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Peppermint Cheesecake with Chocolate Crust

A close-up of a slice of light green peppermint cheesecake with a dark chocolate crust, topped with crushed candy canes.
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Make a rich, creamy peppermint cheesecake with a chocolate cookie crust for a refreshing holiday dessert.

Ingredients

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  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup crushed peppermint candies (for filling)
  • 1/2 cup crushed peppermint candies (for topping)
  • Optional: Pink food coloring

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sugar until combined.
  4. Mix in the vanilla extract and peppermint extract. Beat in the eggs one at a time, mixing just until blended after each addition.
  5. Stir in the sour cream and 1/4 cup of the crushed peppermint candies. If you want a pink swirl, divide half the batter and mix in a few drops of pink food coloring, then gently swirl the pink and white batters into the crust.
  6. Pour the batter over the cooled crust. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  7. Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Before serving, remove the sides of the springform pan and sprinkle the top with the remaining 1/2 cup of crushed peppermint candies.

Notes

  • For the best texture, make sure your cream cheese is fully softened before mixing.
  • If you skip the water bath, your cheesecake may crack.
  • This recipe works well if you are planning your weekly meal planning around holiday baking.

Nutrition

Find it online: https://carlacooking.com/peppermint-cheesecake-showstopper-recipe/