Description
A delightful holiday cheesecake featuring refreshing peppermint and creamy texture, perfect for festive occasions.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup sour cream
- 2-3 tablespoons red food coloring
- Whipped cream for topping (optional)
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs and melted butter until combined, then press into the bottom of the prepared pan to form the crust.
- In a separate bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, peppermint extract, and sour cream until well incorporated.
- Pour half of the cheesecake mixture over the crust, spreading gently.
- Color the remaining mixture with red food coloring, spoon it over the first layer, and use a knife to create swirls.
- Bake for 55-60 minutes, or until the center is set yet slightly jiggly.
- Cool completely, then chill in the refrigerator for at least 4 hours or overnight.
- Top with whipped cream if desired before serving.
Notes
For perfect swirls, use a toothpick or skewer to create patterns in the colored mixture. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American