Description
An incredible Peppermint Swirl Cheesecake recipe perfect for any holiday gathering or festive occasion. This dessert features a rich, creamy cheesecake infused with refreshing peppermint and swirled with a vibrant red hue, all on a crunchy graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 cup red food coloring
- ¼ cup crushed peppermint candies (for topping)
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter in a mixing bowl. Mix until crumbs are coated. Press firmly into the bottom of the pan to form an even crust.
- Beat softened cream cheese in a large mixing bowl until smooth and fluffy, about 2-3 minutes.
- Gradually add granulated sugar to the cream cheese, beating continuously. Mix in vanilla and peppermint extracts until fully incorporated.
- Add eggs one at a time, beating well after each addition until the mixture is smooth.
- Gently fold in the sour cream and all-purpose flour until just combined. Do not overmix.
- Divide the cheesecake batter in half. Add red food coloring to one half and stir until vibrant.
- Pour half of the plain batter into the crust. Spoon dollops of the red batter on top and use a knife to create a swirl effect. Pour in the remaining batter and repeat the swirling.
- Bake for 50 minutes. The center should be slightly jiggly.
- Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for at least 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Before serving, sprinkle crushed peppermint candies on top.
Notes
- For an ultra-smooth surface, consider using a water bath while baking.
- Ensure cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
- Avoid overbaking; remove when the center is still slightly jiggly.
- This cheesecake can be made a day in advance.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 6g
- Cholesterol: N/A