Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos)
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, cold
- 1/2 cup crushed candy canes
- Red gel food coloring (optional for swirling)
- Whipped cream and extra candy canes for garnish
Instructions
- Step 1: Prepare the Chocolate Crust
Place the chocolate sandwich cookies into a food processor and pulse until they become fine crumbs. Pour the crumbs into 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 ensure the crust is even and packed tightly. Place the pan in the freezer to set while you prepare the filling. - Step 2: Cream the Base Ingredients
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer. Continue beating on medium-high speed for about 3 to 4 minutes until the mixture is completely smooth and fluffy with no lumps. Scrape down the sides of the bowl often. Mix in the peppermint extract and vanilla extract until well combined. - Step 3: Whip the Cream
In a separate chilled bowl, pour in the cold heavy whipping cream. Beat on high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter. Gently fold about one-third of the whipped cream into the cream cheese mixture using a spatula to lighten it up. Then, gently fold in the remaining whipped cream and the crushed candy canes until the filling is uniform and airy. - Step 4: Fill and Chill
Remove the crust from the freezer. Pour the cheesecake filling over the crust and smooth the top with an offset spatula. If you want a festive swirl, drop a few small dots of red food coloring on top and use a toothpick to marble the colors. Cover the pan loosely with plastic wrap or foil. Refrigerate the cheesecake for at least 6 hours, though overnight is best, to allow it to set firmly. - Step 5: Garnish and Serve
When you are ready to serve, carefully run a thin knife around the edge of the springform pan before releasing the sides. Top the cheesecake with dollops of whipped cream around the border and sprinkle with extra crushed candy canes. Slice with a sharp knife dipped in hot water for the cleanest cuts. Serve immediately while cold.
- Cook Time: 30 minutes (plus 6 hours chilling)