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Peppermint Cheesecake


Delcious and utterly desireable, check out Chef Dana's peppermint cheese cakes for a truly sweet treat.


For the Crust

  • 2 Cups crushed Oreo cookies
  • 1 stick butter

For the Cake

  • 8 pepper mints crushed
  • 3 lb cream cheese
  • 2 cups sugar
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 2 large eggs


For the Crust

Combine 2 cups crushed Oreo and melted butter and mix thoroughly. Pour mixture in the bottom of a 10-inch spring-form pan and pat firmly and evenly in the bottom. I generally like to wrap my spring-form pans at the bottom with aluminum foil to ensure they will not leak.


For the Cake

In a food processor, blend the cream cheese, 2 cups of sugar, peppermint, and vanilla extract, until smooth. Add the eggs 1 at a time.

Pour the cheesecake batter into the spring-form pan. Place the pan in another larger pan. You want to create a water bath so that your cheesecake will bake slowly and evenly. Fill the larger pan with water and bake for 1 hour and 20 minutes until done.

One finished, allow the cheesecake to cool and put in the refrigerator.