Oh my goodness, let me tell you about this peppermint cheesecake! It’s like a winter wonderland on a plate, and I promise it’s the perfect addition to your holiday celebrations. Every year when the festive season rolls around, this creamy, dreamy cheesecake becomes the star of my dessert table. The first time I made it, I was so excited to share it with my family, and their joy when they took that first bite was priceless! The combination of the rich cream cheese and that refreshing peppermint flavor is just heavenly. Trust me, you’ll want to make this not just for parties, but for cozy nights in where you just need a sweet treat to lift your spirits. So grab your ingredients, and let’s make some holiday magic happen with this delightful peppermint cheesecake!
Ingredients List
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 large eggs
- 1 cup sour cream
- ½ cup crushed peppermint candies
- Whipped cream for topping
How to Prepare Peppermint Cheesecake
- First things first, preheat your oven to 325°F (160°C). This is a crucial step because a properly preheated oven ensures even baking.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until it resembles wet sand. This will be our delicious crust!
- Now, press that mixture firmly into the bottom of a springform pan. Make sure it’s nice and even—this is where your cheesecake will sit, so we want it to be sturdy and delicious!
- In a large bowl, beat the softened cream cheese and granulated sugar together until it’s super smooth. I like to use an electric mixer for this part; it makes it so much easier!
- Add in the vanilla and peppermint extracts, and mix well. This is where the magic happens—the smell will be heavenly!
- Now it’s time to add the eggs. Incorporate them one at a time, mixing just enough to combine after each addition. Be careful not to overmix; we want a smooth batter, not a frothy one!
- Stir in the sour cream and crushed peppermint candies until everything is well blended. Those candies will add a lovely crunch and burst of flavor to each bite!
- Pour the cheesecake mixture over that lovely crust you prepared earlier. Gently spread it out to make sure it’s even.
- Pop that beauty into the oven and bake for about 55-60 minutes. You’ll know it’s done when the center is set but still has a slight jiggle—don’t worry, it will firm up as it cools!
- Once baked, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours (or overnight if you can wait!). This chilling time is essential for the flavors to meld and for the cheesecake to set perfectly.
- When you’re ready to serve, top it with whipped cream and a sprinkle of crushed peppermint for that festive touch. Enjoy every creamy, minty bite!
Why You’ll Love This Recipe
- Rich and creamy texture that melts in your mouth
- Refreshing peppermint flavor that screams holiday cheer
- Easy to make with simple, everyday ingredients
- Perfect for festive gatherings or cozy nights in
- Can be made ahead, saving you time on busy days
- Beautifully topped with whipped cream and crushed peppermint for a stunning presentation
- A crowd-pleaser that will impress family and friends
- Versatile—customize it with chocolate shavings or other toppings!
Tips for Success
Making the perfect peppermint cheesecake is all about the little details! Here are some of my top tips to ensure yours turns out just as delicious as you imagine:
- Room Temperature Ingredients: Trust me, letting your cream cheese and eggs come to room temperature makes a world of difference. It helps everything blend together smoothly, creating that dreamy texture we all love.
- Don’t Overmix: When you add those eggs, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake as it bakes. Just a gentle mix will do!
- Check for Doneness: The cheesecake is done when the edges are set and the center has a slight jiggle. If it looks too firm, it might be overbaked. Remember, it will continue to firm up as it cools!
- Cool Gradually: After baking, let your cheesecake cool in the pan for about an hour before refrigerating. This gradual cooling helps prevent cracks from forming.
- Chill, Chill, Chill: Patience is key! Refrigerate your cheesecake for at least 4 hours, but overnight is even better. This allows the flavors to meld beautifully and the texture to set perfectly.
- Top It Off: Just before serving, a generous dollop of whipped cream and a sprinkle of crushed peppermint candies elevate the festive vibe. It’s all about that presentation!
- Test Before Serving: If you’re making this for a gathering, do a little taste test before your guests arrive. You’ll want to make sure it’s absolutely perfect!
With these tips in your back pocket, you’ll be well on your way to creating a peppermint cheesecake that’s nothing short of spectacular. Enjoy the process, and happy baking!
Variations of Peppermint Cheesecake
Now, let’s get creative with this peppermint cheesecake! The beauty of this recipe is its versatility, and there are so many fun ways to switch things up. Here are a few variations that I absolutely love:
- Chocolate Peppermint Cheesecake: Add a swirl of melted chocolate to the cheesecake batter before baking for a rich, indulgent twist. You can also use chocolate graham crackers for the crust!
- Oreo Crust: Instead of the traditional graham cracker crust, crush up some Oreo cookies and mix them with melted butter for a decadent chocolatey base. It pairs perfectly with the peppermint flavor!
- Mint Chocolate Chip: Stir in some mini chocolate chips to the batter along with the crushed peppermint candies for a delightful crunch and a burst of chocolatey goodness!
- Caramel Drizzle: Just before serving, drizzle caramel sauce over the top of your cheesecake for a sweet contrast to the refreshing peppermint. It’s a crowd-pleaser for sure!
