If you’ve been following me on social media, then you know that I have a slight addiction to the Holiday Mint M & M’s. This cheesecake is inspired by mint’s all too close, and somewhat annoying, cousin…peppermint. Yum! I love them both so much. I blame my Mom and Dad for this addition because my mom makes the best mint brownies, honestly the best; and my Dad is at fault for introducing me to the Holiday M & M’s. Thus in the years of my childhood and adolescence, a love for anything mint was born.
Another love I have is piping. I couldn’t just give you all an unadorned peppermint cheesecake. Nope. I added my peppermint, whipped buttercream frosting to the cheesecake. Don’t be scared, I promise the peppermint does not overpower the cheesecake. I made this cheesecake for my family party and everyone loved it. I even caught my uncle taking a second slice. Also just FYI, my mother made her famous mint brownies. After three of her brownies and a slice of my cake, I was ready for a slight peppermint break. I’m proud to say I didn’t eat any Mint M&M’s when I got home. I seek about half a dozen handfuls each night during this time of year.
If you like peppermint and want to give your cheesecake a bit of a twist, here is the recipe.
2 pkg. for cream cheese, room temperature
½ cup sugar
½ tsp. vanilla
1 pie crust
3 peppermint candy canes
Mix together cream cheese, sugar and vanilla in a mixer. Once the mixture is blended, add the eggs and mix until blended smooth and creamy. In a food processor, chop the peppermint candy canes. Once finely chopped fold into the cheesecake mixture.
Bake for 40 min or until the center is set. Cool at room temperature. Refrigerate for a least 3 hours.
I really liked the balance of the cheesecake and the whipped-buttercream frosting. If you are interested in the frosting recipe let me know. I’m happy to share it with you. I hope this festive cheesecake inspires you to gather the people you love in your home.