Holiday Peppermint Oreo Cheesecake

Dive into holiday bliss with our irresistible Holiday Peppermint Oreo Cheesecake recipe. This dessert is a game-changer, featuring a cookie crust that sets the stage for a decadent cream cheese filling. Imagine the magic as the luscious cheesecake meets the crunchy delight of Oreo cookies + candy canes, all kissed with a hint of refreshing peppermint. It's the ultimate holiday treat that turns any gathering into a joyous celebration!

The holidays are all about decadence and richness, and I think dessert should reflect that. By combining the two most loved things----Oreo cookies + candy cane, you get Holiday Peppermint Oreo Cheesecake! Trust me, this cheesecake is worth every second of the baking process.

Now if you're on the hunt for more holiday recipes, check out my Homemade Baked Eggnog Donuts + Vegan Gingerbread Cake with Chai Buttercream. Wash it all down with a refreshing Chocolate Peppermint Mocktail for the perfect festive spread! As we officially countdown the days until Christmas day, I couldn't be more excited to share this recipe. Regardless of whether you enjoy the original Oreo cookies or the healthier kind----this dessert is definitely one to not pass up! And for my Oreo lovers you MUST try this Chocolate Oreo Skillet Brownie next!

Get ready for a delightful experience as each bite captures the creamy sweetness + buttery goodness in perfect harmony. The filling is a dream—velvety, soft, and incredibly light, simply melting in your mouth. This winter dessert recipe promises to win over any crowd, and the best part? It's baked in under 1 hour!

How To Make Peppermint Oreo Cheesecake

The three components to this holiday cheesecake are the Oreo cookie crust, cream cheese filling + toppings.

Ingredients For Peppermint Oreo Cheesecake

Oreo Crust

Here's what you need to make the two-ingredient crust:

• Oreo cookies. Feel free to use any kind of Oreo you like.
• Butter. Use unsalted, melted butter to bind your cookie crust together.

Cheesecake Filling

For the light and fluffy filling, find these ingredients:

• Cream cheese. This is the main star of this recipe. Creates a beautiful velvety texture. Make sure your cream cheese is fully softened to room temperature for easy blending.
• Cane sugar. The sweetness of this cheesecake.
• All-purpose flour. Allows for the cheesecake to create cracks less at the top and throughout. I use Bob’s Red Mill flour for all baking projects. 
• Peppermint extract. Adds a nice peppermint flavor.
• Eggs. The binder of the recipe.
• Full-fat sour cream. Adds great texture.
• Sea salt. Enhances the sweetness and flavors.
• Oreo cookies. Adds a bit of crunch and chocolate flavor to tie in the peppermint.
• Candy canes. These add crunch and the peppermint flavor.

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CHEESECAKE!

Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Peppermint Oreo Cheesecake. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

Tips for Making the Perfect Holiday Oreo Cheesecake

AVOID THOSE LUMPS!

Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.

COMBINE CAREFULLY + SLOWLY.

Be sure to add in the eggs ONE AT A TIME and always keep the mixer's speed on low to avoid over-mixing. A light mix always does the trick!

USE THE RIGHT PAN.

I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.

ALWAYS ADD A WATER BATH.

I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.

KEEP THE OPENING OF THE OVEN DOOR AT A MINIMUM.

Yup, that's right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That's why it's imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them from it entirely.

DO THE WOBBLE, WOBBLE TEST!

When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don't worry---while it cools, the trapped heat will continue to cook the center nicely.

COOL, COOL, AND COOL!

Lastly, be sure that your cheesecake is FULLY cooled before covering. This avoids condensation from forming. Once fully cooled at room temperature, you're free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.

Why You’ll Love This Peppermint Oreo Cheesecake

• The perfect marriage of creamy cheesecake + comforting Oreo cookie flavor
• The epitome of DELICIOUS.
• The ultimate Oreo recipe AKA the PERFECT holiday dessert!
• Perfect textural balance of smooth + crumbly layers.
• Make-ahead option for stress-free entertaining.
• A total crowd-pleasing dessert that will have everyone asking for seconds.
• Pure indulgence in every mouthwatering bite.

