Ingredients

18 mint Oreo cookies (crushed)

2 tablespoons unsalted butter (melted)

4 (8-ounce) blocks cream cheese (room temperature)

1 cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract

4 large eggs

2 tablespoons holiday sprinkles

1 cup unsalted butter (softened)

6 cups confectioners’ sugar

½ teaspoon pure vanilla extract

Mini candy canes (for garnish)

Peppermint candies (for garnish)

Holiday sprinkles (for garnish)

Instructions

Step 1: Preheat your oven to 300°F (150°C).

Step 2: Combine the crushed mint Oreo cookies with the melted butter. Press this mixture evenly onto the bottom of a 9-inch springform pan to form the crust.

Step 3: In a large mixing bowl, beat the cream cheese, granulated sugar, peppermint extract, and vanilla extract with an electric hand mixer until well blended and smooth.

Step 4: Add the eggs one at a time, mixing on low speed after each egg just until blended, being careful not to overmix.

Step 5: Stir in some of the holiday sprinkles, then pour the cheesecake filling over the crust in the pan.

Step 6: Bake for 1 hour and 5 minutes, or until the center is almost set but still slightly jiggly.

Step 7: Run a knife around the rim of the pan to loosen the cheesecake. Allow it to cool completely before removing the rim of the springform pan.

Step 8: Refrigerate the cheesecake for at least 4 hours to set.

Step 9: For the buttercream topping, beat the softened butter until fluffy using a stand mixer or hand mixer.

Step 10: On low speed, gradually add the confectioners’ sugar and vanilla extract. If the frosting is too thick, add a splash of milk to reach the desired consistency.

Step 11: Spread the buttercream evenly over the top of the chilled cheesecake.

Step 12: Use a pastry bag fitted with a star tip to pipe decorative frosting around the edge of the cheesecake.

Step 13: Garnish with mini candy canes, peppermint candies, and additional holiday sprinkles.

Step 14: Serve chilled and enjoy this festive treat!

Tips & Variations

For a stronger peppermint flavor, add a little more peppermint extract, but be careful not to overpower the cheesecake.

You can substitute the mint Oreo crust with chocolate graham crackers if preferred.

If you don’t have a springform pan, use a regular 9-inch cake pan lined with parchment paper for easier removal.

Try adding crushed peppermint candies into the buttercream for added texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in an airtight container or cover with plastic wrap to prevent it from drying out. Before serving, allow it to sit at room temperature for about 15 minutes for the best flavor and texture. Leftover cheesecake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare and refrigerate it for up to 2 days before serving. The flavors will meld beautifully, and it will save you time on the day of your gathering.

What can I use if I don’t have peppermint extract?

If you don’t have peppermint extract, you can substitute with vanilla extract alone or add a small amount of crushed peppermint candies for a similar minty flavor, though the taste will be subtler.