Name: Peppermint Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 7 h
Yield: 12
Ingredients: 30 cookies (wafers and filling); ⅓ cup unsalted butter, melted; 24 oz (680 g) cream cheese (full-fat, brick-style); 1¼ cups granulated sugar (250 g); 1 cup sour cream (240 ml); 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour); 1-2 teaspoons peppermint extract, to taste; 2-4 drops red food coloring (optional); 3 large eggs; 2 large egg yolks (discard the whites); 6 oz (170 g) semi-sweet chocolate, finely chopped; ⅔ cup heavy cream (120 ml); 2 crushed candy canes; Whipping cream, for decorating (optional); Hot water

If you’re a fan of rich, creamy cheesecakes and the refreshing taste of peppermint, this Peppermint Cheesecake recipe will quickly become your go-to dessert, especially around the holidays. With its buttery Cookies crust, luscious peppermint-flavored filling, and decadent chocolate ganache topped with crushed candy canes, this dessert is perfect for family gatherings or holiday parties. Let’s dive into this deliciously festive cheesecake!

Ingredients Breakdown

This recipe consists of three main components: the Cookies crust, the peppermint cheesecake filling, and the chocolate ganache topping. Here’s what you’ll need:

Cookies Crust

30 cookies (wafers and filling)
⅓ cup unsalted butter, melted

Cheesecake Filling

24 oz (680 g) cream cheese (full-fat, brick-style)
1¼ cups granulated sugar (250 g)
1 cup sour cream (240 ml)
1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
1-2 teaspoons peppermint extract, to taste
2-4 drops red food coloring (optional)
3 large eggs
2 large egg yolks (discard the whites)

Chocolate Ganache

6 oz (170 g) semi-sweet chocolate, finely chopped
⅔ cup heavy cream (120 ml)
2 crushed candy canes
Whipping cream, for decorating (optional)

For the Water Bath

Hot water

Kitchen Equipment You’ll Need

To make this cheesecake, you’ll need the following kitchen tools:

9-inch springform pan
Food processor (or a Ziploc bag and rolling pin for crushing Cookies)
Electric mixer (handheld or stand mixer)
Large roasting pan (for the water bath)
Heatproof bowl (for ganache)
Thin, sharp knife (for slicing)

Step-by-Step Guide: How to Make Peppermint Cheesecake

1. Prepare the Cookies Crust

Preheat your oven to 325°F (170°C).
Using a food processor, pulse the 30 cookies (including the filling) until they form fine crumbs. If you don’t have a food processor, place the cookies in a large Ziploc bag and crush them using a rolling pin.
In a bowl, mix the crushed cookies with ⅓ cup melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan, creating a slight lip around the edges.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool. Keep the oven on, as you’ll use it for baking the cheesecake.

2. Make the Peppermint Cheesecake Filling

In a large bowl, beat the 24 oz cream cheese and 1¼ cups sugar on medium speed until smooth and creamy (about 2-3 minutes). Be sure to scrape down the sides of the bowl periodically to ensure everything is mixed evenly.
Add in the 1 cup sour cream, 1 tablespoon cornstarch, 1 teaspoon peppermint extract, and 2-4 drops of red food coloring (if using). Beat until everything is fully combined. Taste the mixture and add more peppermint extract if needed.
In a separate small bowl, whisk together the 3 large eggs and 2 egg yolks.
On low speed, gradually add the eggs to the cream cheese mixture, beating just until combined. Do not overmix.

3. Assemble and Bake the Cheesecake

Pour the cheesecake filling over the cooled Cookies crust in the springform pan.
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes about ½-1 inch up the sides of the springform pan. This water bath helps ensure even baking and prevents cracks.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle (it should wobble like jello, not like liquid).
Once baked, turn off the oven and allow the cheesecake to cool slowly in the oven with the door slightly ajar for about 1 hour.
Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Then, refrigerate it for at least 6 hours or overnight for the best results.

Creating a Smooth Chocolate Ganache

Now for the rich, indulgent ganache that will elevate this cheesecake to a whole new level!

1. Prepare the Ganache

Place the 6 oz finely chopped semi-sweet chocolate in a heatproof bowl.
In a microwave-safe measuring cup, heat the ⅔ cup heavy cream in 30-second intervals until it just begins to simmer.
Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Then, whisk until smooth. If needed, microwave the mixture for another 20-30 seconds to ensure all the chocolate has melted.

2. Add Ganache and Candy Cane Topping

Remove the chilled cheesecake from the fridge and carefully run a thin knife around the edge to release it from the springform pan.
Blot any excess moisture from the top of the cheesecake with a paper towel.
Pour the chocolate ganache over the top, allowing it to drip down the sides for an elegant finish.
Place the cheesecake back in the fridge until the ganache sets.
Just before serving, sprinkle the top with crushed candy canes for a festive, pepperminty crunch!

Serving and Presentation Tips

To make your peppermint cheesecake look as good as it tastes:

Decorate with whipped cream swirls around the edges of the cheesecake for a bakery-style finish.
Add extra crushed candy canes on top of each slice for a burst of color and texture.
Use a sharp, thin knife when slicing to get clean edges. Wipe the knife with a warm, damp cloth between slices to maintain neatness.

Storage Tips and Leftover Ideas

To store: Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze: Wrap individual slices of cheesecake tightly in plastic wrap, then in foil. Store in the freezer for up to 3 months. Thaw in the fridge overnight before enjoying.
Leftover ideas: Blend a slice into a festive peppermint cheesecake milkshake or crumble leftovers over a bowl of ice cream for a decadent dessert!

Common Mistakes to Avoid

Overmixing the batter: Incorporating too much air into the cheesecake filling can lead to cracks. Mix just until combined after adding the eggs.
Skipping the water bath: The water bath helps ensure even baking and prevents the cheesecake from cracking.
Overbaking: The cheesecake should still have a slight jiggle in the center when it’s done. Overbaking will result in a dry texture.

Peppermint Cheesecake Variations

Chocolate Peppermint Swirl Cheesecake: Add a chocolate swirl by mixing in some melted chocolate into half the batter and swirling it with the peppermint batter.
Extra Minty: If you love a strong peppermint flavor, consider increasing the peppermint extract to 2 teaspoons.
No Food Coloring: If you prefer a more natural look, skip the food coloring and enjoy a simple, creamy white peppermint cheesecake.

Peppermint Cheesecake Recipe FAQs

Can I use low-fat cream cheese?
It’s best to stick with full-fat cream cheese for the best texture and flavor. Low-fat versions can lead to a runny filling.
What can I use instead of peppermint extract?
You can substitute with mint extract, but peppermint extract has a more candy-like flavor that pairs better with the sweetness of the cheesecake.
How do I prevent my cheesecake from cracking?
Using a water bath, cooling the cheesecake slowly, and avoiding overmixing are all key to preventing cracks.

Conclusion

This Peppermint Cheesecake is the ultimate dessert, combining the perfect balance of rich creaminess with a refreshing peppermint twist. Whether you’re making this for a special occasion or just craving a minty treat, it’s sure to impress! If you loved this recipe, don’t forget to share it with your friends and family. Subscribe to our blog for more delicious dessert recipes like this!