If you are searching for a holiday dessert that dazzles both the eyes and taste buds, the Ghirardelli Peppermint Cheesecake Recipe is your ultimate go-to. This creamy, festive delight combines the rich, velvety texture of classic cheesecake with refreshing peppermint flavors and the irresistible crunch of crushed candy and peppermint bark. It’s a showstopper at any gathering, blending traditional holiday charm with the luxurious touch of Ghirardelli chocolate. Once you try it, this peppermint cheesecake will quickly become a beloved tradition you look forward to year after year.
Ingredients You’ll Need
Simple, quality ingredients come together to make this cheesecake sing. Each element plays a crucial role, whether it’s building the perfect crust, delivering a smooth and rich filling, or adding that signature peppermint pop that makes the dessert unforgettable.
- 2 cups graham cracker crumbs: The crunchy, buttery base that holds everything together and adds a subtle sweetness.
- 1 tablespoon sugar: Balances the crust’s flavor with a touch of sweetness.
- 2 tablespoons unsalted sweet cream butter (melted): Binds the crust ingredients for a buttery foundation.
- 4 – 8 oz cream cheese (softened): The star ingredient providing that classic tangy, creamy cheesecake texture.
- 1 1/2 cups sugar: Sweetens the cheesecake filling perfectly, enhancing its richness.
- 3/4 cup whole milk: Adds creaminess and helps create the perfect batter consistency.
- 4 large eggs: Essential for structure and smooth texture.
- 1 cup sour cream: Adds moisture and a slight tang that brightens the cheesecake flavor.
- 1 tablespoon pure peppermint extract: Infuses a fresh, cool peppermint taste without overpowering the other flavors.
- 1/4 cup flour: Helps stabilize the filling for a flawless slice.
- 1 cup heavy whipping cream: Whipped to create a luscious topping that balances richness with lightness.
- 1/2 cup powdered sugar: Sweetens the whipped cream topping smoothly.
- 1 teaspoon peppermint extract: Adds an extra hint of peppermint to the topping.
- 2 cups crushed peppermint candy: Provides a delightful crunch and festive color contrast throughout and on top.
- 6-8 pieces Ghirardelli peppermint bark: The finishing touch, delivering decadent chocolate peppermint bites.
How to Make Ghirardelli Peppermint Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. This crust gives your cheesecake the perfect crunchy base that contrasts beautifully with the creamy filling. Pop it into the refrigerator while you prepare the filling to set it.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, then alternate adding the milk and eggs, ensuring each addition is fully mixed before the next. Blend in the sour cream and peppermint extract for that festive flavor, then finally sift in the flour to add a bit of stability. The batter should be silky and pourable—perfect for a velvety bite in every slice.
Step 3: Bake the Cheesecake
Pour the filling over the chilled crust in your springform pan. To prevent cracking, it’s best to bake the cheesecake in a water bath, but if that feels daunting, just place a pan of water on the lower rack of your oven for some extra moisture. Bake at 325°F for about 75 minutes or until the edges are set and the center still slightly jiggles. After baking, cool it gradually before refrigerating overnight. This slow setting helps achieve that melt-in-your-mouth texture.
Step 4: Prepare the Whipped Cream Topping
Whip the heavy cream with powdered sugar and peppermint extract until soft peaks form. This fluffy topping adds a creamy, airy layer that complements the dense cheesecake perfectly, while the peppermint keeps the holiday spirit alive in every bite.
Step 5: Assemble and Garnish
Once the cheesecake is cooled and set, spread the whipped cream evenly on top. Sprinkle crushed peppermint candy generously over the cream, then arrange pieces of Ghirardelli peppermint bark artfully to create a festive, inviting presentation. The mixture of textures—from creamy to crunchy to chocolaty—is pure magic.
How to Serve Ghirardelli Peppermint Cheesecake Recipe
Garnishes
The toppings on your Ghirardelli Peppermint Cheesecake Recipe are not just decorative—they enhance every bite. Crushed peppermint candies provide a fun crunch while the Ghirardelli peppermint bark adds a luxurious chocolate element that melts beautifully on the tongue. For an extra touch of elegance, sprinkle a little edible glitter or add a sprig of fresh mint to each slice.
Side Dishes
Serve this cheesecake alongside a simple cup of hot cocoa, espresso, or even a bright citrus fruit salad. The light acidity of the fruit balances the richness of the cheesecake and brings an added freshness that keeps the palate excited throughout your meal or party.
