I'm a big chocolate mint fan, especially at Christmastime. Lately I've found myself dog-earring and pinning chocolate mint recipes like crazy (if you follow me on Pinterest you can see my mint addiction-- it may be second only to my pumpkin addiction). When I saw this recipe for Peppermint Cheesecake with Oreo Crust, I knew I had to try it. Not to sound like a York Peppermint Patty ad, but this cheesecake sounded so refreshing (taste the sensation!) and I loved the idea of using peppermint extract to flavor the cream cheese filling. I thought it would be such a good compliment with the Oreo crust.
I was really happy with how this recipe turned out. The cheesecake was creamy and delicious and had just the right amount of mint. I liked the Oreo crust but may make this with just plain chocolate wafers the next time I make this-- just to see how that would compare. I think either way, having a chocolate crust, is delicious with this cheesecake. I decided to add a layer of whipped cream to my version of this recipe-- I thought it added a little extra sweetness to this dessert which is not overly sweet on its own and it also adds a nice touch with the crushed peppermint on top. Plus, if you are like me and your cheesecakes always crack, having a nice cover layer of whipped cream will just take care of that little worry, especially if you are making this on Christmas Day. Just cover it with whipped cream and go on your way. Life's too short to worry about cracking cheesecakes!
12 ounces creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces
3 tbs. butter, melted
1 1/2 pounds (3 8-oz. packages), at room temperature
3/4 cup sugar
1/3 cup sour cream
2 tbs. all-purpose flour
1 tsp. vanilla
1/2 tsp peppermint extract
1/2 tsp. salt
1/3 cup coarsely crushed peppermint candy
For whipped cream topping:
1 cup heavy whipping cream
2 tbs.- 1/4 cup powdered sugar (to taste)
1. Place cookies in a zip-lock bag and crush with a rolling pin. Pour into a bowl and mix with melted butter until combined. Pour into a buttered 9-inch round springform pan and then press evenly over bottom and about 1/2 inch up sides of the pan. Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on and at 300 degrees).
2. Meanwhile, in a bowl with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs, one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.
3. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again and then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
4. Decorate top of cake with whipped cream and crushed peppermint candy
Adapted from Sunset Magazine
To make the whipped cream:
Pour heavy whipping cream in the bowl of your stand mixer with the whisk attachment (you can also use a handheld mixer for this). It's preferable that the bowl be chilled. Add powdered sugar to taste, depending on how sweet you want your whipped cream to be. If you only want it to be slightly sweet, start by adding about 2 tablespoons. I prefer to use about 1/4 cup for my whipped cream.
Beat the heavy whipping cream on high until soft peaks form (when you pull the beaters out of the bowl, it will form a peak that will droop slightly) and it is thick enough to spread on the cheesecake and hold its shape. In my stand mixer, it takes about 2 minutes to get to the soft peak stage.