↑

Classic & Original Homecooking Recipe

The Best of Homecooking

  • Home
    • About Me
    • Work With Us
    • Privacy Policy
    • Subscribe!
  • Recipes
    • Popular Posts
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Healthy Dishes
    • Soup
    • Salad
    • Sandwich
    • Cauliflower
    • Drink
    • Cocktail
  • How To
  • Instant Pot
    • Instant Pot Main Dishes
    • Instant Pot Side Dishes
    • Instant Pot Soups
  • Main Dishes
    • Side Dishes
    • Chicken
    • Beef
    • Seafood
    • Pork
    • Chili
    • Pasta
    • Slow Cooker
    • Vegetarian
  • Dessert
    • Cheesecake
    • Cake
    • Cookies
    • Chocolate
  • Holidays
    • Easter
    • Cinco de Mayo
    • Mother’s Day
    • Father’s Day
    • BBQ
    • 4th Of July
    • Fall Recipes
    • Halloween
    • Thanksgiving
    • Christmas Dinner
    • Christmas Baking
    • Holiday Leftover Recipes
    • New Year’s
    • Valentine’s Day
    • Super Bowl Recipes
    • St. Patrick’s Day
Home » Dessert » Cheesecake » Peppermint Cheesecake

Peppermint Cheesecake

Created: December 17, 2018 Updated: August 27, 2020 by Lyuba Brooke 7 Comments

12.0K shares
Jump to Recipe

Peppermint cheesecake makes a wonderful holiday dessert. This holiday cheesecake is made with an Oreo cookie crust, filled with smooth peppermint cheesecake, and topped with light and airy peppermint frosting.

Peppermint Cheesecake on a cake stand

Peppermint Cheesecake

Holidays are always full of amazing desserts made with gingerbread, eggnog, cranberries, and of course, peppermint! Peppermint is a classic flavor for the holiday desserts.

Every December, I have to make a signature cheesecake for our celebration and this year, I’ve reinvented my peppermint cheesecake. It’s been too long since I’ve made a peppermint flavored cheesecake so it was time to improve.

My peppermint cheesecake recipe was in a desperate need for updating because it’s been years since I’ve made it. I realized that when a friend asked me for this recipe and I immediately started thinking of what I would add to make it better.

Through the years, my cheesecakes have come a long way. I make so many of them that I’ve found little things that work better or don’t work at all. That’s why my cheesecake recipes is usually detailed and full of tips. It might look long and scary, it’s not at all.

PIN THIS RECIPE

piece of Peppermint Cheesecake on a wood table with candy cans and cake stand in the background

How to take cheesecake out of springform pan:

Have you ever tried taking the whole cheesecake out of the springform pan?

The first time I tried that, I broke my cheesecake in half. Lots of tears were shed over that cheesecake but luckily, it was for the family to they gobbled it up anyway.

When I make a cheesecake for someone else or if I have to take it somewhere, there is an extra step that helps me take the cheesecake out of the pan.

All you have to do is to line the bottom of the springform with some parchment paper.

Separate springform side and bottom part. Take bottom part and lay it down on a square of parchment paper. Use a pencil to trace around the bottom of the pan, about a millimeter or two bigger than a pan. (The circle will need to be just a little bigger than the bottom of the pan.)

Cut out the circle you traced. Put the springform back together.

Grease the springform with some oil spray and fit the parchment paper circle on the bottom.

When you are ready to take the cheesecake out, make sure to use large, hard spatula. Have the serving dish or the cardboard cake circle ready.

Gently slide the spatula in between the parchment paper and the bottom of the springform. Gently pull the cheesecake off of the springform  right onto the serving dish. (Keep them side by side and don’t tilt the cheesecake pan.)

Parchment paper will help you pull the whole cheesecake crust instead of breaking it.

Peppermint Cheesecake on a cake stand with a slice missing

Can I substitute COOL Whip?

Actually, yes!

In many other occasions, I don’t recommend substituting it because it’s thicker than whipped cream but in this cheesecake frosting, you can substitute whipped cream.

