Oh my goodness, let me tell you about my absolute favorite holiday dessert — Christmas Peppermint Cheesecake! This beauty is not just any cheesecake; it’s a festive explosion of creamy peppermint flavor sitting atop a rich chocolate crust that’ll have you dreaming of sugar plums and candy canes. Seriously, every bite is like a winter wonderland party in your mouth!
This cheesecake holds a special place in my heart because it has become a staple at our family gatherings. I can still remember the first time I made it; the whole house smelled like a candy shop, and my family couldn’t get enough of it. Watching their faces light up as they took their first bite was pure magic! Trust me, you’ll want to whip this up for your holiday celebrations — it’s a showstopper that’s bound to impress everyone at the table.
So, gather your ingredients and let’s dive into making this delightful treat that will surely be the highlight of your festive season!
Ingredients List
Before we get started, let’s gather everything you’ll need to make this delicious Christmas Peppermint Cheesecake. Here’s the complete list:
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 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
Make sure your cream cheese is nice and soft — it makes a world of difference when you’re beating it into that creamy goodness! And don’t forget to grab those cute peppermint candies for that festive crunch. Now, let’s get cooking!
How to Prepare Christmas Peppermint Cheesecake
Preheat the Oven
First things first, you’ll want to preheat your oven to 325°F (160°C). This step is super important because starting with the right temperature ensures your cheesecake bakes evenly and gets that perfect creamy texture. So, don’t skip this, okay? Your kitchen will start to feel cozy and festive in no time!
Prepare the Crust
Now, let’s make that scrumptious chocolate crust! In a bowl, mix together the chocolate cookie crumbs and melted butter until everything is nicely combined. It should look like wet sand — yum! Then, take this mixture and press it firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to really pack it down. This crust is going to be the delicious base for our cheesecake, so make sure it’s nice and even!
Make the Filling
Next up is the filling, which is the star of the show! In a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s smooth and creamy — this will take a minute or two, so be patient! Once it’s looking fabulous, add in the vanilla extract, eggs, sour cream, and peppermint extract. Mix it all together until everything is well combined and fluffy. Trust me, the aroma is going to be heavenly!
Add Peppermint Candies
Now for the fun part! Gently fold in those crushed peppermint candies into your delightful filling. I like to use a spatula for this, being careful not to overmix. You want those little bits of peppermint to stay intact for that delightful crunch and festive flair. It’s like adding little bursts of holiday magic!
Bake the Cheesecake
Time to pour that luscious filling over your crust in the springform pan. Spread it evenly and pop it into the oven! Bake for about 50 to 60 minutes. You’ll know it’s done when the edges look set, but the center still has a slight jiggle. Don’t worry; it’ll firm up while it cools!
Cooling and Refrigerating
Once it’s out of the oven, let your cheesecake cool in the pan for about 30 minutes. After that, pop it in the fridge for at least 4 hours (or overnight, if you can wait!). This chilling time is crucial because it helps the cheesecake set perfectly, making it easier to slice and ensuring every bite is creamy and dreamy. I know it’s tough, but trust me, it’s worth the wait!
Why You’ll Love This Recipe
Let me tell you, there are so many reasons to adore this Christmas Peppermint Cheesecake! Not only is it a feast for the eyes, but it also brings the jolly spirit of the holidays right to your taste buds. Here’s why you’re going to fall head over heels for this festive delight:
Festive Flavor
This cheesecake is like a hug in dessert form! The creamy peppermint flavor is just perfect for the holidays, capturing that nostalgic essence of candy canes and peppermint bark. Each slice will transport you straight to a cozy winter night filled with joyous laughter and twinkling lights. It’s a delightful way to celebrate the season!
Easy to Make
Don’t worry if you’re not a pro in the kitchen; this recipe is straightforward and totally beginner-friendly! With just a few simple steps, you’ll be on your way to creating a stunning cheesecake that looks like it came from a fancy bakery. The process is fun and rewarding — you’ll feel like a baking superstar!
Perfect for Gatherings
This cheesecake is a crowd-pleaser, making it the ultimate dessert for all your holiday gatherings. It serves a generous 12 slices, so there’s plenty to go around for family, friends, or even a festive work party. Trust me, everyone will be raving about it and asking for the recipe — it’s that good! You’ll definitely want to add this to your holiday dessert lineup!
Tips for Success
Alright, my friend, let’s make sure your Christmas Peppermint Cheesecake turns out absolutely perfect! Here are some of my top tips to help you achieve that dreamy, creamy delight:
- Soften Your Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This will help it blend smoothly, preventing any lumps in your filling. I usually take it out of the fridge an hour before I start.
