Holiday Peppermint Swirl Cheesecake
This festive Holiday Peppermint Swirl Cheesecake features a buttery graham cracker crust, a creamy peppermint-infused cheesecake filling swirled with optional red food coloring, and is crowned with homemade dark and white chocolate peppermint bark. It's the perfect show-stopping dessert for your holiday gatherings.
Equipment
- 9-inch springform pan
- Medium bowl
- Wire rack
- Large mixing bowl
- Electric mixer
- Small separate bowl
- Knife
- Skewer
- Aluminum foil
- Roasting pan
- Double boiler
- Microwave
- Parchment-lined baking sheet
- Sharp knife
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
For the Cheesecake Filling
- 24 ounces full-fat cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 5 drops red food coloring optional
For the Peppermint Bark Topping
- 8 ounces high-quality white chocolate chopped
- 4 ounces dark chocolate chopped
- ½ cup crushed peppermint candies candy canes
Instructions
Prepare the Crust
- Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing and flouring it.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl, mixing until well combined.
- Press the mixture evenly into the bottom of the prepared pan and bake for 8-10 minutes until lightly golden.
- Remove from the oven and let the crust cool completely on a wire rack.
Make the Cheesecake Filling
- Beat softened cream cheese and granulated sugar with an electric mixer for 2-3 minutes until smooth.
- Add eggs one at a time, beating on low speed until just combined after each addition, taking care not to overmix.
- Stir in sour cream, vanilla extract, and peppermint extract until fully incorporated.
- For a red swirl, spoon out about ½ cup of batter, mix with red food coloring, and set aside.
Bake the Cheesecake
- Pour the plain cheesecake batter over the cooled crust; if using, drizzle the red swirl batter on top.
- Gently swirl the red batter into the plain batter using a knife or skewer to create a marble effect.
- Prepare a water bath by wrapping the springform pan with foil, placing it in a roasting pan, and pouring hot water halfway up the sides.
- Bake for 60-75 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath, unwrap the foil, and let cool completely at room temperature.
- Cover and refrigerate for at least 6-8 hours, or preferably overnight, for full setting.
Create the Peppermint Bark Topping
- Melt the white chocolate until smooth using a double boiler or microwave, stirring frequently.
- Spread the melted white chocolate thinly on a parchment-lined baking sheet.
- Immediately sprinkle about ¾ of the crushed peppermint candies over the white chocolate.
- Chill in the refrigerator for 20-30 minutes until the white chocolate is firm.
- Once firm, break the peppermint bark into irregular pieces.
Assemble and Serve
- Carefully remove the chilled cheesecake from the springform pan.
- Artistically arrange the homemade peppermint bark pieces on top of the cheesecake.
- For clean slices, dip a sharp knife in hot water and wipe it clean before each cut.
- Serve immediately and store any leftovers in an airtight container in the refrigerator.
Notes
For best results, allow the cheesecake to chill in the refrigerator for at least 6-8 hours, or preferably overnight, to ensure it sets perfectly. Using a water bath helps the cheesecake bake evenly and prevents cracks. For impeccably clean slices, remember to dip your sharp knife in hot water and wipe it clean before each cut. Store any leftovers in an airtight container in the refrigerator.