I look forward to making this dreamy peppermint cheesecake every year! As soon as I see bags of Hershey’s candy cane kisses showing up at the store, I always grab a couple of them. One is always designated for chocolate peppermint blossoms, but the other goes to this delicious cheesecake! When it comes to holiday flavors, is there anything more festive than pepprmint? Some of our other candy cane-inspired desserts are Peppermint Ice Cream, Peppermint Macarons, and Peppermint Bark Caramel Corn! Paul asked me to make one of these cheesecakes for a work bake-off a few years ago. It’s an event that his law firm does every so often as a fundraiser for a charity that provides assistance to the homeless, and I always like to make something for him to contribute. Maybe it was just the Christmas spirit, but he came home from work and said this cheesecake was one of the most hotly contested desserts of the day. I can’t remember if I got the original recipe off the back of a bag of the candy cane kisses years ago or someplace else, but it’s always a favorite and so easy to make! The ingredient list is short and there are no complicated steps like a fussy water bath. I’m guessing this cheesecake would bake a bit more evenly using a water bath – mine always sinks just a bit in the center by the time it cools completely – but since you sprinkle plenty of chopped peppermint kisses over the top and decorate the edges with whipped cream and peppermint bark, nobody will ever notice any imperfections. Especially once they slice into it and are mesmerized by the pink and white swirls of cheesecake! The creamy texture of the cheesecake and the sweet white chocolate & peppermint flavor is heavenly, particularly with the chocolate Oreo cookie crust. And it’s a great one to make a day or two in advance. I just recommend waiting to decorate with the whipped cream and peppermint bark until just before serving. You could even bake it well in advance and freeze it!
Peppermint Cheesecake Ingredients
Oreos: My favorite cheesecake crust is just finely crushed Oreo crumbs and melted butter! The chocolate peppermint combo is impossible to resist! Butter: For helping the Oreo crumbs hold together and imparting a great, buttery taste to the crust. Hershey’s Candy Cane Kisses: This seasonal flavor is easy to find during the Christmas season at almost any grocery store! One bag is plenty to use part of them in the filling itself and the others get chopped up and sprinkled on top of the cheesecake both for flavor and decoration. Milk: A little whole milk helps melt the peppermint kisses before adding it to the cheesecake batter. Cream cheese: Make sure to pull your cream cheese out of the fridge about an hour before making your cheesecake so it can come to room temperature. I recommend using full-fat cream cheese in this cheesecake recipe. I’ve successfully used reduced fat neufchatel before, but I don’t recommend fat-free cream cheese when making cheesecake. Sugar: Granulated sugar sweetens the cheesecake base and there is a little additional powdered sugar used to sweeten the whipped cream. Eggs: These are important for binding and texture in the cheesecake. The mix in best when they are at room temperature. Red food coloring (affiliate link): If you really want to amp up the pink color of the peppermint swirl in this cheesecake, I recommend using a few drops of red food coloring (affiliate link). The peppermint kisses will turn it a pretty pink on their own, but it’s more muted than what you see in these photos. Vanilla extract: For flavoring the whipped cream. Heavy cream: There is nothing like real, freshly whipped cream to top off a dessert like a cheesecake! Peppermint bark squares: I decorated this cheesecake with squares of Ghiradelli peppermint bark, although you could make it homemade and break of cut it into pieces yourself, or use some of the unwrapped peppermint kisses to decorate the top of the cheesecake.
How to Make Peppermint Cheesecake
Freezing Instructions
Cheesecakes freeze really well, so they are great for making ahead of the holiday season and having in reserve. All you need to do is pull it out of the freezer and let it thaw in the fridge overnight, then top with freshly whipped cream before serving! Let the baked cheesecake cool completely and chill in the fridge for an hour or two to set up all the way. You can even sprinkle the top with the topped candy cane kisses before wrapping the cheesecake really well with a couple layers of plastic wrap to protect it from the freezer.
More Christmas Dessert Ideas That Aren’t Cookies
Cranberry Coconut Cake (this one is so festive and beautiful!) Sticky Toffee Pudding (a classic that happens to be my mom’s favorite thing I’ve made) Black Forest Cheesecake German Chocolate Cake Indiana Sugar Cream Pie (not quite sugar plums, but this sweet and lightly spiced custard pie would be perfect during the holidays) Fresh Cranberry Shortbread Bars
Easy Peppermint Bark Recipe
White Chocolate Cranberry Blondies
Gingerbread Cupcakes with Eggnog Buttercream
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