Peppermint Cheesecake

Step 1

Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about an 18-inch square). Securely wrap the foil around the perimeter of the pan.

Step 2

In a small bowl, stir together the cookie crumbs and butter. Press the mixture onto the bottom and one inch up the sides of the prepared springform pan. Place the springform pan on a baking sheet, and bake until the crust is set, 12 to 14 minutes. Do not turn off the oven. Cool the crust to room temperature on a wire rack.

Step 3

In a large bowl, use a hand mixer or stand mixer and beat the cream cheese and sugar until smooth and lump-free. Beat in the sour cream, flour and extracts. Add the eggs, and beat on low speed just until combined. Fold in chips with a spatula. Editor’s Tip: Take the time to scrape down the sides and bottom of the bowl before adding the eggs to make sure everything is incorporated. Once the eggs are added, you’ll want to do as minimal of mixing as possible to avoid a cracked cheesecake.

Step 4

Pour the cheesecake batter into the crust. (The springform pan will be full.) Place the springform pan in a large baking pan. Pour one inch of hot water into the baking pan.

Step 5

Bake the cheesecake at 325°F until the center is just set and the top appears dull, 1-1/4 to 1-1/2 hours. Remove the springform pan from the water bath. Cool the cheesecake at room temperature on a wire rack for 10 minutes. Editor’s Tip: Can’t tell if the cheesecake is done? Try the cheesecake wobble test! Open the oven door and, with a wooden spoon, gently but firmly rap the side of the cheesecake pan. You’re looking for a slight wobble, not an undercooked rippled jiggle. This is one of our favorite cheesecake tips!

Step 6

Carefully run a knife around the edge of the springform pan to loosen the cheesecake from the sides. Cool the cheesecake at room temperature for one hour longer. Wrap the cheesecake (that’s still in the springform pan) in a layer of storage wrap and refrigerate overnight. Remove the storage wrap and the rim of the springform pan.

Step 7

In a large bowl, use a hand mixer or stand mixer and beat the cream cheese and sugar until smooth. Beat in one-fourth of the whipped topping into the mixture just until combined. Fold in the remaining whipped topping with a rubber spatula.

Step 8

Spread or pipe the whipped topping onto the cheesecake. Garnish the cheesecake with crushed candy canes and shaved chocolate if desired. Editor’s Tip: To make clean cuts when serving your cheesecake, grab a sharp chef’s knife and run it under hot water. Carefully wipe away the excess water with a clean kitchen towel, and make your first cut. Repeat these steps until you’re finished cutting and serving. It may feel tedious, but your slices will look picture-perfect.