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Peppermint Cheesecake

A delightful dessert that combines the creamy richness of cheesecake with the refreshing flavor of peppermint, perfect for special occasions and festive celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups chocolate cookie crumbs (e.g. crushed Oreos)
  • 5 tablespoons unsalted butter, melted
Cheesecake Filling Ingredients
  • 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
Garnish Ingredients
  • to taste Whipped cream or chocolate ganache for optional topping

Method
 

Preparation
  1. Preheat your oven to 325 °F (≈ 163 °C). Grease a 9-inch springform pan and set it aside.
  2. 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.
Cheesecake Filling
  1. 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.
  2. 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.
Baking
  1. 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.
  2. 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.
Chilling
  1. Once cooled, refrigerate the cheesecake for at least 4–6 hours (preferably overnight) to let the filling set properly.
Serving
  1. Before serving, optionally top with whipped cream or chocolate ganache and sprinkle crushed peppermint candies on top for extra festive flavor and appearance.
  2. Slice the peppermint cheesecake into wedges and serve it chilled, pairing it with a warm cup of coffee or hot chocolate.

Notes

Ensure the cream cheese is at room temperature for a smooth filling. Avoid over-mixing to keep the cheesecake from cracking. Experiment with the peppermint extract amount to suit your taste. More crushed peppermint candies can be added for a stronger flavor.