Peppermint Cheesecake
A luscious peppermint cheesecake featuring a chocolate crust, creamy filling, and a festive peppermint twist. Perfect for holiday gatherings or special occasions, its rich chocolate and refreshing peppermint flavors make it a delightful dessert for chocolate lovers and peppermint enthusiasts alike.
Ingredients
- 1 cup chocolate wafer crumbs
- 3 tablespoons margarine, melted
- 1 envelope unflavored gelatin ⓘ
- 1/4 cup cold water ⓘ
- 2 (8 oz.) containers soft cream cheese
- 1/2 cup sugar ⓘ
- 1/2 cup milk ⓘ
- 1/4 cup crushed peppermint candy ⓘ
- 1 cup whipping cream, whipped
- 2 (1.45 oz.) milk chocolate candy bars, finely chopped ⓘ
Instructions
- Combine chocolate wafer crumbs and melted margarine; press onto the bottom of a 9-inch springform pan.
- Bake at 350°F for 10 minutes and then cool.
- Soften unflavored gelatin in cold water; stir over low heat until dissolved.
- In a mixing bowl, combine cream cheese and sugar, mixing at medium speed until well blended.
- Gradually add the dissolved gelatin, milk, and crushed peppermint candy, mixing until smooth.
- Chill until thickened, but not set.
- Fold in whipped cream and finely chopped milk chocolate candy bars.
- Pour the mixture over the prepared crust.
- Chill until the cheesecake is firm.
- Garnish with additional whipped cream combined with crushed peppermint candy, if desired.
Tips & Substitutions
For a richer flavor, consider using crushed chocolate peppermint candies instead of regular peppermint candy. If you're looking for a lighter version, substitute low-fat cream cheese and whipped topping. Make sure the gelatin is fully dissolved for a smooth texture. This cheesecake pairs beautifully with Aunt Mildred's Mayonnaise for a unique twist in flavor.
Serving Suggestions
Serve the cheesecake chilled, garnished with additional whipped cream and crushed peppermint candy for a festive touch. It pairs well with a hot cup of cocoa or coffee. For a complete dessert experience, consider serving alongside Orange Coconut (Or Pecan) Balls for a delightful contrast in flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. If the cheesecake is well covered, it can also be frozen for up to 2 months. To reheat, allow it to thaw in the refrigerator overnight before serving. Avoid warming the cheesecake to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Peppermint Cheesecake contains roughly 126 calories, with 1g protein, 6g carbohydrates, and 11g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this cheesecake?
Yes, you can substitute the chocolate wafer crust with a graham cracker crust or a gluten-free alternative. Just ensure the crust is baked and cooled before adding the cheesecake filling for best results.
How can I make this cheesecake ahead of time?
This cheesecake can be made up to 2 days in advance. Prepare it according to the recipe and refrigerate it. Just add any garnishes, like whipped cream and crushed peppermint, right before serving to keep them fresh.
Is it possible to make this cheesecake without gelatin?
While gelatin helps to set the cheesecake, you can try using a substitute like agar-agar or a commercial vegan setting agent. However, the texture may differ slightly from the traditional version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).