Peppermint candy cheesecake is a delicious and festive dessert that is perfect for any occasion. With its creamy texture, sweet and minty flavor, and festive red and white appearance, this cheesecake is sure to be a hit at your next party or gathering. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and will guide you through every step of the process, from preparing the crust to creating the perfect peppermint candy filling.
Check out the recipes below so you can choose the best recipe for yourself!
PEPPERMINT CHEESECAKE
People are thrilled when they see me coming with this rich, smooth cheesecake-it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. -Carrie Price, Ottawa, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.
Nutrition Facts : Calories 711 calories, Fat 51g fat (33g saturated fat), Cholesterol 153mg cholesterol, Sodium 424mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.
PEPPERMINT CANDY CHEESECAKE
I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table. It's a traditional Christmas dessert in my family. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° until set, 8-10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring if desired. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 55 to 65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.
Nutrition Facts : Calories 526 calories, Fat 39g fat (24g saturated fat), Cholesterol 184mg cholesterol, Sodium 321mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
CRUSHED PEPPERMINT CHEESECAKE
We're cheesecake fans. When we first tried peppermint Oreos, we knew they'd make an awesome crust. The minty cool crunch makes our favorite dessert even better. -Jeannie Burkhead, Pequot Lakes, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and butter; press onto bottom and 1 in. up sides of prepared pan. Refrigerate 10 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 1-1/2 cups of batter to a small bowl; stir in crushed candy canes., Pour plain batter over crust. Drop candy cane batter by tablespoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with additional crushed candy canes if desired.
Nutrition Facts : Calories 616 calories, Fat 46g fat (24g saturated fat), Cholesterol 186mg cholesterol, Sodium 499mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 9g protein.
CHRISTMAS PEPPERMINT CANDY CHEESECAKE
Make and share this Christmas Peppermint Candy Cheesecake recipe from Food.com.
Provided by JustaQT
Categories Cheesecake
Time 1h5m
Yield 1 Cheesecake
Number Of Ingredients 13
Steps:
- Preheat oven to 325.
- Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom.
- In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla until smooth.
- Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth.
- Stir in crushed candy canes,then pour mixture over crust in pan.
- Bake in lower third of oven for 45 minutes.
- Remove; allow to cool.
- Refrigerate for at least 4 hours, preferably overnight.
- The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.
Nutrition Facts : Calories 3961.9, Fat 310.8, SaturatedFat 175.5, Cholesterol 1234.3, Sodium 2887.7, Carbohydrate 250.7, Fiber 2.6, Sugar 204, Protein 54
PEPPERMINT CHEESECAKE
If you love cheesecake and love peppermint candy this will be perfect! Delicious and great for the holidays!
Provided by Mrs Sarah
Categories Desserts Cakes Holiday Cake Recipes
Time 5h50m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust.
- Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
- Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 38.8 g, Cholesterol 86.5 mg, Fat 22.6 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 287.8 mg, Sugar 27 g
NO-BAKE FROZEN PEPPERMINT CHEESECAKE
A delicious and easy no-baking involved wintertime dessert. Everything just whips together with your mixer and gets thrown into the freezer. Or, this can also be a great way to use up those candy canes after Christmas. Garnish right before serving.
Provided by HeatherFeather
Categories Cheesecake
Time 15m
Yield 8-10 slices
Number Of Ingredients 8
Steps:
- Combine the cookie crumbs, melted butter, and sugar and press firmly into a 9" springform pan to form a crust.
- Using an electric mixer on high speed, beat cream cheese until smooth and fluffy.
- Add condensed milk, crushed mint candy, and the food coloring.
- Mix on low to combine, then on high to beat together well.
- With a spatula, fold in whipped cream and pour into the crust.
- Cover and freeze until firm.
- Garnish with additional whipped cream and whole pieces of peppermint candy, if desired.
- Variation: Use other flavors of mint candies- such as chocolate mint.
CANDY CANE CHEESECAKE
You can vary what you top this festive cheesecake with: crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!
Provided by CARRIELOVESKEITH
Categories Desserts Cakes Holiday Cake Recipes
Time P1DT2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
- Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
- Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
- Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
- Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
- Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 52.4 g, Cholesterol 143.2 mg, Fat 34.5 g, Fiber 0.4 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 377.5 mg, Sugar 41.7 g
Tips:
- Prepare the Crust First: Creating a firm and flavorful crust is the foundation of a successful cheesecake. Ensure the graham cracker crumbs are finely ground for a smooth texture and press them firmly into the pan to prevent crumbling.
- Use Quality Ingredients: Opt for high-quality cream cheese, sour cream, and peppermint candies to ensure a rich and authentic flavor. Avoid low-fat substitutes as they can result in a less creamy and flavorful cheesecake.
- Chill the Cheesecake Thoroughly: Chilling the cheesecake is a crucial step that allows the flavors to meld and the texture to firm up. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving.
- Water Bath Technique: Employing a water bath while baking the cheesecake prevents cracks on the surface and ensures even cooking. Place the cheesecake pan inside a larger pan filled with hot water and bake according to the recipe's instructions.
- Cool Gradually: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling process helps prevent the cheesecake from sinking.
- Garnish Elegantly: Enhance the visual appeal of your cheesecake by garnishing it with additional crushed peppermint candies, whipped cream, or fresh mint leaves. This adds a festive touch and makes the dessert even more tempting.
Conclusion:
Indulge in the delectable harmony of peppermint and cheesecake with this delightful recipe. The smooth, creamy texture, infused with the refreshing flavor of peppermint, creates a dessert that is both festive and irresistible. Follow these tips to ensure a perfect cheesecake every time, capturing the essence of the holiday season in every bite. Remember to chill the cheesecake adequately, utilize the water bath technique, and garnish it elegantly for an unforgettable culinary experience. Your friends and family will be amazed by the delightful symphony of flavors and textures in this peppermint candy cheesecake.
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