Description
A delightful holiday treat combining creamy cheesecake with festive peppermint crunch.
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 3 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 cups whipped cream
- 1/2 cup crushed candy canes
- 1/4 cup peppermint extract
Instructions
- Preheat the oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers and melted butter to form the crust. Press into the bottom of a 9-inch springform pan.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream and crushed candy canes gently until combined.
- Pour the cheesecake mixture over the crust in the springform pan and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, drizzle with peppermint extract and sprinkle additional crushed candy canes on top.
Notes
Chill leftovers tightly covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg