How do I get my Peppermint Cheesecake to cool evenly Make sure to take it out of the fridge about 20 minutes before serving so the cheesecake will be easier to slice. This cheesecake should be stored in an airtight container in the fridge for up to 5 days. How long will this Peppermint Cheesecake with Oreo Crust keep This Peppermint Cheesecake with Oreo Crust recipe is designed for a 9 inch springform pan. What size springform pan do I need for this Peppermint Cheesecake with Oreo Crust recipe If you do like going into the store you should be able to find a springform pan at your local big box store or craft store in the baking aisle. If you are like me, and you really don't want to get out of your pjs to head into the store to get a springform pan for your cheesecake, have no fear! You can purchase one online like I did. Your cheesecake may still jiggly slightly in the middle, but look for a golden crust for the best single that your cheesecake is done cooking. When the middle of the cheesecake is firm and slightly golden on top, and when a thin crust has formed on the surface. How can I tell when a peppermint cheesecake is done Peppermint Cheesecake is also very easy to make, even if you have never made a cheesecake before! I hope this recipe brightens up your holidays and brings joy in the kitchen. Not only does this Peppermint Cheesecake with Oreo Crust taste delicious but it also looks pretty when sliced and garnished. Let me tell you, I hit it out of the park with this fun dessert for her daughter! Even Ken loved it and he's not a huge peppermint fan. This Peppermint Cheesecake with Oreo Crust was what I came up, because she also loves Oreo's. When she was telling me about her daughter's obsession with these flavors, I decided that I wanted to get into the kitchen and whip up something her little girl would love. I have a good friend that has a daughter that loves peppermint and cheesecake. This cheesecake is absolutely delicious and perfect for serving during your family dinners or parties. My favorite holiday is Christmas, but I also love Halloween! For this recipe, I decided to do a peppermint cheesecake because it goes well with the festive flavors of the holidays. I love the holidays and making delicious desserts to celebrate. This Peppermint Cheesecake with Oreo Crust is going to rock your cheesecake-loving world. Top each serving with whipped cream, if desired.If you're a fan of cheesecake, get ready. Sprinkle with additional crushed candies and allow chocolate to set before slicing. Before serving, melt the dark chocolate and pour, spread or drizzle it over the cheesecake, if desired.Allow to cool on the counter for an additional 30 to 60 minutes, then chill in the refrigerator for at least 8 hours, or until ready to serve. Turn off the oven and allow cake to cool to room temperature inside the oven (approximately 1 hour). Pour the cheesecake batter in the crust and bake for 60 to 70 minutes, or until only the middle of the cheesecake is a little wobbly.Using a spatula, fold in the crushed candies. Add the eggs 1 at a time, mixing between each addition until incorporated. Scrape down the sides of the bowl and add the white chocolate, peppermint and vanilla extracts, and salt. In a large bowl, mix together the cream cheese, sugar and sour cream with a hand or stand mixer on low speed until combined.Remove from oven and lower the temperature to 325 degrees. Press crumb mixture into the bottom of the pan and about 1 inch up the sides. Place in a bowl and mix with the melted butter. In a food processor or blender, crush the cookies until they become fine crumbs.Preheat oven to 350 degrees and grease a 9-inch springform pan.
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