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Peppermint Cheesecake

Creamy, rich and delicious. Super pepper-minty in the best way possible.

Ingredients

For the Crust

  • 28 Oreo Crackers
  • 4 Tbsp. Butter
  • Pinch of salt

For the Cheesecake

  • 2 lbs. Cream cheese, softened at room temp
  • 8 oz. Sour Cream, also at room temp
  • 1 1/2 cups Sugar
  • 5 Lge. Eggs, you guessed it ROOM temp
  • 1 tsp. Vanilla extract O1 vanilla bean. seed extracted
  • 1 tsp, Peppermint extract
  • 1 cup White Chocolate chips Ghirardelli are my favs

Instructions

  • Make the crust ahead of time. Preheat oven to 350 degrees.
  • Wrap a spring-form pan with foil to prepare for the bain-marie.
  • Pulse the Oreos in a food processor until the are a fine crumb, but not dust. Pour the melted butter into the crumbled cookies. Add a pinch of salt. Mix well.
  • Press the crumbs firmly so bottoms and some of the sides are covered securely with the crust. Press firmly and evenly.

For the Cheesecake

    • Add the softened cream cheese to either a mixing bowl or a stand mixer.
    • Add the sugar and sour cream and mix until well combined making sides and bottoms incorporated.
    • Add eggs in beating one at a time.
    • Add vanilla and peppermint. Mix until combined.
    • Bake for 1 1/2 hours until cheesecake is firm, but a still wobbly in the middle. Turn off the oven and keep the cheesecake in the oven with door closed for one hour.