If you are dreaming of a dessert that combines that festive holiday spirit with a silky smooth texture, then you absolutely must try this Peppermint Cheesecake – A Cool and Creamy Holiday Favorite Recipe. This cheesecake strikes the perfect balance between the rich creaminess of classic cheesecake and the refreshing brightness of peppermint, creating a delightful treat that feels both indulgent and uplifting. The chocolate cookie crust adds a satisfying crunch, while the peppermint-infused cream topping and crushed candy canes provide that magical holiday touch. Whether you’re serving it at a family gathering or just looking to treat yourself, this dessert is guaranteed to become a seasonal staple.
Ingredients You’ll Need
Each ingredient in this list brings its own special magic to the Peppermint Cheesecake – A Cool and Creamy Holiday Favorite Recipe. From the crunchy chocolate cookie crust to the smooth, flavorful filling, these carefully chosen components ensure every bite is pure bliss.
- Chocolate sandwich cookies (24, crushed): These form the rich and crunchy base, providing the perfect contrast to the creamy filling.
- Unsalted butter (5 tablespoons, melted): Binds the cookie crust together with a mellow, buttery flavor.
- Cream cheese (3 packages, softened): The foundation of the cheesecake’s luscious texture and tangy taste.
- Granulated sugar (1 cup): Sweetens the filling just right without overpowering the peppermint.
- Pure vanilla extract (1 teaspoon): Adds a warm, familiar note to balance the minty freshness.
- Peppermint extract (1 teaspoon): That signature cool flavor that makes this cheesecake truly festive.
- Eggs (3 large, room temperature): Help set the cheesecake while keeping it creamy and smooth.
- Sour cream (¾ cup): Adds silkiness and a slight tang to brighten the final flavor.
- Heavy cream (½ cup): Enhances the velvety texture inside the filling.
- Red or pink gel food coloring (optional): Gives the cheesecake a cheerful holiday hue if you want it to look extra festive.
- Heavy whipping cream (1 cup): Whipped into the topping to add fluffy richness.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream topping seamlessly.
- Peppermint extract (¼ teaspoon, optional): A subtle hint of mint in the topping for a harmonious finish.
- Crushed peppermint candies or candy canes: Adds a crunchy, festive garnish that looks and tastes amazing.
How to Make Peppermint Cheesecake – A Cool and Creamy Holiday Favorite Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Mix the crushed chocolate sandwich cookies with the melted unsalted butter until all crumbs are coated and hold together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake in the oven for about 10 minutes, then allow the crust to cool slightly. This step gives the crust a slight crispness that perfectly complements the creamy filling.
Step 2: Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese until it becomes smooth and free of lumps — this is key to a silky cheesecake texture. Gradually add granulated sugar, pure vanilla extract, and peppermint extract, beating gently to combine. Add eggs one at a time, fully incorporating each before adding the next. Carefully fold in the sour cream and heavy cream, ensuring the mixture remains light and airy. If you want your cheesecake to have a lovely festive color, this is the moment to mix in a few drops of red or pink gel food coloring. Keep mixing just enough to evenly distribute, but don’t overdo it.
Step 3: Assemble and Bake in a Water Bath
Pour the filling over the pre-baked crust, smoothing the surface. To ensure a crack-free cheesecake, wrap the bottom of the springform pan with foil to keep water out, and place the pan inside a larger baking dish filled with hot water halfway up the sides of the cheesecake pan. Bake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Once done, turn off the oven and open the door slightly, allowing the cheesecake to cool gradually for about one hour. This slow cooling process helps prevent cracks and promotes a wonderful creamy texture.
Step 4: Chill and Prepare the Topping
After that hour, remove the cheesecake from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours, or better yet, overnight for the flavors to meld and the texture to firm up beautifully. While it chills, whip together the heavy whipping cream, powdered sugar, and optional peppermint extract until stiff peaks form. This whipped cream topping adds a light, airy contrast to the dense cheesecake and enhances the peppermint flavor.
Step 5: Garnish and Serve
Once chilled, spread or pipe the whipped cream over the cheesecake. Finish by sprinkling crushed peppermint candies or candy canes on top for that unmistakable holiday crunch and sparkle. Now your Peppermint Cheesecake – A Cool and Creamy Holiday Favorite Recipe is all set to delight your family and friends!
How to Serve Peppermint Cheesecake – A Cool and Creamy Holiday Favorite Recipe
Garnishes
The classic crushed peppermint candy or candy cane garnish not only adds crunch but also a burst of festive color that makes each slice special. For a little extra flare, consider adding a few dark chocolate shavings or a drizzle of melted chocolate to complement the peppermint and chocolate cookie crust perfectly.
