Christmas Peppermint Cheesecake



2 cups chocolate graham crackers crushed

¼ cup sugar

½ cup butter (room temp)

Cheesecake filling:

4- 8oz pkgs cream cheese (room temp)

1 cup sugar

4 eggs

2 tsp vanilla

2 tsp peppermint extract

1 cup sour cream

½ cup crushed candy canes

1 drop red food dye


1.Load pellet grill with Royal Oak 100% Charcoal Hardwood Pellets and preheat to 350 degrees.

2.Line a 9” springform pan with parchment paper and spray with non-stick cooking spray.

3.In a mixer bowl add cream cheese and beat well until smooth with no lumps.

4.Add sugar and beat well until combined.

5.Add eggs one at a time until mixed.

6.Then add vanilla extract, peppermint extract, sour cream and drop of red food coloring mix well.

7.Add ½ cup of crushed candy canes.

8.Place mixture in springform pan. In a large baking pan add 1” of water and place springform pan in.

9.Decrease pellet grill to 300 degrees and bake cheesecake for 1 ½ hours then turn off heat and keep on grill for another hour.

10.Remove and cool to room temp. Then refrigerate 8 hours.

11.Cut and Enjoy!

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