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Peppermint Cheesecake

 Peppermint Cheesecake
People are thrilled when they see me coming with this rich, smooth's always a crowd-pleaser. Not only does it look sensational, it so scrumptious.—Carrie Price, Ottawa, Illinois
16 ServingsPrep: 40 min. Bake: 1-1/4 hours + chilling


  • 2-1/2 cups cream-filled chocolate sandwich cookie crumbs
  • 1/3 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons all-purpose flour
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon peppermint extract
  • 3 eggs, lightly beaten
  • 1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Miniature candy canes, optional


  • Preheat oven to 325°. Place a greased 9-in. springform pan on a
  • double thickness of heavy-duty foil (about 18 in. square). Securely
  • wrap foil around pan.
  • In a small bowl, combine cookie crumbs and butter. Press onto the
  • bottom and 1 in. up the sides of prepared pan. Place pan on a baking
  • sheet. Bake 12-14 minutes or until set. Cool on a wire rack.

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Peppermint Cheesecake (continued)

Directions (continued)

  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • the sour cream, flour and extracts. Add eggs; beat on low speed just
  • until combined. Fold in chips. Pour into crust. (Pan will be full.)
  • Place springform pan in a large baking pan; add 1 in. of hot water
  • to larger pan.
  • Bake at 325° 1-1/4 to 1-1/2 hours or until center is just set
  • and top appears dull. Remove springform pan from water bath. Cool on
  • a wire rack 10 minutes. Carefully run a knife around edge of pan to
  • loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of
  • pan.
  • For topping, in a large bowl, beat cream cheese and sugar until
  • smooth. Stir one-fourth whipped topping into mixture; fold in
  • remaining whipped topping. Spread or pipe onto cheesecake. Garnish
  • with miniature candy canes if desired. Yield: 16 servings.
Nutritional Facts: 1 slice (calculated without candy canes) equals 711 calories, 51 g fat (33 g saturated fat), 153 mg cholesterol, 424 mg sodium, 52 g carbohydrate, 2 g fiber, 10 g protein.