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–+ servings

Striped Peppermint Cheesecake

Pink and white peppermint cheesecake with zebra stripes and chocolate cookie crust
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Prep Time 30 minutes
Cook Time 1 hour 32 minutes
Total Time 12 hours 2 minutes
Course Dessert
Cuisine American
Servings 8
Calories 561 kcal

Equipment

  • (1) 9-inch springform pan (3 inches deep)
  • 1 large oven pan for water bath
  • 2 medium mixing bowls
  • 2 equal-sized measuring cups
  • parchment paper

Ingredients
  

Crust
  • 2 cups dark chocolate sandwich cookies, crushed (Oreos used; measure after crushing cookies)
  • 4 tablespoons butter, melted
  • cooking spray
Cheesecake
  • (4) 8-ounce blocks full fat cream cheese, room temperature
  • 1 cup + 2 tablespoons granulated sugar
  • 1 ¼ teaspoons peppermint extract
  • 4 large eggs, room temperature, and lightly beaten
  • 2 large egg yolks, room temperature, and lightly beaten
  • ½ cup cream, room temperature
  • 6-10 drops red gel food coloring

Instructions
 

Crust
  • Preheat the oven to 350°F. Spray the springform pan with cooking spray. Cut a round piece of parchment paper that is the size of the inside bottom of the pan. Then, add the parchment paper to the bottom of the sprayed pan.
  • Crush the cookies in a food processor or chopper until finely crushed.
  • Stir in the melted butter until well combined. Press the mixture into the bottom of the springform pan until smooth. Use a flat cup bottom to tamp down the cookie crumbs.
  • Bake for 12 minutes. Let cool.
Cheesecake
  • Reduce the oven temperature to 300°F.
  • In a mixing bowl, beat the cream cheese and sugar until smooth. Scrape the bowl on the sides and bottom 2 or 3 times and then beat any lumps until they dissolve.
  • Add the peppermint and beat.
  • Add the eggs and yolks, one at a time, beating just until blended.
  • Stir in the cream until mixed.
  • Divide the batter between two bowls, using a measuring cup to evenly divide the batter. Set the bowl with white batter aside.
  • To the other bowl of batter, add 6-10 drops of red food coloring. Use fewer drops to make a pink batter and more drops to make a red batter. Stir to mix well.
  • Set the cooled crust in the springform pan in front of you. Measure ½ cup of white batter and pour it into the center of the cooled crust. Measure the batter carefully so that the stripes will be pleasingly proportioned.
  • Use another measuring cup and pour ½ cup of the pink batter into the center of the crust on top of the white batter.
  • Measure ½ cup of white batter again and pour it over the pink batter. Continue alternating colors until both of the batters are used, pouring the batter into the center of the pan each time. Do not shake or lift the pan during the layering process.
  • Fill a large flat pan with hot water and place it in the preheated oven on the lowest rack.
  • Place the cheesecake on the rack above the hot water. Bake for 1 hour and 20 minutes. If the cheesecake starts browning on top before the cooking time is up, spray a piece of aluminum foil with cooking spray and place it gently on top of the cheesecake.
  • At the end of the cooking time, remove the cheesecake from the oven. It will jiggle slightly in the middle when you move it. If it seems liquid in the middle, bake it for an additional 10-15 minutes.
  • Let the cheesecake cool for 2 hours. Then refrigerate it for 6-8 hours.
  • Decorate the cake with finely crushed peppermint candies and whipped cream if desired. To serve, remove the pan ring and slice.

Notes

Room Temperature Ingredients

Cold ingredients can significantly affect the baking time of your cheesecake. To ensure the best results, ensure all cold ingredients are at room temperature. This typically requires at least 1 hour outside the refrigerator. To expedite the process for cream cheese, consider the following methods.

Cut Into Blocks

Open the packages and cut the cream cheese into small blocks, spreading them out. This technique allows the cream cheese to reach room temperature more quickly than if it were left in its packaging.

Water Bath

Utilize a warm water bath for rapid warming. Remove the cream cheese from the cardboard packaging, but keep it in the foil wrapper. Do not unseal the foil. Place the cream cheese into a bowl of warm water, flipping it every few minutes. Change the water as needed when it cools, until the cream cheese feels at room temperature.

Microwave

You can bring cream cheese to room temperature quickly using a microwave, which is the fastest method. However, be cautious not to overheat it. Remove all packaging and place the cream cheese on a microwave-safe plate. Cut it into 6 or 8 pieces and slightly separate them. Microwave on high for 10 seconds. Check the temperature, and if necessary, flip the pieces and heat for another 10 seconds. Repeat this process until the cream cheese is at room temperature.

Smooth Slices

Freezing the cheesecake helps with slicing later. For smooth slices, cut the cheesecake while it is still partially frozen. You can heat a knife in a glass of hot water or under hot tap water. Wipe off the water and slice. After cutting each cheesecake slice, clean the knife, heat it in hot water, and repeat.

Hot Water Pan

A pan of hot water helps keep the cheesecake from drying out and cracking on top. Place the pan of water on the bottom oven rack while cooking the cheesecake.

Nutrition

Calories: 561kcalCarbohydrates: 65gProtein: 24gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 184mgSodium: 1038mgPotassium: 465mgFiber: 1gSugar: 50gVitamin A: 651IUVitamin C: 0.1mgCalcium: 438mgIron: 6mg
Keyword Cheesecake, Cheesecake Recipe, Peppermint Cheesecake, Striped Peppermint Cheesecake, Zebra Striped Cheesecake, Zebra Stripes Cheesecake
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