Ultimate Guide to Delicious Peppermint Cheesecake Recipe

When the weather gets cold and there’s lights up everywhere, peppermint cheesecake sure hits the spot. It’s creamy with that minty punch that even kids and grandparents love. Maybe it’s the holiday magic, or just the sugar, but everyone looks forward to a slice at family dinners.

Seasonal tastes like peppermint make treats feel extra special. That cool mint flavor goes perfect with rich cheesecake, and together they feel like a holiday hug. Bakers of any skill can try it and add a bit of cheer to the table.

In this article, we’ll jump into what peppermint cheesecake is, the ingredients you need, step by step recipes and some tips if you wanna mix it up. Whether you’re a pro or just started baking, this guide will help you whip up a yummy dessert for your next party.

What is Peppermint Cheesecake?

Peppermint cheesecake is just a regular cheesecake with a mint twist. You start with the usual cream cheese, sugar, eggs and sour cream. Then you add peppermint extract and sometimes candy cane bits. The crust can be made from graham crackers, chocolate cookies or Oreos. When it’s done, you get a smooth, cool dessert thats perfect for Christmas.

Cheesecake itself goes back to ancient Greece where they used to eat it at the first Olympic games. Later people in Europe changed the recipe and added new flavors. Peppermint became a holiday staple when candy canes showed up. Mixing it with cheesecake feels both classic and fresh at the same time.

During winter, peppermint gives you a cool, refreshing taste that reminds you of snow and fun. In a cheesecake, it gives balance to the creamy richness. That’s why peppermint cheesecake is a go-to for many holiday get-togethers and winter parties.

Ingredients for Peppermint Cheesecake

Here are the main things you’ll need for this festive dessert:

• Cream cheese: The base of the cheesecake, giving it’s creamy flavor.
• Peppermint extract: The star that brings the minty punch.
• Sugar: Adds sweetness to balance the tang.
• Sour cream: For a little tang and extra smooth texture.
• Eggs: They help bind everything together and give structure.
• Crust: Use crushed graham crackers, Oreos, or chocolate cookies for the base.

You can swap stuff if you need to. Try low-fat cream cheese or Greek yogurt for a lighter version. For gluten-free, pick a cookie crust that fits. This recipe’s flexible, so everyone can enjoy a slice.

Equipment Needed

To bake your best peppermint cheesecake, gather these tools:

• Mixing bowl: Big enough to blend your filling ingredients.
• Electric mixer: Hand mixer or stand mixer for a smooth blend.
• Springform pan: Makes it easy to remove the cheesecake after baking.
• Rubber spatula: For folding and scraping the bowl.
• Oven: Preheated for even baking.
• Serving platter: To show off your finished cheesecake.

Peppermint Cheesecake Recipe

Ingredients

• Crust:
  • 2 cups crushed graham crackers
  • ½ cup melted butter
  • ¼ cup sugar
• Filling:
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon peppermint extract
  • 1 cup sour cream
  • 3 large eggs
  • Pinch of salt
• Topping:
  • Whipped cream
  • Crushed candy canes for garnish

Directions

1. Preheat the oven: Set it to 325°F (160°C).
2. Prepare the crust: Mix graham crackers, melted butter, and sugar in a bowl. Press into the bottom of a springform pan. Bake 10 minutes, then let cool.
3. Make the filling: Beat cream cheese till smooth. Add sugar and mix well. Stir in peppermint extract and sour cream. Crack in eggs one at a time, mixing until just combined.
4. Assemble: Pour the filling over the cooled crust. Smooth the top with a spatula.
5. Bake and cool: Bake 55–65 minutes until the center is set but still slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour. Then chill in the fridge 4 hours or overnight.
6. Finish and serve: Top with whipped cream and crushed candy canes before slicing.

Baking Tips and Advice

• To avoid cracks, bake slowly and let it cool in the oven with the door cracked.
• Use room temperature ingredients so the filling is super smooth.
• Don’t overmix after adding eggs or the texture gets tough.
• Make it a day ahead—cheesecake tastes best after chilling overnight.

Variations of Peppermint Cheesecake

You can get creative and try:

• Chocolate peppermint cheesecake: Stir in cocoa powder for a rich twist.
• No-bake peppermint cheesecake: Use gelatin or extra whipped cream to set without heat.
• Mini peppermint cheesecakes: Make single servings in a muffin tin.

For the crust, swap in chocolate cookies or gluten-free options to fit your crowd.

Serving Suggestions

• Garnishes: Pipe whipped cream and sprinkle crushed candy canes or cocoa.
• Drinks: Serve with hot chocolate, coffee, or a sweet dessert wine.
• Plating: Use a festive platter and add fresh mint leaves for color.

Nutritional Information

Approximate values per slice:

• Calories: 350–400
• Fat: 25g
• Sugar: 30g
• Protein: 5g

Remember, portion size matters. For fewer calories, try reduced-sugar or low-fat swaps.

Storing and Freezing Peppermint Cheesecake

• Keep leftovers in the fridge, covered, up to five days.
• To freeze, wrap tightly in plastic wrap and foil. Freeze up to three months.
• Defrost in the fridge overnight for best texture.

FAQs

How do I stop cracks?
Make sure the oven isn’t too hot and don’t overbake. Let it cool slowly in the oven.

Can I make it without an oven?
Yes, use a no-bake method with gelatin or extra whipped cream.

Can I use peppermint candy instead of extract?
You can crush candy canes into the filling or use as a topping, but texture will be different.

How long does it last in the fridge?
Up to five days if stored properly.

Can I freeze it?
Absolutely. Freeze up to three months, then thaw in the fridge.

Conclusion

Peppermint cheesecake is a cool, creamy dessert that brings holiday cheer to any table. Give this recipe a try and watch it disappear fast at your next get-together.

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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 mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

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.