To make whipped cream, make sure the heavy whipping cream, the bowl and the whisk attachment is cold. Add the cold heavy whipping cream into the cold mixing bowl.

At low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar. Beat until stiff peaks appear (don’t walk away far). Keep in the refrigerator until ready to use.

Fold in whipped cream into the beaten cream cheese instead of COOL Whip until fully incorporated.

Peppermint Cheesecake slice on a table with candy canes in the background

Some more dessert recipes to try:

Christmas Cheesecake (White Chocolate Cranberry)

Cinnamon Roll Cheesecake

Cherry Chocolate Dump Cake

Better Than Sex Cake

Caramel Cake

Cranberry Cake

Peppermint Cheesecake on a cake stand

__________________________________________________

If you don’t want to miss any new recipes,  subscribe to e-mail or follow me through my social media channels!

pinterest  facebook  googleplus  instagram  twitter

Don’t forget to sign up for email, so you won’t miss any new recipes.

__________________________________________________

PIN THIS RECIPE

Peppermint Cheesecake

This holiday cheesecake is made with an Oreo cookie crust, filled with smooth peppermint cheesecake, and topped with light and airy peppermint frosting. 
4.56 from 9 votes
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Cooling time: 5 hours
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 696kcal
Author: Lyuba Brooke

Ingredients

Crust:

  • 22 Oreo cookies pulsed into crumbles
  • 2 tbsp butter melted

Cheesecake filling:

  • 24 oz cream cheese (3 packs) softened
  • 1/2 cup white granulated sugar
  • 2 eggs
  • 2 tbsp sour cream
  • 3/4 cup heavy whipping cream
  • 2 tbsp corn starch
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 cup Andes peppermint crunch chips

Frosting:

  • 8 oz cream cheese softened
  • 1/4 cup white granulated sugar
  • 1/2 tsp peppermint extract
  • 8 oz whipped topping like COOL Whip
  • 1/2 cup Andes peppermint crunch chips finely diced

Decorating options:

  • crushed candy canes
  • Ghirardelli Peppermint chocolates
  • Lindt Peppermint Chocolate truffles
  • Andes peppermint crunch thins or chips
  • Peppermint bark
US Customary - Metric

Instructions

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)

Crust:

  • Pulse cookies in the blender until it becomes just crumbs. 
  • In a small bowl, combine cookie crumbs and melted butter until evenly incorporated. 
  • Press cookie crust mixture into the pan, evenly, all over the bottom and a little bit up the side. 

Cheesecake:

  • Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
  • Add both extracts and sour cream. Mix until combined.
  • Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
  • Lower speed and add corn starch. 
  • While on medium low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
  • Fold in peppermint crunch chips until spread evenly throughout.
  • Pour the cheesecake batter into the spring form with prepared crust and make sure it's spread evenly.
  • Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
  • Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
  • Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add frosting.)
  • Cool cheesecake for about an hour and then place it in the refrigerator. Refrigerate for at least 4 hours (or overnight) before adding the frosting.

Frosting:

  • Beat cream cheese, peppermint extract, and sugar with an electric mixer for a couple of minutes.
  • Fold in whipped topping gently until all combined.
  • Fold in peppermint crunch chips.
  • Spread a thin layer of frosting in one even layer over the cold cheesecake. 
  • Fill a large piping bag with remaining frosting fitted with an attachment and decorate the cheesecake. I used 2A frosting tips. (Peppermint chips may get stuck in many other attachments so choose carefully.)
  • Choose any peppermint toppings to decorate your cheesecake.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 696kcal | Carbohydrates: 54g | Protein: 9g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 137mg | Sodium: 407mg | Potassium: 191mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1360IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 3.9mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Peppermint Cheesecake collage with a cheesecake slice

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

12.0K shares

Filed Under: Cheesecake, Christmas Baking, Dessert, Peppermint

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Linda says

    November 30, 2022 at 11:09 pm

    Cover the cheesecake in oven? Didn’t find that in recipe.

