Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos)
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, cold
- 1/2 cup crushed candy canes (plus extra for garnish)
- Red food coloring (optional, for a pink tint)
- Whipped cream for topping
Instructions
- Step 1: Prepare the Chocolate Crust. Place the chocolate sandwich cookies into a food processor and pulse until they become fine crumbs. Transfer the crumbs to a medium bowl and stir in the melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom and one inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack it tightly. Place the crust in the freezer to set while you prepare the filling.
- Step 2: Beat the Cream Cheese Base. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and creamy. Ensure there are no lumps remaining. Stir in the peppermint extract and vanilla extract. If you want a festive pink color, add one or two drops of red food coloring at this stage and mix until the color is even.
- Step 3: Whip the Cream and Fold. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it up. Add the remaining whipped cream and the crushed candy canes. Fold everything together gently using a spatula, being careful not to deflate the air in the whipped cream. This step ensures the cheesecake stays light and airy.
- Step 4: Fill and Chill. Pour the peppermint filling over the chilled chocolate crust. Use an offset spatula to smooth the top into an even layer. Cover the pan tightly with plastic wrap. Refrigerate the cheesecake for at least 6 hours, though overnight is best for the firmest texture. The long chill time allows the candy cane bits to slightly soften into the cream, creating bursts of peppermint flavor.
- Step 5: Garnish and Serve. When you are ready to serve, run a thin knife around the edge of the pan before releasing the springform sides. Pipe swirls of whipped cream around the border of the cheesecake. Sprinkle additional crushed candy canes or whole mini candy canes on top just before serving. Slice with a warm, clean knife for the neatest presentations.
- Cook Time: 6 hours 25 minutes (includes chilling time)