This celebratory Peppermint Cheesecake will make a festive addition to any New Year Party dessert table.
A few weeks ago, I took a quick trip to Hershey, Pennsylvania with five other bloggers to learn about the history of The Hershey Company, where they get their farm fresh milk, and how they ensure desirable flavor profiles in all of their products through sensory scientists and consumer panels. I was moved to learn about how Mr. Hershey has impacted the community. I encountered many Hershey employees who were the third generation to work within The Hershey Company. Mr. Hershey had a philanthropic heart for the community and believed in providing for his employees, all of which resulted in a deep loyalty from his employees.
One of the most memorable parts of the trip was visiting Meadow Lane Dairy. There was even a calf born while we were there! I enjoyed learning about how the third generation, family-owned dairy farm takes care of their cows and that they are one of The Hershey Company’s farm fresh milk sources. All of The Hershey Company’s milk comes from within 100 miles of the manufacturing plant to ensure freshness. All of this to ensure that only the most simple and recognizable ingredients are used in the making of Hershey’s milk chocolate.
After returning home, I was so inspired by my trip that I decided to create a dessert to celebrate the New Year. This Peppermint Cheesecake will make a festive dessert on any New Year Party dessert table.
This Peppermint Cheesecake begins like a regular cheesecake, with a sweet graham cracker crust. I wanted the cheesecake to have that familiar sweet and tangy taste, with just enough peppermint flavor to know it’s there, but without overpowering the cheesecake. Because of this, I avoided peppermint extract in the cheesecake recipe, sticking only to pure vanilla extract. Instead, I chopped up soft peppermint candies and folded it into the cheesecake batter, which added just a hint of peppermint flavor. To decorate, I piped a border of sweetened whipped cream and garnished it with Hershey’s Peppermint White Chocolate.
I was so happy with the results that I had two slices in one sitting! Although I created this Peppermint Cheesecake to ring in the New Year, I see no reason why you can’t make it after the New Year. You know, just to use up any soft peppermint candies lying around. All the more reason to prolong the commencement of the diet. You’re welcome :)
Happy New Year to all of you and thank you for making my 2016 wonderful. I am so grateful for your readership and sweet comments. See you in 2017!
Peppermint Cheesecake
Ingredients
Crust
- 9 whole honey graham crackers (1 package)
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted
Peppermint Cheesecake Filling
- 1 pound (16 ounces) full fat brick-style cream cheese, room temperature
- 1 cup sugar
- ½ cup full fat sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 eggs, room temperature
- ½ cup heavy cream, room temperature
- 1 cup soft peppermint candy, about 30, crushed into small crumbs*
Sweetened Whipped Cream Topping
- 1 cup cold heavy cream
- ¼ cup sugar
- ½ teaspoon vanilla extract
- Peppermint candy for garnishing
Instructions
Crust
- Preheat the oven to 325°F and wrap the bottom of a 9-inch springform pan with heavy duty aluminum foil to cover the seams and up along the sides, about half way up the pan. Place the pan into a roasting pan.
- Make the crust by placing the graham crackers and sugar in the bowl of a food processor. Pulse until small crumbs form. Pour in the butter and pulse until crumbs resemble damp sand, scraping down the sides as necessary.
- Transfer the crumbs to the springform pan and use the flat bottom of a measuring cup or the palms of your hands, firmly and evenly press the crumbs into the entire bottom of the pan.
- Bake for 13 minutes. Maintain oven temperature. Set crust aside to cool while preparing the filling.
Peppermint Cheesecake Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the sugar and continue beating until creamy, scraping down the sides as necessary. Set aside for 10 minutes.
- Fill a kettle with water and heat to boil.
- To the cream cheese, add the sour cream and vanilla and beat on medium until combined. Reduce the speed to low and add the eggs, one at a time, stirring just until combined and scraping the sides down in between each addition.
- Remove the bowl from the mixer and stir in the cream by hand, scraping down the sides and bottom. Fold in the peppermint candy. Hit the side of the bowl a few times to release air bubbles. Pour into the cooled crust and tap the roasting pan to release excess air bubbles. Pop visible bubbles at the surface with a toothpick. Smooth the top with a spatula, if needed.
- Transfer to the oven and carefully pour the boiled water into the roasting pan, being careful to keep the water level below the top edge of the foil. Bake for 1 to 1 ½ hours**. Off the oven and slowly open the oven door just enough to fit in the handle of a wooden spoon to keep the door ajar. Allow the cheesecake to cool in the oven for 1 hour.
- Remove from the water and place on a cooling rack. Remove and discard the foil. Run an off-set spatula or thin blade knife around the edge of the cheesecake. Allow the cheesecake to cool on the cooling rack for another 2 hours. Chill the cheesecake uncovered in the refrigerator for at least 4 hours or up to 3 days. Release the cheesecake from the pan and cut into even slices.
Sweetened Whipped Cream Topping
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form. Add the sugar and vanilla and increase the speed to medium-high. Continue whipping until stiff peaks form. Decorate cheesecake with topping and peppermint candy (if using).
Notes
**Begin monitoring at 1 hour to make sure the top doesn’t get dark. Storage
Store in the refrigerator uncovered for up to 3 days after baking.
This looks so good! And lovely farm pictures 😊
Thank you, Zoe!