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The Perfect Holiday Peppermint Cheesecake (Easy Recipe)

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This peppermint cheesecake features a creamy, light filling with cool peppermint flavor, a crunchy chocolate cookie crust, and festive red swirls. It’s an easy, make-ahead dessert perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups chocolate cookie crumbs (about 24 Oreos, cream removed, or use chocolate graham crackers)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 32 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons peppermint extract
  • 4 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • Red food coloring (optional)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup crushed candy canes or peppermint candies
  • Whole candy canes for decoration (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Pulse chocolate cookies in a food processor to fine crumbs. Mix crumbs with melted butter, sugar, and salt until like wet sand. Press firmly into bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. Place wrapped pan in a large roasting pan.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat for another 2 minutes until light and fluffy. Add sour cream and vanilla, mixing until combined. Add peppermint extract (start with 1 teaspoon, taste, and add more if desired).
  4. Add eggs one at a time, mixing on low speed after each addition just until incorporated. Fold in flour gently with a spatula.
  5. Spoon about 1 cup of batter into a separate bowl and stir in a few drops of red food coloring until desired pink shade. Pour plain batter over crust. Drop spoonfuls of pink batter on top, then gently swirl with a knife or skewer.
  6. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for 55-65 minutes. Edges should be set, center should jiggle slightly. Turn off oven, crack door open, and let cheesecake sit inside for 1 hour.
  7. Remove cheesecake from water bath and take off foil. Cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
  8. When ready to serve, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe whipped cream over chilled cheesecake. Sprinkle crushed candy canes on top. Add whole candy canes around edge if desired.

Notes

Room temperature ingredients are essential for a smooth texture. Don’t overmix the eggs to prevent cracks. The water bath ensures even baking. Cool gradually in the oven to avoid cracking. Make this cheesecake up to 2 days ahead for best flavor. Freeze without topping for up to 3 months.

Nutrition

Keywords: peppermint cheesecake, holiday dessert, Christmas cheesecake, easy cheesecake recipe, peppermint dessert

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