Go Back

peppermint cheesecake

This delightful peppermint cheesecake combines a creamy filling with a refreshing mint flavor, perfect for the holiday season or any special occasion. The smooth texture and festive taste will surely impress your guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 plastic wrap

Ingredients
  

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 3 packages cream cheese, softened Each package is 8 oz.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 large eggs
  • ½ cup sour cream
  • ¼ cup all-purpose flour
  • ¼ cup crushed peppermint candies For garnish.

Instructions
 

  • Preheat your oven to 325°F (163°C). Grease the sides of a 9-inch springform pan.
  • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
  • Press the mixture firmly into the bottom of the prepared springform pan to create the crust. Set aside.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Scrape the sides of the bowl as needed.
  • Gradually add the granulated sugar, vanilla extract, and peppermint extract to the cream cheese. Mix until well combined.
  • Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream until smooth.
  • Finally, add the flour and mix until just combined.
  • Pour the filling over the prepared crust in the springform pan and smooth the top with a rubber spatula.
  • Bake in the preheated oven for about 60 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for 1 hour.
  • Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or preferably overnight.
  • Before serving, garnish with crushed peppermint candies on top.

Notes

For an extra festive touch, consider topping the cheesecake with whipped cream and additional crushed peppermint candies.
Make sure the cream cheese is fully softened to ensure a smooth filling.
The cheesecake can be made a day in advance, allowing the flavors to meld and improve overnight in the refrigerator.