Description
A creamy holiday peppermint cheesecake featuring a cool peppermint swirl, offering a festive and rich dessert option with a beautiful pink hue.
Ingredients
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup sweetener (or sugar)
- 2 eggs
- ¼ cup sour cream
- ½ tsp peppermint extract
Crust
- Low-carb cookie crust or almond flour base
Instructions
- Preheat Oven: Preheat your oven to 325 °F (165 °C) to prepare for baking the cheesecake.
- Prepare Filling: In a mixing bowl, blend the softened cream cheese, sweetener, eggs, sour cream, and peppermint extract until the mixture is smooth and fully combined.
- Assemble Cheesecake: Pour the cheesecake filling evenly over the prepared low-carb cookie crust or almond flour base in your baking pan.
- Bake: Bake the cheesecake in the preheated oven for 35 to 40 minutes, until the filling is set but still slightly jiggly in the center.
- Chill: Remove the cheesecake from the oven and let it cool slightly before refrigerating. Chill for at least 2 hours to allow it to fully set and chill.
- Serve: Optionally top with whipped cream and crushed sugar-free peppermints before serving for added festive flair.
Notes
- Top the cheesecake with whipped cream and crushed sugar-free peppermints for a festive presentation and extra flavor.
- Use a low-carb cookie crust or almond flour base to keep the dessert keto-friendly and gluten-free.
- Ensure the cream cheese is softened for a smooth filling texture.
- Do not overbake to avoid cracks; the cheesecake should be set but slightly jiggly in the center when done.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
