Perfect for any Christmas celebration, this Peppermint Cheesecake recipe has a chocolate graham cracker crust, crushed candy canes in the cheesecake layer, and is topped with whipped cream.
Last year for the Schultz family Christmas celebration, as usual, I was asked to bring dessert. Last year we held this part of our Christmas celebration on the 28th so I had time and energy to put into a showstopper of a dessert. I decided to finally make the Peppermint Cheesecake recipe that had been rolling around in my head for months.
I know cheesecake can seem daunting to some people but you can do it! When making cheesecake, you have to be patient and follow all of the instructions. This cheesecake is best when it spends several hours in the fridge after the long baking and cooking time, so I suggest making it the day before you need it. This recipe does not require a water bath, which, to me, makes it easier to bake.
Tools Used to Make this Recipe
- Ninja Duo Food Processor
- 9″ Springform Pan
- Kitchen Aid Stand Mixer
- Cookie Sheet
- Silicone Spatula
Peppermint Cheesecake Recipe
Ingredients
Crust
- 9 large chocolate graham cracker rectangles or 36 small ones
- 5 TBS butter
- 1/4 cup sugar
- 1/16 tsp salt
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp peppermint extract
- 2 TBS flour
- 1 tsp salt
- 9 full sized candy canes
Topping
- 1 can whipped cream
Peppermint Cheesecake Instructions
- Preheat oven to 325° F.
- Grease a 9″ springform pan with nonstick spray. Wrap the bottom of the pan with aluminum foil and set aside.
Crust
- Using a food processor, or a baggie and a mallet, crush the chocolate graham crackers into fine crumbs. Put the crumbs in a medium mixing bowl.
- Place the butter in a microwaveable bowl and melt. I do 30 seconds at 70% power. Pour the melted butter onto the crumbs.
- Add in the sugar and salt and mix well.
- Once the mixture comes together, press it into the bottom and up the sides of the springform pan.
Cheesecake Filling
- Using a food processor or baggie and mallet, crush the candy canes until they are very small pieces, not quite crumbs. You should have about 3/4 cups of candy cane. Set aside.
- In a large mixing bowl, beat the softened cream cheese and sugar together.
- Add the eggs one at a time, until well mixed.
- Now mix in the sour cream, flour, peppermint extract, and salt.
- When the ingredients are well combined, gently fold in the crumbled candy cane pieces.
- Pour the filling into the crust.
Baking and Cooling
- Place the foil wrapped springform pan onto a baking sheet and place it in the oven.
- Bake for about 90 minutes. The center of the cheesecake should still be just a little loose.
- Turn off the oven, prop open the door, and allow the cheesecake too cool in the oven for 60 minutes.
- Remove cheesecake from the oven. Unwrap the foil from the pan. Place the cheesecake in the pan into the refrigerator to cool and firm up, for at least 5 hours.
- When ready to serve, remove from fridge and carefully remove the sides of the springform pan from around the cheesecake.
- Spray dollops of whipped cream on the top. Enjoy!
Perfect for any Christmas celebration, this Peppermint Cheesecake recipe has a chocolate graham cracker crust, crushed candy canes in the cheesecake layer, and is topped with whipped cream.
- 9 large chocolate graham cracker rectangles or 36 small ones
- 5 TBS butter
- 1/4 cup sugar
- 1/16 tsp salt
- 24 oz cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp peppermint extract
- 2 TBS flour
- 1 tsp salt
- 9 full sized candy canes
- 1 can whipped cream
Preheat oven to 325° F.
Grease a 9" springform pan with nonstick spray. Wrap the bottom of the pan with aluminum foil and set aside.
Using a food processor, or a baggie and a mallet, crush the chocolate graham crackers into fine crumbs. Put the crumbs in a medium mixing bowl.
Place the butter in a microwaveable bowl and melt. I do 30 seconds at 70% power. Pour the melted butter onto the crumbs.
Add in the sugar and salt and mix well.
Once the mixture comes together, press it into the bottom and up the sides of the springform pan.
Using a food processor or baggie and mallet, crush the candy canes until they are very small pieces, not quite crumbs. You should have about 3/4 cups of candy cane. Set aside.
In a large mixing bowl, beat the softened cream cheese and sugar together.
Add the eggs one at a time, until well mixed.
Now mix in the sour cream, flour, peppermint extract, and salt.
When the ingredients are well combined, gently fold in the crumbled candy cane pieces.
Pour the filling into the crust.
Place the foil wrapped springform pan onto a baking sheet and place it in the oven.
Bake for about 90 minutes. The center of the cheesecake should still be just a little loose.
Turn off the oven, prop open the door, and allow the cheesecake too cool in the oven for 60 minutes.
Remove cheesecake from the oven. Unwrap the foil from the pan. Place the cheesecake in the pan into the refrigerator to cool and firm up, for at least 5 hours.
When ready to serve, remove from fridge and carefully remove the sides of the springform pan from around the cheesecake.
Spray dollops of whipped cream on the top. Enjoy!
Other Cheesecake Recipes from The Mom Maven:
- Strawberry Swirl Cheesecake
- Orange Creamsicle Cheesecake
- Chocolate Chunk Peanut Butter Cheesecake
- Brownie Sundae Cheesecake
I hope you enjoy this Peppermint Cheesecake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!
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