I have always loved peppermint. My love for this stems from a recipe that has been passed down through my family since my mom was a little girl. At Christmas, she would make a peppermint cheesecake with her grandmother, something special they would do together each year. After my grandmother’s passing, my mom continued this tradition with me and my siblings.

Each Christmas season, my family and I plan all of the wonderful things that we want to make. This usually includes usual holiday treats like decorated sugar cookies, tamales, and pumpkin pie, but peppermint cheesecake is always on the list. We usually make this closer to Christmas so that we can enjoy it at our Christmas Eve dinner celebration. 

This cheesecake is one of my very favorite things! I look forward to enjoying it each year as it is the only time that we make it. With peppermint being my favorite flavor, I love peppermint ice cream and peppermint white chocolate, but my favorite has always been this peppermint cheesecake. 

My sister and mom recently became gluten-free. We improvised and were able to make this recipe one they could still enjoy each holiday season. All we had to do was switch out the plain chocolate sandwich cookies for a gluten-free version and they were able to continue enjoying this family tradition. 

This recipe is a crowd-pleaser every time that we bring it to family gatherings. It is simple to make, which allows you to minimize time spent in the kitchen and maximize the time you get to spend with family this holiday season.

For the crust:

• 1 ½ cup chocolate sandwich cookies crushed
• 4 tbsp unsalted butter, melter

For the filling:

• 1 pint heavy whipping cream
• 1 Lb cream cheese
• 1 14-oz can sweetened condensed milk
• 1 cup peppermint candy crushed

Instructions-

1. Crush the cookies using a food processor or a bag with a rolling pin. Add butter and mix until it is completely combined. 
2. Press the mixture into a pie-shaped pan, making sure to completely distribute the mixture. Once it is pressed, set the mixture aside.
3. In a bowl with an electric mixer, whip the heavy cream until it holds stiff peaks for around 2-3 minutes. Pour into a bowl and set it aside.
4. In the same bowl with the mixer, beat the cream cheese until it is completely smooth and add the condensed milk. Mix until it is completely combined with no clumps of cream cheese.
5. Once the mixture is well mixed, fold in half of the whipped cream. After it is mixed add the other half and fold it in.
6. Stir in the crushed candy and pour the mixture into the prepared pie pan. Cover it with plastic, wrap it, and refrigerate for at least eight hours.