Peppermint Cheesecake Oreo Crust (Printable)

Creamy peppermint cheesecake on a crunchy Oreo crust with whipped cream and minty garnish.

# What You'll Need:

→ Crust

01 - 24 Oreo cookies, crushed
02 - 5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 3 packages (8 oz each) cream cheese, softened
04 - 1 cup granulated sugar
05 - 1/2 cup sour cream, at room temperature
06 - 3 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon peppermint extract
09 - 3 tablespoons all-purpose flour
10 - 1/4 cup whole milk
11 - A few drops green food coloring (optional)

→ Topping

12 - 1 cup heavy whipping cream
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon peppermint extract
15 - Crushed peppermint candies or candy canes, for garnish
16 - Additional Oreo crumbs (optional)

# How To Make It:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Combine crushed Oreo cookies and melted butter, then press firmly into the pan bottom to form an even crust.
02 - Bake the crust for 10 minutes. Remove and allow to cool while preparing the filling.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, vanilla extract, peppermint extract, and flour, mixing until just combined.
04 - Incorporate eggs one at a time, mixing on low speed after each addition without overmixing. Stir in milk and optional green food coloring until evenly blended.
05 - Pour filling over cooled crust and smooth the surface with a spatula.
06 - Bake for 50 to 60 minutes until the center is just set and slightly wobbly. Turn off oven, crack the door, and let cool inside for 1 hour.
07 - Remove from oven and refrigerate covered for at least 4 hours or preferably overnight.
08 - Whip heavy cream with powdered sugar and peppermint extract until stiff peaks form. Spread or pipe onto chilled cheesecake.
09 - Decorate with crushed peppermint candies and additional Oreo crumbs if desired. Slice and serve chilled.

# Tips from dashanddishes:

01 -
  • The cool peppermint cuts through the richness like a quiet moment in a busy kitchen.
  • Those Oreo crumbs on the crust mean you get texture in every bite, not just creaminess.
  • It's fancy enough to serve at a dinner party but easy enough that you'll make it on a regular Tuesday.
02 -
  • Room temperature ingredients make or break this recipe—a cold egg or sour cream will create lumps that no amount of mixing can fix.
  • Never skip the slow cooling in the oven; that's the secret to a smooth, crack-free top.
  • Peppermint extract is potent, and a little goes a long way—you can always add more, but you can't take it back.
03 -
  • Use a spring-form pan with parchment on the bottom so you can lift out the entire cheesecake and garnish it without needing to frost it in the pan.
  • If cracks do appear on top, don't panic—the whipped cream topping will cover them completely, and frozen cracks actually disappear when the cheesecake thaws.
  • Make this dessert a day or two ahead of when you need it; flavors deepen and it's one less thing to stress about before guests arrive.

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