Christmas Cheesecake
Christmas Cheesecake made with butter, cream cheese & sugar, then topped with piped buttercream & peppermints! Festive peppermint vanilla cheesecake that's both easy to make & gorgeous when served!
Servings: 16
Calories: 615kcal
Ingredients
- 18 mint oreo cookies crushed
- 2 tablespoons butter melted
- 32 oz cream cheese, softened four 8-oz blocks
- 1 cup sugar
- 1 teaspoons vanilla
- 1 teaspoon peppermint
- 4 eggs
- Holiday sprinkles
Topping
- 1 cup butter softened
- 6 cups powdered sugar
- Splash of vanilla
- Assorted holiday candy and sprinkles
Instructions
- Preheat oven to 300°F.
- Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, peppermint and vanilla in a large bowl with mixer until blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Stir in some sprinkles and pour over crust.
- Bake 1 hour 5 min or until center is almost set but still slightly jiggly.
- Run knife around rim of pan to loosen cake and cool completely before removing the rim.
- Refrigerate for 4 hours.
- To make the buttercream topping, beat the butter until fluffy in a mixing bowl. Carefully add in the powdered sugar and vanilla.
- If the frosting is too thick add a splash of milk or coffee creamer. Spread the frosting on the top of the cheesecake. Pipe some of the frosting around the edge. Decorate with candies and sprinkles. Serve & enjoy!
Nutrition
Calories: 615kcal | Carbohydrates: 70g | Protein: 6g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 375mg | Potassium: 128mg | Fiber: 1g | Sugar: 65g | Vitamin A: 1219IU | Calcium: 69mg | Iron: 2mg