Peppermint Cheesecake

Make this Peppermint Cheesecake Recipe for a delicious Holiday and Christmas dessert recipe. One of the best Cheesecake recipes.

CHEESECAKE

This time of year Peppermint seems to be a favorite with my family. This Peppermint Cheesecake is delicious.  We like to call this Candy Cane Cheesecake too because this time of year it is more fun and festive to sprinkle crushed candy canes on the top and serve it at your holiday party.

PEPPERMINT CHEESECAKE

If you love Peppermint and Cheesecake, you are going to love this combination.  To make it a little extra fancy, drizzle a little bit of chocolate syrup over the cheesecake before adding some fresh whipped cream and then topping it all with crushed candy canes.

This is a recipe that your guests will ask for again and again.

BAKING SUPPLIES

Here are a few supplies that you will need to make this recipe.

• 9 inch Springform Pan
• Kitchen Aid Stand Mixer
• hand mixer
• Silicone Spatulas
• Hot Pads

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Peppermint Cheesecake Recipe

Make this Peppermint Cheesecake Recipe for a delicious Holiday and Christmas dessert recipe. One of the best Cheesecake recipes.

Servings 16 servings

Calories 194 kcal

Author Amy

Ingredients

• 3/4 cup graham crackers crumbs
• 1/4 cup butter melted
• Cheesecake filling:
• 16 oz packages cream cheese room temperature
• 3/4 cup sugar
• 3 eggs room temperature
• 1/4 cup half and half
• 3-6 drops peppermint oil

Instructions

1. Heat the oven to 325F. Line a 8X8 square baking pan with parchment paper or pan liner leaving about 2 inch hanging on the sides. Set aside.
2. In a small bowl combine the graham cracker crumbs and melted butter. With your fingers press it evenly on the bottom of the prepared baking pan.
3. Refrigerate for 5 minutes.
4. While it is in the fridge, make the cheesecake filling.
5. In a mixing bowl, add the cream cheese and sugar, beat on low speed until light and fluffy.
6. Mix in the eggs, one at a time, scraping the sides of the bowl with a spatula after each addition.
7. Pour in the half and half and peppermint oil.
8. With a spatula fold in the chopped candy canes.
9. Pour the filling onto the cheesecake crust.
10. Bake in pre-heated oven for 40 minutes. Turn off the oven, slightly open the oven's door and let the cheesecake cool in the oven for 1 hour.
11. Remove from the oven and chill in the fridge for a couple of hours.
12. To decorate, remove the cheesecake from the pan using the foil.
13. Serves about 16.

Nutrition Facts

Peppermint Cheesecake Recipe

Amount Per Serving

Calories 194 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 71mg24%

Sodium 158mg7%

Potassium 64mg2%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 11g12%

Protein 3g6%

Vitamin A 527IU11%

Vitamin C 1mg1%

Calcium 41mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

PEPPERMINT RECIPES

If you enjoy peppermint as much as our family does, you will enjoy these recipes too!

• Peppermint Chocolate Chip Cookies
• Peppermint Sugar Cookies
• Whipped Peppermint Sugar Scrub
• Peppermint Cinnamon Rolls
• Chocolate Dipped Peppermint Cookies
• Peppermint Pancakes in a Jar
• Peppermint Pancakes
• Chocolate Peppermint Roll
• Chocolate Peppermint Cookies
• Peppermint Recipe Collection
• Peppermint Sugar Scrub

CHEESECAKE RECIPES

• Lemon Cheesecake Bars
• Cinnamon Swirl Cheesecake
• Raspberry Cheesecake Bars
• Gingerbread Cheesecake Bites
• Candy Cane Cheesecake

CHRISTMAS RECIPES

You might be interested in our Homemade Candy Recipes and Holiday Cookie Recipe ebooks and our Holiday Recipe Binder. You can check them out by clicking on the button below.

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