Peppermint Cheesecake Recipe: A Delightful Winter Wonder
Guide or Summary：RecipeIngredientsInstructionsPreheat the Oven and Prepare the CrustBeat the Cream Cheese MixturePrepare the Peppermint FillingPour the Chee……
Guide or Summary：
- Recipe
- Ingredients
- Instructions
- Preheat the Oven and Prepare the Crust
- Beat the Cream Cheese Mixture
- Prepare the Peppermint Filling
- Pour the Cheesecake Batter into the Crust
- Bake the Cheesecake
- Chill the Cheesecake
- Serve and Garnish
- Enjoy Your Peppermint Cheesecake
Recipe
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of unsalted butter, melted
- 3 (8-ounce) packages of cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 4 large eggs
- 1 cup of heavy cream
- 1/2 cup of crushed candy canes
- 1/4 cup of peppermint extract
- Fresh mint leaves for garnish
Instructions
Preheat the Oven and Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium-sized bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Allow the crust to cool completely before assembling the cheesecake.
Beat the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract, beating continuously until the mixture is well combined and fluffy. Add the eggs one at a time, beating well after each addition to prevent lumps.
Prepare the Peppermint Filling
In a separate bowl, whip the heavy cream until stiff peaks form. In a small bowl, combine the crushed candy canes and peppermint extract. Gently fold the whipped cream into the cream cheese mixture until well combined. Then, fold in the candy cane and peppermint mixture to achieve a uniform distribution.
Pour the Cheesecake Batter into the Crust
Pour the cheesecake batter evenly over the cooled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake the Cheesecake
Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches about halfway up the sides of the pan. This water bath method helps prevent the cheesecake from cracking. Bake for 55-65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 30 minutes. Then, carefully remove the pan from the water bath and let it cool to room temperature.
Chill the Cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the cheesecake to set properly.
Serve and Garnish
Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan and transfer the cheesecake to a serving plate. Garnish with fresh mint leaves and crushed candy canes for an extra touch of holiday magic.
Enjoy Your Peppermint Cheesecake
This Peppermint Cheesecake Recipe is a festive treat that's perfect for any holiday gathering. The creamy, peppermint-infused filling is a delightful contrast to the crunchy graham cracker crust. Serve it with a dollop of whipped cream and a sprinkle of crushed candy canes for an extra festive touch. Enjoy!