Description
This festive Christmas Peppermint Cheesecake combines a rich chocolate cookie crust with a creamy peppermint-flavored filling. Perfect for holiday celebrations, it features crushed peppermint candies folded into the smooth cream cheese mixture for a refreshing minty twist. With a luscious texture and a hint of chocolate, this cheesecake is sure to be a seasonal favorite.
Ingredients
Scale
For the Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
For the Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup peppermint extract
- 1/2 cup crushed peppermint candies
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Make the Crust: In a bowl, combine the chocolate cookie crumbs and melted unsalted butter, mixing until well blended and crumbly.
- Press Crust: Firmly press the cookie crumb mixture into the bottom of a 9-inch springform pan, creating an even layer for the crust.
- Beat Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese and granulated sugar until the mixture becomes smooth and creamy without lumps.
- Add Flavorings: Incorporate vanilla extract, eggs, sour cream, and peppermint extract into the cream cheese mixture, mixing well to combine all ingredients thoroughly.
- Fold in Peppermint Candies: Gently fold the crushed peppermint candies into the cheesecake batter to distribute the minty crunch evenly.
- Assemble Cheesecake: Pour the prepared filling evenly over the cookie crust in the springform pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes until the center is mostly set but still slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to fully set and chill before serving.
Notes
- Use room temperature cream cheese for a smoother batter free of lumps.
- Do not overbake; the cheesecake should have a slight jiggle in the center to avoid cracking.
- For extra peppermint flavor, garnish with additional crushed peppermint candies or a drizzle of chocolate before serving.
- Allow sufficient refrigeration time for the best texture and flavor.
- This cheesecake is best served chilled but not too cold, to enjoy its creamy texture.
