Ingredients
Equipment
Method
Instructions:
- In a medium bowl, combine the honey graham crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
- In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue mixing until well combined.
- Add the eggs, one at a time, beating well after each addition. This helps incorporate air into the batter, making your cheesecake light and fluffy.
- Mix in the sour cream and peppermint extract until fully combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.
- Gently fold in the quartered peppermint Hershey's Kisses, distributing them evenly throughout the batter.
- Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for about 50-60 minutes or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually. This helps prevent cracking. After about an hour, remove the cheesecake from the oven and let it cool to room temperature before refrigerating it for at least 4 hours, preferably overnight.
- In a mixing bowl, combine the heavy whipping cream and powdered sugar. Using a whisk or electric mixer, whip until soft peaks form.
- Once the cheesecake is chilled, remove it from the springform pan. Spread the whipped cream over the top and garnish with the whole peppermint Hershey's Kisses. Cut into slices and enjoy your delightful Peppermint Cheesecakes!
Notes
- Ensure all dairy ingredients are at room temperature for a smooth batter.
- To avoid cracks, be gentle when mixing and cooling the cheesecake.
- These cheesecakes can be made a day ahead for optimal flavor.