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Ghirardelli Peppermint Cheesecake Recipe
Peppermint is a great flavor to use to make candies, cakes and more. This flavor adds a fresh taste and flavor to any recipe. And, this Peppermint Cheesecake Recipe is an amazing minty, moist, and melt in your mouth dessert.
Prep Time
30 mins
Cook Time
1 hr 15 mins
Servings:
12
Calories:
484 kcal
Course:
Cake
Cuisine:
American
Ingredients
Graham Cracker
- 2 C graham cracker crumbs
- 1 tbsp sugar
- 2 tbsp butter melted, unsalted, sweet cream
- 9 in springform pan
Peppermint cheesecake
- 4 - 8 oz cream cheese softened to room temperature
- 1 1/2 C sugar
- 3/4 C milk whole
- 4 large egg
- 1 C sour cream
- 1 TBSP peppermint extract pure
- 1/4 C flour
Whipped cream ingredients
- 1 C heavy whipping cream
- 1/2 C powdered sugar
- 1 TSP peppermint extract
- 2 C Peppermint candy crushed
- 6-8 pieces Ghirardelli peppermint bark
Instructions
Crust directions
- Preheat oven to 325
- Cut out a circle of parchment paper to fit on the bottom of the springform pan
- Using a medium bowl, mix together the graham cracker crumbs, sugar, melted butter until a wet sand mixture forms
- Press onto bottom of springform pan and about 3 inches up the sides
- Set aside
Cup of Yum
Cheesecake directions
- Using a hand mixer, beat the cream cheese and sugar until combined
- Beat in milk until combined
- Beat in the eggs one at a time until combined
- Mix in sour cream, peppermint extract and flour until smooth.
- Pour the cheesecake into the crust
- Bake in the oven for 1 hour and 15 minutes
- Turn the oven off, and let the cheesecake completely cool for about 3 hours
- This will help prevent cracking
- Once it’s completely cool chill in refrigerator overnight
Homemade Whipped Cream
- Using a standing mixer, mix the heavy whipping cream, powdered sugar and peppermint extract on medium speed until stiff peaks form
- Scoop whipped cream into the piping bag
- Pull out the cheesecake and pipe big dollops of whipped cream all over the cheesecake
- Sprinkle with crushed peppermint candy and place a Ghirardelli peppermint bark piece onto the cheesecake
- Enjoy!
Nutrition Information
Calories
484kcal
(24%)
Carbohydrates
74g
(25%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
106mg
(35%)
Sodium
174mg
(7%)
Potassium
149mg
(3%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Vitamin A
659IU
(13%)
Vitamin C
0.3mg
(0%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 484
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 106mg | 35% |
| Sodium | 174mg | 7% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 659IU | 13% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.