Food

Amazingly Delicious Peppermint Cheesecake Recipe


This web site might comprise affiliate hyperlinks and promoting in order that we are able to present recipes to you. Read my privacy policy.

Peppermint cheesecake is creamy and scrumptious! It has the proper oreo crust and is topped with crushed peppermint and whipped cream. This will certainly get a “WOW!” from your whole visitors this vacation season!

Holiday desserts are SOO GOOD. In truth, in case you cherished this dessert and need to strive just a few extra, then it is best to completely do this toffee, this eggnog fudge, and these wonderful cookies!

A slice of peppermint cheesecake on a plate with a bite taken out of it.

Peppermint Cheesecake

I like nearly any vacation dessert and this peppermint cheesecake is a MUST TRY. I imply, you’re including in a few of my very favourite flavors and mixing all of them collectively! Oreo, peppermint, and cream cheese. It actually doesn’t get a lot tastier than that! This time of yr there are such a lot of vacation events and get-togethers that I like to strive all the new recipes that everybody brings! And when you make this cheesecake, individuals can be asking YOU for this recipe all evening lengthy!

Peppermint cheesecake sounds intimidating to make however in case you carefully observe the directions, anybody could make it! And as a result of this makes use of an oreo crust, it actually takes it up a notch and makes it that significantly better! If you’re keen on peppermint flavors you then must also strive these brownies and this peppermint bark. I imply that is the season of peppermint so why not go all out! Enjoy it when you can. Or, in case you’re like me, you’ll style this and need to bake all of it yr lengthy!

What You Need to Make Peppermint Cheesecake

This recipe requires a variety of cream cheese and in addition some peppermint to provide it that scrumptious taste! The remainder of the elements you in all probability have already got available in your kitchen! See the recipe card under for an inventory of actual ingredient measurements.

Crust

  • Oreo cookies: I used common oreos for this crust. But you need to use totally different flavors if you wish to change issues up!
  • Butter: Make certain that you just use unsalted butter!  
  • Salt: A tiny pinch of salt is all that’s wanted for this recipe.

Cheesecake

  • Cream cheese: Make certain to set out your cream cheese for some time in your counter earlier than you intend on baking this. It will combine higher if it’s been softened to room temperature!  
  • Sour cream: This helps to melt the feel and add in some moisture to the cheesecake!
  • Granulated sugar: This provides some sweetness to steadiness out the tangy cream cheese taste.
  • Eggs: I used massive eggs on this recipe!
  • Vanilla extract: This provides a little bit of base taste to the cheesecake.
  • Peppermint extract: You not solely need the peppermint taste as a topping however this may show you how to style the flavour IN the cheesecake!
  • Crushed peppermint candies: Any type of peppermint sweet will do since you’ll crush it up anyhow!
  • Chopped white chocolate: This will add not solely a beautiful look to the highest however the style is nice and scrumptious as nicely.

Let’s Bake Some Cheesecake!

This peppermint cheesecake takes endurance however anybody can do it! Give it a strive, I believe you may be so pleased that you just did!

The Crust

  1. Preheat oven: Preheat oven to 350°
  2. Pulse oreos and blend with butter and salt: Pulse the oreos in a meals processor till the cookies have grow to be a positive crumb. Pour within the melted butter and pinch of salt and mix till mixed.
  3. Pour and press: Pour your crumb combination into the ready springform pan and press evenly into the underside of the pan and up the perimeters of the pan. You can use the underside of a flat glass or a flat measuring cup to actually press it in nicely and get a pleasant, even crust.
  4. Bake: Bake for 10 minutes.
  5. Cool: Allow to chill fully.

