Description

A delicious (and easy!) show stopping recipe for your Christmas season! Bonus, if you use gluten-free Oreos, it’s g-free too!

Ingredients

Scale

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

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Instructions

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.

Notes

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.