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Peppermint Cheesecake

Peppermint Cheesecake
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This Peppermint Cheesecake is a festive and creamy dessert with a cool minty flavor, a rich chocolate cookie crust, and a crunchy candy cane topping. Perfect for holiday gatherings or winter cravings.

Ingredients

  • 1 ½ cups chocolate cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • ¾ cup sour cream
  • 3 large eggs
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • ½ cup crushed candy canes
  • Whipped cream for topping (optional)
  • Red food coloring (optional)

Instructions

  1. Preheat your oven to 325°F. Line the bottom of a springform pan with parchment and lightly grease the sides.
  2. Mix chocolate cookie crumbs with melted butter and press into the bottom of the pan to form the crust.
  3. Wrap the outside of the springform pan with foil to prepare for a water bath.
  4. In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, peppermint extract, and vanilla. Mix until combined. Add eggs one at a time, blending gently.
  5. Pour the filling over the crust and place the pan in a larger roasting dish. Fill halfway with hot water.
  6. Bake for 60 minutes until edges are set and center slightly jiggles. Turn off the oven and let cool inside with the door ajar for 1 hour.
  7. Refrigerate for at least 6 hours or overnight.
  8. Before serving, top with whipped cream and crushed candy canes. Add food coloring to whipped cream if desired.
  9. Slice with a warm knife and serve chilled.

Notes

  • Use room temperature ingredients to avoid lumps.
  • Chill overnight for the best texture and flavor.
  • For extra minty punch, fold some crushed candy canes into the filling.
  • Always use a water bath to prevent cracks.

Find it online: https://www.cookfulcorner.com/peppermint-cheesecake/