Best 15 Peppermint Cheesecake Recipes

WHITE CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
• Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
• Bake in the preheated oven until just set, 8 to 10 minutes.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
• Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
• Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
• Chill for 4 hours, to overnight.
• Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
• Remove the sides of the springform pan. Cut into slices and enjoy.

PEPPERMINT CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.

CHOCOLATE-PEPPERMINT CHEESECAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.

PEPPERMINT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust.
• Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
• Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.

PEPPERMINT PATTY CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheeses until smooth; beat in milk and extract. Add eggs; beat on low speed just until combined. Coarsely chop eight peppermint patties; toss with flour. Stir into batter. Pour over crust., Bake at 325° for 32-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Cut remaining peppermint patties into quarters; arrange on top of cheesecake. Remove sides of pan before cutting.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, about 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

PEPPERMINT CHIP CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts and, if desired, food coloring. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with additional crushed cookies if desired. Refrigerate leftovers.

PEPPERMINT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cookie crumbs and margarine in a bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until lightly darkened, about 10 minutes. Remove from oven and cool to room temperature; about 30 minutes.
• Stir gelatin and cold water in a small saucepan over low heat until gelatin dissolves completely, about 3 minutes.
• Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Gradually add gelatin mixture, milk, and peppermint candy; mix until well-blended. Chill filling until thickened, about 2 hours.
• Fold whipped cream and chocolate into filling. Pour filling into crust; chill until firm, about 1 hour.

PEPPERMINT CHEESECAKE ON A STICK

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, eggnog, cornstarch and vanilla. Add eggs; beat on low speed just until blended. Fold in peppermint candies. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Cut cheesecake into 12 slices; gently insert a wooden stick into the wide end of each. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm., In a microwave, melt chocolate and shortening; stir until smooth. Spoon chocolate mixture over each slice until all sides are coated; allow excess to drip off. (Keep remaining slices in freezer until ready to dip.) Place on a waxed paper-lined baking pan. Seal any gaps by drizzling with melted chocolate, reheating chocolate if necessary. Refrigerate 10 minutes or until set., Decorate with melted candy coating as desired. Refrigerate until serving.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• to make the crust preheat oven to 350.
• wrap foil inside and around sides of 9 inch springform pan.
• in a food processor, pulse cookies into fine crumbs add four tablespoons melted butter and process until crumbs are moist and hold together.
• press crumbs into bottom and up sides of pan. bale for ten minutes and transer to a wire rack to cool.
• for filling, in a large bowl beat cream cheese with electric mixer until fluffy.
• gradually beat in sugar, flour, vanilla and peppermint.
• scrape down sides of bowl.
• add eggs one at a time beating after each addition.
• mix in sour cream until well blended.
• carefully pour filling into crust.
• place foil wrapped pan in a larger deep pan.
• heat water in a kettle and pour into larger pan til it reaches halfway up sides of cake pan.
• bake for 1 hour and ten minutes until edges are set and center jiggles.
• transer to a wire rack to cool.
• loosesly cover cake and refrigerate until cold.
• for the glaze melt white chocolate and butter in a bowl and set over saucepan of hot water stirring often.
• remove from heat.
• whisk in confectioner's sugar and cream.
• drizzle glaze over cooled cake.
• artfully arrange peppermint pattys on top of cake.

PEPPERMINT CANDY CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° until set, 8-10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring if desired. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 55 to 65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.

PEPPERMINT CHIP CHEESECAKE

Steps:

• Combine cookie crumbs and butter; press onto the bottom and 1 inch up the sides of a 9-inch springform pan.
• Beat cream cheese, sugar and cornstarch until smooth; lightly beat eggs and egg yolk, add to cream cheese mixture and beat on low speed just until combined; stir in the cream, extracts and food coloring; fold in the chocolate chips.
• Pour into crust (the mixture will come up above the edge of the cookie crust and that's OK) and place the pan on a baking sheet.
• Bake at 325° for 50-60 minutes or until the center is almost set; cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer then cover and chill overnight.
• Remove sides of pan to serve and refrigerate any leftovers.

PEPPERMINT CHEESECAKE

Steps:

• Place cookies in a heavy zip lock bag and crush with a rolling pin.
• Pour into a buttered 9 inch springform pan and pour melted butter over crumbs.
• mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan.
• Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes.
• Meanwhile in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended.
• Beat in sour cream.
• Add eggs one at a time, beating after each additioon.
• Beat in flour, vanilla, peppermint extract and salt until smooth.
• Pour cream cheese mixture into pan over baked crust.
• Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour.
• Run a knife around edge of pan rim.
• Place pan on a wire rack and cool cheesecake completely in pan.
• Cover and chill until cold, at least 4 hours or up to 2 days.
• Run a knife around edge again, then release rim.
• If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
• Decorate top of cake with crushed candycane, pressing in gently with your hands.

NO-BAKE FROZEN PEPPERMINT CHEESECAKE

Steps:

• Combine the cookie crumbs, melted butter, and sugar and press firmly into a 9" springform pan to form a crust.
• Using an electric mixer on high speed, beat cream cheese until smooth and fluffy.
• Add condensed milk, crushed mint candy, and the food coloring.
• Mix on low to combine, then on high to beat together well.
• With a spatula, fold in whipped cream and pour into the crust.
• Cover and freeze until firm.
• Garnish with additional whipped cream and whole pieces of peppermint candy, if desired.
• Variation: Use other flavors of mint candies- such as chocolate mint.