Peppermint Cheesecake
A delightful and festive cheesecake capturing the essence of the holiday season with creamy texture and invigorating peppermint flavor.
Ingredients
For the crust
- 24 pieces chocolate sandwich cookies Provides a rich and indulgent base.
- 5 tablespoons unsalted butter, melted Adds moisture and helps form the crust.
For the cheesecake filling
- 24 ounces cream cheese, softened Forms the base of your cheesecake filling.
- 1 cup granulated sugar Balances the creaminess of the cheese.
- 1 teaspoon pure vanilla extract Enhances the overall flavor.
- 1 teaspoon peppermint extract Creates the refreshing peppermint flavor.
- 3 large eggs, room temperature Provides structure and richness.
- 3/4 cup sour cream Adds tanginess and creaminess.
- 1/2 cup heavy cream Contributes to a rich, velvety filling.
- optional red or pink gel food coloring Adds visual appeal.
For the topping
- 1 cup heavy whipping cream For a decadent topping.
- 2 tablespoons powdered sugar Sweetens the whipped cream.
- 1/4 teaspoon peppermint extract (optional) Deepens the minty flavor.
- to taste crushed peppermint candies or candy canes For garnish, adds a festive touch.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix crushed chocolate sandwich cookies with melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes, then let it cool completely.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar, mixing until fully combined.
- Add vanilla and peppermint extracts, then incorporate the eggs one at a time, mixing gently.
- Fold in sour cream and heavy cream until homogenous. Optionally, add a few drops of food coloring.
- Pour filling over the cooled crust. Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish filled with hot water.
Baking
- Bake for 60-70 minutes until edges are set and center jiggles slightly.
- Turn off the oven and crack the door, allowing the cheesecake to cool for one hour inside.
- Chill in the fridge for at least 4 hours or overnight.
Serving
- Whip the heavy cream with powdered sugar and optional peppermint extract until stiff peaks form.
- Top cheesecake with whipped cream and garnish with crushed peppermint candies.
Notes
Allow the cheesecake to set overnight for the richest flavor. Ensure cream cheese and eggs are at room temperature for a smooth filling. Avoid overmixing to maintain a light texture.