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Peppermint Cheesecakes

Peppermint cheesecakes bake in a chocolate cookie crust and chill until creamy, with a light whipped cream topping. Crushed peppermint candies add a crisp finish just before serving.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling and chilling 4 hours 30 minutes
Total Time 5 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups chocolate sandwich cookies finely crushed
  • 3 tbsp unsalted butter melted
For the filling
  • 1 package (8 oz) cream cheese softened
  • 8 oz cream cheese softened
  • 0.67 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.33 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
For the topping
  • 0.75 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.25 cup peppermint candies crushed

Equipment

  • 1 standard 12-cup muffin pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Stir the finely crushed chocolate sandwich cookies and melted unsalted butter together.
  4. Divide the mixture among the liners, about 2 tablespoons per cup.
  5. Press the mixture firmly into an even layer.
  6. Bake for 5 minutes, then remove the pan from the oven.
Make the filling and bake
  1. Beat the softened cream cheese and granulated sugar in a large bowl with an electric mixer on medium speed until smooth, scraping down the bowl as needed.
  2. Beat in the eggs one at a time on low speed just until combined.
  3. Mix in the sour cream, vanilla extract, and peppermint extract.
  4. Divide the filling evenly among the crusts.
  5. Bake for 20 to 25 minutes, until the centers are just set with a slight wobble and reach 160°F on an instant-read thermometer.
  6. Cool the cheesecakes in the pan for 30 minutes.
  7. Refrigerate for at least 4 hours until thoroughly chilled.
Make the topping
  1. Beat the cold heavy cream and powdered sugar in a chilled bowl until medium-stiff peaks form.
  2. Spoon or pipe the whipped cream onto the chilled cheesecakes.
  3. Sprinkle with crushed peppermint candies just before serving.

Notes

For a smooth filling, scrape down the bowl as needed while beating the cream cheese and sugar. Store covered in the refrigerator for up to 4 days; freeze without the whipped cream topping for up to 2 months. For a gluten-free version, use gluten-free chocolate sandwich cookies and peppermint candies.