Description
Delicious peppermint candy cane cheesecake with a chocolate cookie crust, perfect for the holidays.
Ingredients
Scale
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 3 large eggs
- 1 cup sour cream
- 1 cup crushed peppermint candy canes
- Whipped cream for topping
- Whole candy canes for decoration
- Additional crushed candy canes for garnish
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine chocolate cookie crumbs and melted butter.
- Press mixture firmly into the bottom of a 9-inch springform pan. Set aside.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Gradually add sugar, beating until well combined.
- Mix in vanilla and peppermint extracts.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream until smooth.
- Gently fold in crushed peppermint candy canes.
- Bake the Cheesecake:
- Pour the filling over the prepared crust.
- Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 1 hour.
- Remove from oven and let cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- Decorate:
- Before serving, pipe or spread whipped cream on top.
- Garnish with whole candy canes and additional crushed candy canes.
Notes
- For a smoother cheesecake, ensure all ingredients are at room temperature before mixing.
- Use a water bath while baking to prevent cracks in the cheesecake.
- Crush candy canes finely to ensure even distribution in the batter.
- Adjust peppermint extract to taste if you prefer a stronger or milder peppermint flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg