Description
Peppermint Cheesecake brings winter holiday cheer right to your dessert table with creamy, cool mint magic that melts hearts faster than snow in sunshine. Crushed candy canes and a chocolate graham cracker crust make this festive treat a sweet celebration perfect for sharing with friends and family.
Ingredients
Scale
Base:
- 24 chocolate sandwich cookies
- 5 tablespoons unsalted butter
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup sour cream
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- Optional: red or pink gel food coloring
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ¼ teaspoon peppermint extract (optional)
- Crushed peppermint candies or candy canes
Instructions
- Crush 24 chocolate sandwich cookies into fine crumbs using a food processor or rolling pin. Blend 5 tablespoons melted butter with cookie crumbs until mixture resembles wet sand.
- Press crumb mixture firmly into bottom of a 9-inch springform pan, creating an even layer. Bake at 325°F for exactly 10 minutes to set the crust. Remove and allow to cool completely.
- Soften 3 (8-ounce) packages of cream cheese at room temperature for 30 minutes. Beat cream cheese in a large mixer bowl until completely smooth and free of lumps.
- Add 1 cup granulated sugar to cream cheese. Mix in 1 teaspoon vanilla extract and 1 teaspoon peppermint extract until fully incorporated.
- Crack 3 large room-temperature eggs into the mixture one at a time. Mix thoroughly after each addition, ensuring no yellow streaks remain.
- Gently fold in 34 cup sour cream and 12 cup heavy cream. Optional: Add 2-3 drops of red or pink gel food coloring for festive appearance.
- Wrap exterior of springform pan with two layers of heavy-duty aluminum foil. Position pan inside a larger baking dish with 1-inch of hot water.
- Pour cheesecake batter into prepared crust. Transfer to preheated 325°F oven and bake for 65-70 minutes until edges are set but center remains slightly wobbly.
- Turn off oven, crack door open, and let cheesecake rest inside for 60 minutes. This prevents surface cracking.
- Remove cheesecake from oven and water bath. Cool completely at room temperature for 2 hours.
- Refrigerate cheesecake for minimum 4 hours or preferably overnight to set fully.
- Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 14 teaspoon peppermint extract until stiff peaks form.
- Pipe or spread whipped cream over chilled cheesecake. Garnish with crushed peppermint candies or candy canes just before serving.
Notes
- Always use room temperature ingredients to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Create a tight seal with foil when using a water bath to prevent any water from seeping into the delicate cheesecake.
- For a gluten-free version, swap traditional cookie crumbs with gluten-free graham crackers or almond flour-based cookies.
- Crush candy canes just before serving to maintain their vibrant color and prevent them from becoming sticky or melting into the whipped cream topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 412 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg