Peppermint Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3 large eggs
• Crushed candy canes, for topping

Steps

1. 1 Preheat oven to 325°F.
2. 2 Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into a 9-inch springform pan.
3. 3 Bake crust for 10 minutes, then cool while preparing filling.
4. 4 Beat cream cheese and 1 cup sugar until smooth.
5. 5 Add sour cream, vanilla, and peppermint extract; mix well.
6. 6 Add eggs one at a time, mixing just until combined.
7. 7 Pour filling over crust.
8. 8 Bake for 50 to 60 minutes, or until center is almost set.
9. 9 Cool to room temperature, then chill for at least 4 hours.
10. 10 Top with crushed candy canes before serving.

Nutrition

Tips

• For a dairy-free option, substitute cream cheese with a vegan alternative and use coconut oil instead of butter.
• Ensure cream cheese is at room temperature for a smooth filling.
• Avoid over-mixing once eggs are added to prevent air bubbles.

Storage

Store in the refrigerator for up to 5 days. Let cheesecake come to room temperature before serving.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a hot cup of coffee or tea for a delightful contrast.

FAQ