This Christmas Peppermint Candy Cheesecake is the perfect showstopper for your holiday dessert table. The base consists of a buttery graham cracker crust that provides a satisfying crunch against the ultra-creamy, rich cream cheese filling. The star of the show is the inclusion of coarsely crushed candy canes, which melt slightly into the batter during baking, infusing every bite with a bright, minty freshness that cuts through the richness. It’s smooth, velvety, and perfectly sweetened with a hint of vanilla. Ideal for Christmas dinner, New YearâÂÂs Eve parties, or any winter gathering, this dessert brings nostalgic holiday flavors to a classic favorite. Serve it chilled for the best texture, garnished with extra candy cane pieces for a festive look.
Christmas Peppermint Candy Cheesecake
Description
This Christmas Peppermint Candy Cheesecake is the perfect showstopper for your holiday dessert table. The base consists of a buttery graham cracker crust that provides a satisfying crunch against the ultra-creamy, rich cream cheese filling. The star of the show is the inclusion of coarsely crushed candy canes, which melt slightly into the batter during baking, infusing every bite with a bright, minty freshness that cuts through the richness. It&# 226;ÂÂs smooth, velvety, and perfectly sweetened with a hint of vanilla. Ideal for Christmas dinner, New YearâÂÂs Eve parties, or any winter gathering, this dessert brings nostalgic holiday flavors to a classic favorite. Serve it chilled for the best texture, garnished with extra candy cane pieces for a festive look.Ingredients
Directions
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Preheat your oven to 325ðF (165ðC).
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In a medium bowl, combine the graham cracker crumbs, 1/4 cup of the sugar, and 1/4 cup of the melted butter.
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Press the crumb mixture firmly and evenly into the bottom of an ungreased 8-inch springform pan to form the crust.
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In a large mixing bowl or food processor, beat the softened cream cheese until smooth and creamy.
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Add the remaining 1/2 cup of sugar, sour cream, eggs, flour, and vanilla extract to the cream cheese.
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Blend or beat the mixture on low speed until just combined and smooth; avoid over-mixing to prevent cracks.
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Stir in the remaining 2 tablespoons of melted butter until fully incorporated.
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Gently fold in the coarsely crushed candy canes, ensuring they are evenly distributed throughout the batter.
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Pour the cheesecake batter over the prepared crust in the springform pan.
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Bake in the lower third of the oven for 45 minutes, or until the edges are set but the center still jiggles slightly.
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Remove the cheesecake from the oven and allow it to cool completely at room temperature.
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Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set firmly.
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Release the springform ring and slice. Garnish with additional crushed candy canes or whipped cream if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2167.5kcal
- % Daily Value *
- Total Fat 180.5g278%
- Saturated Fat 109.3g547%
- Cholesterol 659.4mg220%
- Sodium 2301.1mg96%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 0.9g4%
- Sugars 81.9g
- Protein 48.1g97%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
