White Chocolate Peppermint Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 drops Peppermint oil

• Baking & Spices

  • 6 drops Food coloring, red
  • 1/2 tsp Peppermint extract
  • 2 tbsp Powdered sugar
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 20 Oreo cookies

• Dairy

  • 4 (8oz bricks of cream cheese
  • 3 tbsp Butter
  • 1 cup Greek yogurt, plain
  • 1 cup Heavy whipping cream

• Desserts

  • 1 Candy canes

Found on iwashyoudry.com

Ingredients

• 20 Oreo cookies
• 3 tbsp butter, melted
• 4 (8oz) bricks of cream cheese, room temperature
• 1 cup plain greek yogurt (or sour cream)
• 1 cup sugar
• 1 cup white chocolate morsels, melted and cooled slightly.
• 1 tsp vanilla extract
• 4 eggs
• 1/2 tsp peppermint extract (or 1/4 tsp peppermint oil)
• 6 drops red food coloring
• 1 cup heavy whipping cream
• 2 to 3 tbsp powdered sugar
• 2 drops of peppermint oil (or 1/4 tsp peppermint extract)
• Candy canes for garnish

Directions

• Preheat oven to 350 degrees F. Place a 9x13 pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
• To make the crust, use a food processor to chop up the 20 Oreo cookies until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Optionally, you can use your hands or a rolling pin to crush the cookies. Press the crumbs in a 10 spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
• In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the greek yogurt, white chocolate, sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the eggs one at a time, beating in between. Scoop out a cup of the cheesecake mixture and place in a separate bowl, then pour the remaining cheesecake over the crust.
• To the small bowl add the peppermint extract (or peppermint oil) and red food coloring, stir until combined. Add more food coloring if desired. Spoon the mixture over the top of the cheesecake into an even layer. Carefully place in the oven and bake for 70 to 75 minutes, or until the center of the cheesecake is only slightly jiggly.
• Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for 2 hours.
• Add the heavy cream and 2 to 3 drops of peppermint oil to a bowl and beat with the whisk attachment until light and fluffy. Sweeten with the powdered sugar and beat until combined. Serve the whip cream on top of the cheesecake with a candy cane on top.