    Reply
    • LyubaB says

      December 6, 2022 at 4:29 pm

      Hi Linda,

      No, you don’t need to cover the cheesecake.

      Reply
  2. Michaela Stroud says

    December 25, 2019 at 12:46 am

    5 stars
    Great recipe! I couldn’t find the peppermint Andes chips, but I used Ghirardelli peppermint bars, and it turned out really good, and that’s the only thing I changed. Got rave reviews from my family, will definitely make again. Don’t listen to the naysayers, this recipe is awesome.

    Reply
    • LyubaB says

      December 26, 2019 at 8:54 am

      Awe, thanks Michaela! I am so glad you and your family liked it! 🙂

      Reply
  3. Janis says

    November 26, 2019 at 4:36 pm

    Why do you need cornstarch? Most baked cheesecakes don’t have it, just curious

    Thanks

    Reply
  4. Mike says

    December 29, 2018 at 9:03 pm

    Can you use Splenda in place of the sugar?

    Reply
    • lyuba says

      January 10, 2019 at 2:59 pm

      Hey Mike!
      So sorry for the late response. I looked it up because I’ve never baked with Splenda before and it says that you can use Granulated Splenda as a substitute, measuring the same amount.
      I hope it works out well for you!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

Easter Recipes

closeup squared view of several potato rolls in a bowl.

Potato Rolls

closeup of scooping out mashed potatoes.

Instant Pot Garlic Mashed Potatoes

closeup of sliced prime rib with sauces around.

Prime Rib

squared closeup of baked ham with orange ham glaze.

Baked Ham with Orange Honey Ham Glaze

squared image of scooping out creamy brussels.

Creamy Baked Brussels Sprouts

closeup squared image of scooping out creamed spinach.

Creamed Spinach

pulling part a dinner roll to show the cheesy center.

Cheesy Dinner Rolls

closeup whole vanilla cheesecake with whipped cream.

Vanilla Bean Cheesecake

Our Popular Recipes

Italian Garlic Bread Grilled Cheese

blue baking dish filled with spicy creamy shrimp enchiladas on a white cloth as viewed from above

Spicy Creamy Shrimp Enchiladas

Avocado Shrimp Salad

stacked cheeseburger eggrolls on a wooden tray with a small white bowl filled with dipping sauce and an eggroll cut in half and sitting on top of the stack of eggrolls

Cheeseburger Egg Rolls

top view of blue hawaii cocktail in the glass with pineapple

Blue Hawaii

two glass mugs with coffee and whipped cream.

Irish Coffee

Top Rated Recipes

The Best French Toast

Cauliflower Parmesan Crisps

Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

Avocado Salmon Rice Bowl

round decorative bowl filled with apple pie bread pudding topped with ice cream and a fork leaning on the side of the bowl viewed close up.

Apple Pie Bread Pudding

Smores cheesecake on a wooden table

S'Mores Cheesecake Recipe

Sides

30 Min

Pasta

Salads

Breakfast

Drinks

Soups

Gluten Free

FEATURED ON:

featured on

[cp_popup display="inline" style_id="32674" step_id = "1"][/cp_popup]
Buffalo Chicken Wrap with Homemade Ranch

Buffalo Chicken Wrap with Homemade Ranch

January 30, 2023
Delicious,...
The Best Classic Tiramisu

The Best Classic Tiramisu

January 14, 2023
Tiramisu...
Baked Ham with Orange Honey Ham Glaze

Baked Ham with Orange Honey Ham Glaze

December 2, 2022
This...
Chicken Piccata

Chicken Piccata

August 11, 2022
Chicken...
Pad See Ew

Pad See Ew

August 10, 2022
Pad...
Chicken Meatballs

Chicken Meatballs

July 15, 2022
These...
Baba Ganoush

Baba Ganoush

July 1, 2022
Baba...
Painkiller

Painkiller

June 30, 2022
A...
Truffle Fries

Truffle Fries

June 28, 2022
Truffle...
Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

June 21, 2022
Thai...
Privacy Policy
©2023, Classic & Original Homecooking Recipe. Design by Pixel Me Designs