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Peppermint Cheesecake

Matt McBride

"This is a great dessert for the holidays. Garnish with whipped cream and crushed peppermint candy."
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3 h 58 m servings 458 cals
Original recipe yields 8 servings (1 9-inch cheesecake)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir cookie crumbs and margarine in a bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
  3. Bake in the preheated oven until lightly darkened, about 10 minutes. Remove from oven and cool to room temperature; about 30 minutes.
  4. Stir gelatin and cold water in a small saucepan over low heat until gelatin dissolves completely, about 3 minutes.
  5. Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Gradually add gelatin mixture, milk, and peppermint candy; mix until well-blended. Chill filling until thickened, about 2 hours.
  6. Fold whipped cream and chocolate into filling. Pour filling into crust; chill until firm, about 1 hour.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 458 calories; 30.7 g fat; 39.7 g carbohydrates; 7.5 g protein; 71 mg cholesterol; 323 mg sodium. Full nutrition

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Read all reviews 2
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I LOVE cheesecake of all kinds, and this was no exception! This is a denser/heavier cheesecake, so just keep that in mind. This was very easy to put together and looked so pretty when it was do...

This dessert recipe didn’t disappoint! I used an Oreo cookie crust, added 1/4 tsp peppermint extract, and 2 cups of whipped cream instead of 1. I topped it with peppermint chocolate pieces, crus...