Cheesecake

  1. Preheat oven: Preheat the oven to 350.
  2. Soften cream cheese in mixer: Add your softened cream cheese to the blending bowl of your stand mixer and beat with a paddle at medium/excessive pace for about 1 minute. Scrape down the perimeters and backside of the bowl and beat for just a few seconds extra. The aim is to ensure the cream cheese is as clean as doable so your cheesecake doesn’t have ay lumps in it.
  3. Mix in sugar and bitter cream: Add the sugar and bitter cream and blend at medium-low pace till simply mixed. Scrape the bowl once more and blend 10 seconds.
  4. Add eggs and beat: Add eggs and beat on low pace till mixed, about 30 seconds-1 minute. Scrape the bowl once more.
  5. Mix in extracts: Add vanilla and peppermint extract. Beat till simply mixed. At this level your batter needs to be clean and pretty runny.
  6. Wrap springform pan with foil: Using 18 inch heavy obligation aluminum foil, wrap the skin of your springform pan with 4 sheets of foil.
  7. Fold in peppermint and chocolate and add higher to pan: Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, as long as the perimeters are about 2 inches deep. Right earlier than including the batter to the pan fold within the crushed peppermints and chopped white chocolate. Add the cheesecake batter to the springform pan.
  8. Add water to baking sheet (a water tub): Using extremely popular water, add water to the baking sheet till there may be about 1 ½ inch of water across the springform pan. On a rack within the decrease third of the oven, rigorously transfer your pan into the oven.
  9. Bake the cheesecake: Bake for 1-1 ½ hours. After about an hour of baking, test the cheesecake’s consistency. A slight jiggle of the pan (whereas nonetheless within the oven) ought to let you know if it’s prepared or wants extra time. The cheesecake needs to be jiggly, however not liquid. If it appears very liquidy nonetheless, give it 10-15 extra minutes and test it once more.
  10. Turn off the oven and funky the peppermint cheesecake IN THE OVEN. Then, chill in fridge: Once the cheesecake is agency, but jiggly, flip the oven off however depart the cheesecake within the oven for an additional hour or so, till the oven has cooled down. Resist the temptation to open the oven throughout this time! The function of this step is to permit the cheesecake to chill slowly because the oven cools. Doing this may stop it from cracking, as one of many greatest causes cheesecakes crack is the drastic temperature change going from the new oven into the a lot cooler kitchen. Once the oven and the cheesecake are cooled, take away from the oven and thoroughly take away the foil lining the pan. Chill within the fridge for not less than 6 hours.
  11. Release from springform with knife, add toppings and serve: Before serving, run a knife across the fringe of the pan to make sure a straightforward launch when the springform is eliminated. Top with whipped cream, crushed peppermint, and chocolate drizzle or ganache.
6 pictures showing steps on how to mix cheesecake batter.

How to Prevent Cheesecake from Cracking

Whenever you see an expert cheesecake, it’s clean with no cracks! Here is how one can get your peppermint cheesecake to try this!

  • Let it cool IN THE OVEN: I can’t stress the significance of this sufficient! Once the cheesecake is completed cooking you then flip the oven off and depart the cheesecake within the oven for an additional hour. Until the oven has fully cooled down! and whereas that is occurring DON’T OPEN THE OVEN DOOR. The function of this step is to permit the cheesecake to chill slowly because the oven cools. Doing this may stop it from cracking. One of the most important causes cheesecakes crack is the drastic temperature change going from the new oven into the a lot cooler kitchen.

Peppermint cheesecake on a cake stand.

More Cheesecake Baking Tips

Because cheesecake takes a variety of time and endurance, you need it to end up good in your first strive! Here are just a few concepts to make this peppermint cheesecake end up completely!

  • Room temperature elements: I do know that this may take a little bit of thought beforehandbut it actually helps! Make certain to take your whole refrigerated elements out and put them on the counter just a few hours earlier than you intend on baking. Bringing your elements to room temperature actually helps them combine properly collectively and makes the dough actually clean! 
  • Don’t open the oven door: I do know that it’s tempting to open the oven door if you are baking your cheesecake. After all, you simply need to see the way it’s doing! But while you open the door if you are baking, you let a variety of the warmth out. This makes it in order that your cheesecake will bake inconsistently.
  • Don’t overmix: When you over combine or set your mixer to combine on excessive you then add extra air to your batter! This may cause the cheesecake to crack when these bubbles rise to the floor whereas cooking. So use room temperature elements so that you just don’t have to combine so many lumps and do it on a decrease pace!