Creative Ways to Present
Consider serving individual slices on festive plates topped with dollops of whipped cream and a peppermint bark piece. Alternatively, transform leftovers into a spectacular parfait by layering chunks of cheesecake with peppermint candy and whipped cream in a glass. It’s a stunning way to impress guests and savor every hint of this peppermint wonder.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Ghirardelli Peppermint Cheesecake Recipe tightly covered in the refrigerator for up to 5 days. To preserve the cream topping best, use a cake dome or plastic wrap to avoid condensation and drying out. The flavors actually deepen and improve after a day or two, making it a dessert that keeps on giving.
Freezing
If you’d like to freeze the cheesecake, it’s best to do so before adding the whipped cream topping. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen cheesecake lasts up to 2 months and can be thawed overnight in the refrigerator for a ready-to-enjoy festive treat whenever you want.
Reheating
Since this dessert is best served chilled, reheating isn’t necessary. If you want to soften it slightly, let slices sit at room temperature for 15-20 minutes before serving. This helps enhance the creamy texture without compromising the peppermint freshness.
FAQs
Can I use regular peppermint extract instead of pure?
Absolutely! Just keep in mind that pure peppermint extract tends to be more potent, so adjust the amount to your taste if you’re using a different variety.
Is there a non-dairy substitute for this cheesecake?
Yes! You can substitute cream cheese and sour cream with their dairy-free counterparts like almond or cashew-based products, but expect a slightly different texture and flavor profile. Experiment to find the best fit for you.
Can I make this cheesecake in advance for a holiday party?
Definitely. In fact, it’s ideal to make it a day or two ahead. It allows all the flavors in the Ghirardelli Peppermint Cheesecake Recipe to meld beautifully, making every slice even more delicious.
What if I don’t have a springform pan?
A regular 9-inch cake pan can work, but removing the cheesecake will be trickier, and presentation might not be as clean. If baking often, investing in a springform pan is worth it for ease and elegance.
Can I omit the peppermint candy toppings?
Sure! While the crushed peppermint candy adds crunch and festive flair, the cheesecake will still taste amazing without it. You can also try other toppings like crushed candy canes or shaved chocolate to customize it to your liking.
Final Thoughts
Treat yourself and your loved ones to the unforgettable magic of the Ghirardelli Peppermint Cheesecake Recipe. Rich, creamy, and perfectly festive, this dessert brings warmth and joy to any occasion. It’s not just a cheesecake—it’s an experience that captures the holiday spirit in every bite. Give it a try and watch it become your new favorite tradition.
Print
Ghirardelli Peppermint Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 105 minutes (plus chilling time overnight)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ghirardelli Peppermint Cheesecake is a festive and indulgent dessert perfect for the holiday season. Combining a buttery graham cracker crust with a creamy peppermint-infused cheesecake filling, topped with whipped cream, crushed peppermint candies, and decadent Ghirardelli peppermint bark, this recipe delivers a refreshing minty flavor balanced with rich, smooth textures.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons unsalted sweet cream butter, melted
For the Cheesecake Filling
- 4 – 8 oz packages cream cheese, softened to room temperature
- 1 1/2 cups sugar
- 3/4 cup whole milk
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon pure peppermint extract
- 1/4 cup flour
For the Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon peppermint extract
- 2 cups crushed peppermint candy
- 6–8 pieces Ghirardelli peppermint bark
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes, then remove from oven and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating until well combined. Add the whole milk and mix gradually, followed by the eggs one at a time, beating after each addition. Next, blend in the sour cream, peppermint extract, and flour until the batter is smooth and free of lumps.
- Bake the cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently to release any air bubbles. Bake the cheesecake at 325°F (163°C) for approximately 75 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the whipped topping: In a chilled bowl, whip the heavy cream with powdered sugar and peppermint extract until stiff peaks form. This will add a smooth and sweet peppermint cream topping for the cheesecake.
- Assemble and garnish: Once the cheesecake is fully chilled, spread the whipped peppermint cream evenly over the top. Sprinkle the crushed peppermint candies generously over the whipped cream and decorate with the pieces of Ghirardelli peppermint bark. Slice and serve chilled for the best flavor and texture.
Notes
- For best results, ensure all cream cheese is softened to room temperature to avoid lumps in the batter.
- To prevent cracking, do not overbake the cheesecake and allow it to cool gradually in the oven.
- You can substitute crushed candy canes for the peppermint candies if desired.
- Use a water bath during baking for extra moist and even cooking, though not required.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