- Don’t Overmix: When you add the eggs and other ingredients, mix just until combined. Overmixing can incorporate too much air, which may cause cracks in your cheesecake. We want a smooth, dense texture!
- Check for Doneness: Keep an eye on the cheesecake as it bakes. The edges should be set, but the center should still jiggle slightly when you give it a gentle shake. Remember, it’ll firm up as it cools!
- Chill it Right: Patience is key! Allow your cheesecake to cool completely before refrigerating. And don’t rush the chilling time — letting it sit in the fridge for at least 4 hours (or overnight) really helps the flavors meld together beautifully.
- Presentation Matters: For a festive touch, consider topping your cheesecake with whipped cream and extra crushed peppermint candies right before serving. It adds a lovely pop of color and a delicious crunch!
- Experiment with Flavors: If you’re feeling adventurous, you can swap out the peppermint extract for other flavors like orange or almond extract for a unique twist. Just be careful with the quantities — a little goes a long way!
With these tips in your back pocket, I just know your cheesecake will be a smashing success. Happy baking, and get ready for those compliments to roll in!
Storage & Reheating Instructions
Now that you’ve made your stunning Christmas Peppermint Cheesecake, let’s talk about how to store those delicious leftovers! I mean, if you’re lucky enough to have any. Here’s how to keep your cheesecake fresh and tasty:
First off, to store your cheesecake, make sure it’s completely cooled and set. If you’ve got any leftovers (which is rare in my house!), cover the cheesecake tightly with plastic wrap or aluminum foil. You can also pop it in an airtight container if you have one big enough. This will help keep it from absorbing any weird fridge smells and maintain that creamy texture we love!
Refrigerated, your cheesecake will stay fresh for up to 5 days. Just be sure to slice it only when you’re ready to serve, as each cut can affect its beautiful presentation. You can also freeze it for longer storage — just wrap each slice in plastic wrap and then place it in a freezer-safe bag or container. It’ll keep well for about 2 months in the freezer.
When you’re ready to enjoy a slice from the freezer, simply move it to the fridge to thaw overnight. No need to reheat; it’s best enjoyed chilled! If you want to indulge in that creamy goodness once it’s thawed, consider topping it with a bit of fresh whipped cream and some extra crushed peppermint for that festive flair. Trust me, it’ll taste just as heavenly as the day you made it!
FAQ Section
Can I make this cheesecake ahead of time?
Absolutely! In fact, I highly recommend making your Christmas Peppermint Cheesecake a day or two in advance. It not only saves you time on the day of your gathering, but it also allows the flavors to meld beautifully in the fridge. Just make sure to cover it well after it’s cooled, and it’ll be ready to impress when you serve it!
How do I know when the cheesecake is done?
Great question! You’ll know your cheesecake is done when the edges are set and look firm, but the center should still have a slight jiggle to it. It’ll continue to firm up as it cools, so don’t worry if it seems a little soft in the middle. If the edges start to crack, it’s a sign that it might be overbaked, so keep an eye on it during the last few minutes of baking!
Can I substitute any ingredients?
Yes, you can definitely make some swaps if needed! For a gluten-free version, just use gluten-free chocolate cookies for the crust. If you want to cut down on sugar, you can substitute some of the granulated sugar with a sugar substitute that measures cup-for-cup. You can also play around with the flavor by using different extracts — like almond or vanilla — instead of peppermint if you want a unique twist. Just remember to adjust the quantities carefully, as some extracts can be stronger than others!
Nutritional Information
Alright, let’s talk numbers! Here’s a breakdown of the typical nutritional values you’ll find in a slice of Christmas Peppermint Cheesecake. This is just an estimate, but it’ll give you a good idea of what to expect:
- Serving Size: 1 slice
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Total Sugars: 25g
- Protein: 5g
This cheesecake is definitely a treat, so it’s perfect for those special holiday gatherings. Just remember, it’s all about balance — enjoy a slice, savor the flavor, and share the love with friends and family! Happy indulging!
Learn more about different cheesecake recipes here.
Check out these delicious chocolate chip cheesecake cookies!
Try these easy no-bake pumpkin cheesecake balls for a quick treat!
Christmas Peppermint Cheesecake: 7 Steps to Festive Bliss
- Total Time: 4 hours 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive dessert with a creamy peppermint flavor and a chocolate crust.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 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 to 325°F (160°C).
- Mix chocolate cookie crumbs and melted butter in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth.
- Add vanilla, eggs, sour cream, and peppermint extract. Mix well.
- Fold in crushed peppermint candies.
- Pour mixture over crust in pan.
- Bake for 50-60 minutes.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Use regular or gluten-free chocolate cookies for the crust.
- Top with whipped cream and extra crushed peppermint if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Christmas Peppermint Cheesecake