Peppermint Cheesecake

Total Time Prep: 40 min. Bake: 1-1/4 hours + chilling
Yield 16 servings
Test Kitchen Approved
Want to bring an impressive dessert into the room at your next holiday party? This peppermint cheesecake pulls out all the stops to guarantee that your guests will be wowed!

Ingredients

  • 25 Oreo cookies, finely crushed (about 2-1/2 cups)
  • 1/3 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 3 tablespoons all-purpose flour
  • 3 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 3 large eggs, lightly beaten
  • 1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed (4-1/2 cups)
  • Crushed candy canes and chocolate shavings, optional

Directions

  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine cookie crumbs and butter. Press onto bottom and 1 in. up the side of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
  4. Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan.
  5. For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth of the whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with crushed candy canes and shaved chocolate if desired.

Nutrition Facts

1 piece: 711 calories, 51g fat (33g saturated fat), 153mg cholesterol, 424mg sodium, 52g carbohydrate (38g sugars, 2g fiber), 10g protein.

People are thrilled when they see me coming with this rich, smooth cheesecake—it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. —Carrie Price, Ottawa, Illinois
Recipe Creator

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