Peppermint Cheesecake Oreo Crust (Printer-friendly)

Creamy cheesecake with peppermint flavor atop a crunchy Oreo crust, finished with mint whipped cream and candy garnish.

# What You’ll Need:

→ Crust

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

→ Cheesecake Filling

03 - 3 packages cream cheese (8 oz each), 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.
02 - Combine crushed Oreo cookies with melted butter until evenly moistened. Press mixture firmly into the bottom of the prepared pan to form an even crust.
03 - Bake crust for 10 minutes. Remove from oven and let cool while preparing the filling.
04 - Beat softened cream cheese and sugar until smooth and creamy. Add sour cream, vanilla extract, peppermint extract, and flour; mix until combined.
05 - Add eggs one at a time, mixing on low speed after each addition without overmixing. Stir in whole milk and green food coloring if using until evenly blended.
06 - Pour filling over cooled crust and smooth the surface with a spatula.
07 - Bake for 50 to 60 minutes, until center is just set and slightly wobbly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
08 - Refrigerate covered for at least 4 hours or preferably overnight before adding topping.
09 - Whip heavy cream with powdered sugar and peppermint extract until stiff peaks form.
10 - Spread or pipe whipped topping onto chilled cheesecake. Garnish with crushed peppermint candies and additional Oreo crumbs as desired. Slice and serve cold.

# Expert Tips:

01 -
  • The Oreo crust stays crispy-chewy even after chilling, a textural surprise that makes every bite interesting.
  • Peppermint extract is subtle enough that non-mint lovers actually enjoy it, but strong enough that it feels intentional and special.
  • This dessert looks showstopping but honestly forgives small mistakes—minor cracks disappear under whipped cream.
02 -
  • Overmixing the filling—especially after adding eggs—is the #1 reason cheesecakes crack, so low mixer speed and a light hand with the spatula are your friends.
  • Room temperature ingredients are non-negotiable; cold cream cheese, eggs, and sour cream won't combine smoothly and will create texture problems.
  • The wobble in the center when you pull it from the oven looks terrifying but is exactly right—carryover cooking firms it up as it cools.
03 -
  • Use a hot knife dipped in water and wiped clean between each slice for clean, beautiful cuts instead of smeared ones.
  • Let the cheesecake sit at room temperature for 20 minutes before serving so the flavors open up and the texture is less dense.
  • Make the whipped cream topping while the cake is still chilling so it stays cold and fluffy until serving time.

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