Festive Peppermint Cheesecake Candy (Printable)

Creamy cheesecake flavored with peppermint and garnished with crunchy peppermint candies for a festive treat.

# What You'll Need:

→ Crust

01 - 1 3/4 cups chocolate cookie crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Filling

04 - 24 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1/2 cup sour cream
08 - 1 teaspoon pure vanilla extract
09 - 1 teaspoon peppermint extract
10 - 1/4 teaspoon salt

→ Topping

11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon peppermint extract
14 - 1/3 cup crushed peppermint candies or candy canes

# How To Make It:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Combine cookie crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
02 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, peppermint extract, and salt until just combined.
03 - Pour filling over the cooled crust and smooth the top. Bake for 45 to 50 minutes, until edges are set and center is slightly wobbly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
04 - Run a thin knife around the edge of the cake, then cool completely at room temperature. Refrigerate for at least 3 hours or preferably overnight to set.
05 - Whip heavy cream with powdered sugar and peppermint extract until stiff peaks form. Spread or pipe over the chilled cheesecake.
06 - Sprinkle crushed peppermint candies on top just before serving.

# Tips from dashanddishes:

01 -
  • The chocolate-peppermint pairing hits that perfect balance between indulgent and refreshingly light.
  • It looks stunning on a holiday table and impresses without requiring difficult technique.
  • Peppermint lovers will taste the difference between extract and imitation—this one uses the real thing.
02 -
  • The slightly jiggly center during baking is intentional—it firms up as the cheesecake cools and chills, and overbaking creates a dense, dry texture.
  • Room temperature cream cheese is non-negotiable; cold cream cheese creates lumps no amount of mixing can fix.
  • The crack-door cooling method sounds fussy but genuinely prevents the stress cracks that happen when cheesecake cools too quickly.
  • Don't skip the overnight chilling—the flavors taste noticeably sharper and the texture slices like silk after a full 24 hours.
03 -
  • Use pure peppermint extract rather than imitation flavoring; the taste difference is profound and worth the investment.
  • A water bath creates extra insurance against cracks, though the crack-door method makes it optional—wrap the outside of your springform pan in foil and set it in a larger pan filled with 1 inch of hot water during baking.

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