Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon peppermint extract
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • ¼ cup crushed candy canes (plus extra for garnish)
  • 1 cup whipped cream
  • 2 tablespoons crushed candy canes (for garnish)

Instructions:

  1. Preheat your oven to 325°F (160°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and peppermint extract. Mix until all components are well combined and the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan. Ensure its even and compact to create a solid base.
  4. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
  5. In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
  6. Gradually add in the granulated sugar and continue mixing until well-incorporated.
  7. Add the eggs, one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
  8. Mix in the vanilla extract, peppermint extract, and crushed candy canes until evenly distributed.
  9. Pour the cheesecake batter over the cooled crust in the baking pan. Smooth the top with a spatula.
  10. Bake in the oven for 30-35 minutes, or until the edges look set, and the center is slightly jiggly. Remove from the oven and let it cool at room temperature for about 1 hour.
  11. Once cooled, refrigerate for at least 2 hours (or overnight) to fully set.
  12. Once chilled, lift the cheesecake from the pan using the parchment paper (if lined). Cut into 12 bars.
  13. Top each bar with a dollop of whipped cream and sprinkle with crushed candy canes for decoration.