Ingredients

The following ingredients have 4 Servings
  • 30 whole Oreos
  • 7 tablespoons unsalted butter ((melted))
  • 24 ounces cream cheese ((softened to room temperature))
  • 1/2 cup granulated sugar
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 1 1/4 cup heavy whipping cream
  • 1/3 cup crushed candy canes/peppermints
  • red gel food coloring

Instruction

  • Place the Oreos in the bowl of a food processor; pulse until they are tiny crumbs. Drizzle in the melted butter. Give it a stir with a spoon to make sure the crumbs are coated in the butter.
  • Press the crumbs into a 9-inch springform pan on the bottom and up the sides. (I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place.)
  • Place the crust in the freezer while you prepare the filling.
  • In a large bowl, whip the cream cheese with an electric hand mixer (you can also do this with a stand mixer and the paddle attachment.) Add the granulated sugar and mix it in. Add the powdered sugar, vanilla, and 1/2 teaspoon peppermint extract; mix to combine. Set aside.
  • In a medium bowl using an electric hand mixer, whip the heavy cream to stiff peaks (but do not overbeat or it will be clumpy.)
  • Fold the whipped cream into the cream cheese mixture until there are no streaks left. (Taste and add the remaining 1/2 teaspoon peppermint extract if you want more of a peppermint flavor.)
  • Fold in the crushed candy canes.
  • Divide the mixture into two bowls. Color one of the bowls with red food coloring until you get a shade of pink that you like.
  • Dollop the filling into the crust, so it has a mix of pink and white filling throughout; smooth out the top.
  • Cover and place in the fridge for at least 8 hours, ideally overnight if you can.
  • Take off the outer attachment of the pan, slice, and serve with toppings or as is.