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Peppermint Cheesecake Cake

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Kaylynn



  • White cake recipe or a boxed white cake


  • 20 oz cream cheese room temperature
  • 3/4 C sugar
  • 1/2 TB vanilla extract
  • 1/4 tsp coarse salt
  • 2 large eggs
  • 1/2 C sour cream
  • 1 - 1/2 c. crushed peppermint


  • Pastry Pride
  • 1 - 2 tsp peppermint extract
  • Crushed peppermint
  • Peppermint Joe-Joe's for decoration



  1. Cook box mix according to instructions on the box


  1. Preheat oven to 325 degrees.
  2. Set water to boil.
  3. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
  4. Gradually add sugar, beating until fluffy.
  5. Beat in vanilla extract and salt.
  6. Beat in eggs, one at a time, scraping down side of bowl after each addition.
  7. Beat in sour cream. Fold in crushed peppermint.
  8. Cut parchment paper in a circle and line the bottom of the cheesecake pan.
  9. Wrap bottom half of pan in foil – Do this TIGHT – no one wants water in their cheesecake!
  10. Pour in filling; place in a roasting pan.
  11. Pour in boiling water to come halfway up side of springform.
  12. Bake until just set in center, about 45 minutes.
  13. Remove pan from water; let cool 20 minutes.
  14. Run a paring knife around edge; let cool completely.
  15. Remove outer ring of cheesecake pan, but leave metal bottom.
  16. Wrap in plastic wrap and freeze.


  1. Place one layer of cake on cake stand.
  2. Frost top with a thin layer of frosting.
  3. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper.
  4. Place cheesecake layer on top of the cake.
  5. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting.
  6. Top with crushed peppermint or any decoration of your choosing.
  7. Refrigerate until ready to serve.