Creamy vanilla peppermint cheesecake loaded with crushed candy canes on a chocolate Oreo crust, topped with whipped cream rosettes.
26 Oreo cookies, finely crushed
5 tablespoons unsalted butter, melted
32 ounces cream cheese, softened
1 cup granulated sugar
1 cup sour cream, room temperature
4 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon peppermint extract
½ cup crushed candy canes
1 cup heavy whipping cream, cold
3 tablespoons powdered sugar
¼ cup crushed candy canes
Heat the oven to 325°F. Mix the Oreo crumbs and butter and press into the pan. Bake 10 minutes. Wrap the outside of the pan in foil.
Beat the cream cheese and sugar until smooth.
Beat in the sour cream, vanilla, and peppermint extract.
Add the eggs one at a time on low speed.
Fold in ½ cup crushed candy canes.
Pour over the crust, set in a water bath, and bake 70 to 80 minutes, until the center jiggles slightly.
Turn off the oven and leave the door cracked 1 hour. Chill at least 6 hours or overnight.
Whip the cream with powdered sugar. Pipe rosettes around the edge and sprinkle with crushed candy canes.
Use room temperature ingredients.
Bake in a water bath.
Chill overnight.
Top just before serving.
Find it online: https://recipeshots.com/peppermint-cheesecake/