introduction
This peppermint cheesecake is creamy, cool, and easy to make. It mixes a chocolate cookie crust with a smooth peppermint cream cheese filling. It is a nice dessert for holidays or any time you want a fresh mint taste.
why make this recipe
- It is simple and uses common ingredients.
- The peppermint flavor is bright and festive.
- You can make it ahead and serve it cold.
- It looks pretty with crushed candy on top.
how to make Peppermint Cheesecake
Make the crust first. Beat the cream cheese until smooth. Add sugar, vanilla, and peppermint. Add eggs one at a time, then sour cream. Pour the filling on the crust and bake. Cool, chill, top with whipped cream, and sprinkle crushed peppermint.
Ingredients :
- Oreo cookie crust (about 24 crushed Oreo cookies and 5 tablespoons melted butter)
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Crushed peppermint candies or candy canes for garnish
Directions :
- Preheat the oven to 325°F (160°C). In a medium bowl, mix the crushed Oreo cookies with melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar until well combined.
- Mix in vanilla and peppermint extracts. Add eggs one at a time, mixing well after each addition.
- Stir in sour cream until smooth. Pour the cheesecake filling over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set and the edges are lightly golden. Allow to cool at room temperature, then refrigerate for at least 4 hours, or overnight.
- For the frosting, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the cooled cheesecake.
- Garnish with crushed peppermint candies before serving. Enjoy your peppermint cheesecake!
how to serve Peppermint Cheesecake
Slice with a sharp knife for clean pieces. Serve cold. Add extra crushed peppermint on each slice if you like. A drizzle of chocolate sauce works well too.
how to store Peppermint Cheesecake
Cover and keep in the fridge for up to 4 days. For longer storage, wrap tightly and freeze up to 1 month. Thaw in the fridge before serving.
tips to make Peppermint Cheesecake
- Use room temperature cream cheese for a smooth filling.
- Do not overbeat after adding eggs to avoid air bubbles.
- Cool the cheesecake slowly to prevent cracks. Let it sit at room temperature before chilling.
- Chill overnight for best texture and flavor.
- Crush peppermint finely so it spreads evenly on top.
variation (if any)
- Use a graham cracker crust instead of Oreo for a lighter base.
- Add a layer of melted chocolate between crust and filling for a chocolate peppermint version.
- Stir a few drops of red food coloring into part of the filling for a marbled look.
FAQs
Q: Can I use candy canes instead of crushed peppermint candies?
A: Yes. Crush candy canes and use them the same way. They work well for garnish.
Q: Can I make mini cheesecakes with this recipe?
A: Yes. Use a muffin tin with liners and reduce bake time. Check that centers are set.
Q: Do I have to use sour cream?
A: Sour cream adds smoothness. You can use plain Greek yogurt as a substitute in the same amount.
Q: How do I prevent the cheesecake from cracking?
A: Cool it slowly. Do not overmix. Run a knife around the edge after baking to release it from the pan before chilling.
Q: Can I skip the whipped cream topping?
A: Yes. The cheesecake is fine plain or with just crushed peppermint on top.
Conclusion
For another clear recipe idea, see Amazingly Delicious Peppermint Cheesecake Recipe | The Recipe …. If you like a peppermint bark style, try this version: Peppermint Bark Cheesecake – Sugar Spun Run.
Peppermint Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix the crushed Oreo cookies with melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar until well combined.
- Mix in vanilla and peppermint extracts.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream until smooth.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set and the edges are lightly golden.
- Allow to cool at room temperature, then refrigerate for at least 4 hours, or overnight.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Spread over the cooled cheesecake.
- Garnish with crushed peppermint candies before serving.