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

Scale

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

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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.