Side Dishes
Pair your peppermint cheesecake with simple side treats like fresh berries, vanilla ice cream, or even a cup of rich hot chocolate. These accompaniments enhance the dessert experience without overpowering the cheesecake’s standout flavor.
Creative Ways to Present
Presentation makes a huge difference, especially for holiday gatherings. Try serving the cheesecake slices on small festive plates with a sprig of fresh mint or a tiny candy cane nestled beside. Creating individual mini cheesecakes using this recipe in cupcake molds is another fun idea for parties or gifting.
Make Ahead and Storage
Storing Leftovers
Keep leftover peppermint cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. This ensures the cake stays moist and fresh for up to 4 days, allowing you to enjoy its cool and creamy goodness even after the festivities.
Freezing
If you want to store the cheesecake longer, freezing is a fantastic option. Wrap it well with plastic wrap and then with aluminum foil to prevent freezer burn. When stored properly, it can last up to 2 months. Thaw it overnight in the fridge before serving for the best texture.
Reheating
Since cheesecake is best served chilled, reheating isn’t typically recommended. If it feels too firm after refrigeration, let it sit at room temperature for 15 to 20 minutes to soften slightly before slicing and serving this Peppermint Cheesecake – A Cool and Creamy Holiday Favorite Recipe.
FAQs
Can I use regular vanilla extract instead of pure vanilla extract?
Yes, regular vanilla extract will work just fine and still provide a lovely flavor, but pure vanilla extract might offer a richer taste that subtly enhances the cheesecake.
Is it necessary to use a water bath for baking this cheesecake?
Using a water bath is highly recommended to ensure an even, gentle bake that prevents cracks and keeps the cheesecake moist and creamy. It’s a key step in achieving that perfect texture.
Can I make this recipe gluten-free?
Absolutely! Simply swap the chocolate sandwich cookies with a gluten-free variety and double-check all other ingredients. This way, you can enjoy this Peppermint Cheesecake – A Cool and Creamy Holiday Favorite Recipe without worry.
How strong is the peppermint flavor?
The peppermint extract gives a noticeable but balanced minty flavor; if you prefer it milder, start with less and adjust to taste, or omit the optional peppermint in the whipped cream topping.
Can I make this cheesecake in advance for a holiday party?
Yes, this cheesecake is ideal for making ahead. In fact, chilling it overnight allows the flavors to deepen, making the Peppermint Cheesecake – A Cool and Creamy Holiday Favorite Recipe taste even better on party day.
Final Thoughts
Making this Peppermint Cheesecake – A Cool and Creamy Holiday Favorite Recipe is like inviting a warm holiday hug into your kitchen. Its festive flavors and luscious texture make it a standout dessert that’s sure to become a beloved tradition. Don’t hesitate to try it for yourself — your taste buds will thank you!
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Peppermint Cheesecake – A Cool and Creamy Holiday Favorite Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peppermint Cheesecake is a cool and creamy holiday favorite featuring a chocolate cookie crust and a smooth peppermint-infused cream cheese filling. Perfectly balanced with a light whipped cream topping and garnished with crushed peppermint candies, this festive dessert is a delightful treat for the holiday season.
Ingredients
For the Crust
- 24 chocolate sandwich cookies (such as Oreos), crushed
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 3 large eggs, room temperature
- ¾ cup sour cream
- ½ cup heavy cream
- Optional: red or pink gel food coloring
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ¼ teaspoon peppermint extract (optional)
- Crushed peppermint candies or candy canes, for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a bowl, combine the crushed chocolate sandwich cookies with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then allow it to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, pure vanilla extract, and peppermint extract, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Gently fold in the sour cream and heavy cream. If desired, add red or pink gel food coloring to achieve a festive tint.
- Assemble for baking: Pour the cheesecake filling over the prepared crust in the springform pan. Wrap the outside of the pan with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger baking dish and pour in hot water to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
- Bake the cheesecake: Bake for 60 to 70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. After baking, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully.
- Prepare the whipped topping and garnish: In a chilled bowl, whip the heavy whipping cream with powdered sugar and peppermint extract until stiff peaks form. Either pipe or spoon the whipped cream over the chilled cheesecake. Garnish the top with crushed peppermint candies or candy canes for an extra festive touch.
Notes
- Using room temperature eggs and cream cheese helps achieve a smooth batter without lumps.
- Wrapping the springform pan in foil and using a water bath prevents cracks on the cheesecake surface.
- Allowing the cheesecake to cool gradually after baking helps maintain a creamy texture.
- For a more intense peppermint flavor, increase the peppermint extract slightly, but be careful not to overpower the dessert.
- Gel food coloring is best to avoid adding extra liquid to the cheesecake batter.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
