in a water bath?
The water bath helps the cheesecake cook evenly and prevents cracking by maintaining a moist baking environment and gentle heat.
- → Can I use other peppermint candies as toppings?
Yes, the toppings include various peppermint chocolates, bark, and crushed candy canes, which can be adjusted based on personal preference.
- → How long should I chill the cheesecake before serving?
After baking, allow the cheesecake to cool completely, then refrigerate for at least 4 hours or preferably overnight to set properly.
- → What makes the filling creamy and smooth?
The filling uses softened cream cheese combined with sour cream, heavy cream, and a touch of corn starch, which contributes to a velvety texture.