Side view of a slice of peppermint cheesecake.

How to Store Leftover Cheesecake

Leftover peppermint cheesecake tastes simply nearly as good the following day! This is how one can retailer it!

  • Refrigerate: Because it has cream cheese in it, it must be saved in your fridge! Place it in an hermetic container and it’ll final in your fridge for a couple of week.
  • Freezer: If you need to freeze your cheesecake you then completely can! Wrap your cheesecake in plastic wrap after which foil. Label the foil with the date. It can final in your freezer for as much as 1 month. Thaw it in your fridge earlier than you need to serve it up!

A slice of peppermint cheesecake on a plate.


Cheesecake

  • Preheat the oven to 350.

  • Add your softened cream cheese to the blending bowl of your stand mixer and beat with a paddle at medium/excessive pace for about 1 minute. Scrape down the perimeters and backside of the bowl and beat for just a few seconds extra. The aim is to ensure the cream cheese is as clean as doable so your cheesecake doesn’t have any lumps in it.
  • Add the sugar and bitter cream and blend at medium-low pace till simply mixed. Scrape the bowl once more and blend for 10 seconds.

  • Add eggs and beat on low pace till mixed, about 30 seconds-1 minute. Scrape the bowl once more.

  • Add vanilla and peppermint extract. Beat till simply mixed. At this level, your batter needs to be clean and pretty runny.

  • Using 18-inch heavy-duty aluminum foil, wrap the skin of your springform pan with 4 sheets of foil.
  • Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, as long as the perimeters are about 2 inches deep. Right earlier than including the batter to the pan fold within the crushed peppermints and chopped white chocolate. Add the cheesecake batter to the springform pan.
  • Using extremely popular water, add water to the baking sheet till there may be about 1 ½ inch of water across the springform pan. On a rack within the decrease third of the oven, rigorously transfer your pan into the oven.

  • Bake for 1-1 ½ hours. After about an hour of baking, test the cheesecake’s consistency. A slight jiggle of the pan (whereas nonetheless within the oven) ought to let you know if it’s prepared or wants extra time. The cheesecake needs to be jiggly, however not liquid. If it appears very liquidy nonetheless, give it 10-15 extra minutes and test it once more.

  • Once the cheesecake is agency, but jiggly, flip the oven off however depart the cheesecake within the oven for an additional hour or so, till the oven has cooled down. Resist the temptation to open the oven throughout this time! The function of this step is to permit the cheesecake to chill slowly because the oven cools. Doing this may stop it from cracking, as one of many greatest causes cheesecakes crack is the drastic temperature change going from the new oven into the a lot cooler kitchen. Once the oven and the cheesecake are cooled, take away from the oven and thoroughly take away the foil lining the pan. Chill within the fridge for not less than 6 hours.

  • Before serving, run a knife across the fringe of the pan to make sure a straightforward launch when the springform is eliminated. Top with whipped cream, crushed peppermint, and chocolate drizzle or ganache.



Serves: 12

Calories511kcal (26%)Carbohydrates41g (14%)Protein8g (16%)Fat36g (55%)Saturated Fat20g (100%)Polyunsaturated Fat2gMonounsaturated Fat9gTrans Fat1gCholesterol181mg (60%)Sodium302mg (13%)Potassium167mg (5%)Fiber1g (4%)Sugar36g (40%)Vitamin A1362IU (27%)Vitamin C1mg (1%)Calcium109mg (11%)Iron1mg (6%)

All dietary information relies on third social gathering calculations and is barely an estimate. Each recipe and dietary worth will fluctuate relying on the manufacturers you utilize, measuring strategies and portion sizes per family.

Course Dessert

Cuisine American

Keyword peppermint cheesecake



Source Link – therecipecritic.com

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

3 × two =

Back to top button