Crushed-Peppermint Cheesecake

Name: Crushed-Peppermint Cheesecake
Yield: Makes 12 to 16 servings
Ingredients: 12 ounces creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces; 3 tablespoons melted butter; 1 ½ pounds cream cheese, at room temperature; ¾ cup sugar; ⅓ cup sour cream; 4 eggs; 2 tablespoons all-purpose flour; 1 teaspoon vanilla; ½ teaspoon peppermint extract; ½ teaspoon salt; ⅓ cup coarsely crushed peppermint candy

10 Ratings
8 Reviews

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

Gallery

Credit: Christina Schmidhofer

Recipe Summary

Yield:

Makes 12 to 16 servings

Nutrition Info

Directions

Step 1
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).

Advertisement
Step 2
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.
Step 3
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.
Step 4
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

Per Serving:

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

Sort by: Newest

Newest Oldest

jink

07/09/2018

I made this in the middle of summer as the coolness of peppermint sounded good. It was a birthday cake for work and elicited rave reviews. Best compliment was from our healthy eater who shuns sweets. She had two pieces (Usually unheard of!)

I was leary of cheesecake that added flour. But didn't change texture. It is small amount. Cake set up perfectly. I am leary of water baths leaking and ruining the entire cake. So I opted to place pan of water in oven on rack underneath. I let it cool in the oven for one more hour before removing to cool on rack and then overnight in frig.

I was pleased with how the crushed candies almost form a light glaze when placed on the hot cake. They still have plenty of crunch and keep their shape--but fully attached to the top of the cake. An option would be to put a dark chocolate ganache on top and then candies--but that would make it even sweeter. It is perfect as is. I will make it again.

bsmith913

12/12/2012

I have made this for the past 3 years for Christmas Parties and my boss who has studied at the Cordon Bleu in Paris raves about this cheesecake! It has turned out great everytime I make it. I make sure the creamcheese and eggs are at room temperature too!

xochytl

12/27/2011

I made this recipe twice this holiday season and folks raved. The first time I followed the recipe and the second time I used low fat versions of the cookies and cream cheese and fat free sour cream. The low fat version was just as good as the first version.

jequizz

12/26/2011

I agree with pastrylou. My cheesecake cracked and was overdone. The flavor was pretty bad also. If you followed this recipe, I really don't understand how you could like it... It also seemed like there were definitely NOT enough Oreos for the crust.

pastrylou

12/26/2011

I'm sorry to say, but this was a pretty bad cheeseacake. I baked it for well over an hour, the top cracked but it still didnt seem done. Maybe I was supposed to bake in a waterbath, but the instructions did not say to. I also felt like this was not sweet enough. If I were to make a cheesecake similar to this I would top it with ganache.then the peppermnt candies

Kimberly40

12/26/2010

This was an excellent cheesecake! I made it for Christmas dinner this year and everyone raved. I chose not to put the crushed candies on the cheesecake - would get funky with the leftovers. So I put a dallop of freshly whipped cream on top of each slice as I served it and sprinkled some candies on that. Very good and easy to make!

Angela

12/22/2010

I made this for a dinner party for my husband's December birthday. Everyone thought is was delicious -- a nice twist on the classic cheesecake. This is the first time I've made a cheesecake, and it came out perfectly.

RobHunter

12/23/2009

I have been making this Holiday Treat EVERY year!! It's easy to make with kids, everyone gobbles it down, rich as it is, and you can even substitute low fat sour cream and low fat cream cheese! It's TDO!!!

Back to Crushed-Peppermint Cheesecake

All Reviews for Crushed-Peppermint Cheesecake

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party