Peppermint Cheesecake Recipe
Peppermint Cheesecake with Oreo crust! The combination of creamy Philadelphia Cream cheese and white chocolate with an Oreo crust is too perfect!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings
- 25 cream filled chocolate wafers such as original Oreos, finely crushed
- 3 Tbsp unsalted butter melted
- 2 pkg. 8 oz. each PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- Peppermint essential oil or peppermint extract
- 4 oz softened white chocolate
- 2 eggs
- 1 cup finely crushed starlight mints divided
- 1 cup thawed COOL WHIP Whipped Topping
- Shaved chocolate
Heat oven to 350°F.
In a mixing bowl using a fork, stir together crushed cream filled chocolate wafers with melted butter until mixture is evenly moistened. Firmly press mixture into an even layer in bottom pie dish.
Bake in preheated oven 10 minutes then remove from oven and allow to cool on a wire rack.
Beat cream cheese, sugar, white chocolate and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Add 10 drops of peppermint essential oil (or as much as you prefer).
Stir in 1/2 cup crushed mints.
Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm. Top with COOL WHIP and remaining crushed mints and shaved chocolate just before serving. (You can add a few drops of peppermint oil to the whip topping if you want a stronger flavor.)
Using low-fat cream cheese in this recipe is totally fine.
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Calories: 268kcal | Carbohydrates: 46g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 130mg | Potassium: 70mg | Sugar: 33g | Vitamin A: 140IU | Calcium: 17mg | Iron: 2.3mg