32 ounces cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
1 teaspoon alcohol-free vanilla extract
1 teaspoon peppermint extract
4 large eggs, room temperature
1/2 cup finely crushed candy canes
Red food coloring (optional for swirling)
Whipped cream for garnish
Extra whole candy canes for decoration
Instructions
Preheat your oven to 325 degrees Fahrenheit and grease a 9 inch springform pan. Combine the chocolate sandwich cookie crumbs with the melted butter in a medium bowl until the mixture looks like wet sand. Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon to create an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and fluffy. It is important to use room temperature cream cheese to avoid lumps. Add the sour cream, alcohol-free vanilla extract, and peppermint extract, then mix again on low speed until combined. Be careful not to overbeat the batter at this stage, as too much air can cause the cheesecake to crack during baking.
Add the eggs one at a time, beating on the lowest speed just until the yellow disappears into the batter after each addition. Once the eggs are incorporated, gently fold in the finely crushed candy canes using a spatula. If you want a festive swirl, set aside one cup of the batter and tint it with a few drops of red food coloring before proceeding to the next step.
Pour the plain batter over the cooled crust. If you made the red batter, drop spoonfuls of it over the top and use a toothpick to swirl it gently into the white base. Place the springform pan on a baking sheet and bake for 60 to 70 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan. Turn off the oven and prop the door open slightly, letting the cheesecake cool inside for one hour to prevent sudden temperature changes.
Remove the cheesecake from the oven and run a thin knife around the edge of the pan to loosen the sides. Allow it to cool to room temperature on the counter before covering it loosely with plastic wrap. Refrigerate the cheesecake for at least 6 hours, though overnight is best. Before serving, top with fresh whipped cream and a sprinkle of extra crushed candy canes for a beautiful finishing touch.
