Why make this recipe
Peppermint cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the refreshing flavor of peppermint. It’s perfect for special occasions, especially during the holiday season when many people crave festive treats. This dessert is not only delicious but also visually appealing, making it a great centerpiece for your table.
How to make Peppermint Cheesecake
Ingredients
- 2 cups chocolate cookie crumbs (e.g. crushed Oreos)
- 5 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened (≈ 680 g)
- 1 cup granulated sugar
- ½ cup sour cream (or heavy cream / whipping cream)
- 2–3 tablespoons all-purpose flour (or cornstarch) (helps stabilize filling)
- 1 teaspoon peppermint extract (or adjust to taste)
- 1 teaspoon vanilla extract (optional — for depth)
- 3–4 large eggs, room temperature
- ⅓ to ½ cup crushed peppermint candies or candy-cane pieces (optional — swirl or sprinkle on top)
- Whipped cream or chocolate ganache (optional topping) (for garnish)
Directions
- Preheat your oven to 325 °F (≈ 163 °C). Grease a 9-inch springform pan and set it aside.
- In a bowl, mix the chocolate cookie crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan to create an even crust.
- In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy. Then add the sour cream (or cream), flour, peppermint extract (and vanilla, if you are using it), and mix until combined.
- Add the eggs one at a time, mixing gently after each addition until just combined. Be careful not to over-mix. Optionally, fold in crushed peppermint candies for a festive crunch.
- Pour the cheesecake filling over the crust, smoothing the top. Bake in the preheated oven for about 50–70 minutes, or until the edges are set and the center is slightly jiggly when shaken gently.
- After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about an hour; this slow cooling helps prevent cracks. Then remove it and let it cool completely to room temperature.
- Once cooled, refrigerate the cheesecake for at least 4–6 hours (preferably overnight) to let the filling set properly.
- Before serving, optionally top with whipped cream or chocolate ganache and sprinkle crushed peppermint candies on top for extra festive flavor and appearance.
How to serve Peppermint Cheesecake
Slice the peppermint cheesecake into wedges and serve it chilled. You can top each slice with whipped cream or chocolate ganache for an added treat. This cake pairs wonderfully with a warm cup of coffee or hot chocolate.
How to store Peppermint Cheesecake
Store leftover cheesecake in the refrigerator. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh. It should last for up to a week in the fridge. If you want to keep it longer, consider freezing it for up to three months. Wrap it well before freezing to prevent freezer burn.
Tips to make Peppermint Cheesecake
- Ensure the cream cheese is at room temperature to create a smooth filling.
- Avoid over-mixing the batter to keep the cheesecake from cracking.
- You can experiment with the amount of peppermint extract according to your taste preference.
- Add more crushed peppermint candies for a stronger peppermint flavor and crunch.
Variation
For a chocolate version, incorporate cocoa powder into the cheesecake filling or use chocolate-flavored cookies for the crust. You can also vary the toppings with colored sprinkles or other candies for different seasons.
FAQs
1. Can I use anything other than chocolate cookie crumbs for the crust?
Yes, you can use graham cracker crumbs or a different type of cookie crumb if you prefer.
2. How can I tell when the cheesecake is done?
The edges should look set, while the center should still be slightly jiggly. It will continue to firm up as it cools.
3. Can I make this cheesecake ahead of time?
Absolutely! Peppermint cheesecake is excellent when made a day or two in advance, as the flavors have time to meld and improve.
Peppermint Cheesecake
Ingredients
Method
- Preheat your oven to 325 °F (≈ 163 °C). Grease a 9-inch springform pan and set it aside.
- In a bowl, mix the chocolate cookie crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan to create an even crust.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Then add the sour cream (or cream), flour, peppermint extract (and vanilla, if using), and mix until combined.
- Add the eggs one at a time, mixing gently after each addition until just combined, being careful not to over-mix. Optionally, fold in crushed peppermint candies for a festive crunch.
- Pour the cheesecake filling over the crust, smoothing the top. Bake in the preheated oven for about 50–70 minutes, or until the edges are set and the center is slightly jiggly when shaken gently.
- After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about an hour to help prevent cracks. Then remove it and let it cool completely to room temperature.
- Once cooled, refrigerate the cheesecake for at least 4–6 hours (preferably overnight) to let the filling set properly.
- Before serving, optionally top with whipped cream or chocolate ganache and sprinkle crushed peppermint candies on top for extra festive flavor and appearance.
- Slice the peppermint cheesecake into wedges and serve it chilled, pairing it with a warm cup of coffee or hot chocolate.