Peppermint Eggnog Cheesecake

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Make this Peppermint Eggnog Cheesecake for a rich, minty holiday treat that blends creamy eggnog and candy cane flavor in every bite.

Prep Time15

Cook Time1 10

Additional Time9

Total Time10 25

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

9-inch springform pan
heavy duty foil
roasting pan
hand mixer or stand mixer
rubber spatula
microwave-safe bowl
knife or skewer
measuring cups and spoons

Ingredients

2 cups chocolate graham cracker crumbs (about 12-14 whole crackers)
5 tablespoons unsalted butter melted
3 packages cream cheese (8 ounces each), softened
1 cup granulated sugar
3 large eggs
1 cup eggnog
½ cup sour cream
1 teaspoon vanilla extract
2 tablespoons milk
40 candy cane flavored Hershey Kisses unwrapped
whipped topping and additional candy cane flavored Hershey Kisses for garnish (optional)

Instructions

Preheat the oven to 350°F. Bring a large pot of water to a boil.
Place a 9 inch springform pan in the center of two large pieces of heavy duty foil. Bring up the sides and crimp to seal the bottom and sides well. Add extra foil if needed so no water can get in.
In a medium bowl, mix the chocolate graham crumbs and melted butter. Press the mixture into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then set aside.
2 cups chocolate graham cracker crumbs, 5 tablespoons unsalted butter
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, scraping the bowl after each. Mix in the eggnog, sour cream, and vanilla.
3 packages cream cheese, 1 cup granulated sugar, 3 large eggs, 1 cup eggnog, 1/2 cup sour cream, 1 teaspoon vanilla extract
Remove 1 or 4 cup of the cheesecake batter and set it aside. Pour the remaining batter into the prepared crust.
In a microwave safe bowl, heat the milk and candy cane Kisses in 30 second bursts until the candy starts to melt. Stir until smooth. Stir the reserved batter into the melted candy mixture.
2 tablespoons milk, 40 candy cane flavored Hershey Kisses
Drop spoonfuls of the candy mixture over the top of the cheesecake. Use a knife or skewer to gently swirl it in. Keep the strokes light so the colors do not blend too much.
Set the cheesecake inside a roasting pan. Carefully pour the boiling water around the outside of the springform pan to create a water bath.
Bake for 1 hour. The center will still jiggle slightly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door closed. Do not open the door.
Remove the cheesecake from the water bath and take off the foil. Chill for at least 8 hours.
Garnish with whipped topping and extra candy cane Kisses before serving, if you like.
whipped topping and additional candy cane flavored Hershey Kisses

Notes

🥡 STORAGE: Refrigerate leftovers in an airtight container for up to 4 days.

Keep garnishes separate until serving to maintain their freshness.

♨️ REHEATING: Cheesecake is best served chilled, but you can let slices rest at room temperature for 10-15 minutes before serving.

❄️ FREEZING: Freeze whole or sliced cheesecake for up to 2 months.

Wrap tightly in plastic wrap, then foil to avoid freezer burn.

💡 TIPS FOR BEST RESULTS: Use room temperature cream cheese for the smoothest batter.

Do not skip the water bath, as it helps prevent the cheesecake from cracking.

Chill the cheesecake thoroughly for clean slices.

🍳 ALTERNATE COOKING METHODS: Air fryer - not recommended for this recipe

Oven with no water bath - expect more cracks and a drier texture

Pressure cooker - only works with smaller cheesecakes, not full-size

♻️ LEFTOVERS: Blend leftover cheesecake into a holiday milkshake.

Serve extra slices with fresh berries or a drizzle of chocolate sauce.

📝 NOTES: Add peppermint extract for stronger mint flavor.

Use fewer candy cane Kisses if you prefer a softer swirl.

Top with crushed candy canes for extra crunch.

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