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I'm Shay! I’m a cookbook author, lifestyle blogger, travel agency owner, wife and mama who loves making every day special for my family.

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Mix & Match Mama

Christmas ·

Candy Cane Oreo Cheesecake




Oh. My. Word.

Okay…so my  three favorite flavors are pumpkin, lemon and chocolate with peppermint.  Depending on the season, you will find me consuming large quantities of any of those.  But this…this right here…might be one of the best things I’ve ever made.  I mean to tell you…my husband’s exact words were, “I don’t even like peppermint, but that is the best cheesecake I’ve ever had”. #ilovehim

Your holiday season will not be complete with this cheesecake. #ipromise

For this recipe, you will need a 9″ springform pan.  You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between.  They make cheesecakes a snap!  Also, peppermint crunch can be found on the chocolate chip aisle or holiday end caps at grocery stores/Target/Walmart this time of year.  If you can’t find it, then just crush up some candy canes instead.

Shopping List
2 cups of crushed Oreo cookies plus an additional cup
1 stick of butter, melted
4 (8 oz) packages of cream cheese, at room temperature
1 ¼ cups sugar
4 eggs, at room temp
2 teaspoons peppermint extract
1 cup of white chocolate chips
1 cup of peppermint crunch (found on the chocolate chip aisle), plus more for garnish
Whipped cream to garnish
Preheat your oven to 350 degrees.
Lightly spray your springform pan with cooking spray and set aside.
In your food processor, pulse 2 cups of your crushed Oreos with your melted butter until combined.  Press this mixture across the bottom of your pan.  Set aside.
In your mixing bowl, beat with an electric mixer your cream cheese and sugar until smooth.  Beat in your four eggs, and then beat in your peppermint extract.  Finally, stir in your remaining cup of crushed Oreo, white chocolate chips and peppermint crunch.
Pour your batter into your pan on top of your crust. 
Bake one hour.  After you remove the cake from the oven, allow to cool on your counter 20 minutes before covering and placing in the fridge at least 4 hours (up to 48).

When you’re ready to serve, remove from fridge, pop the sides off of your springform pan and you can either slice and serve, or you can garnish with a little whipped cream and more peppermint crunch.

Friends, cheesecakes are a breeze!  Make one for Christmas this year!

xoxo
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Comments

  6. slrosado says

    I'm going to make this for Christmas and totally surprise the family. What size spring form pan did you use? Mine is 10". I used to have an 8" pan but can't find it. I believe the size of the pan will make a difference in how long you bake it.

  7. Ashley says

    Hi Shay! Wanted to let you know that I made this to take to small group last night and it was a hit! It was easy to make and tasted delicious. The peppermint and Oreo combination is perfect!

  8. Mary says

    Thank you for yet another great recipe! This was my first attempt at making a cheesecake and it turned out delicious! I took it to my church small group today and it was a hit! Thank you!

  9. Shanmichelle4 says

    Made this last night for my work potluck today! The whole cheesecake was gone within 10 minutes and everyone LOVED IT! I was a little nervous at first since it was my first cheesecake but it was so much easier than expected. Thank you for a great recipe!