Easy Peppermint Cheesecake is the perfect holiday treat. With a chocolate crust, peppermint cheesecake, topped with whipped cream and crushed candy canes.
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 10
Calories 347kcal
Author Sandra
Ingredients
7ounceschocolate graham crackersfinely crushed
8tablespoonsunsalted buttermelted
16ouncescream cheesesoftened
2ouncessour cream
3/4cupsugar
2teaspoonsclear vanilla extract
1teaspoonpeppermint extract
2large eggs
1drop pink or red gel food coloringoptional
12dark chocolate chips
whipped toppingoptional
candy canecrushed, optional
Instructions
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.