Ingredients for Peppermint Cheesecake
- Cream Filled Chocolate Sandwich Cookies
- ¼ cup (½ stick) unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- 1 cup sour cream
- 4 large eggs
- All Purpose Flour
- Vanilla Extract
- 1 teaspoon peppermint extract
- Pinch of salt
- Candy Cane
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How to Make Peppermint Cheesecake
- Crush 1 ½ cups graham cracker crumbs in a heavy-duty zip-top bag using a rolling pin.
- Melt ¼ cup (½ stick) unsalted butter. Pour melted butter over crumbs in a medium bowl and mix to coat.
- Press crumb mixture evenly into the bottom and about ½ inch up the sides of a 9-inch buttered springform pan.
- Bake in a preheated 300°F (150°C) oven for 10 minutes, or until the crust is lightly golden.
- Meanwhile, in a large bowl, beat 3 (8-ounce) packages cream cheese and 1 ¾ cups granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Beat in 1 cup sour cream.
- Add 4 large eggs one at a time, mixing well after each addition.
- Beat in ¼ cup all-purpose flour, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract, and a pinch of salt until just combined.
- Pour the cream cheese mixture over the baked crust.
- Bake in the preheated 300°F (150°C) oven for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
- Let the cheesecake cool completely in the oven with the door slightly ajar.
- Once cooled, run a thin knife around the edge of the pan.
- Place the pan on a wire rack and let the cheesecake cool completely in the pan.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight (up to 2 days).
- Run a knife around the edge again, release the springform pan rim.
- If any liquid has pooled on the surface, gently blot dry with a paper towel.
- Decorate the top with crushed candy canes, pressing them gently into the cheesecake.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
97g
Fat
83g
Carbs
11g
