Easy Peppermint Cheesecake is the perfect holiday treat. With a chocolate crust, peppermint cheesecake, topped with whipped cream and crushed candy canes.

Easy Peppermint Cheesecake square on a plate with candy cane pieces on top and on the plate

Ever since the sound of Christmas music has been taking over my home, car radio, and shopping experiences, I have been eating candy canes pretty regularly. If I don’t have a candy cane in my mouth, I have a Peppermint Hot Chocolate from Starbucks or my new favorite Peppermint Chocolate Chip Shake from Chick-fil-a in my hand. So I took one of my holiday favorites, mint cheesecake and added… you know it, candy canes.

Enjoy! XOXO San

How do you make Easy Peppermint Cheesecake?

  • 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 9×13 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.

My favorite kitchen tools used to make Easy Peppermint Cheesecake:

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KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.

OR

HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.

9×13 GLASS COOKING PAN: I use glass for this recipe, you could use metal as well. I would recommend glass for this.

Love peppermint desserts? Try my Snow Flake Peppermint BarkHomemade Peppermint Patties, and Double Chocolate Peppermint Trifle.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Easy Peppermint Cheesecake

Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Servings: 10
Calories: 347 kcal
Easy Peppermint Cheesecake is the perfect holiday treat. With a chocolate crust, peppermint cheesecake, topped with whipped cream and crushed candy canes.

Ingredients
 

  • 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

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.
Calories: 347kcalCarbohydrates: 34gProtein: 6gFat: 20gSaturated Fat: 11gCholesterol: 84mgSodium: 363mgPotassium: 174mgSugar: 22gVitamin A: 615IUCalcium: 100mgIron: 1mg
Tried this recipe?Let us know what you think!

My review: So when I first took it out of the oven I was a little worried as I didn’t like the brown hint on top mixed with the pink. I decided to top with some whipping cream and crushed candy canes, viola it looked fantastic. And it didn’t disappoint.

Kids review: Well they ate all of the crushed candy cane and whipped cream. Tried the cheesecake and then reminded me that they don’t like cheesecake. I guess you can’t put enough of their favorite candy on it to persuade them. Oh well, I will say the only kid that did like it was Cannon, 3 years but the rest not so much.

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