Description
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 85 mg
