This Peppermint Cheesecake is the holiday dessert I turn to when I want something impressive that actually behaves. It has a sturdy Oreo crust, a smooth, dense cream cheese filling scented with peppermint, and little specks of crushed candy and white chocolate for texture. It looks special, but the technique is straightforward.

I like to prep deliberately: read the recipe, soften the cream cheese ahead of time, and plan for the long chill. The water-bath step and the slow oven cooldown make the difference between a cracked, dry cake and a velvety, even set. Follow the steps in order and you’ll have a dessert that slices cleanly and keeps well.

If you’re baking for guests, you can make the cheesecake a day ahead. It’s forgiving in flavor — the peppermint stays bright without overwhelming the creaminess. Below you’ll find the exact ingredient list, the unaltered step-by-step directions, and practical tips for shopping, troubleshooting, and variations.

Ingredients

28 regular Oreo Cookies — the base for a chocolatey, sturdy crust; use classic Oreos for best flavor and structure.
4 tablespoons Unsalted Butter, Melted — binds the crumbs so the crust holds together; melted butter helps press the crumbs firmly.
1 Pinch Salt — balances sweetness in the crust.
2 Pounds cream cheese softened (Four 8 ounce packages) — the main structure and flavor of the filling; bring to room temperature so it whips smooth.
8 Ounces sour cream — adds tang and loosens the batter for a silkier texture.
1 ½ cup Granulated Sugar — sweetens the filling and aids in structure.
5 large eggs — provide structure and richness; add them one at a time and don’t overbeat.
1 Teaspoon Vanilla Extract — rounds the flavors.
1 Teaspoon Peppermint Extract — the peppermint punch; use a good-quality extract and a light hand if it’s potent.
3/4 Cup Crushed Peppermint Candies — offers crunch and festive flavor; add by hand to avoid overmixing.
3/4 Cup Chopped White Chocolate — adds creaminess and pockets of sweetness; fold in at the end to keep pieces intact.

Your Shopping Guide

Buy full-fat cream cheese and a standard tub of sour cream for proper texture. Low-fat versions change the mouthfeel and can make the cheesecake less stable. For the Oreos, regular (not double-stuffed) are specified because the filling changes the crumb texture; you want a firm, chocolatey base.

Pick a peppermint extract you’ve used before — peppermint extracts vary in strength and can quickly overpower the filling. If your candy canes or crushed peppermint are extra-sugary or dyed, consider how that will affect appearance and sweetness. For the white chocolate, choose a bar you enjoy eating; lower-quality chips can be waxy when chopped and baked.

Step-by-Step: Peppermint Cheesecake

Preheat the oven to 350°F.
Place 28 regular Oreo cookies in a food processor and pulse until they become a fine crumb.
Add 4 tablespoons melted unsalted butter and 1 pinch salt to the crumbs and pulse or mix until evenly combined.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a springform pan (use the bottom of a flat glass or measuring cup to get an even crust).
Bake the crust at 350°F for 10 minutes. Remove from the oven and allow the crust to cool completely. While the crust cools, clean and dry the springform pan exterior if needed.
When the crust is cool, preheat the oven to 350°F again.
In the bowl of a stand mixer fitted with the paddle attachment, add 2 pounds softened cream cheese. Beat on medium-high speed for about 1 minute, then scrape down the sides and bottom of the bowl and beat briefly again until very smooth and lump-free.
Add 1 1/2 cups granulated sugar and 8 ounces sour cream. Mix on medium-low speed until just combined. Scrape the bowl and mix 10 more seconds.
Add 5 large eggs and beat on low speed until just combined, about 30 seconds to 1 minute. Scrape the bowl.
Add 1 teaspoon vanilla extract and 1 teaspoon peppermint extract. Beat on low speed only until the mixture is smooth and incorporated.
Fold in 3/4 cup crushed peppermint candies and 3/4 cup chopped white chocolate by hand (do this right before pouring the batter into the crust).
Wrap the outside of the springform pan with four sheets of 18-inch heavy-duty aluminum foil, covering the base and sides to create a waterproof barrier.
Place the wrapped springform pan into a deep roasting pan or a baking sheet with sides at least 2 inches high. Pour the cheesecake batter into the prepared crust.
Carefully pour very hot (not boiling) water into the roasting pan until the water reaches about 1 1/2 inches up the outside of the springform pan to create a water bath.
Bake on the lower third rack at 350°F for 1 to 1 1/2 hours. After about 1 hour, check doneness: the edges should be set and the center should still have a slight jiggle (not liquid). If very liquid, continue baking and check again in 10–15 minute increments.
When the cheesecake is firm at the edges but still slightly jiggly in the center, turn the oven off and leave the cheesecake inside with the oven door closed for about 1 hour to cool slowly.
Remove the springform pan from the water bath, unwrap and discard the foil, and transfer the cheesecake to the refrigerator. Chill until fully set, at least 6 hours (or overnight).
Before serving, run a knife around the inside edge of the springform to loosen the cheesecake, release the side of the pan, and remove it. Garnish as desired and slice to serve.

