Peppermint Cheesecake Recipe. This rich cheesecake with a hint of peppermint is perfect for the holidays or any day you want to indulge in something sweet and delicious!.
The “peppermint cheesecake recipe no bake” is a delicious dessert that you can make with just a few ingredients. It’s perfect for any time of the year!.
Try this lovely peppermint bark cheesecake recipe for a delectable, indulgent cheesecake that’s perfect for the holidays. Peppermint cheesecake is a delectable delicacy you can offer to friends and family this holiday season, with its eye-catching, bright festive décor and delicious chocolate and peppermint taste.
Inspired by the peppermint bark delight, this simple recipe is a replica of the popular Cheesecake Factory peppermint bark cheesecake. It’s made with a deliciously creamy minty cheesecake filling, a chocolate Oreo crust, and chocolate and crunchy candy canes on top. Each mouthful is amazing in every way.
Peppermint Cheesecake: How to Make It
Are you ready to bake the ultimate holiday cheesecake? Here’s how to create your own peppermint bark cheesecake. Preheat the oven to 325 degrees Fahrenheit and grease a springform pan. In a bowl, combine the crushed Oreos, butter, and salt. In the springform pan, press the Oreo mixture. Remove it from the equation.
Beat the cream cheese and sugar together until creamy, then add the eggs one at a time, beating well after each addition. After that, add the peppermint essence, flour, and salt. After you’ve added the flour, don’t overmix! Mix the filling just until it’s blended. Fold in the white chocolate until well combined. Combine the semisweet chocolate and candy canes in a mixing bowl.
Cover the Oreo crust with the filling. Wrap two pieces of foil around the bottom of the springform pan. In a deep casserole dish, place the pan. Pour enough water into the casserole dish to cover the springform pan halfway.
Cook the cheesecake for 1 hour and 20 minutes in the oven. The middle should still be a bit jiggly. Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for 1 hour.
Remove the foil and refrigerate the cheesecake for several hours or overnight. Using a spatula, spread the whipped cream on top of the cheesecake. Enjoy! Garnish with chocolate and crushed candy canes.
Variations on Peppermint Bark Cheesecake
Simply construct the cheesecake and chill it for 6 hours, ideally overnight, for a no-bake peppermint cheesecake.
To create an ultra-decadent cheesecake, prepare a chocolate ganache and pour it over the top of your cheesecake.
Make mini-cheesecakes in a muffin tray. Fill the wells of the pan with the Oreo crust, then top with the peppermint cheesecake filling.
If you like mint, substitute mint Oreos for ordinary Oreos for a stronger mint taste.
Make the Perfect Peppermint Cheesecake with These Tips
Use gluten-free Oreos to create a gluten-free peppermint cheesecake.
You may substitute mint extract for peppermint extract if you don’t have any.
Use room temperature cream cheese and don’t open the oven door while the cheesecake is baking to avoid it from breaking. It’s also important to use a water bath to prevent the cheesecake from cracking.
Peppermint Bark Cheesecake Storage
Refrigerate your cheesecake for up to 3 days if covered or wrapped.
Preheat the oven to 325 degrees Fahrenheit. Cooking spray or butter should be used to grease a springform pan.
In a large mixing dish, combine crushed Oreos, butter, and salt.
Press the Oreo mixture into the springform pan.
Make careful to go all the way up the pan’s sides.
Cream the cream cheese and sugar together with an electric handheld mixer until frothy and lump-free.
One at a time, beat the eggs. Add the peppermint extract to the mix. Combine the flour and salt in a mixing bowl until barely mixed.
Fold in the white chocolate until well combined.
In a large mixing bowl, combine the semisweet chocolate and the butter.
Combine the candy canes and fold them in.
Wrap two pieces of foil around the bottom of the springform pan.
Cover the Oreo crust with the filling.
In a deep casserole dish, place the pan. Pour enough water into the casserole dish to cover the springform pan halfway.
Bake the cheesecake for 1 hour and 20 minutes, or until it is somewhat jiggly in the middle. Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven, remove the foil, and refrigerate it overnight.
Whip the cream until light and fluffy.
Place a dollop of whipped cream on top of the cheesecake. Garnish with crushed candy canes and chocolate.
Cut, serve, and enjoy!
Make your cheesecake using room temperature ingredients.
Watch This Video-
The “white chocolate peppermint cheesecake recipe” is a delicious dessert that will be perfect for the holidays. The white chocolate peppermint cheesecake has a light and creamy texture with just enough sweetness to make it feel like Christmas.
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