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
Scale
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.
