Foods of Our Lives

Let the dreams of your appetite come true

  • Breakfast
    • Egg Dishes
    • Grains
    • Muffins and Scones
    • Pancakes and Waffles
    • Quick Breads
    • Special Breakfast
    • Yeast Breads and Rolls
  • Appetizers, Sides and Sauces
    • Snacks
    • Beverages
  • Main Courses
    • Wild Game
    • Poultry
    • Beef
    • Pork
    • Seafood
    • Lamb and Goat
    • Casseroles
    • Grill
    • Pasta
    • Pizza
    • Soup, Salad and Sandwiches
    • Crock Pot
    • Quick Meals
  • Desserts
    • Cookies
    • Fancy Desserts
    • Cakes and Cupcakes
    • Cheesecake
    • Chocolate Desserts
    • Fruit Desserts
    • Ice Cream
    • Pies, Tarts and Crusts
  • Yeast Breads
  • Christmas
  • Fall and Thanksgiving Recipes

December 13, 2010

Peppermint Cheesecake

Share

This is one of my favorite cheesecake flavors and I look forward to making it every year. The cool, crisp peppermint of the candy canes blends extremely well with the cold, creaminess of the cheesecake.

I made it this year for a Christmas party we were planning on going to, but Jeremiah woke up sick this morning so we aren’t going. So I went and ahead and took pictures and then wrapped up the rest and stuck it in the freezer and I plan to get it out for Christmas dessert.

Ingredients
Crust:
6 pepperidge farms double chocolate brownie cookies
1/2 package chocolate wafer cookies
1/4 cup sugar
1/4 cup butter, melted

Filling:
4 (8oz) packages cream cheese
1 1/2 cups sugar
1 tablespoon vanilla bean paste or the seeds from one vanilla bean or 1 1/2 tablespoons vanilla extract
4 eggs
1/2 cup sour cream
dash of salt

Topping:
4 candy canes, crushed

Preparation Instructions
In a food processor combine the cookies and sugar and pulse until fine crumbs form then pour in the butter and pulse until crumbs are just coated. Press into the bottom of a spring-form pan.
Wrap the pan in two layers of foil and place in a large baking dish or roasting pan. Set aside.
Preheat oven to 325º and bring a large pot of water to boil.
In the bowl of a stand mixer fitted with paddle attachment cream together the cream cheese and sugar until fluffy. Add the vanilla of your choice and the peppermint extract. Then, on the lowest speed, add the eggs one at a time scraping the bowl after each addition. Add the sour cream and the salt. Pour mixture into spring-form pan. Place the roasting pan with the spring-form inside, in the oven and pour the boiling water into the roasting pan, being very careful not to get any water inside the foil or the on the cheesecake itself. Close the oven and bake for about an hour or until the top looks set, the center will still be jiggly but the top should be set.
Turn the oven off and sprinkle the crushed candy canes all over the top of the cheesecake and very carefully remove from the water bath. Place the cheesecake back in the oven and close and allow to cool to room temperature in the oven. This takes about 2 hours.
Once cool, place in the refrigerator over night.
Serve topped with whipped cream.
UPDATE: Since I wrote this last year I have discovered that I like to seperate the eggs and add only the yolks to the cream cheese mixture at first and then finish combining ingredients. Once everything else is in, I stiffen the egg whites to stiff peaks and then fold them in to the batter. This results in a very light and airy cheesecake which I love. I left the original instructions, however, because my husband prefers it that way. So you can do what suits your tastes.

  • Author
  • Recent Posts
Megan
Follow me:
Megan
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
Megan
Follow me:
Latest posts by Megan (see all)
  • Huckleberry Plum Pie - January 1, 2017
  • Fresh Mango Sorbet - July 17, 2016
  • Steak Caesar Salad - June 8, 2016

More Food To Dream About...

  • Luscious Lemon CheesecakeLuscious Lemon Cheesecake
  • Salted Caramel Browned Butter CheesecakeSalted Caramel Browned Butter Cheesecake
  • Super Light and Fluffy CheesecakeSuper Light and Fluffy Cheesecake
  • Chocolate Peppermint CheesecakeChocolate Peppermint Cheesecake
  • My Basic Cheesecake RecipeMy Basic Cheesecake Recipe
  • Pumpkin Cheesecake with Bourbon Molasses SaucePumpkin Cheesecake with Bourbon Molasses Sauce
(Visited 326 times, 1 visits today)
Share

Filed Under: Cheesecake, Christmas, Desserts Tagged With: cheesecake recipe

 photo meg-bio_zpsxzcl5ssb.png

Search

Follow me on Pinterest!

Visit Foods of Our Lives's profile on Pinterest.
Top food blogs

Most Popular Posts

  • Crockpot {dump and cook} Tortellini Soup
  • Pike's Peak Roast
  • Homemade Granola with No Refined Sugars-2
  • Super Light and Fluffy Cheesecake
  • Julia Child's White Wine Poached Fish with Cream Sauce | FoodsOfOurLives.com
my foodgawker gallery
my healthy aperture gallery
my photos on tastespotting

Copyright © 2025 Megan · Custom WordPress Theme by Little Web Writing Hood ·

Copyright © 2025 · LWWH Custom Theme on Genesis Framework · WordPress · Log in