Peppermint Cheesecake
Indulge in the festive decadence of Peppermint Cheesecake, a holiday dessert that combines the creamy richness of classic cheesecake with the refreshing burst of peppermint. This show-stopping treat features a buttery chocolate cookie crust, a velvety filling infused with peppermint and a hint of vanilla, and a striking swirl of optional red gel food coloring for a festive flair. Baked to perfection in a water bath to ensure a smooth, crack-free surface, this cheesecake is topped with a cloud of whipped cream and a sprinkle of crushed candy canes for a delightful crunch. Perfect for holiday gatherings or gifting, this dessert is as beautiful as it is delicious, making it the ultimate crowd-pleaser for any festive celebration.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreo)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1.5 teaspoons Peppermint extract
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 5 drops Red gel food coloring (optional)
- 0.5 cup Candy canes or peppermint candies, crushed
- 1 cup Whipped cream (for garnish)
- 10 pieces Mini candy canes (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.
Press the cookie mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then allow to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, peppermint extract, and vanilla extract to the cream cheese mixture, and mix until fully incorporated.
Add the eggs one at a time, mixing after each addition just until combined. Avoid overmixing to prevent cracking.
If desired, add the red gel food coloring to the filling and gently swirl it in until you achieve the desired pink hue.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool for 1 hour in the oven. This helps prevent cracking.
Remove the cheesecake from the oven and refrigerate it for at least 6 hours or overnight.
Once chilled, carefully remove the cheesecake from the springform pan and place it on a serving plate.
Top the cheesecake with whipped cream, crushed candy canes, and mini candy canes for garnish before serving.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 40.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
