Peppermint Cheesecake Recipe: A Decadent Winter Wonder
Guide or Summary：IntroductionIngredientsPreparationCrustFillingAssemblyFinal TouchesServingIntroductionAs the chill of winter sets in, there's nothing quite……
Guide or Summary：
Introduction
As the chill of winter sets in, there's nothing quite like a slice of creamy, peppermint-infused cheesecake to warm the soul. This festive dessert is not only a treat for the taste buds but also a visual feast, with its vibrant green swirls and festive toppings. In this guide, we'll walk you through the step-by-step process of making a mouthwatering peppermint cheesecake recipe that will become a holiday favorite in your home.
Ingredients
To start, gather your ingredients, which include:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of unsalted butter, melted
- 16 oz of cream cheese, softened
- 1 cup of granulated sugar
- 3 large eggs
- 1 tsp of pure vanilla extract
- 1/2 cup of heavy cream
- 1/2 cup of crushed candy canes (for topping)
- 1/4 cup of crushed candy canes (for swirl)
- 1/4 tsp of peppermint extract
- Fresh mint leaves for garnish (optional)
Preparation
Crust
First, prepare the crust by mixing the graham cracker crumbs with the melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Chill the crust in the refrigerator while you prepare the filling.
Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, heavy cream, and peppermint extract until fully incorporated.
Assembly
Pour half of the cheesecake filling into the prepared crust. Sprinkle half of the crushed candy canes over the filling. Swirl the mixture with a knife to create a green and white marbled effect. Add the remaining filling on top and sprinkle with the remaining crushed candy canes. Swirl again to create a beautiful pattern.
Final Touches
Place the springform pan in a baking dish and fill the dish with hot water halfway up the sides of the pan. This water bath helps prevent the cheesecake from cracking during baking. Bake in a preheated oven at 325°F for 55-65 minutes, or until the center is set and the top is lightly golden.
Once baked, remove the pan from the water bath and let it cool completely at room temperature. Cover and refrigerate the cheesecake for at least 4 hours, or overnight, to set.
Serving
When ready to serve, remove the cheesecake from the springform pan and place it on a serving plate. Garnish with fresh mint leaves if desired. The peppermint cheesecake is best enjoyed chilled, with a scoop of vanilla ice cream or a dollop of whipped cream on top.
This peppermint cheesecake recipe is not only a delicious treat but also a beautiful centerpiece for any holiday gathering. With its creamy texture, festive flavors, and stunning presentation, it's sure to become a beloved dessert in your home. Whether you're entertaining guests or simply enjoying a slice on a cozy winter evening, this peppermint cheesecake recipe is sure to bring joy and warmth to your table.