Recipe Index

Ingredients

• 28 regular Oreo cookies
• 4 tablespoons unsalted butter (melted)
• 1 pinch salt
• 2 pounds cream cheese (softened)
• 8 ounces sour cream
• 1 1/2 cup granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3/4 cup crushed peppermint candies
• 3/4 cup chopped white chocolate

Method

1. Heat the oven to 350°F, pulse the Oreo cookies to a fine crumb in a food processor, and blend in the melted butter and pinch of salt.
2. Press the Oreo crumb evenly over the bottom and up the sides of a springform pan and bake that crust for 10 minutes, then leave it to cool completely.
3. Beat the softened cream cheese in a stand mixer for about a minute until completely smooth, scrape the bowl down, and mix in the sugar and sour cream at medium-low speed until just combined.
4. Add the eggs at low speed until they disappear into the peppermint cheesecake batter, then beat in the vanilla and peppermint extracts until the filling is smooth and fairly runny.
5. Wrap the outside of the springform in four sheets of heavy foil, set it in a deep roasting pan, fold the crushed peppermint candies and chopped white chocolate into the batter, and pour the filling into the cooled crust.
6. Pour very hot water into the roasting pan to about 1 1/2 inches around the springform and bake the cheesecake in its water bath for 1 to 1 1/2 hours, until it is set at the edges and still jiggly, not liquid, in the centre.
7. Switch the oven off and leave the cheesecake inside for about an hour as the oven cools, so this peppermint cheesecake sets without cracking, then remove the foil and chill it in the fridge for at least 6 hours.
8. Run a knife around the inside edge before releasing the springform, and serve the chilled peppermint cheesecake in slices.

Prep: 20 min · Cook: 100 min · Total: 120 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data