Sweetheart Swirl Peppermint Cheesecake 💖
This delightful cheesecake might look fancy, but it’s surprisingly easy to make and perfect for a special occasion!
Equipment
- Food Processor
- 9-inch Springform Pan
- Electric Mixer
- Rubber Spatula
- Microwave-safe Bowl
- Large mixing bowl
- 10-inch Cake Pan (optional)
- Large roasting pan
- Aluminum Foil
- Wire Rack
- Chilled Metal Bowl
Ingredients
Oreo Crust
- 3 cups Oreo crumbs (from about 35 Oreos)
- 6 tablespoons unsalted butter melted
White Chocolate Cheesecake
- 24 ounces cream cheese softened to room temperature
- 3/4 cup white granulated sugar
- 8 ounces white chocolate bars melted (like Lindt)
- 1/2 cup sour cream softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs softened to room temperature
- 1 1/2 cups Andes peppermint chips
Whipped Cream Topping
- 1 cup heavy cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325℉ (160°C). Lightly spray a 9-inch springform pan with baking spray, then line the bottom with a parchment paper circle and spray again.
- In a food processor, pulse the Oreos until they become fine crumbs. Transfer to a small bowl and mix these crumbs with the melted butter using a fork until well combined.
- Press the crumb mixture firmly and evenly into the bottom of your prepared pan, and halfway up the sides. Use the bottom of a measuring cup or your hands to compact it well.
- Bake the crust for 11 minutes, then let it cool slightly while you prepare the filling.
- Melt the white chocolate: Place the white chocolate in a microwave-safe bowl. Microwave in short 20-second bursts, stirring thoroughly after each, until it's completely smooth and melted. Set aside to cool a bit.
- In a large mixing bowl, using an electric mixer, beat the softened cream cheese and sugar on high speed for about 2 minutes until the mixture is beautifully smooth and lump-free. Don't forget to scrape down the sides of the bowl with a rubber spatula!
- Add the slightly cooled melted white chocolate, room-temperature sour cream, vanilla extract, and salt to the cream cheese mixture. Mix on medium speed until everything is just combined.
- Gently mix in the eggs on low speed, just until they are fully incorporated. Be careful not to overmix, as too much air can cause cracks in your cheesecake. Remove the bowl from the mixer and use your spatula to gently fold in the Andes peppermint chips until they are evenly distributed throughout the batter.
- Carefully pour this luscious cheesecake batter over your pre-baked Oreo crust in the springform pan.
- Prepare a water bath to give your cheesecake that perfect, crack-free finish. You have two easy options:
- Method 1 (Our favorite for a dry crust!): Place your springform pan inside a slightly larger 10-inch cake pan. Then, set this cake pan into a large roasting pan. Carefully pour hot, steaming water into the roasting pan until it reaches halfway up the sides of the cake pan.
- Method 2 (Simple Alternative): Tightly wrap the outside of your springform pan twice with aluminum foil. Place the wrapped pan directly into the large roasting pan and fill with hot water halfway up the sides of the springform pan.
- Carefully place the roasting pan with your cheesecake into the preheated oven. Bake for 75-85 minutes, or until the edges of the cheesecake are set, but the center still has a slight, gentle jiggle when moved.
- Once baked, turn off the oven, prop the door open slightly, and let the cheesecake cool slowly inside the oven for 30 minutes. This helps prevent cracks.
- Transfer the cheesecake (still in its pan) to a wire rack to cool completely at room temperature.
- Once fully cooled, wrap the entire pan tightly in foil and refrigerate for at least 6 hours, or ideally overnight, for the best set and flavor.
- Once your cheesecake is thoroughly chilled, it's time for the topping! In a chilled metal bowl (or using your mixer's whisk attachment), beat the heavy cream, powdered sugar, and vanilla extract on high speed until beautiful medium peaks form.
- Carefully release the sides of the springform pan from your chilled cheesecake. You can gently slide a thin, warm knife around the edge first if needed. Remove the parchment paper from the bottom.
- Gently spread the freshly made whipped cream over the top of your cheesecake. For a Valentine's touch, you could sprinkle with some extra crushed peppermint candy, or even a few pink sprinkles. Serve chilled and enjoy a small, delightful slice!
Notes
Nutrition per serving: Calories: 289 kcal, Total Carbs: 13g, Net Carbs: 12g, Fats: 26g, Protein: 3g.