- Layered Peppermint Cheesecake: For a show-stopping dessert, make a layered cheesecake by alternating layers of peppermint cheesecake and a chocolate cheesecake. It’s as beautiful as it is delicious!
- Different Extracts: If you’re feeling adventurous, try swapping out the peppermint extract for something like almond or orange extract for a unique flavor profile. Just be sure to adjust the amount to your taste!
- Seasonal Toppings: Top your cheesecake with seasonal fruits like raspberries or strawberries for a fresh, fruity contrast. You could also use holiday-themed sprinkles for a fun touch!
Feel free to mix and match these ideas or come up with your own! The key is to have fun and let your creativity shine through. Whichever variation you choose, I promise this peppermint cheesecake will still be a hit!
Storage & Reheating Instructions
Once you’ve indulged in your delicious peppermint cheesecake, you might find yourself with some leftovers (if you’re lucky!). Here’s how to store it properly to keep that creamy goodness intact:
- Refrigeration: Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Just make sure to keep it well-covered to avoid any fridge odors sneaking in!
- Freezing: If you want to save some for later (trust me, it’s hard to resist!), you can freeze the cheesecake. Wrap individual slices in plastic wrap, then place them in a freezer-safe container. It’ll keep well for up to 2 months. Just remember to label them, so you don’t forget what deliciousness awaits!
- Thawing: When you’re ready to enjoy a slice from the freezer, simply transfer it to the fridge to thaw overnight. This gentle thawing helps maintain that delightful texture.
- Reheating: There’s no need to reheat your peppermint cheesecake; it’s best served chilled! However, if you want to enjoy it slightly warmed, you can let it sit at room temperature for about 15-20 minutes before serving. Just be cautious not to let it sit out too long!
With these storage tips, you’ll be able to savor every last bite of your peppermint cheesecake without any fuss. Enjoy your delightful creation for days to come!
Nutritional Information
Now, let’s talk numbers! Here’s the typical nutritional breakdown for a slice of this delightful peppermint cheesecake. Keep in mind, these values are estimates and can vary based on the specific ingredients you use:
- Calories: 350
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 250mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 25g
- Protein: 5g
This peppermint cheesecake is definitely a treat, so it’s perfect for those special occasions where you want to indulge a little. Enjoy every creamy, minty bite, and remember to savor the flavors while keeping an eye on those numbers!
FAQ Section
How do I avoid cracks in my peppermint cheesecake?
Cracks can be a common issue, but don’t worry! To help prevent them, make sure to mix your batter gently, especially after adding the eggs. Overmixing can incorporate too much air, leading to cracks as it bakes. Also, remember to let the cheesecake cool gradually and chill it well before serving; this helps it set properly.
Can I make peppermint cheesecake in advance?
Absolutely! In fact, I recommend making it a day or two ahead of time. It allows the flavors to meld beautifully, and it gives you one less thing to worry about on the day of your gathering. Just be sure to keep it properly refrigerated until you’re ready to serve!
What should I serve with peppermint cheesecake?
This cheesecake is delightful on its own, but you can elevate it with some festive toppings! Whipped cream, a sprinkle of crushed peppermint candies, or a drizzle of chocolate or caramel sauce make fantastic additions. Fresh berries also add a lovely touch and a pop of color!
Can I use a different crust?
Definitely! While the graham cracker crust is classic and delicious, feel free to experiment. An Oreo crust adds a delightful chocolate twist, or you could even use a cookie crust made from your favorite biscuits. The options are endless!
What if my cheesecake is too soft?
If your cheesecake doesn’t set up as expected, it might need a bit more time in the fridge. Make sure you give it a full 4 hours to chill, but if it’s still soft after that, it may have been underbaked. Next time, try baking a little longer, but keep an eye on it to avoid overbaking.
Can I use low-fat cream cheese?
You can use low-fat cream cheese, but keep in mind that it may alter the texture slightly. The cheesecake might not be as rich and creamy, but it will still taste delicious! Just be sure to blend it well to keep things smooth.
Is peppermint extract necessary?
While peppermint extract gives that signature flavor, you can adjust the amount based on your preference. If you’re not a huge fan of peppermint, you could use a smaller amount or even try substituting with a different extract, like vanilla or almond, for a unique twist.
For more information on the benefits of peppermint, check out this Healthline article.
Print
Peppermint cheesecake: 7 Reasons It Will Delight You
- Total Time: 4 hours 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy peppermint cheesecake perfect for the holidays.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 large eggs
- 1 cup sour cream
- ½ cup crushed peppermint candies
- Whipped cream for topping
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla and peppermint extract, mixing well.
- Incorporate eggs, one at a time, mixing after each addition.
- Stir in sour cream and crushed peppermint candies.
- Pour the cheesecake mixture over the crust.
- Bake for 55-60 minutes until the center is set.
- Let the cheesecake cool, then refrigerate for at least 4 hours.
- Top with whipped cream and additional crushed peppermint before serving.
Notes
- Use room temperature ingredients for better mixing.
- Feel free to adjust the peppermint extract to taste.
- Top with chocolate shavings for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Peppermint cheesecake, holiday dessert, cheesecake recipe