Peppermint Twist Cheesecake Recipe

Name: Peppermint Twist Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9-ounce box chocolate wafer cookies; 1/4 cup sugar; 1/2 cup (1 stick) unsalted butter, melted; 2 pounds cream cheese, room temperature; 1 cup sugar; 4 large eggs; 1/4 cup half and half; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 1/3 cup 1-inch-diameter hard red-and-white-striped peppermint candies, crushed; 1 1/2 cups sour cream; 3 tablespoons sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon peppermint extract; Additional peppermint candies

Servings: persons

1 9-ounce box chocolate wafer cookies
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
2 pounds cream cheese, room temperature
1 cup sugar
4 large eggs
1/4 cup half and half
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/3 cup 1-inch-diameter hard red-and-white-striped peppermint candies, crushed
1 1/2 cups sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Additional peppermint candies

1
Wrap outside of 9-inch-diameter springform pan with aluminum foil.
2
Finely grind cookies with sugar in processor.
3
Add butter, process to blend.
4
Press mixture onto bottom and up sides of prepared pan.
5
Refrigerate crust while preparing filling.
6
Preheat oven to 350F.
7
Beat cream cheese in large bowl until smooth.
8
Add sugar and beat until well blended.
9
Add eggs 1 at a time, beating until blended after each addition.
10
Beat in half and half, then vanilla and peppermint extracts.
11
Stir in crushed peppermint candies.
12
Pour filling into crust.
13
Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes.
14
Transfer to rack and cool 10 minutes.
15
Maintain oven temperature.
16
Stir sour cream, sugar and extracts in small bowl to blend.
17
Pour mixture over hot cheesecake , covering completely.
18
Return cheesecake to oven and bake until top begins to set, about 8 minutes.
19
Transfer to rack; cool completely.
20
Cover and refrigerate overnight.
21
(Can be made 1 day ahead.
22
Keep refrigerated.)
23
Using small knife, cut around sides of pan to loosen cake.
24
Remove pan sides.
25
Garnish cake with peppermint candies.

1749

kcal

Calories

137

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 9-ounce box chocolate wafer cookies, 1/4 cup sugar, 1/2 cup (1 stick) unsalted butter, melted, 2 pounds cream cheese, room temperature, and more.

Yes, Peppermint Twist Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peppermint Twist Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions