The Story (and Mishaps) Behind My Peppermint Eggnog Cheesecake
Listen, I never set out to be someone who brings a Peppermint Eggnog Cheesecake to the family party. I swear. But one year (don’t ask me which, all those holiday seasons blur after a while), I had half a carton of eggnog and a bag of discount candy canes glaring at me from the pantry. The result? Well...a kitchen splattered with cream cheese, one very sticky plastic spatula, and—somehow—an absolute show-stopper of a dessert. Even my cousin Molly, who famously believes cheesecake is “too rich”, stealthily took a second slice. That’s the memory that lives rent-free in my head every December. Oh! And if you find crushed peppermint under your fridge months later…yeah, you’re really doing this right.
Why You'll Love (or at least enjoy making) This
I pull out this cheesecake recipe when I want my table to basically scream ‘holidays!’ My family goes bananas for that first burst of peppermint, though my brother tends to grumble about using candy canes (he says it’s ‘childish’, I say he just hasn't peeled enough of them). Actually, I find this hits that perfect wintery edge without being too over-the-top sweet. Every now and then I curse the sticky mess, but honestly? Watching everyone argue over the last piece makes it worth every sprinkle of peppermint dust up my sleeve. Plus, making it the night before gives you time to clean up the chaos before guests arrive (speaking from, erm, repeated experience).
Round Up the Ingredients – My Hit-or-Miss Substitutions
- 1 ½ cups graham cracker crumbs (Gingersnaps actually work if you're out—my grandma would probably shudder at that idea, but it works.)
- ¼ cup white sugar (Or use brown; gives it a bit of depth.)
- ⅓ cup melted butter (Salted or unsalted, you'll survive.)
- 3 (8oz) bricks of cream cheese, room temp (I've used low-fat once—not my finest hour, a bit rubbery, but ok in a pinch.)
- 1 cup eggnog (Any brand works. I mean, honestly, I've even grabbed the store's own brand and nobody noticed.)
- ¾ cup granulated sugar
- 3 large eggs
- 1 ½ tablespoons all-purpose flour
- 1 teaspoon vanilla extract (Real is best, but the fake stuff? Eh, it'll do.)
- 1 teaspoon peppermint extract (If you want it subtle, use half.)
- ¼ teaspoon nutmeg (optional, but classic for eggnog flavor)
- ½ cup crushed peppermint candies or candy canes (I've skipped these when the mess felt too daunting. Still tastes festive.)
- Whipped cream to finish (Aerosol or homemade, no judgement—though I do go homemade for extra flair...unless, you know, Tuesday.)
Here's How I Actually Make It (With the Usual Chaos)
- Preheat your oven to 325F (160C). At this point, I usually realize I forgot to buy parchment paper—but that's just my way.
- Mix the graham crumbs, sugar, and melted butter in a bowl. Use your hands. It’s messier, but I swear it packs better. Press this lot into a springform pan (9-inch is classic; I've used 8-inch for a thicker base. It’s...chunky).
- Bake the crust for 8-10 minutes then let it cool. If it looks a bit lumpy, don't fret. It sorts itself out once you fill it.
- Beat the cream cheese and sugar together until smooth. Here is where I always sneak a taste tho I know I shouldn't. Add eggs one at a time, beating briefly after each (don’t go overboard or it gets weirdly airy—trust me, been there).
- Toss in eggnog, flour, vanilla, peppermint extract, and nutmeg. Start slow. The first time I got too excited, eggnog sloshed out everywhere. But in the end, if it’s a bit runny, it’ll set. Probably.
- Pour batter over your cooled crust. Sprinkle crushed candies on top. If you want to swirl them in, go for it, but they might melt a bit bright pink. Looks…festive, I say.
- Bake for 50-60 minutes. Halfway through, I usually panic that the top’s browning too much—if that happens, gently lay a bit of foil over. It’ll be slightly jiggly in the center; that’s normal, don’t stress.
- Turn off the oven, crack the door, and let it rest for another hour. Clean-up time (or, if you’re me, just stand there and waft the peppermint steam).
- Chill in the fridge for at least 4 hours or overnight. I always say overnight, because it tastes better and I get a full night’s sleep.
- When you’re finally ready, pipe or dollop whipped cream on top. Add more crushed candies if you’re feeling brave (or your dentist is out of town).
