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Homemade Peppermint Cheesecake photo

Peppermint Cheesecake

This Peppermint Cheesecake is a festive, creamy delight! With a buttery graham cracker crust and refreshing peppermint flavor, it’s perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups graham cracker crumbs slightly sweet crunch
  • 1/2 cup unsalted butter melted
For the Filling:
  • 1 cup sugar
  • 3 packages cream cheese 8 ounce, softened
  • 1 teaspoon vanilla extract adds warmth and depth
  • 3 large eggs
  • 1/2 cup sour cream enhances creaminess and adds tanginess
  • 1/2 cup peppermint extract use good-quality extract
  • 1/4 cup crushed peppermint candies or candy canes for garnish, adds crunch and peppermint flavor

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Food processor or zip-top bag and rolling pin

Method
 

Prepare the Crust
  1. 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.
Make the Filling
  1. 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.
Assemble and Bake
  1. 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.
Cool and Chill
  1. 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.
Garnish and Serve
  1. 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.