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Peppermint Cheesecake

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“per member request, this recipe comes from Sunset magazine. Cooking time includes chilling.”

Ingredients Nutrition


  1. Place cookies in a heavy zip lock bag and crush with a rolling pin.
  2. Pour into a buttered 9 inch springform pan and pour melted butter over crumbs.
  3. mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan.
  4. Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes.
  5. Meanwhile in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended.
  6. Beat in sour cream.
  7. Add eggs one at a time, beating after each additioon.
  8. Beat in flour, vanilla, peppermint extract and salt until smooth.
  9. Pour cream cheese mixture into pan over baked crust.
  10. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour.
  11. Run a knife around edge of pan rim.
  12. Place pan on a wire rack and cool cheesecake completely in pan.
  13. Cover and chill until cold, at least 4 hours or up to 2 days.
  14. Run a knife around edge again, then release rim.
  15. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
  16. Decorate top of cake with crushed candycane, pressing in gently with your hands.

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