Peppermint Cheesecake
This classic baked cheesecake features a crunchy Oreo cookie crust, a rich and creamy peppermint-scented filling, and a cloud of whipped cream piled on top with crushed candy canes for that irresistible festive crunch.
Equipment
- 9-inch springform pan - Non-negotiable for cheesecake, essential for easy release
- Large roasting pan - Large enough to hold the springform pan for the water bath
- Stand mixer or hand electric mixer
- Food processor - Alternative: zip-top bag and rolling pin for crushing Oreos
- Large mixing bowls
- Rubber spatula
- Measuring cups
- Measuring spoons
- Kitchen scale - Recommended for accuracy
- Heavy-duty aluminum foil - For wrapping the springform pan securely to prevent water seepage
- Kettle or Pot - For boiling water for the water bath
- Whisk
- Wire cooling rack
- Piping Bag with Large Star Tip - Optional, for decorating with whipped cream rosettes
Ingredients
For the Oreo Crust
- 24 cookies Oreo cookies - about 2 cups or 240g when crushed, filling included
- 4 tablespoons unsalted butter - 57g, melted
For the Peppermint Cheesecake Filling
- 32 oz full-fat cream cheese - 900g, 4 standard 8 oz blocks, softened to room temperature
- 1 cup granulated sugar - 200g
- 1 cup full-fat sour cream - 240g, room temperature
- 4 large eggs - room temperature
- 1 1/2 teaspoons pure peppermint extract
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour - 16g
For the Topping
- 1 1/2 cups heavy whipping cream - 360ml
- 3 tablespoons powdered sugar - 22g
- 1/4 teaspoon peppermint extract
- 1/3 cup crushed candy canes - about 45g, or peppermint hard candies, for garnish
Instructions
- Preheat oven to 325°F (165°C) with rack in center. Grease a 9-inch springform pan and wrap the outside bottom and sides tightly with 2-3 layers of heavy-duty aluminum foil, coming up at least 3 inches.
- Pulse 24 Oreo cookies in a food processor until fine crumbs form. Mix with 4 tablespoons melted butter until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the prepared pan, then freeze for 10 minutes.
- Beat 32 oz softened cream cheese in a stand mixer fitted with paddle attachment on medium speed for 2-3 minutes until smooth. Add 1 cup sugar and beat for another 2 minutes until creamy.
- Add 2 tablespoons flour and mix until just combined. Add 1 cup sour cream and mix until incorporated. Stir in 1 1/2 teaspoons peppermint extract and 1 teaspoon vanilla extract.
- Add 4 room-temperature eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix. Pour the filling over the crust and smooth the top.
- Place the foil-wrapped pan in a large roasting pan. Carefully pour boiling water into the roasting pan to reach about 1 inch up the outside of the springform pan. Bake for 60-70 minutes until edges are set and center has a slight jiggle.
- Turn off the oven and prop the door open about 1 inch with a wooden spoon. Leave the cheesecake inside for 1 hour to cool gradually.
- Remove the cheesecake from the water bath and pan, peel away the foil, and let cool completely at room temperature for 1-2 hours. Refrigerate for a minimum of 6 hours, preferably overnight.
- Beat 1 1/2 cups cold heavy whipping cream on medium-high speed until soft peaks form. Add 3 tablespoons powdered sugar and 1/4 teaspoon peppermint extract and beat until stiff peaks form.
- Run a knife around the edge of the pan, release the springform ring, and spread or pipe the whipped cream over the chilled cheesecake. Sprinkle with crushed candy canes just before serving.
Notes
- Room temperature is essential: Cold cream cheese and eggs will result in a lumpy batter. Pull everything out of the refrigerator at least 1-2 hours before you begin.
- Don't overmix after adding eggs: Overbeating incorporates too much air, causing the cheesecake to puff, sink, and crack. Mix on low and stop as soon as each egg is incorporated.
- Seal the foil well: A single small tear can let water seep into your crust. Use thick, heavy-duty foil, double-layer it, or use a silicone springform cover for a watertight seal.
- Don't skip the gradual cooling: Moving a hot cheesecake to the countertop immediately will almost always cause cracks. The slow cool inside the turned-off oven is the most important crack-prevention technique.
- Chill overnight when possible: Cheesecake tastes significantly better the next day. The flavor deepens, the texture firms up, and every slice comes out cleaner.
- Add candy canes at the last minute: Crushed peppermint candies will start to dissolve and bleed red color into the whipped cream within a couple of hours. Top the cheesecake right before it hits the table.
- Graham cracker crust variation: Swap the Oreos for 1 1/2 cups (180g) of graham cracker crumbs mixed with 4 tablespoons melted butter and 2 tablespoons sugar for a lighter base.
- Chocolate peppermint swirl: Reserve half a cup of plain batter, stir in 2 tablespoons of cocoa powder, drop spoonfuls over the filling, and swirl with a skewer for a marbled effect.
- Storage: Cover tightly and refrigerate for up to 5 days. Freeze without topping for up to 2 months, wrapped in plastic and foil. Thaw overnight in the refrigerator.
- For clean slices: Dip a sharp knife in hot water and wipe it clean between cuts for the neatest presentation.