Notes from the Messy Trenches
- If stuff sticks to the sides of your pan, a thin knife run around after cooling really helps. I skipped this step once—big regret when the side looked like a mountain range.
- The swirl of crushed peppermint looks pretty until it doesn’t; sprinkle last minute for the best crispness.
- I think this tastes even better the next day; though that’s assuming it survives uneaten, which in my house...ha.
- A water bath makes this super-smooth, but honestly, I often just skip. Life’s too short for risky hot trays.
Cheesecake Experiments That (Sort-of) Worked...and Didn't
- Tried chocolate crust: delicious, but overpowered the eggnog, so probably wouldn’t repeat. Unless you love chocolate.
- Added a layer of ganache once. Looked fancy; nobody remembered the peppermint, though. Lesson learned!
- Have swapped extracts—orange or almond. Not bad, but not quite as wintry.
- Attempted a low-sugar version: a bit sad. Still edible, but, you know, not festive-sad, just sad-sad.
If You Don't Have Every Gadget in Existence...
You technically need a springform pan. But Jim next door tells me he’s had success with a deep pie dish—he just lines it with foil and carefully lifts it out. (I mean, it wasn’t picture-perfect but hey, it tasted right!) As for mixers—strong arms and a wooden spoon are classic, albeit more ‘vintage’ (and take longer; maybe plan a workout after).
How I (Sometimes) Store Leftovers
Just pop slices into an airtight container in the fridge—should keep up to four days, supposedly. But, in my kitchen, the last lonely wedge is usually gone before dawn (teenagers in the house, I swear I once caught my son eating it with a spatula straight from the dish at 1am). Freezing—works okay, if you wrap it tight and defrost gently. But honestly, just eat it fresh.
How I Like to Serve It (Your Mileage May Vary)
I set the cheesecake in the centre, pile on an embarrassing amount of whipped cream, and scatter extra peppermint shards like I’m making winter confetti. Sometimes I serve with hot chocolate (the thick, proper kind—not the watery stuff from packets). Oh, and there’s always a vote about adding pomegranate seeds—looks stunning, though my dad thinks it’s ‘one step too fancy’.
No-Fail Lessons (Usually Learned the Hard Way)
- I once tried rushing the chilling, slicing before it was fully set. Big, gloopy mess. Wait it out, you’ll thank me.
- Crust fell apart a few times; now I really press hard with a glass when packing crumbs. Makes all the difference.
- If you let the cream cheese hang about on the counter for a while (really room temp), it’ll blend so much smoother. I used to be impatient, but eventually surrendered to the wisdom of soft cheese.
FAQs—You Actually Asked These!
- Can I use non-dairy eggnog? Sure! I did it once with almond nog and, honestly, nobody noticed...except for my uncle who notices everything.
- Does it really taste like eggnog? Yep, nice and subtle though—you get more of a creamy base with a whisper of nutmeg. If you want it louder, up the spices!
- What if I don't have peppermint extract? Skip it. Or just double up on the candies, though it's a slightly different vibe; more crunch, less mint.
- Can I make this ahead? Definitely—actually, I find it works better if you let it sit overnight. Just leave the candy sprinkle for the last minute or it goes weirdly sticky.
- How do I cut neat slices? Oh, hot knife all the way. Dip it in hot water, wipe, slice...repeat. Or embrace the rustic look.
By the way, if you're curious about more festive bakes, Sally's eggnog cheesecake inspired parts of this (and her crust tips are gold!). And for the best-ever real vanilla extract, King Arthur Baking is my go-to.
If you made it this far (and survived all my rambling), let me know if you get crumbs everywhere too, or if it’s just my curse. Happy holidays, mate!
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- ¼ cup sour cream
- ½ teaspoon peppermint extract
- 3 tablespoons all-purpose flour
- ½ cup crushed peppermint candies (plus more for garnish)
Instructions
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1Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
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2In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
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3Mix in eggnog, sour cream, peppermint extract, and flour until fully combined. Fold in crushed peppermint candies.
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4Pour the filling over the cooled crust. Place pan on a baking sheet and bake for 45 minutes, or until the center is almost set.
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5Turn off the oven, crack the oven door, and allow cheesecake to cool for 30 minutes in the oven. Chill in the refrigerator for at least 4 hours before serving. Garnish with additional crushed peppermint candies.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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