We used store-bought peppermint bark, but you can try your hand at making your own. Store-bought whipped cream or even thawed frozen whipped topping also works as an easy finishing touch. Any way you slice it, this is an easy recipe that looks super impressive and will be gobbled up before you can say “Happy Holidays!”
- For the Cookie Crust:
- 24 Oreo cookies (finely crushed)
- 1/3 cup sugar
- 8 tablespoons butter (melted)
- For the Cheesecake Filling:
- 32 ounces cream cheese (room temperature)
- 1 cup sugar
- 3/4 cup heavy cream
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon salt
- 2 eggs (room temperature)
- 1 cup peppermint bark (chopped)
- 2 tablespoons cornstarch
- 2 cups whipped cream (stabilized)
- Garnish: chopped peppermint bark, crushed candy canes
Note: while there are multiple steps to this recipe, this cheesecake is broken down into workable categories to help you better plan for preparation and cooking.
Make the Cookie Crust
Gather the ingredients. Preheat the oven to 500 F.
Combine the melted butter, sugar, and cookie crumbs together in a large bowl until the crust starts to come together. You should be able to squeeze the crumbs together to form a ball.
Press the crumb mixture into the bottom of a 9-inch springform pan. Use a measuring cup to press down the crust. This will help make the crust even and compact. Set aside while you prepare the filling.
Make the Filling
Gather the ingredients. Make sure all of the ingredients are at room temperature. This will ensure even mixing with fewer lumps.
Beat together the cream cheese, sugar, heavy cream, and sour cream in a large bowl with a hand mixer. You can also prepare the batter in the bowl of a stand mixer. Beat until completely smooth and very fluffy, about 3 minutes.
Beat in the vanilla, peppermint extract, and salt. Beat in the eggs one at a time until the batter is smooth and completely incorporated.
Gently toss the broken peppermint bark pieces with the cornstarch. Fold into the cheesecake batter.
Pour the batter over the prepared crust. Bake at 500 F for five minutes, then turn the heat down to 200 F and bake for an hour and a half, or until the internal temperature reaches 160 F. The cake will jiggle slightly when gently shaken.
Shut off the oven and open the door slightly. Leave the cheesecake in the open oven for 10 minutes then place on a cooling rack and allow to cool to room temperature.
Cover the cake with plastic wrap and place in the refrigerator overnight, or for at least four hours.
Once it has completely cooled, remove the cake from the springform pan. Cover the top with the stabilized whipped cream. You can also cover the sides if you wish.
Add dollops of whipped cream to the top as well, if you wish. Decorate with crushed candy canes and crushed peppermint bark.
Refrigerate again or serve immediately.
- You can store in the refrigerator for up to 4 days. You can also freeze for up to 3 months. The peppermint sticks may start to bleed into the frosting the longer it is refrigerated.