Rating: 4 stars
10 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 7

This peppermint cheesecake features a homemade Oreo cookie crust and crushed peppermint candy topping. It's hard to imagine a more festive holiday dessert.

This Story Originally Appeared On sunset.com

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Credit: Christina Schmidhofer

Recipe Summary

Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

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  • Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

  • Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

  • Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.

Chef's Notes

PREP AND COOK TIME: About 1 1/2 hours, plus at least 4 hours to cool and chill

Nutrition Facts

356 calories; calories from fat 61%; protein 6.3g; fat 24g; saturated fat 13g; carbohydrates 31g; fiber 0.6g; sodium 373mg; cholesterol 108mg.
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