Peppermint Cheesecake
There’s something utterly magical about the combination of smooth, creamy cheesecake with the crisp, refreshing zing of peppermint. This Peppermint Cheesecake recipe brings together that perfect wintertime flavor combo with a luscious texture and a crunchy, buttery crust. Whether you’re celebrating the holidays or looking to impress guests at any gathering, this cheesecake is guaranteed to be a showstopper. The subtle hint of peppermint extract, combined with a rich cream cheese filling and a crisp graham cracker crust, makes this dessert both festive and irresistibly delicious. Plus, the crushed peppermint candies sprinkled on top add a delightful crunch and a pop of color that makes it as beautiful as it is tasty.
What Sets This Recipe Apart
This Peppermint Cheesecake stands out because it balances vibrant peppermint flavor without overpowering the creamy richness of the cheesecake. Instead of the usual heavy-handed mint flavor, this recipe uses just the right amount of peppermint extract to enhance the natural tang of cream cheese. The graham cracker crust provides a classic, buttery base that complements the filling perfectly, while the sour cream adds a subtle tang that keeps the texture silky and smooth.
Unlike many holiday desserts that can be overly sweet or dense, this cheesecake strikes a perfect harmony between refreshing and indulgent. The crushed peppermint candies on top are not just for garnish—they bring a festive crunch and an extra layer of flavor that makes every bite interesting and fun. If you’re looking for a dessert that’s festive, flavorful, and beautifully simple, this Peppermint Cheesecake is a must-try.
What’s in the Bowl
- 2 cups graham cracker crumbs – The base of our crust, providing that classic, slightly sweet crunch.
- 1/2 cup unsalted butter, melted – Binds the crust ingredients together and adds a rich, buttery flavor.
- 1 cup sugar – Sweetens the creamy filling perfectly.
- 3 (8 ounce) packages cream cheese, softened – The star ingredient for a smooth, tangy cheesecake base.
- 1 teaspoon vanilla extract – Adds warmth and depth to the filling.
- 3 large eggs – Provide structure and richness to the cheesecake.
- 1/2 cup sour cream – Enhances creaminess and adds a slight tanginess.
- 1/2 cup peppermint extract – The key flavor that transforms this cheesecake into a festive treat. Use a good-quality peppermint extract for the best taste.
- 1/4 cup crushed peppermint candies or candy canes – For garnish, adding crunch and a pop of peppermint flavor.
Recommended Tools
- 9-inch springform pan – Essential for easy removal of the cheesecake without damage.
- Mixing bowls – For combining crust and filling ingredients.
- Electric mixer or stand mixer – Makes mixing cream cheese and sugar smooth and lump-free.
- Measuring cups and spoons – For precision with ingredients.
- Spatula – To scrape the bowl and smooth out the filling.
- Food processor or zip-top bag and rolling pin – For crushing graham crackers and peppermint candies.
Peppermint Cheesecake — Do This Next
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs with melted butter until the texture resembles wet sand. Press this mixture evenly into the bottom of your springform pan, making sure to compact it firmly for a sturdy base. Bake the crust for 8-10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the vanilla extract and peppermint extract, mixing until fully incorporated. Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Finally, mix in the sour cream until the filling is smooth and velvety.
Step 3: Assemble and Bake
Pour the filling over the cooled crust, smoothing the top with a spatula. Bake the cheesecake at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will have a slight jiggle. This is key to preventing cracks and keeping the cheesecake creamy.
Step 4: Cool and Chill
Allow the cheesecake to cool at room temperature for about an hour. Then, refrigerate for at least 4 hours or overnight to let it fully set and develop flavor.
Step 5: Garnish and Serve
Before serving, sprinkle the top of the cheesecake with crushed peppermint candies or candy canes. This adds a festive crunch and a burst of peppermint flavor that perfectly complements the creamy filling.
Spring to Winter: Ideas
- For a spring twist, try adding fresh strawberries or a strawberry sauce on top for a vibrant contrast.
