peppermint cheesecake recipe

Peppermint Cheesecake Recipe: A Refreshing Twist on a Classic Dessert

 

Indulge in the sweetness of the holiday season with this show-stopping peppermint cheesecake recipe, perfect for entertaining or satisfying your sweet tooth. Combining the creamy richness of cheesecake with the invigorating zing of peppermint, this dessert is sure to impress friends and family alike.

 

peppermint cheesecake recipe Ingredients:

 

For the crust:
• 1 1/2 cups graham cracker crumbs (100g)
• 1/4 cup granulated sugar (50g)
• 1/2 cup (1 stick) unsalted butter, melted (115g)

For the cheesecake:

• 16 oz cream cheese, softened (450g)
• 3 large eggs
• 1/2 cup granulated sugar (100g)
• 1 tsp vanilla extract
• 1 cup sour cream (240ml)
• 1/2 cup unsalted butter, softened (115g)
• 1 cup crushed candy canes or candy pieces (120g)

 

For the whipped cream:

• 1 cup heavy cream (240ml)
• 2 tbsp granulated sugar (30g)
• 1 tsp vanilla extract

 

peppermint cheesecake recipe Step-by-Step Guide:

 

 1: Prepare the Crust
Preheat your oven to 350°F (180°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture into a 9-inch springform pan.

 

 2: Prepare the Cheesecake
In a large mixing bowl, beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition. Gradually add the sugar, beating until combined. Beat in the vanilla extract. In a separate bowl, whisk together the sour cream and softened butter until smooth. Add this mixture to the cream cheese mixture, beating until combined. Stir in the crushed candy canes or candy pieces.

 

3: Bake the Cheesecake
Pour the cheesecake batter into the prepared pan over the crust. Bake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool completely in the pan.

 

4: Prepare the Whipped Cream
In a separate bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the cooled cheesecake.

 

Variations of peppermint cheesecake recipe:

 

1. 1. Crushed Peanut Butter Cup Variation: Replace the crushed candy canes or candy pieces with 1/2 cup (60g) crushed peanut butter cups for a Reese’s-inspired twist.

 

1. 1. White Chocolate Variation: Substitute 1 cup (250g) white chocolate chips for the crushed candy canes or candy pieces for a sweet and creamy contrast.

 

1. 1. Candy Cane Swirl Variation: Swirl 1/4 cup (30g) crushed candy canes or candy pieces into the cheesecake batter after adding the sour cream mixture for a festive and fun design.

 

 

Common Mistakes to Avoid:

 

• • Overmixing the cheesecake batter, which can result in a dense dessert.

 

• • Not letting the cheesecake cool completely, leading to cracking or crumbling.

 

• • Using the wrong type of chocolate chips or candy pieces, affecting the flavor and texture.

 

 

Storing and Freezing peppermint cheesecake recipe:

 

• • Store the cheesecake in an airtight container at room temperature for up to 5 days.

 

• • Freeze the cheesecake for up to 2 months, thawing at room temperature or in the refrigerator before serving.

 

 

Nutritional Information:

 

Per serving (1/12 of the recipe):

 

• • Calories: 320

 

• • Fat: 24g

 

• • Carbohydrates: 30g

 

• • Fiber: 2g

 

• • Protein: 8g

 

 

Baking Tips for peppermint cheesecake recipe:

 

• • Use high-quality chocolate chips or candy pieces for the best flavor and texture.

 

• • Avoid overbaking, as this can result in a dry and crumbly cheesecake.

 

• • Experiment with different types of nuts or flavorings, such as hazelnuts or orange extract, for unique twists on the recipe.

 

 

Frosting and Decoration Ideas for peppermint cheesecake:

 

• • Simple Chocolate Frosting: Mix 1 cup (200g) powdered sugar, 2 tbsp unsalted butter, and 1/4 tsp vanilla extract until smooth. Dip the cheesecake in the frosting or use a spatula to spread it evenly.

 

• • Holiday-Themed Designs: Use festive candies, nuts, or sprinkles to create a holiday-inspired design on top of the cheesecake.

 

 

peppermint cheesecake recipe FAQs:

 

Q: Can I use low-fat cream cheese?
A: Yes, but the cheesecake may not be as rich and creamy. Look for a high-fat or all-cream cream cheese for the best results.

 

Q: Can I make the cheesecake ahead of time?
A: Yes, prepare the crust and cheesecake batter separately, then assemble and bake just before serving.

 

Q: Can I substitute the sour cream with Greek yogurt?
A: Yes, but the cheesecake may be slightly denser and less tangy.

 

Q: Can I add nuts or other mix-ins to the cheesecake batter?
A: Yes, experiment with different nuts, seeds, or flavorings to create a unique and personalized dessert.

 

Conclusion:

Indulge in the sweetness of the holiday season with this refreshing peppermint cheesecake recipe, perfect for entertaining or satisfying your sweet tooth. Don’t forget to share your results in the comments below and subscribe to our blog for more recipe ideas!