Why It’s My Go-To

This cheesecake balances festive peppermint with a rich, creamy filling. It’s not fussy on presentation — crushed peppermint and white chocolate bits inside give a nice visual and textural contrast, and a simple garnish finishes it. The method relies on a few discipline points (room-temperature cream cheese, gentle mixing, water bath, slow cooldown) rather than technical flair, so it works reliably for home bakers.

It also travels well. Once chilled and wrapped, slices hold their shape — great for potlucks and holiday tables. And because the flavors are straightforward, even people who don’t usually love mint desserts tend to enjoy a well-made slice.

Low-Carb/Keto Alternatives

If you want a lower-carb version, focus on two swaps: crust and sweetener. Replace the Oreo crust with a crust made from ground nuts (almonds or pecans) mixed with melted butter, pressed and baked the same way. For the filling sweetener, try a 1:1 baking erythritol blend designed for baking — taste your batter before adding peppermint, since sugar alternatives can change perceived flavor intensity.

Be mindful that white chocolate is high in sugar; for keto, omit it or use a sugar-free white chocolate alternative. Crushed peppermint candies are also sugary; consider crushed sugar-free peppermint candies or omit them and add a light mint garnish instead.

Cook’s Kit

Stand mixer with paddle attachment — for smooth, lump-free cream cheese.
Food processor — to make fine, even Oreo crumbs.
Springform pan (9-inch recommended) — for easy release and clean slices.
Deep roasting pan or a baking sheet with at least 2-inch sides — for the water bath.
Aluminum foil (heavy-duty) — four sheets to wrap the pan and prevent leaks.
Flat glass or measuring cup bottom — to press the crust evenly.
Instant-read thermometer (optional) — can help check oven stability; not required by recipe.

Troubleshooting Tips

Runny center

If the center is liquid after the minimum bake time, return it to the oven and check every 10–15 minutes until edges are set and center has a slight jiggle.
Make sure eggs were mixed in slowly and batter wasn’t over-beaten, which can cause cracks but also destabilize texture if not combined properly.

Cracks on top

Cracks usually come from temperature shock or over-baking. The slow cooldown step (turn oven off and leave cheesecake inside for about 1 hour) helps prevent that. Chill fully before unmolding.

Watery filling or soggy crust

Properly wrap the springform pan and keep the water level to about 1 1/2 inches on the outside of the pan. Don’t let water flow into the pan. Dry the exterior of the pan before wrapping if it’s necessary.

Better Choices & Swaps

Crust options: if you prefer a less sweet crust, swap part of the Oreo crumbs for graham cracker crumbs or use chocolate wafer cookies without filling. For a milder mint note, reduce the peppermint extract to 1/2 teaspoon and increase crushed candy for texture instead of extra flavor.

White chocolate: if chopped white chocolate melts too smoothly and disappears, try coarsely chopping so it remains as bite-sized pockets throughout the filling. If you want a deeper chocolate note, swap that white chocolate for chopped milk or semisweet chocolate — taste the batter first to balance peppermint.

What Could Go Wrong

Leak in the foil wrap — foil tears or insufficient layers can let water seep into the pan. Double- or triple-wrap the base and sides and inspect for gaps before placing in the water bath.
Over-whipped cream cheese — lumps or aeration from under-softened or over-beaten cream cheese leads to an uneven texture. Beat until smooth and stop; scrape the bowl as instructed.
Too-strong peppermint — extracts vary. If your peppermint is potent, reduce to 1/2 teaspoon and adjust after tasting the unbaked batter (a quick sample will give you a sense but be careful with raw eggs; a small lick is usually acceptable for taste testing in the kitchen).
Slices that crumble — under-chilling before slicing. Chill at least 6 hours or overnight for clean slices.

Save It for Later

Store wrapped in the refrigerator for up to 4–5 days. For longer storage, freeze whole or in slices: wrap tightly in plastic wrap and then foil, or use an airtight container. Thaw overnight in the fridge. If frozen and thawed, let it sit in the fridge for a few hours before serving for best texture.

Your Top Questions

Can I substitute regular Oreos for another cookie?

Yes. Regular Oreos are specified for structure, but chocolate wafer cookies or graham crackers can work. Keep the crumb quantity the same and bake the crust as directed to set it.

Do I have to use a water bath?

Water baths help prevent cracks and ensure even baking by moderating oven temperature around the pan. They are highly recommended for this style of dense cheesecake.

Can I make this without white chocolate or crushed candy?

Yes. The candies and white chocolate are mix-ins that add texture and sweetness. Omitting them will yield a simpler peppermint cheesecake; consider adding a peppermint drizzle or chocolate shavings on top instead.

How do I know when the cheesecake is done?

The edges should be set while the center still has a slight jiggle — not liquid. If the center is very liquid, continue baking and recheck in 10–15 minute intervals.

Make It Tonight

Plan on about 30–45 minutes active time for prep, 1–1.5 hours bake, 1 hour slow oven cooldown, then at least 6 hours chilling (overnight is better). If you want a same-day dessert, start early: bake in the morning and chill throughout the day. Otherwise, bake the day before to give it time to firm up and for flavors to meld.

Follow the exact ingredient list and step-by-step instructions above, give yourself a little patience during the cooling and chilling stages, and you’ll have a clean-slicing, crowd-pleasing Peppermint Cheesecake ready for holiday plates.

Print Recipe Save it for later