Crushed Peppermint Cheesecake Recipe

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Crushed Peppermint Cheesecake Recipe
Crushed Peppermint Cheesecake Recipe photo by Taste of Home
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Crushed Peppermint Cheesecake Recipe

Read Reviews
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Publisher Photo
We’re cheesecake fans. When we first tried peppermint Oreos, we knew they'd make an awesome crust. The minty cool crunch makes our favorite dessert even better. —Jeannie Burkhead, Pequot Lakes, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 70 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 70 min. + chilling

Ingredients

  • 20 peppermint or mint creme Oreo cookies, finely crushed
  • 3 tablespoons butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons all-purpose flour
  • 2 teaspoons peppermint extract
  • 4 large eggs, lightly beaten
  • 1/2 cup crushed candy canes or peppermint candies
  • Additional crushed candy canes or chopped Oreo cookies, optional

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and butter; press onto bottom and 1 in. up sides of prepared pan. Refrigerate 10 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 1-1/2 cups of batter to a small bowl; stir in crushed candy canes.
Pour plain batter over crust. Drop candy cane batter by tablespoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Top cheesecake with additional crushed candy canes if desired. Yield: 12 servings.
Originally published as Crushed Peppermint Cheesecake in Simple & Delicious December/January 2015

Nutritional Facts

1 slice (calculated without additional cookies and candy canes): 616 calories, 46g fat (24g saturated fat), 186mg cholesterol, 499mg sodium, 43g carbohydrate (34g sugars, 1g fiber), 9g protein.

  • 20 peppermint or mint creme Oreo cookies, finely crushed
  • 3 tablespoons butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons all-purpose flour
  • 2 teaspoons peppermint extract
  • 4 large eggs, lightly beaten
  • 1/2 cup crushed candy canes or peppermint candies
  • Additional crushed candy canes or chopped Oreo cookies, optional
  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and butter; press onto bottom and 1 in. up sides of prepared pan. Refrigerate 10 minutes.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 1-1/2 cups of batter to a small bowl; stir in crushed candy canes.
  3. Pour plain batter over crust. Drop candy cane batter by tablespoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. Remove rim from pan. Top cheesecake with additional crushed candy canes if desired. Yield: 12 servings.
Originally published as Crushed Peppermint Cheesecake in Simple & Delicious December/January 2015

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Reviews forCrushed Peppermint Cheesecake

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MY REVIEW
jessicadidion User ID: 5048007 258305
Reviewed Dec. 18, 2016

"Very good flavor and looks amazing on a holiday treat table! I followed the recipe exactly, however, a note of caution: I found the baking time to be WAY OFF!!! I started with 75 minutes, as my oven is very accurate on temperature. At 75 minutes it wasn't EVEN CLOSE to being done (i.e. still REALLY shiny and totally soft); I ended up taking it out after 105 minutes (1 hr 45 min)! It was only then that the top became dull and center was just set. Turned out great: no cracks and smooth filling."

MY REVIEW
geysergazer User ID: 1895909 184262
Reviewed Nov. 19, 2014

"Great flavor. Recipe should call for you to remove filling before crushing Oreos for crust. Otherwise, you just have a sticky, not finely crushed mess. (Still tastes great!)"

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