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Peppermint Candy Cheesecake

I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table. It's a traditional Christmas dessert in my family. —Linda Stemen, Monroeville, Indiana
  • Total Time
    Prep: 50 min. Bake: 55 min. + chilling
  • Makes
    16 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 5 large eggs, lightly beaten
  • 30 peppermint candies, crushed
  • Red food coloring, optional
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • Additional crushed peppermint candies


  • Place a greased 10-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 the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° until set, 8-10 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring if desired. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 350° until center is just set and top appears dull, 55 to 65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.
Nutrition Facts
1 slice: 526 calories, 39g fat (24g saturated fat), 184mg cholesterol, 321mg sodium, 36g carbohydrate (27g sugars, 0 fiber), 9g protein.
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  • cwbuff2
    Dec 26, 2017

    Made this for Christmas yesterday and everyone liked it. However, I thought it was a little heavy with the cream cheese. Next time I will try it with 4 (8 oz) packages, not 5. Also, I did not try the topping - I can mound and dollop, but piping is above my pay grade. I just decorated it with the remaining whole candies. One word of caution if you chose to do that, though - chill the cheesecake overnight and decorate before serving. I decorated it when it must not have been completely cool and when I took it out of the fridge the candies had melted somewhat over the top of the cheesecake. Also, the top of my cake had split in a few places, which I thought the hot water was supposed to prevent. If anyone has any suggestions on how to prevent that, I'd be grateful.

  • Zachary614tay
    Sep 11, 2015

    Great for the holidays

  • silverscribler
    Jan 20, 2013

    It was okay if you like a lot of creative cheesecakes, but my family prefers the old stand by, New York Cheese cake. I thought I would try it, but it didn't go over that well.