Peppermint Cheesecake

Peppermint Cheesecake
Servings: 16 Prep 40 mins Chill 24 hrs Bake 325°F 1 hr to 1 hr 10 mins


  • 1 1/4 cups chocolate-sandwich-cookie crumbs
  • 1/4 cup (12 stick) butter, melted
  • 30 round red-and-white swirled mint candies
  • 2 pounds cream cheese, at room temperature
  • 16 ounces sour cream, at room temperature
  • 1/2 cup granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon mint flavoring OR: 3 drops peppermint oil
  • Whipped cream, chocolate curls, red-and-white swirled mint candies

Make It

1. Heat oven to 325 degrees F. Grease a nonstick 9-inch springform pan. Wrap pan with foil.

2. Mix crumbs and butter in a small bowl. Press over bottom and 1 inch up side of pan.

3. Process mint candies in food processor until very fine; you should have about 34 cup.

4. Beat cream cheese, sour cream and sugar in large bowl until smooth, 1 minute. Beat in eggs, one at a time, beating well after each. Stir in vanilla, mint flavoring and ground candy. Pour into springform pan. Place in larger pan; fill with warm water.

5. Bake in 325 degree F oven until edge is set and center is slightly wiggly, 60 to 70 minutes. Turn off oven. Prop oven door open slightly. Let cool in oven for 1 hour. Remove from water bath; transfer to wire rack and cool completely. Refrigerate for 24 hours.

6. To serve, remove side of springform pan. Garnish. Makes 16 servings.