Christmas Peppermint Candy Cheesecake
Submitted by krsahay
Festive peppermint cheesecake with crushed candy canes swirled into cream cheese filling on a graham cracker crust, garnished with chocolate leaves.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
5 hrsThis Christmas cheesecake captures the holidays in every creamy, minty bite.
Crushed candy canes fold into a silky cream cheese and sour cream filling, creating pink and white swirls that look as festive as they taste.
The graham cracker crust anchors it all, while chocolate leaves arranged like poinsettia petals (with crushed peppermint in the center) turn this into a showstopper dessert.
Bake it in an 8-inch springform pan, then chill overnight for sliceable perfection.
Chef Tips
- Crush candy canes in a sealed bag with a rolling pin (prevents sticky mess)
- Let cream cheese soften completely at room temp for a lump-free filling
- Bake in the lower third of the oven to prevent over-browning on top
- The overnight chill isn’t optional (cheesecake needs time to set properly)
- Make chocolate leaves by brushing melted chocolate on clean mint leaves, then peeling away once set
Ingredients
Directions
Preheat oven to 325.
Blend graham cracker crumbs, ¼ cup sugar, and ¼ cup melted butter in bottom of ungreased 8 inch springform pan; press mixture evenly over bottom.
In blender or food processor, blend sour cream, remaining ½ cup sugar, eggs, flour and vanilla until smooth.
Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth.
Stir in crushed candy canes, then pour mixture over crust in pan.
Bake in lower third of oven for 45 minutes.
Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight.
The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.
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