Christmas Peppermint Cheesecake
A delightful holiday dessert that combines creamy cheesecake with refreshing peppermint, perfect for any festive gathering.
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs Forms the crunchy crust.
- 0.5 cups unsalted butter, melted Helps bind the crust together.
Filling
- 24 ounces cream cheese, softened Base of the cheesecake, providing a creamy texture.
- 1 cups granulated sugar To sweeten the filling.
- 1 teaspoon vanilla extract Adds depth to the flavor.
- 3 large eggs Essential for setting the cheesecake.
- 0.5 cups sour cream Adds creaminess and tang.
- 0.25 cups peppermint extract Offers that minty flavor.
- 0.5 cups crushed peppermint candies For garnish and added crunch.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Gather all ingredients to streamline the process.
- In a mixing bowl, combine chocolate cookie crumbs and melted butter. Stir until it resembles damp sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- In a large bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy.
- Add 1 teaspoon of vanilla extract, mixing well. Incorporate eggs one at a time, mixing until fully blended after each.
- Add the ½ cup of sour cream and mix until well combined.
- Pour in the ¼ cup of peppermint extract, mixing until evenly distributed.
- Gently fold in the crushed peppermint candies.
- Pour the filling over the prepared crust, smooth the top, and bake for 50-60 minutes until the edges are set, and the center is slightly wobbly.
- After baking, cool the cheesecake to room temperature and refrigerate for at least 4 hours, ideally overnight.
Notes
For a gluten-free version, use gluten-free chocolate cookies. Dairy-free cream cheese can be used for those with dairy allergies.