Easy Peppermint Cheesecake
Easy Peppermint Cheesecake is the perfect holiday treat. With a chocolate crust, peppermint cheesecake, topped with whipped cream and crushed candy canes.
- 7 ounces chocolate graham crackers finely crushed
- 8 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- 2 ounces sour cream
- 3/4 cup sugar
- 2 teaspoons clear vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 1 drop pink or red gel food coloring optional
- 12 dark chocolate chips
- whipped topping optional
- candy cane crushed, optional
Place oven rack in the center position and preheat oven to 350°F.
In a large bowl pour melted butter over chocolate graham crumbs. Toss to coat. Press the crumbs into the bottom of 9x13 glass dish.
Bake crust for 10 minutes or until crust is set. Remove crust from oven and let cool while you prepare the filling.
In the bowl of an electric stand mixer combine cream cheese, sour cream, sugar, vanilla and peppermint extract. Beat until combined then add the eggs, one at a time, scraping down the sides and beating until fully incorporated. Beat in food coloring if you desire until uniformly distributed. My kids like the light pink. If I were to take this to a party I would probably leave the coloring out. Fold in chocolate chunks then pour batter over cooled crust, use a spatula to spread it out evenly in the pan.
Bake for 30 to 40 minutes or until filling is set. Remove from the oven and let cool for 20 minutes then refrigerate until serving. Store covered in the refrigerator for up to 3 days.
Calories: 347kcal | Carbohydrates: 34g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 363mg | Potassium: 174mg | Sugar: 22g | Vitamin A: 615IU | Calcium: 100mg | Iron: 1mg