- During fall, pair this peppermint cheesecake with warm spices like cinnamon or nutmeg to mingle holiday flavors.
- The crushed peppermint candy garnish can be swapped for chocolate shavings or toasted nuts for year-round variations.
- Try layering this filling with a Brownie Bottom Pumpkin Cheesecake for a decadent fusion dessert.
Pro Perspective
To achieve a perfectly smooth Peppermint Cheesecake, it’s important that your cream cheese is fully softened before mixing. This prevents lumps and ensures an even texture. Using room temperature eggs also helps with uniform mixing.
Another tip is to bake the cheesecake in a water bath to avoid cracks, but if you prefer a simpler method, just avoid overbaking and allow it to cool gradually.
- Use a high-quality peppermint extract for a clean, crisp flavor without bitterness.
- Don’t skip chilling the cheesecake overnight—this step is crucial for texture and flavor melding.
Leftovers & Meal Prep
This Peppermint Cheesecake keeps beautifully in the refrigerator for up to 5 days when stored in an airtight container. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Leftover cheesecake slices make a perfect dessert for holiday parties or a sweet snack. You can also repurpose any remaining filling into festive treats like Chocolate Chip Cheesecake Stuffed Cookies or dollop it onto fresh fruit for a quick treat.
Common Questions
Can I use crushed candy canes instead of peppermint extract?
Crushed candy canes are great for garnish, but they won’t provide a strong enough peppermint flavor to replace extract in the filling. The extract is essential for that bright, consistent peppermint taste throughout the cheesecake.
How do I prevent cracks in my cheesecake?
To avoid cracks, bake the cheesecake at a low temperature and don’t overbake it. The center should still have a slight jiggle when you take it out. Cooling gradually and chilling overnight also helps the cheesecake set properly without cracking.
Can I make this cheesecake gluten-free?
Absolutely! Simply replace the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. The rest of the recipe remains the same.
What’s the best way to crush the peppermint candies?
Place the peppermint candies or candy canes in a zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan. This gives you uneven pieces that add texture and visual appeal as a topping.
Quick Weeknight Wins
- If you love the creamy texture of cheesecake but are short on time, try the Cheesecake Stuffed Baked Apples for a quick, warm dessert.
- For a handheld treat, whip up a batch of Chocolate Chip Cheesecake Stuffed Cookies that combine cookie and cheesecake in one bite.
- When pumpkin season arrives, the Brownie Bottom Pumpkin Cheesecake is a rich, seasonal dessert that’s sure to impress your family and friends.
In Closing
This Peppermint Cheesecake is a delightful blend of creamy, tangy, and refreshingly minty flavors wrapped in a buttery graham cracker crust. Its festive presentation and balanced taste make it perfect for every occasion, not just the holidays. Whether you’re an experienced baker or trying cheesecake for the first time, this recipe is straightforward and rewarding. Don’t forget to garnish generously with crushed peppermint candies for that final touch of festive crunch and color. Serve chilled, slice generously, and watch as everyone reaches for seconds of this irresistibly creamy, minty treat.
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Peppermint Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs with melted butter until the texture resembles wet sand. Press this mixture evenly into the bottom of your springform pan, compacting firmly. Bake the crust for 8-10 minutes, then set it aside to cool.
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the vanilla extract and peppermint extract, mixing until fully incorporated. Beat in the eggs, one at a time, mixing fully after each addition. Finally, mix in the sour cream until smooth and velvety.
- Pour the filling over the cooled crust, smoothing the top with a spatula. Bake the cheesecake at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will have a slight jiggle to prevent cracks and keep it creamy.
- Allow the cheesecake to cool at room temperature for about an hour. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Before serving, sprinkle the top with crushed peppermint candies or candy canes for a festive crunch and burst of peppermint flavor.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
- Chilling the cheesecake overnight is key for best texture and flavor development.
- For a gluten-free option, substitute the graham cracker crumbs with gluten-free alternatives.
- To avoid cracks, bake at a low temperature and do not overbake; a slight jiggle in the center is ideal.
