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Peppermint and Vanilla Cream Cheesecake

Makes: 16  servings Prep 20 mins Total Time 4 hrs 30 mins
Peppermint and Vanilla Cream Cheesecake


  • 25 chocolate graham crackers
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 12 tbsp unsalted butter, melted
  • 3 8-oz pkgs cream cheese
  • 1 cup granulated sugar
  • 1/2 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1/4 cup crushed peppermint candy, plus more for garnish
  • Red food coloring
  • 1 cup sour cream
  • 1/4 cup confectioners' sugar


For the crust:

1. Crush graham crackers into fine crumbs in a food processor. Mix the crumbs with the sugar, salt, and melted butter. Press the crumb mixture evenly into the bottom and all the way up the sides of a 9-inch springform pan. Chill in freezer for 15 min.

For the cheesecake:

2. Beat the cream cheese until smooth. Add the sugar and mix to combine. Beat in the peppermint and vanilla extracts and carefully fold in the crushed peppermint candy. Stir in 2 or 3 drops red food coloring until filling is a light-pink color. Pour filling into the crust; smooth top with a spatula and refrigerate cheesecake until firm, 21/2 to 3 hr.

3. Mix together the sour cream and confectioners' sugar and spread mixture evenly over the top of the cheesecake. Chill one additional hour; serve with extra crushed peppermint on top. Serves 16.