Description
An incredible peppermint swirl cheesecake recipe, perfect for holidays and festive occasions. This dessert features a creamy cheesecake infused with refreshing peppermint and swirled with vibrant red color, 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 oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter. Press into the bottom of the pan for the crust.
- Beat softened cream cheese until smooth and fluffy.
- Gradually add sugar, then vanilla and peppermint extracts, beating until combined.
- Add eggs one at a time, beating well after each addition.
- Gently fold in sour cream and flour until just combined.
- Divide batter in half. Color one half with red food coloring.
- Pour half the plain batter into the crust, then dollop red batter on top and swirl with a knife. Repeat with remaining batter.
- Bake for 50 minutes. The center should be slightly jiggly.
- Turn off oven, crack the door, and let cool in the oven for 1 hour.
- Transfer to refrigerator and chill for at least 4 hours or overnight.
- Sprinkle crushed peppermint candies on top before serving.
Notes
- Use fresh ingredients for the best flavor and texture.
- Bring cream cheese, eggs, and sour cream to room temperature before mixing for a smoother batter.
- Avoid overbaking; remove when the center is slightly jiggly.
- For an ultra-smooth surface, use a water bath during baking.
- A dollop of whipped cream on each slice enhances presentation and flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg