Peppermint Cheesecake

Last Updated on March 1, 2021

This peppermint cheesecake gets topped with crushed candy canes,  real whipped cream and Ghirardelli chocolate to create a showstopping dessert.
 

This peppermint cheesecake gets topped with crushed candy canes,  real whipped cream and Ghirardelli chocolate to create a showstopping dessert.

This Peppermint Cheesecake is sure to become a festive favourite.

It starts off with the graham cracker crumb, creamy baked peppermint spiked cheesecake filling all topped off with a delicious homemade whipped cream topping sprinkled with crushed candy canes.

 

This peppermint cheesecake gets topped with crushed candy canes,  real whipped cream and Ghirardelli chocolate to create a showstopping dessert.

Looking for more tasty Peppermint dessert recipes?

Check out some of my holiday recipes featuring peppermint desserts:

Chocolate Donuts with Peppermint Glaze

Frozen Peppermint Pie

Peppermint Mocha Cupcakes

 

This peppermint cheesecake gets topped with crushed candy canes,  real whipped cream and Ghirardelli chocolate to create a showstopping dessert.

 

Peppermint Cheesecake

Serves: 8-10

Graham Cracker Crust Ingredients:

2 C graham cracker crumbs
1 tbsp sugar
2 tbsp unsalted sweet cream butter, melted

Peppermint cheesecake Ingredients:

4 – 8oz cream cheese, softened to room temperature
1 1/2 C sugar
3/4 C whole milk
4 large eggs
1 C sour cream
1 TBSP pure peppermint extract
1/4 C flour

Whipped cream ingredients:

1 C heavy whipping cream
1/2 C powder sugar
1 TSP peppermint extract
2 C crushed peppermint candy
6-8 pieces of Ghirardelli peppermint bark

 

Directions:

Preheat oven to 325

Cut out a circle of parchment paper to fit on the bottom of a 9″ springform pan

Using a medium bowl, mix together the graham cracker crumbs, sugar, melted butter until a wet sand mixture forms

Press onto bottom of springform pan and about 3 inches up the sides

Set aside

Using a hand mixer, beat the cream cheese and sugar until combined

Beat in milk until combined

Beat in the eggs one at a time until combined

Mix in sour cream, peppermint extract and flour until smooth.

Pour the cheesecake into the crust

Bake in the oven for 1 hour and 15 minutes

Turn the oven off, and let the cheesecake completely cool for about 3 hours

This will help prevent cracking

Once it’s completely cool chill in refrigerator overnight

Using a standing mixer, mix the heavy whipping cream, powdered sugar and peppermint extract on medium speed until stiff peaks form

Scoop whipped cream into a piping bag fitted with a star tip.

Pull out the cheesecake and pipe big dollops of whipped cream all over the cheesecake

Sprinkle with crushed peppermint candy and place a Ghirardelli peppermint bark piece onto the cheesecake

Enjoy!

 

This peppermint cheesecake gets topped with crushed candy canes,  real whipped cream and Ghirardelli chocolate to create a showstopping dessert.

Peppermint Cheesecake

Peppermint Cheesecake
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes

Ingredients

Graham Cracker Crust Ingredients:

  • 2 C graham cracker crumbs
  • 1 tbsp sugar
  • 2 tbsp unsalted sweet cream butter, melted

Peppermint cheesecake Ingredients:

  • 4 - 8 oz cream cheese, softened to room temperature
  • 1 1/2 C sugar
  • 3/4 C whole milk
  • 4 large eggs
  • 1 C sour cream
  • 1 TBSP pure peppermint extract
  • 1/4 C flour

Whipped cream ingredients:

  • 1 C heavy whipping cream
  • 1/2 C powder sugar
  • 1 TSP peppermint extract
  • 2 C crushed peppermint candy
  • 6-8 pieces of Ghirardelli peppermint bark

Instructions

  1. Preheat oven to 325
  2. Cut out a circle of parchment paper to fit on the bottom of a 9" springform pan
  3. Using a medium bowl, mix together the graham cracker crumbs, sugar, melted butter until a wet sand mixture forms
  4. Press onto bottom of springform pan and about 3 inches up the sides
  5. Set aside
  6. Using a hand mixer, beat the cream cheese and sugar until combined
  7. Beat in milk until combined
  8. Beat in the eggs one at a time until combined
  9. Mix in sour cream, peppermint extract and flour until smooth.
  10. Pour the cheesecake into the crust
  11. Bake in the oven for 1 hour and 15 minutes
  12. Turn the oven off, and let the cheesecake completely cool for about 3 hours
  13. This will help prevent cracking
  14. Once it’s completely cool chill in refrigerator overnight
  15. Using a standing mixer, mix the heavy whipping cream, powdered sugar and peppermint extract on medium speed until stiff peaks form
  16. Scoop whipped cream into a piping bag fitted with a star tip.
  17. Pull out the cheesecake and pipe big dollops of whipped cream all over the cheesecake
  18. Sprinkle with crushed peppermint candy and place a Ghirardelli peppermint bark piece onto the cheesecake
  19. Enjoy!

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

 

This peppermint cheesecake gets topped with crushed candy canes,  real whipped cream and Ghirardelli chocolate to create a showstopping dessert.

 

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