Peppermint Cheesecake

Indulge in the festive decadence of Peppermint Cheesecake, a holiday dessert that combines the creamy richness of classic cheesecake with the refreshing burst of peppermint. This show-stopping treat features a buttery chocolate cookie crust, a velvety filling infused with peppermint and a hint of vanilla, and a striking swirl of optional red gel food coloring for a festive flair. Baked to perfection in a water bath to ensure a smooth, crack-free surface, this cheesecake is topped with a cloud of whipped cream and a sprinkle of crushed candy canes for a delightful crunch. Perfect for holiday gatherings or gifting, this dessert is as beautiful as it is delicious, making it the ultimate crowd-pleaser for any festive celebration.

Nutriscore Rating: 39/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 12

Ingredients

• 24 pieces Chocolate sandwich cookies (e.g., Oreo)
• 6 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar
• 1 cup Sour cream
• 1.5 teaspoons Peppermint extract
• 1 teaspoon Vanilla extract
• 3 pieces Large eggs
• 5 drops Red gel food coloring (optional)
• 0.5 cup Candy canes or peppermint candies, crushed
• 1 cup Whipped cream (for garnish)
• 10 pieces Mini candy canes (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Step 2

In a food processor, crush the chocolate sandwich cookies into fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.

Step 3

Press the cookie mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then allow to cool while preparing the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.

Step 5

Add the sour cream, peppermint extract, and vanilla extract to the cream cheese mixture, and mix until fully incorporated.

Step 6

Add the eggs one at a time, mixing after each addition just until combined. Avoid overmixing to prevent cracking.

Step 7

If desired, add the red gel food coloring to the filling and gently swirl it in until you achieve the desired pink hue.

Step 8

Pour the filling over the cooled crust, smoothing the top with a spatula.

Step 9

Place the springform pan into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.

Step 10

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.

Step 11

Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool for 1 hour in the oven. This helps prevent cracking.

Step 12

Remove the cheesecake from the oven and refrigerate it for at least 6 hours or overnight.

Step 13

Once chilled, carefully remove the cheesecake from the springform pan and place it on a serving plate.

Step 14

Top the cheesecake with whipped cream, crushed candy canes, and mini candy canes for garnish before serving.

Nutrition Facts

Serving size	(2137.2g)

Amount per serving	% Daily Value*
Calories	7524.2

Total Fat 501.4g	0%
Saturated Fat 292.8g	0%
Polyunsaturated Fat g
Cholesterol 1848.1mg	0%
Sodium 3806.1mg	0%
Total Carbohydrate 725.2g	0%
Dietary Fiber 7.8g	0%
Total Sugars 568.4g
Protein 82.6g	0%

Vitamin D 120IU	0%
Calcium 1323.8mg	0%
Iron 14.7mg	0%
Potassium 1463.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 4.3%

Carbs: 37.5%