I enjoy this recipe because it requires minimal prep and uses just a few familiar ingredients. I love how the peppermint melts slightly into the creamy batter, creating a cool, minty flavor throughout. I also appreciate that it chills beautifully, so I can make it ahead and have a stunning dessert ready whenever I need it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 (8 ounce) packages cream cheese, softened ½ cup white sugar 1 tablespoon vanilla extract 2 large eggs ½ cup crushed peppermint candies, divided 1 (9 inch) prepared graham cracker crust
Directions
I begin by gathering all my ingredients and preheating the oven to 325°F (165°C).
In a large bowl, I place the softened cream cheese, sugar, and vanilla extract. Using an electric mixer on low speed, I beat everything until smooth. Then I mix in the eggs one at a time until the batter becomes creamy and well incorporated.
I fold in the crushed peppermint candies, making sure to reserve 2 tablespoons for the final decoration. Once mixed, I pour the filling into the prepared graham cracker crust and smooth the top.
I bake the cheesecake for about 40 minutes, just until it sets. After removing it from the oven, I let it cool at room temperature for about an hour.
When it has cooled, I refrigerate the cheesecake until completely chilled, which usually takes at least 4 hours or even overnight. Before serving, I sprinkle the reserved crushed peppermint candies over the top.
I sometimes add a few drops of peppermint extract when I want a stronger mint flavor. I also enjoy swirling a bit of melted chocolate into the batter for a chocolate-peppermint twist. When I want extra crunch, I press crushed peppermint candies or chocolate-mint cookies into the crust before filling it.
Storage/Reheating
I store the cheesecake tightly covered in the refrigerator for up to four days. I avoid freezing it because the peppermint candies can change texture, but if I need to, I freeze it without the topping and add the peppermint after thawing. I never reheat this dessert—it’s meant to be enjoyed chilled.
FAQs
Why did my cheesecake crack?
I let the cheesecake cool gradually and avoid overbaking to help keep the surface smooth.
Can I use low-fat cream cheese?
I can, but I prefer full-fat because it gives a richer, creamier texture.
How do I crush peppermint candies easily?
I place them in a sealed bag and gently tap them with a rolling pin.
Can I use a homemade crust?
Yes, I often make one with crushed graham crackers, melted butter, and sugar.
How do I know when the cheesecake is set?
I look for a firm edge and a slightly jiggly center.
Can I add chocolate chips?
Yes, I love adding mini chocolate chips for extra flavor.
Should the ingredients be at room temperature?
Yes, room-temperature ingredients mix more smoothly.
Can I make this cheesecake ahead?
Absolutely; I make it a day in advance for the best texture.
Can I use flavored cream cheese?
I sometimes use vanilla or chocolate cream cheese for variations.
Why is my cheesecake grainy?
Graininess usually comes from overmixing or cold ingredients, so I mix gently and use softened cream cheese.
Conclusion
I find this Peppermint Cheesecake to be a wonderfully festive dessert that balances creamy richness with refreshing mint. Whether I serve it at a holiday party or enjoy a slice quietly at home, it always brings a delightful touch of seasonal sweetness to the table.
A festive, creamy cheesecake blended with refreshing peppermint and baked in a classic graham cracker crust—simple to prepare, beautifully minty, and perfect for holiday gatherings.
Ingredients
2 (8 oz) packages cream cheese, softened
1/2 cup white sugar
1 tablespoon vanilla extract
2 large eggs
1/2 cup crushed peppermint candies, divided
1 (9-inch) prepared graham cracker crust
Instructions
Preheat the oven to 325°F (165°C).
Beat softened cream cheese, sugar, and vanilla on low speed until smooth.
Add the eggs one at a time, mixing until creamy.
Fold in the crushed peppermint candies, reserving 2 tablespoons for topping.
Pour the batter into the graham cracker crust and smooth the surface.
Bake for about 40 minutes, until set but slightly jiggly in the center.
Cool at room temperature for 1 hour, then chill for at least 4 hours or overnight.
Top with reserved peppermint candies before serving.
Notes
Add peppermint extract for a stronger mint flavor.
Swirl melted chocolate into the batter for a chocolate–peppermint twist.
Press crushed peppermint or chocolate-mint cookies into the crust for extra crunch.
