It’s pretty. It’s pink. And little girls go crazy for it. It’s homemade Peppermint Cheesecake!
If there are two flavors that work magic in a cheesecake, it’s the taste of that swoon-worthy vanilla cream cheese, paired with the cool blast of some peppermint flavoring and candies. This sweet and minty cheesecake simply must be tasted to be believed.
I mean, I’ve lived some 56 years now. I’ve tasted my share of cheesecake and loved them all. Before I wax poetic into some kind of Willie Nelson and Julio Iglesias version of “To All the Cheesecakes I Loved Before” or something, I will say, that until I tried this cheesecake, my working favorite of the year since last summer was this New York Style Peach Cheesecake. I was on a peach kick.
Now, I’m on a peppermint cheesecake kick.
Using a chocolate sandwich cookie crust for extra flavor and fun, plus a cool blast of icy peppermint extract in the cheesecake top as well as the candy garnish, this heavenly cheesecake is a sure crowd-pleaser in terms of both presentation and flavor.
Why you and your little ones will adore peppermint cheesecake
May I say, there are only a few desserts worthy of true tea party fare for my favorite little girls, Chloe and Zoe. But this peppermint cheesecake is tops for our Monday and Friday Book Club and Tea Party Discussion Group, which meets at 10:30 a.m. in Chloe and Zoe’s living room.
I must say that this sweetly pink and creamy cheesecake works so perfectly because it is (a.) both dainty and delicious, (b.) it matches both our pink tea pot and our pink outfits for the tea party and (c.) this cheesecake just clings to one’s fork, making it perfect for very heated book club discussions of The Poky Little Puppy.
How do I store leftovers?
To refrigerate, simply arrange some plastic wrap over the top of the cake to keep air out and keep it in the fridge for up to 3 days. To freeze this cheesecake, leave all the toppings off till the day of service. You can freeze this cheesecake up to 30 days. Thaw overnight in the refrigerator before serving for best results.
Serving suggestions
This cool and minty cheesecake would taste lovely after an amazing and spicy Coconut Chicken Adobo or this Baked Ravioli and Lasagna Pasta. I like to serve either of these entrees with this amazingly complementary salad that has the perfect sweetness and acid to cut through those zesty dishes: Peach, Pecan, and Goat Cheese Salad with Citrus Vinaigrette. With either of these entrees, I have to serve them with a big baguette, spread with this French Bread Spread, after it’s gotten all toasty in the oven.
If you love this deliciously pink and pepperminty cheesecake, try these luscious and equally prettily pink, definitely dreamy Peppermint Sugar Cookie Bars.
Peppermint Cheesecake
Ingredients
- 30 chocolate sandwich cookies finely crushed
- 5 tablespoons unsalted butter melted
- 3 8-ounce packages cream cheese, softened
- 1/2 cup granulated sugar
- 3 tablespoons sour cream at room temperature
- 1 1/4 teaspoons peppermint extract
- 3/4 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1 1/2 tablespoons cornstarch
- 3/4 cup heavy cream
- Red food coloring optional
- 1 cup peppermint crunch baking chips
- Whipped cream for topping optional
- Additional peppermint candies for topping optional
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
- In a medium bowl, mix the crushed chocolate sandwich cookies with melted butter until well combined. If the mixture seems dry, add a little more butter until it is moist and easy to press into the pan.
- Press the cookie mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Incorporate the sour cream, peppermint extract, and vanilla extract. Stir until thoroughly blended.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Mix in the cornstarch. Lastly, gradually add the heavy cream and mix to combine.
- If using, stir in red food coloring for desired pink shade.
- Gently fold in the peppermint crunch baking chips.
- Pour the filling over the cooled crust in the springform pan.
- Wrap the bottom of the springform pan in aluminum foil to prevent water leakage. Place it in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake for 65 to 75 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and crack the door to let the cheesecake cool for 1 hour.
- Remove the cheesecake from the oven and the water bath. Run a knife around the edge to loosen it from the pan. Let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Carefully remove the sides of the springform pan.
- Before serving, top with whipped cream and additional peppermint crunch baking chips or some peppermint candies, if desired.
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