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Easy Peppermint Cheesecake with Chocolate Cookie Crust

peppermint cheesecake with chocolate cookie crust - featured image
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A silky, cool peppermint cheesecake with a dark chocolate cookie crust that’s easy to make and perfect for holiday gatherings. The sour cream trick makes it impossibly smooth without a water bath.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreo, filling included)
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt (if using unsalted butter)
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons peppermint extract
  • ½ cup crushed candy canes or peppermint candies (plus more for topping)
  • Red food coloring (optional)

Instructions

  1. Preheat oven to 325°F (160°C). Place rack in middle position.
  2. Make the crust: Pulse 24 chocolate sandwich cookies in a food processor until fine crumbs. Mix with melted butter and salt until it holds together when squeezed.
  3. Press crust firmly into bottom and 1 inch up sides of a 9-inch springform pan. Refrigerate while making filling.
  4. Beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape bowl.
  5. Gradually add sugar, beating on low until combined. Increase to medium and beat 1 minute until light and fluffy.
  6. Add eggs one at a time, beating on low after each just until yolk disappears. Do not overmix.
  7. Mix in sour cream, vanilla, and peppermint extract on low until just combined. Add food coloring if desired.
  8. Gently fold in ½ cup crushed candy canes with a rubber spatula.
  9. Pour filling over crust. Spread evenly and tap pan on counter to release air bubbles.
  10. Bake 50-60 minutes until edges are set and center jiggles slightly.
  11. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
  12. Remove from oven and cool completely on a wire rack (about 1 hour).
  13. Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight.
  14. Run a thin knife around edge before releasing springform latch. Top with additional crushed candy canes, whipped cream, or chocolate shavings before serving.

Notes

Room temperature ingredients are essential for a smooth texture. Do not use mint extract instead of peppermint extract. Skip the water bath—sour cream keeps it moist. Cool slowly in the oven to prevent cracks. Crush candy canes finely to avoid chewy spots.

Nutrition

Keywords: peppermint cheesecake, chocolate cookie crust, easy cheesecake, holiday dessert, Christmas cheesecake, no water bath cheesecake

Find it online: https://zestynora.com/easy-peppermint-cheesecake-with-chocolate-cookie-crust/