How To Make Your Own Whipped Cream

If you'd like to add an extra layer of deliciousness to this holiday cheesecake by dolloping a bit of whipped cream on top---no worries! While you do have the option of purchasing store-bought whipped cream, here's how you make your own easily in a stand-mixer:

• Chill your bowl. Before you begin, be sure to add the bowl of your mixer to the freezer for about 10 minutes so that it's greatly chilled. This helps the ingredients to whip faster and with best results. 
• Whip the ingredients. In the bowl of an electric mixer on medium-high speed, whip 2 cups of organic heavy cream and 1 teaspoon vanilla, using the whisk attachment for 4-5 minutes. At some point, fluffy peaks should begin to form. Stop mixing, scoop the whipped cream into a jar or sealed container and set aside in the refrigerator until ready to use. Voila! The perfect holiday dessert

How To Serve Oreo Cheesecake

Once chilled and set, slice the cheesecake into portions using a sharp knife dipped in hot water and wiped clean between cuts for smooth edges. You can enhance the experience by adding a scoop of vanilla ice cream or even my No-Churn Chocolate Oreo Ice Cream for extra Oreo goodness. For an extra indulgence, drizzle it with caramel sauce or sprinkle some cinnamon!

And to complement this delicious dessert, consider pairing it with a glass of eggnog, such as my Creamy Homemade Vegan Eggnog, or Gingerbread Eggnog Mocktail—perfect for rounding off this festive feast! Or for all the extra cozy feels this Homemade Peppermint Mocha Latte hits the spot!

Topping Ideas For Holiday Oreo Cheesecake

I've included whole Oreos, crushed candy canes, and a dollop of whipped cream on my cheesecake, but feel free to let your creativity shine and decorate as you like. Here are some more topping ideas:

• Crushed candy canes
• Chocolate ganache drizzle for added richness
• Whipped cream swirls or dollops
• Oreo cookie crumbles
• Shaved chocolate curls
• Caramel or fudge sauce
• Chocolate bar crushed pieces

Holiday Peppermint Oreo Cheesecake Q + A's

More Creamy + Delicious Cheesecake Recipes

If you loved this Holiday Peppermint Oreo Cheesecake and are a lover of cheesecake then you have to try these amazing recipes next!

• Southern Peach Cobbler Cheesecake
• Creamy Spiced Orange Cheesecake
• Sweet Potato Caramel Cheesecake
• Eggnog Cheesecake + Snickerdoodle Crust
• Pecan Pie Cheesecake Bites
• Mini Salted Caramel Cheesecake Bites
• The Best Oreo Cheesecake Bites

MADE OUR RECIPE(S)?

If you tried this Holiday Peppermint Oreo Cheesecake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Holiday Peppermint Oreo Cheesecake

December 21, 2021 •

By Shanika

5 from 3 votes

Dive into holiday bliss with our irresistible Holiday Peppermint Oreo Cheesecake recipe. This dessert is a game-changer, featuring a cookie crust that sets the stage for a decadent cream cheese filling. Imagine the magic as the luscious cheesecake meets the crunchy delight of Oreo cookies + candy canes, all kissed with a hint of refreshing peppermint. It's the ultimate holiday treat that turns any gathering into a joyous celebration!

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Serves: 8 servings

Units:

US Customary|Metric

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Ingredients

OREO COOKIE CRUST:

• 18-20 Oreo cookies
• 3-4 Tbsps unsalted butter, melted

CHEESECAKE FILLING:

• 16 ozs. organic cream cheese, softened at room temp. 
• ¾ cup organic cane sugar
• 4 Tbsps organic all-purpose flour 
• ¼ teaspoon peppermint extract
• 2 large organic eggs, at room temp. 
• 3 Tbsps low-fat or full-fat sour cream
• ¼ teaspoon sea salt
• 8 Oreo cookies (WHOLE), crushed (That's about ½-3/4 cup)
• 2 candy canes, crushed into medium pieces

TOPPINGS:

• Whipped cream, store-bought or homemade  (See Notes!)
• Oreo cookies
• Crushed candy cane

Instructions

TO MAKE THE OREO CRUST:

• Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
• Grind the Oreo cookies, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the cookies and melted butter in a small bowl and mix with a spatula until well incorporated.
• Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
• Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

TO MAKE THE FILLING:

• In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
• Next, add the peppermint extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and salt and continue mixing until combined.
• Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. Fold in the crushed Oreos and candy cane pieces.
• Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
• Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
• Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
• Once cheesecake has fully chilled, top with whipped cream, and crumbled Oreo cookies and candy canes. Slice and enjoy.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
• CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
• HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.*

Nutrition

Calories: 374kcal | Carbohydrates: 53g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 636mg | Potassium: 280mg | Fiber: 1g | Sugar: 37g | Vitamin A: 258IU | Vitamin C: 0.04mg | Calcium: 220mg | Iron: 5mg

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