Oh. My. Word.
Okay…so my three favorite flavors are pumpkin, lemon and chocolate with peppermint. Depending on the season, you will find me consuming large quantities of any of those. But this…this right here…might be one of the best things I’ve ever made. I mean to tell you…my husband’s exact words were, “I don’t even like peppermint, but that is the best cheesecake I’ve ever had”. #ilovehim
Your holiday season will not be complete with this cheesecake. #ipromise
For this recipe, you will need a 9″ springform pan. You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between. They make cheesecakes a snap! Also, peppermint crunch can be found on the chocolate chip aisle or holiday end caps at grocery stores/Target/Walmart this time of year. If you can’t find it, then just crush up some candy canes instead.
2 teaspoons peppermint extract
1 cup of peppermint crunch (found on the chocolate chip aisle), plus more for garnish
Whipped cream to garnish
When you’re ready to serve, remove from fridge, pop the sides off of your springform pan and you can either slice and serve, or you can garnish with a little whipped cream and more peppermint crunch.
Friends, cheesecakes are a breeze! Make one for Christmas this year!