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Peppermint Candy Cane Cheesecake

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A festive peppermint cheesecake with a creamy peppermint filling, an Oreo cookie crust, and crushed candy cane pieces, perfect for the holiday season.

Ingredients

Scale
  • 35 Oreo cookies (for crust)
  • 5 Tablespoons (75 g) unsalted butter, melted
  • 24 oz (680 g) cream cheese, softened (brick-style preferred)
  • ¾ cup (150 g) granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ½ cup (120 g) sour cream
  • 2 large eggs, lightly beaten, room temperature
  • ⅔ cup (100 g) mini chocolate chips
  • 3 Tablespoons crushed candy canes

Instructions

  1. Twist apart Oreo cookies and remove the white filling. Pulse cookie shells in a food processor to fine crumbs.
  2. In a mixing bowl, combine Oreo crumbs and melted butter; stir until moistened.
  3. Press mixture firmly into the bottom and up sides of a 9-inch springform pan; set aside.
  4. Melt white chocolate bars finely chopped and set aside.
  5. In a large bowl, beat cream cheese and granulated sugar until smooth.
  6. Add sour cream, vanilla extract, and peppermint extract; mix until combined.
  7. Slowly drizzle melted white chocolate into cream cheese mixture and stir until smooth.
  8. With mixer on low, add eggs one at a time, stirring until just combined. Avoid overmixing.
  9. Fold in mini chocolate chips and crushed candy cane pieces.
  10. Pour filling into prepared crust and smooth top.
  11. Bake at 325°F (160°C) for about 45-50 minutes or until center is set but still slightly jiggly.
  12. Cool to room temperature, then refrigerate at least 4 hours or overnight before serving.

Notes

Use brick-style cream cheese for best texture. Do not overmix eggs to avoid cracks. Crushed candy canes add festive flavor and crunch; adjust quantity to taste.

Nutrition

Find it online: https://www.receipster.com/peppermint-candy-cane-cheesecake/

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