Ingredients
Scale
For the Crust:
- 2 cups chocolate cookie crumbs (like Oreos)
- 1/4 cup melted butter
For the Filling:
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 tsp peppermint extract
- A few drops of red food coloring (optional)
For the Topping:
- 1 cup heavy cream, whipped
- Crushed candy canes or peppermint candies
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- Mix chocolate cookie crumbs with melted butter and press into the bottom of a springform pan. Bake for 10 minutes, then cool.
- Make the Filling:
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and peppermint extract. Add red food coloring if desired for a festive pink hue.
- Bake the Cheesecake:
- Pour the filling over the crust.
- Place the pan in a water bath to prevent cracks and bake for 50–60 minutes or until the edges are set and the center is slightly jiggly.
- Cool and Decorate:
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.
- Top with whipped cream and crushed candy canes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hours