Description
Peppermint Swirl Cheesecake is a festive and creamy dessert combining the rich texture of classic cheesecake with refreshing peppermint flavor swirled throughout. Perfect for holiday gatherings, this visually stunning cheesecake features a crunchy graham cracker crust, a smooth cream cheese filling enhanced by peppermint and vanilla extracts, and beautiful peppermint-colored swirls. Garnish with crushed candy canes or whipped cream for extra holiday cheer, making it a nostalgic winter favorite that delights guests with every bite.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup melted butter
Filling
- 24 ounces cream cheese, softened
- 1 cup sugar
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- Food coloring (red or pink) for peppermint swirls
Optional Garnishes and Toppings
- Whipped cream
- Crushed candy canes or peppermint candies
- Chocolate sauce
- Fresh mint leaves
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup sugar, and ½ cup melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes until golden and fragrant. Remove from oven and allow to cool completely before adding the filling.
- Make the Cheesecake Filling: Beat 24 ounces of softened cream cheese in a large bowl until completely smooth and creamy. Add 1 cup of sugar and ½ cup sour cream, mixing well. Incorporate 3 eggs one at a time, mixing each just until combined to avoid over-beating. Stir in 1 teaspoon peppermint extract and 1 teaspoon vanilla extract for a balanced and flavorful base.
- Create the Peppermint Swirls: Divide the cheesecake batter evenly into two separate bowls. Add several drops of red or pink food coloring to one bowl and mix thoroughly to create the colored swirl component. In the prepared crust, layer spoonfuls of plain and colored batter alternately. Using a knife or skewer, gently swirl the two batters together to create an attractive peppermint pattern without overmixing.
- Bake in a Water Bath: Wrap the bottom and sides of the springform pan tightly with aluminum foil to prevent water leakage. Place the pan into a larger roasting pan and pour hot water into the roasting pan to reach halfway up the sides of the springform pan. Carefully transfer to the oven and bake for 60-70 minutes, or until the center is set but still slightly jiggly. This gentle baking method helps prevent cracks and ensures a smooth texture.
- Cool and Chill the Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar to cool slowly, which prevents cracking. Once cooled to room temperature, refrigerate the cheesecake for at least four hours or preferably overnight to allow it to set and develop its full flavor and creamy texture.
Notes
- Use high-quality cream cheese at room temperature for a smooth, lump-free batter.
- Do not overbeat the eggs to avoid excess air that causes cracks.
- Baking in a water bath is crucial to prevent cracks and promote even cooking.
- Allow the cheesecake to cool slowly in the oven before chilling for best texture.
- For a no-bake alternative, mix cream cheese, powdered sugar, and whipped cream, then chill until firm.
- Garnish with crushed candy canes or chocolate sauce for added festive appeal.
- Use a warm knife when slicing to keep the peppermint swirls clean and distinct.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peppermint Swirl Cheesecake, Holiday Cheesecake, Peppermint Dessert, Festive Cheesecake, Christmas Dessert, Cream Cheese Dessert, Holiday Treat
