Peppermint Cheesecake: A Festive and Decadent Holiday Dessert
Cool mint and creamy filling meet chocolate crunch for a treat that wows every palate.
Peppermint Cheesecake: The Ultimate Holiday Dessert
If you’re looking for a show-stopping centerpiece for your holiday dessert table, this peppermint cheesecake checks every box. Rich, creamy, and decked out with chocolate and crushed candy canes, it combines classic cheesecake decadence with festive flair. Whether for a Christmas party or cozy family gathering, this recipe is guaranteed to impress guests and satisfy every sweet tooth.
Why Peppermint Cheesecake is a Holiday Favorite
- Seasonal Flavors: Peppermint is synonymous with winter and the holiday season, lending a cool, refreshing note to rich desserts.
- Stunning Presentation: With its chocolate cookie crust, pale pink filling, glossy ganache, and a flurry of candy canes, this cheesecake stands out on any dessert spread.
- Textural Contrast: The luscious filling and smooth ganache contrast beautifully with crunchy peppermint candy.
- Make-Ahead Friendly: Cheesecakes benefit from chilling time, so you can prepare this dessert up to a couple of days in advance.
Ingredients
Here’s everything you’ll need for this festive cheesecake. Some common substitutions and notes are included for flexibility and clarity.
| Ingredient | Amount | Purpose/Notes |
|---|---|---|
| Chocolate wafer cookies | 1 package (9 oz) | Forms the cookie crust; Nabisco Famous is a popular brand |
| Salted butter | 4 tbsp, melted | Binds the crust |
| Cream cheese | 3 packages (8 oz each), at room temp | Main cheesecake filling; room temperature ensures smoothness |
| Granulated sugar | 1 3/4 cups | Sweetens the filling |
| Kosher salt | 1/2 tsp | Enhances flavors |
| Eggs | 3 large, at room temp | Structure and richness |
| Heavy cream | 3/4 cup (plus 1/2 cup for topping) | Adds creaminess |
| Peppermint extract | 1 tsp | For that classic cool-mint flavor |
| Semi-sweet chocolate chips | 3/4 cup | Ganache topping |
| Crushed candy canes or peppermints | As needed (for topping) | Adds color and crunch |
Step-by-Step Directions
This cheesecake comes together in four major phases: prepping the crust, making the filling, baking with a water bath, and finishing with the chocolate ganache topping.
1. Prepare the Chocolate Cookie Crust
- Preheat your oven to 325°F (163°C). Position a rack in the center of the oven.
- Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil (to prevent leakage during the water bath).
- Pulse the chocolate wafer cookies in a food processor until finely ground.
- Add melted butter and pulse until the mixture resembles damp sand.
- Transfer crumbs to the pan. Firmly press crumbs into an even layer over the bottom and 1 inch up the sides. Use a flat-bottom measuring cup for best results.
- Bake for about 10 minutes until firm. Set aside to cool while preparing the filling.
2. Make the Peppermint Cheesecake Filling
- In a large bowl, beat the cream cheese, sugar, and salt with an electric mixer on medium speed until perfectly smooth, scraping down the sides as needed.
- Add eggs, one at a time, beating on low just until incorporated after each addition (over-beating can lead to cracks).
- Pour in 1/4 cup heavy cream and peppermint extract; mix until just incorporated.
- Pour the cheesecake mixture evenly over the cookie crust and smooth the top with a spatula.
3. Bake in a Water Bath for Ultra-Creamy Texture
- Set the springform pan inside a large roasting or baking pan.
- Pour very hot water into the roasting pan until it comes about halfway up the outside of the cheesecake pan. This helps prevent cracks and ensures even baking.
- Bake for about 1 hour, until the edges are set but the center jiggles slightly when tapped.
- Turn off the oven and open the door. Let the cheesecake stand in the oven for 10 minutes to cool gently.
- Carefully transfer the pan to a wire rack. Let cheesecake cool until the pan is just warm, about 30 minutes. Then refrigerate, uncovered, until fully chilled and set (at least 4 hours, preferably overnight).
4. Make the Chocolate Ganache Topping
- Heat the remaining 1/2 cup heavy cream in a small saucepan over medium-low heat until just steaming, not boiling.
- Place the chocolate chips in a heatproof bowl.
- Pour the hot cream over the chocolate and stir gently until smooth and glossy. Let cool for about 5 minutes.
- Pour the ganache onto the center of the chilled cheesecake and spread it gently in a 7-inch circle.
- Scatter crushed candy canes or peppermints over the ganache for a beautiful, festive finish.
- Chill for at least 15 minutes to set the ganache before releasing the springform ring and slicing.
Tips for Peppermint Cheesecake Success
- Ensure all dairy ingredients are at room temperature for the smoothest filling.
- Prevent cracks by baking in a water bath and avoiding over-mixing after eggs are added.
- Let the cheesecake cool gradually; abrupt temperature changes can cause the top to crack.
- Start with a sharp, hot knife for perfectly clean slices. Wipe the blade between cuts.
- Crushed peppermint can be replaced with other holiday candies for variation.
What others are reading
Serving and Storage Suggestions
- Serve cheesecake chilled for the best consistency and flavor.
- Garnish with extra whipped cream, chocolate shavings, or a few whole peppermint candies for added flair.
- Store covered in the refrigerator for up to 4 days.
- Freeze slices (without ganache topping) for up to 1 month; thaw overnight in the refrigerator before serving and finish with ganache.
Why a Water Bath?
Baking cheesecake in a water bath (bain-marie) helps control temperature, ensuring that the edges don’t overbake before the center is set. The result is a smooth, delicate, and creamy texture, free from cracks.
Peppermint Cheesecake Variations
- White Chocolate Peppermint Cheesecake: Add melted white chocolate to the filling for a richer, sweeter base, or swirl in peppermint candy pieces for extra punch.
- Mini Cheesecakes: Use a muffin tin with liners to create individual cheesecakes for parties.
- Peppermint Chocolate Swirl: Melt and swirl semisweet or white chocolate into the peppermint filling for a marbled effect.
- Cookie Crust Options: Substitute chocolate sandwich cookies or chocolate graham crackers for the chocolate wafer cookies, if desired.
Frequently Asked Questions (FAQs)
Q: Can I make this cheesecake ahead of time?
A: Yes! Peppermint cheesecake actually improves in flavor and texture after a day in the refrigerator, making it an ideal make-ahead dessert. Prepare up to 2 days ahead; cover well and keep chilled until ready to serve.
Q: My springform pan sometimes leaks. How can I prevent this?
A: Always wrap the outside of the springform pan tightly in heavy-duty aluminum foil before placing it in the water bath. Alternatively, place the wrapped pan inside a slightly larger cake pan to catch any drips or leaks, protecting your oven from messes.
Q: Can I use candy canes and peppermint candies interchangeably?
A: Yes. Both crushed candy canes and classic peppermint candies work well as decoration or inside the filling. Avoid adding large amounts directly to the batter if you want a perfectly smooth texture—reserve most for the top.
Q: Does peppermint extract taste too strong in cheesecake?
A: Peppermint is potent, but the recommended amount (1 teaspoon) gives a subtle cooling note without being overpowering. If you’re sensitive to mint, start with 1/2 teaspoon, taste, and adjust accordingly.
Expert Tips for Perfect Holiday Cheesecake
- For a pink tint, stir a drop or two of red food coloring into the cheesecake batter (optional, for visual appeal).
- Temper your chocolate by pouring a small portion of the warm cream over the chocolate and stirring, then adding the rest, to prevent lumps in your ganache.
- Don’t skip chilling thoroughly: the cheesecake needs time to set for those perfect, clean slices.
- If time is short, cool the cheesecake to room temperature, then chill in the freezer for 1 hour to speed up the setting process. Do not freeze long term with the ganache on top.
How to Serve Peppermint Cheesecake for the Holidays
This cheesecake is striking as is, but you can elevate it further with the following ideas:
- Festive Platter: Display on a cake stand or platter, surrounded by whole peppermint candies and ribbons.
- Chocolate Drizzle: Drizzle extra melted white or dark chocolate over the cake immediately before serving for a decorative touch.
- Peppermint Whipped Cream: Whip extra cream with a dash of peppermint extract and pipe around the edges for garnish.
Other Holiday Cheesecake Inspiration
- Carrot Cake Cheesecake: A spiced carrot cake base topped with creamy cheesecake for a unique twist.
- Pecan Pie Cheesecake: Layers of spiced pecan filling for sweet tooth satisfaction.
- Key Lime Cheesecake: Zippy citrus paired with classic cheesecake richness for an alternative holiday flavor.
- Ricotta Cheesecake: For an Italian take, featuring a lighter, fluffier filling.
Peppermint Cheesecake at a Glance
| Feature | Details |
|---|---|
| Skill Level | Intermediate (some cake experience helpful, but detailed steps make it accessible for beginners) |
| Prep + Chilling Time | 20-25 min prep, 1 hr bake, 4+ hr chill |
| Equipment Needed | 9″ springform pan, roasting pan, mixer, food processor |
| Yield | 12-14 slices |
| Best for | Christmas, New Year’s, winter gatherings, gifting |
Final Holiday Touches
- Bring the cheesecake to room temperature for about 20-30 minutes before serving for the creamiest texture.
- Top with extra crushed peppermint just before serving to prevent melting or stickiness.
More Festive Baking Recipes
- Gingerbread Cookies
- Chocolate Crinkle Cookies
- Eggnog Pound Cake
- Peppermint Bark
This peppermint cheesecake is destined to become a cherished part of your holiday baking tradition—a creamy, chocolatey, minty celebration in every slice.
References
- https://www.andiemitchell.com/white-chocolate-peppermint-cheesecake/
- https://www.thepioneerwoman.com/food-cooking/recipes/a41534570/peppermint-cheesecake-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g38137699/cheesecake-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g38055644/christmas-cheesecake-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g42026552/peppermint-recipes/
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