Peppermint Cheesecake
This holiday cheesecake is made with an Oreo cookie crust, filled with smooth peppermint cheesecake, and topped with light and airy peppermint frosting.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
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Reviews from the Original Source
I made this cheesecake for a family Christmas gathering. It was the best cheesecake I’ve ever tasted! And it turned out so beautiful. Thank you for a wonderful creation.
OMGoodness! I think I have died and gone to heaven! Thanks so much for this recipe!
Great recipe! I couldn't find the peppermint Andes chips, but I used Ghirardelli peppermint bars, and it turned out really good, and that's the only thing I changed. Got rave reviews from my family, will definitely make again. Don't listen to the naysayers, this recipe is awesome.
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