Let Me Tell You About My Love Affair With Peppermint Cheesecake

So here's the thing—cheesecake and I go way back, but peppermint cheesecake? Oh, that's a tale to tell. The first time I tried a slice was at my Aunt Margie's infamous December get-together (the one where her dog ate the yule log, remember?). Anyway, someone brought this minty, creamy, slightly festive cheesecake that honestly outshone Margie's ten-layer trifle—which I maybe shouldn't mention here, but, well, it's true. Since then, this cheesecake pretty much pops up at every family gathering when the temperature drops below 60F—or when I just feel like smuggling a little Christmas into July.

I might be a little biased, but I've tweaked this recipe over the years till it suits my crowd (or, you know, just me on a Tuesday night). Plus, every time I bake it, my kitchen smells like a candy cane exploded in the best possible way. Also, just between us, I once knocked a measuring cup right into the batter, but hey, it turned out fine. Life’s messy; so is baking.

Why You'll Love This (Probably More Than You Should)

I make this when my sweet tooth won’t stop nagging, or when I need to impress someone who claims not to like dessert (suspicious, but they're usually converted). My family goes a little bananas for this because it’s creamy, not too heavy, and the peppermint gives it that bam!—like winter in your mouth. If I’m feeling fancy, I’ll do a chocolate drizzle, though I've been known to just dump a bunch of crushed candy canes on top if I'm pressed for time (or patience). Also, real talk: I used to stress about the peppermint flavor being too much, but actually, a little goes a long way, so trust me on that one.

What You'll Need (And Some Swaps That Might Save You a Grocery Run)

1 and ½ cups graham cracker crumbs (sometimes I use chocolate wafer cookies instead; honestly, whatever's hiding in the pantry)
⅓ cup melted butter (salted/unsalted—I've used both, life’s short)
750g (about 3 packs) cream cheese, softened (my grandmother always insisted on Philly but, I’ve used Lidl’s own and it was fine)
1 cup granulated sugar
3 large eggs, room temp (in a pinch, I’ve used medium, just add an extra splash of cream if the batter looks thick)
⅓ cup sour cream (Greek yogurt works, but it’s tangier… up to you)
1 teaspoon vanilla extract (I eyeball this, but don’t tell the purists)
1 and ¼ teaspoon peppermint extract (careful, this stuff is strong—once I went wild and learned my lesson)
Optional: A handful of mini chocolate chips, plus more for topping (or peppermint bark if you’re feeling jazzy)
Optional: Crushed candy canes to sprinkle over (also nice as a stress reliever smashing them up!)

How I Put It Together (Plus Sneaky Little Tips)

Preheat your oven to 325°F (160°C). Line a standard 9-inch springform tin with baking parchment—I sometimes skip this and just grease it; haven’t had a disaster yet (touch wood).
Mix the graham crumbs and melted butter till it’s like wet sand. Press into the base, making sure it's an even-ish layer. I use the bottom of a glass, but if that’s dirty, my fingertips do the trick. Bake for 9-ish minutes, then cool it while you tackle the filling.
Beat cream cheese and sugar together till fluffy and not too lumpy. If your mixer’s old and slow, don’t fret—it’ll smooth out in the oven anyway.
Add eggs one at a time, mixing slowly; this is where I usually sneak a spoon to taste. Add sour cream, vanilla, and peppermint extract (seriously, go easy and add more to taste if you’re feeling brave). Fold in chocolate chips if you’re using them.
Pour that minty goodness over your crust. Give the tin a little wiggle to settle the bubbles—sometimes I bang it on the counter, much to the dog’s horror.
Bake for about 55 minutes, give or take. It’ll still wobble in the middle; don’t panic, that’s just perfect. Leave in the off oven for another hour (honestly, my patience never lasts that long, so if you pull it early, I won’t judge).
Chill in the fridge for at least 4 hours (overnight is better, but who among us is that organized?). Top with smashed candy canes or more chocolate if you want—this is where you can get creative or just hungry and eat it plain.

A Few Notes from My Trial and Error (Let Me Save You Some Hassle)

This cheesecake never fully sets till it’s cold. I’ve learned (the hard way) not to slice it too soon unless you enjoy cheesecake lava.
If you forget to bring your eggs to room temp, just stick 'em in warm water for a couple mins.
Apparently, real bakers use a water bath, but I usually skip it—yes, sometimes the edges crack, but as my uncle says: "That’s what toppings are for."

If You Want to Mix It Up…

I swapped in a chocolate cookie base once—super rich, probably best for die-hard chocoholics.
Experimented with crushed Oreos instead of grahams—wouldn’t do it again unless you like things very sweet. Lesson learned!
I’ve tried adding green food coloring for that classic Minty-Peppermint look, but it honestly weirded out my Dad; might skip unless it’s for St. Paddy’s.

Gear You’ll (Maybe) Need

9-inch springform pan (But, if you only have a regular cake tin, just line it well and prep for some creative cheesecake extraction.)
Electric mixer—hand whisk works too, though your arm will get a workout
Mixing bowls (I've used salad bowls when everything else was dirty!)
Measuring cups/spoons—Or just your eye and hopes, like I do some days.

How I Store It (or, Don’t Blink—or It’ll Be Gone)

Wrap leftovers (if there are any—which, honestly, rarely happens at my house) with cling film and keep it in the fridge for up to 4 days. I think it actually tastes better the next day, but sometimes I open the fridge in the middle of the night and it's just—poof—gone. Guess I've got cheesecake snatchers here.

How I Like to Serve It (With a Little Flair)

Sometimes I go all-out and serve it with extra whipped cream and a dusting of cocoa (because, why not?). One year my cousin insisted we eat it with hot chocolate while watching old Christmas specials, so now that’s become an odd little tradition. Fresh berries on top? Absolutely. Or hey, just on a paper plate in front of Netflix—zero judgment.

What I’ve Learned (Mostly From Messing Up)

Don’t rush the cooling—or you’ll get cracks that would make the Grand Canyon jealous. I once tried chilling it in the freezer and regretted it (it went a bit icy in the wrong spots).
Go slow with the peppermint. Seriously, this is not toothpaste—learned that the hard way.
If you forget toppings, just call it “minimalist” and act like you meant to.

Got Questions? Here’s What People Actually Ask Me

Can I make this ahead? Yep! In fact, it’s even better the next day. Or two. Once, I left a slice till day three… it was divine.
What if I don’t have peppermint extract? Hm, you can crush up extra candy canes for flavor, but it’s a bit crunchier. Or check this guide to extract swaps at King Arthur Baking.
Can I freeze it? Yeah—wrap tightly, thaw in the fridge. Texture’s just a tad different, but still tasty. Here’s a helpful guide from The Kitchn if you want the ins and outs.
How strong is the peppermint? Honestly, that’s up to you—start with less, taste, then add. More is not always better (I've made that mistake, ahem).
What’s with all the candy canes? They’re fun (and if you’ve got kids, smashing ‘em is a winner). But you can totally skip for a smoother top.

Side note, since you hung in this long: last time I made this, I got distracted and almost dropped my phone in the batter while trying to take a picture. Didn’t, but it was a close call. So… focus, but have fun. Baking’s supposed to be joyful, pepperminty chaos, not a science exam.

Need more cheesecake moral support? I sometimes snoop on Serious Eats' troubleshooting tips—they’ve saved my hide more than once. Alright, off you go—may your cheesecake be minty, creamy, and most importantly, eaten before anyone else finds it.

Peppermint Cheesecake