peppermint cheesecake

Looking for a Christmas cheesecake recipe to make? This Chocolate Peppermint Cheesecake is the best.

Chocolate Peppermint Cheesecake

Cooking spray

(8-oz.) blocks cream cheese,

c. sugar

eggs

sour cream

tbsp. all-purpose flour

peppermint extract

pure vanilla extract

kosher salt

chocolate,

c. chopped white chocolate,

c. chopped candy canes,

Peppermint Oreos

tbsp. butter

c. heavy cream

c. semisweet chocolate chips

Tastes great! The only issue was that the butter leaked out of the crust while in the oven. Maybe try baking the crust before adding the filling?

I like to make this with Tader Joe’s Pepermint Jo Jos. They are like Oreos with Candy Canes in the filling!! They also make a gluten-free variety so I can actually eat the cheesecake!!

I have made this cheesecake twice a year now every year since I discovered it! My family loves it, I love it. A piece of advice for new cheesecake makers - use a turkey bag instead of foil.

Absolutely fabulous and easy-to-follow recipe! Thank you!

Boyfriend made it for my birthday. Did not let the ingredients come to room temperature so instead of a nice and smooth cheesecake, it had giant cracks. Next time I'll just make it myself.

Trying it out right now- thank you for making cheesecake an easy and not so stressful experience lol I truly thought making cheesecake was not in my wheelhouse but I actually had fun prepping and doing it all! 

Thank you again! I will post after my family tries it tonight! It looked great!

Made this for a Christmas dinner party. The hostess said she'll be back in an hour after grabbing a fork. It was super delicious.

just made this.....couldn't find peppermint oreos so I used mint and it turned out great!! I used 3 8oz cream cheese and 2 eggs just like its says to! Delicious

I have made 4 of this cheesecake for the holidays and gave them as gifts. Everyone raved about it. It is so different but not overpowering and It looks so pretty.

Definitely need a 3rd egg if you’re using 3 8oz bars of cream cheese.  I made them into mini bites which tasted great and were a hit at my party

https://streaming.hearstdigitalstudios.com/manual_upload/58584066d559307584e67c83/mp4/Chocolate_Peppermint_Cheesecake_FRONT_1482178687_4000_hd_v3.mp4

Chocolate Peppermint Cheesecake is the Reason for the Season.

This creamy peppermint cheesecake has an Oreo cookie crust and chocolate ganache topping. The texture is smooth and velvety without being too dense, and the flavor is a delicious creamy peppermint that&#x27;s perfect for the holidays. 

Peppermint Cheesecake

Oreo cookies

unsalted butter (melted)

oz cream cheese* (full-fat, brick-style)

white sugar

corn starch (or 2 tablespoons all-purpose flour)

sour cream*

peppermint extract (to taste)

red food coloring (optional)

eggs*

oz semi-sweet chocolate* (finely chopped)

heavy cream

candy canes

whipping cream (for decorating)

water

Preheat the oven to 350F degrees.

Wrap the outside a 9-inch springform pan with aluminum foil at least 3 times so that the bottom and sides are covered with no seems are showing.

Add the Oreo cookies (wafers and filling) to a food processor and process until fine crumbs. (Or place in a ziploc bag and crush with a rolling pan).

Mix in the melted butter.

Press the mixture into the bottom of the springform pan, creating a slight lip around the edges.

Bake for 10 minutes in the preheated oven. Remove from the oven to cool, but keep the oven turned on).

Oreo Crust

In a large bowl, beat the cream cheese until soft.

Mix in the sugar and cornstarch.

Beat in the sour cream, 1 teaspoon peppermint extract and red food coloring (adding a little at a time). If the cheesecake isn&#x27;t quite minty enough for you, beat in a little extra peppermint extract.

Beat in the eggs 1 at a time until the mixture is just combined.

Pour the cheesecake batter into the springform pan on top of the crust.

Cheesecake Filling

Place the cheesecake in the middle of a large roasting pan.

Pour water into the roasting pan so there&#x27;s about 1/2 - 1 inch of water in it.

Place the entire contraption in the oven, and bake for 55-65 minutes, or until the top looks just set (not shiny) except for in the very middle, and if you give the cheesecake a nudge it has a slight wobble in it.

Remove the entire contraption from the oven.

Cool the cheesecake in the waterbath until it&#x27;s room temperature. Remove the cheesecake from the roasting pan (still in the springform pan), cover and place in the fridge to chill for at least 6 hours.

Baking &amp; Cooling the Cheesecake

Add the finely chopped chocolate to a heatproof bowl.

Add the heavy cream to a microwave safe measuring cup, and microwave for 30 second intervals until almost boiling.

Pour over the chopped chocolate and leave for 2 minutes. Then whisk until smooth.

Pour over the cheesecake, allow the ganache to drip over the sides.

Sprinkle the cheesecake with chopped candy canes, and return to the fridge for the ganache to set.

