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Peppermint Cheesecake

Peppermint cheesecake bakes in a water bath for a smooth, creamy filling with a subtle wobble at the center. A crisp graham cracker crust and crushed peppermint candy finish each slice with a cool, crunchy topping.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Resting and chilling 8 hours
Total Time 10 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs
  • 1.5 cup granulated sugar divided (1/4 cup for the crust and 1 1/4 cups for the filling)
  • 6 tbsp unsalted butter melted
Filling
  • 4 package (8 oz) cream cheese softened
  • 2 tbsp all-purpose flour
  • 4 eggs large, at room temperature
  • 1 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
Topping
  • 0.5 cup peppermint candies crushed

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer
  • 1 12x16-inch roasting pan

Method
 

Make the crust
  1. Heat the oven to 350°F and lightly grease a 9-inch springform pan.
  2. Stir the graham cracker crumbs, 1/4 cup of the sugar, and melted butter until evenly moistened.
  3. Press the crumb mixture firmly over the pan bottom.
  4. Bake for 10 minutes.
  5. Cool the crust while making the filling.
Make the filling and bake
  1. Reduce the oven temperature to 325°F.
  2. In a large bowl, beat the cream cheese with an electric mixer on medium-low speed until smooth, scraping the bowl as needed.
  3. Beat in the remaining 1 1/4 cups sugar and the flour on low speed just until smooth.
  4. Mix in the eggs one at a time.
  5. Mix in the sour cream, vanilla extract, and peppermint extract just until combined.
  6. Wrap the outside of the springform pan tightly in two layers of heavy-duty foil.
  7. Pour in the filling and set the pan in a 12x16-inch roasting pan.
  8. Pour hot water into the roasting pan to come halfway up the sides of the springform pan.
  9. Bake for 70 to 85 minutes, until the edges are set and the center still wobbles slightly when gently nudged.
  10. Turn off the oven, crack the door open, and leave the cheesecake in the water bath in the oven for 1 hour.
Finish the cheesecake
  1. Remove the springform pan from the water bath.
  2. Remove the foil and run a thin knife around the edge of the cheesecake.
  3. Cool on a rack until room temperature, about 1 hour.
  4. Cover and refrigerate for at least 6 hours, until firm.
  5. Sprinkle the crushed peppermint candies over the top just before serving.

Notes

For a smooth filling, beat the cream cheese until smooth before adding the remaining ingredients. Store covered in the refrigerator for up to 4 days; freeze slices well wrapped for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs.