Amazingly Delicious Peppermint Cheesecake Recipe

Holiday desserts are SOO GOOD. In fact, if you loved this dessert and want to try a few more, then you should totally try this toffee, this eggnog fudge, and these amazing cookies!

Peppermint Cheesecake

I love just about any holiday dessert and this peppermint cheesecake is a MUST TRY. I mean, you are adding in some of my very favorite flavors and mixing them all together! Oreo, peppermint, and cream cheese. It really doesn’t get much tastier than that! This time of year there are so many holiday parties and get-togethers that I love to try all of the new recipes that everyone brings! And once you make this cheesecake, people will be asking YOU for this recipe all night long! Peppermint cheesecake sounds intimidating to make but if you closely follow the instructions, anyone can make it! And because this uses an oreo crust, it really takes it up a notch and makes it that much better! If you love peppermint flavors then you should also try these brownies and this peppermint bark. I mean this is the season of peppermint so why not go all out! Enjoy it while you can. Or, if you’re like me, you will taste this and want to bake it all year long!

What You Need to Make Peppermint Cheesecake

This recipe requires a lot of cream cheese and also some peppermint to give it that delicious flavor! The rest of the ingredients you probably already have on hand in your kitchen! See the recipe card below for a list of exact ingredient measurements.

Crust

Oreo cookies: I used regular oreos for this crust. But you can use different flavors if you want to change things up!Butter: Make sure that you use unsalted butter! Salt: A tiny pinch of salt is all that is needed for this recipe.

Cheesecake

Cream cheese: Make sure to set out your cream cheese for a while on your counter before you plan on baking this. It will mix better if it’s been softened to room temperature! Sour cream: This helps to soften the texture and add in some moisture to the cheesecake! Granulated sugar: This adds some sweetness to balance out the tangy cream cheese flavor. Eggs: I used large eggs in this recipe! Vanilla extract: This adds a bit of base flavor to the cheesecake. Peppermint extract: You not only want the peppermint flavor as a topping but this will help you taste the flavor IN the cheesecake! Crushed peppermint candies: Any kind of peppermint candy will do since you are going to crush it up anyways! Chopped white chocolate: This will add not only a gorgeous look to the top but the taste is sweet and delicious as well.

Let’s Bake Some Cheesecake!

This peppermint cheesecake takes patience but anyone can do it! Give it a try, I think you will be so happy that you did!

The Crust

Cheesecake

Let it cool IN THE OVEN: I can’t stress the importance of this enough! Once the cheesecake is done cooking then you turn the oven off and leave the cheesecake in the oven for another hour. Until the oven has completely cooled down! and while this is happening DON’T OPEN THE OVEN DOOR. The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking. One of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Room temperature ingredients: I know that this can take a bit of thought beforehandbut it really helps! Make sure to take all of your refrigerated ingredients out and put them on the counter a few hours before you plan on baking. Bringing your ingredients to room temperature really helps them mix nicely together and makes the dough really smooth! Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cheesecake. After all, you just want to see how it’s doing! But when you open the door while you are baking, you let a lot of the heat out. This makes it so that your cheesecake will bake unevenly.Don’t overmix: When you over mix or set your mixer to mix on high then you add more air to your batter! This can cause the cheesecake to crack when those bubbles rise to the surface while cooking. So use room temperature ingredients so that you don’t have to mix so many lumps and do it on a lower speed!

Refrigerate: Because it has cream cheese in it, it needs to be stored in your fridge! Place it in an airtight container and it will last in your fridge for about a week.Freezer: If you want to freeze your cheesecake then you totally can! Wrap your cheesecake in plastic wrap and then foil. Label the foil with the date. It can last in your freezer for up to 1 month. Thaw it in your fridge before you want to serve it up!