Chocolate Ganache

Luscious and creamy, this Peppermint Cheesecake is an easy dessert to make with a smooth filling and Oreo crust. It&#39;s also no bake, which is perfect for Christmas when you need to free up your oven for all the other menu items.

Oreos

unsalted butter ((melted))

cream cheese ((softened to room temperature))

sugar

heavy whipping cream

crushed candy canes/peppermints

red gel food coloring

Place the Oreos in the bowl of a food processor; pulse until they are tiny crumbs. Drizzle in the melted butter. Give it a stir with a spoon to make sure the crumbs are coated in the butter.

Press the crumbs into a 9-inch springform pan on the bottom and up the sides. (I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place.)

Place the crust in the freezer while you prepare the filling.

In a large bowl, whip the cream cheese with an electric hand mixer (you can also do this with a stand mixer and the paddle attachment.) Add the granulated sugar and mix it in. Add the powdered sugar, vanilla, and 1/2 teaspoon peppermint extract; mix to combine. Set aside.

In a medium bowl using an electric hand mixer, whip the heavy cream to stiff peaks (but do not overbeat or it will be clumpy.)

Fold the whipped cream into the cream cheese mixture until there are no streaks left. (Taste and add the remaining 1/2 teaspoon peppermint extract if you want more of a peppermint flavor.)

Fold in the crushed candy canes.

Divide the mixture into two bowls. Color one of the bowls with red food coloring until you get a shade of pink that you like.

Dollop the filling into the crust, so it has a mix of pink and white filling throughout; smooth out the top.

Cover and place in the fridge for at least 8 hours, ideally overnight if you can.

Take off the outer attachment of the pan, slice, and serve with toppings or as is.

Peppermint cheesecake is rich, creamy, and simply refreshing. This no bake recipe makes an easy dessert that’s sure to become a favorite!

Peppermint Cheesecake (No Bake)

butter (melted)

oz cream cheese (softened)

tsp vanilla extract

Cool Whip

candy cane (or peppermint candies, smashed)

white chocolate chips

tsp peppermint extract

pink food coloring

Using a food processor, process cookies into crumbs. Transfer crumbs to a large bowl, add melted butter and stir to combine. Press crumbs into the bottom of a springform pan. Refrigerate the crust while preparing the filling.

In a large bowl, beat the cream cheese with vanilla and peppermint extracts, and powdered sugar. Add in whipped cream and two or three drops of pink food coloring (if using). Whisk or stir until batter is thick and smooth, and color is evenly mixed. Melt the white chocolate chips on high power in the microwave in 30 second increments, stirring between increments. (Mine took about 60 seconds to completely melt) Quickly add and stir to combine melted chocolate into the batter so it doesn’t harden in the cool cream cheese mixture. Stir in crushed peppermint candies until evenly combined.

Pour the cheesecake filling over the prepared crust and place in the refrigerator for at least two hours so filling can set.

Garnish with chocolate chips, cookie crumbs, or crushed peppermints if desired.

Swap your holiday pie for a dairy free and gluten free Chocolate Peppermint Cheesecake! Our chocolate mint cheesecake is allergy friendly, peanut free, and vegan as well, so just about everyone can enjoy this cool chocolatey dessert.Vegan, Gluten Free; Free of: peanuts, tree nuts (except coconut)

Dairy Free Chocolate Peppermint Cheesecake (Gluten Free)

Kinnikinnick gluten free chocolate sandwich cookies ((or regular Oreos if you can have gluten))

coconut oil

+ 1 Tablespoon cocoa powder

+ 1 Tablespoon powdered sugar

vanilla extract

So Delicious CocoWhip* ((or other non-dairy whipped cream))

chocolate

2-3 Bob's peppermint sticks

Add the gluten free sandwich cookies to a large food processor and process the cookies until fine crumbs.

Melt the coconut oil and stir the melted oil into the cookie crumbs until well combined. Press the cookie crumb mixture into a pie pan and chill in the fridge while you mix the filling. 

Cookie Crust

In a medium bowl, beat the non-dairy cream cheese with a hand mixer until softened.&nbsp;

Beat in the cocoa powder, powdered sugar, vanilla, peppermint extract, and half of the non-dairy whipped cream until well blended, stopping to scrape down the sides of the bowl a couple times to make sure it all gets mixed in. 

Fold in by hand the other half of the whipped cream into the cream cheese mixture until mixed well.

Scoop the cheesecake mixture into the prepared cookie crust, and spread it out evenly. Chill for a few minutes while you prepare the white chocolate. 

Melt the white chocolate chips in a double boiler until melted completely. Drizzle the white chocolate on top of the cheesecake, then sprinkle crushed peppermint sticks on top of everything.

Chill for 4+ hours until well set.

Set out for about 15 minutes to soften the crust a little, then cut, and serve topped with coconut Reddi Whip or more So Delicious CocoWhip.

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