Peppermint Cheesecake with Oreo Cake Crust

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Granulated sugar, White
  • 2 tsp Peppermint extract

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Snacks

  • 30 Oreo cookies

• Dairy

  • 3 8 oz packs Cream cheese
  • 2/3 cup Heavy cream
  • 2 tbsp Yogurt, Plain

• Other

  • About 27 set aside for garnish
  • Melt the rest

Found on willcookforsmiles.com

Description

Ingredients

• Oreo Cake Crust:
• 30 Oreo cookies (thats the whole pack) (preferably candy cane flavor)
• 2 eggs
• 1 tsp baking powder
• ¼ cup of vegetable oil
• Peppermint Cheesecake:
• 3 - 8 oz packs of cream cheese, softened
• 2 eggs, room temperature
• ½ cup of white granulated sugar
• 2 tbs plain yogurt
• ⅔ cup of heavy cream
• 2 tsp peppermint extract
• Topping:
• 1 bag of candy cane kisses:
• About 27 set aside for garnish
• Melt the rest

Directions

• Preheat the oven to 325 and grease a 9-inch springform pan.
• Oreo Cake Crust:
• Pulse the Oreo cookies in a blender or food processor until all just crumbles.
• Add the cookie crumbs and baking powder into a large mixing bowl. Separately, whisk eggs and oil until combined. Add the egg mixture to the crumbs. Whisk together until all incorporated well and transfer into the springform pan.
• Cheesecake:
• Beat the cream cheese and sugar, in an electric mixer on medium speed, until light and fluffed (about 2-3 minutes).
• Add the eggs, one at a time, mixing after each addition.
• Add the yogurt, heavy cream and peppermint. Mix until all smooth.
• Slowly and evenly, scoop the cheesecake batter over the Oreo crust. Try to scoop all over otherwise the center will be too heavy and cake batter will be too thin in the center. Some cake batter will go up higher on the sides, its supposed to!
• Bake the cheesecake for about 60-65 minutes (firm but a still a little jiggly in the center). Turn off the oven and crack the oven door open. Let the cheesecake sit there (with the oven door half-open) for about 10 minutes. Take out of the oven and place on a wire rack.
• Let it rest for another 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. Let it cool to room temperature for about an hour. (You dont actually have to take the cheesecake out of the pan until ready to add toppings.)
• You can choose to cool cheesecake in the refrigerator for at least 4 hours before adding the toppings OR add the toppings to the room temperature cheesecake and then place in the refrigerator for at least 4 hours before serving.
• Topping:
• Melt the remaining kisses in the microwave, on half the power, for 1 minute. Stir well. If necessary, microwave for another 20 seconds at half power. Pour into a pipping bag and cut off the very tip, leaving just a little hole for drizzling.
• Drizzle the melted kisses all over the cheesecake.
• Lay out the kisses over the edge of the cheesecake, in the circle.
• **There has been a couple of UPDATES to the directions.**