Peppermint Cheesecake

Step-by-step instructions

Here’s how you can easily prepare this delightful cheesecake:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
2. In a medium bowl, combine the honey graham crumbs and melted butter. Mix thoroughly and then press into the bottom of your prepared pan to create the crust. Bake for 10 minutes and then let it cool.
3. In a large bowl, beat the cream cheese until it’s smooth. Add granulated sugar and mix until well combined.
4. Incorporate the eggs one at a time, making sure to blend well after each addition. Then, mix in the sour cream and peppermint extract until smooth.
5. Gently stir in the quartered peppermint Hershey’s Kisses.
6. Pour this cream cheese mixture over the cooled crust and smooth it out on top.
7. Bake for about 55-60 minutes, or until the center is set but still has a slight jiggle.
8. Once done, let the cheesecake cool at room temperature before refrigerating for at least 4 hours or overnight.
9. If you choose to, whip the heavy cream with powdered sugar until stiff peaks form and spread it over the chilled cheesecake.
10. Garnish with whole peppermint Hershey’s Kisses before serving, if desired.

Best ways to enjoy it

To serve your peppermint cheesecake, consider adding a drizzle of chocolate sauce or a sprinkle of crushed peppermint candies for extra flair. Pair it with fresh berries or a scoop of vanilla ice cream for a refreshing contrast. A warm cup of hot cocoa or peppermint tea makes for a perfect beverage pairing, truly enhancing the seasonal experience.

Storage and reheating tips

If you happen to have leftovers (which is rare!), store your peppermint cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It can last for up to a week. For longer storage, you can freeze portions of the cheesecake—just ensure it’s well wrapped and can be protected from freezer burn. Thaw in the fridge before serving.

Helpful cooking tips

• To ensure your cream cheese mixes smoothly, always allow it to reach room temperature before starting. This prevents a lumpy texture in your filling.
• If you’re short on time, premade graham cracker crusts can be used as an effortless alternative.
• For an egg-free version, consider using a flaxseed meal or apple sauce substitute in equal measure with some recipes testing will confirm.

Creative twists

There are plenty of variations to excite your palate! Consider swapping out the peppermint for other flavors like orange or raspberry for a different seasonal twist. For a chocolate mint twist, you might fold in some cocoa powder into the cream cheese mixture. Topping it with crushed candy canes or even drizzling with caramel sauce offers a fun take on this classic dessert.

FAQs

Is it okay to use reduced-fat cream cheese?

Absolutely! While full-fat cream cheese provides a creamier texture, using reduced-fat versions is perfectly fine and can still yield delicious results.

Can I prepare this cheesecake in advance?

Definitely! Making it a day ahead allows the flavors to meld beautifully. Just ensure it’s properly covered and chilled in the refrigerator.

How do I know when my cheesecake is done?

The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.

Peppermint Cheesecake

Enjoy the creamy richness of cheesecake combined with the refreshing zing of peppermint, perfect for festive gatherings and holiday celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 10 servings

Course: Dessert, Sweets

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Crust

• 1 1/2 cups honey graham crumbs
• 1 1/4 cups butter, melted

Filling

• 16 oz cream cheese (room temperature) Ensure cream cheese is softened for smooth mixing.
• 1/3 cup granulated sugar
• 2 large eggs (room temperature)
• 1/4 cup sour cream
• 1 teaspoon peppermint extract
• 1 cup Hershey’s Kisses in peppermint flavor, quartered

Optional Topping

• 1 cup heavy whipping cream For topping.
• 3/4 cup powdered sugar Optional for sweetening whipped cream.
• 12 pieces whole Hershey’s Kisses Optional for garnish.

Method

 

Preparation

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
2. In a medium bowl, combine the honey graham crumbs and melted butter. Mix thoroughly and then press into the bottom of your prepared pan to create the crust. Bake for 10 minutes and then let it cool.

Making the Filling

1. In a large bowl, beat the cream cheese until it’s smooth. Add granulated sugar and mix until well combined.
2. Incorporate the eggs one at a time, making sure to blend well after each addition. Then, mix in the sour cream and peppermint extract until smooth.
3. Gently stir in the quartered peppermint Hershey’s Kisses.

Baking

1. Pour this cream cheese mixture over the cooled crust and smooth it out on top.
2. Bake for about 55-60 minutes, or until the center is set but still has a slight jiggle.
3. Once done, let the cheesecake cool at room temperature before refrigerating for at least 4 hours or overnight.

Finishing Touch

1. If you choose to, whip the heavy cream with powdered sugar until stiff peaks form and spread it over the chilled cheesecake.
2. Garnish with whole peppermint Hershey’s Kisses before serving, if desired.

Notes

Store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container. For longer storage, freeze portions, ensuring they are well wrapped. Thaw in the fridge before serving.