I usually hate peppermint in desserts because it tastes like toothpaste to me. This chocolate peppermint cheesecake recipe changed my mind for real. It’s the perfect balance of chocolate and peppermint and almost tastes refreshing. Plus its just rich and that texture is smooth like butter y’all. I add fresh whipped cream to balance it all out. Now I know cheesecake baking can be super all-consuming but it’s so worth it in the end.
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How to Make a Chocolate Peppermint Cheesecake
1. For the Crust
- Start with mixing the chocolate cookie crumbs and sugar together with melted butter.
- Press into the bottom of your springform pan and bake for 10 minutes then set aside to cool.
2. For the Filling
- Mix cream cheese and sugar on medium until it’s super smooth.
- Add the heavy cream, followed by eggs one at a time.
- Add the sour cream, vanilla extract, peppermint extract, cocoa powder, and flour. Mix until it’s super smooth.
- Pour that batter over your crust. If you want to add a water bath, this is your time.
3. To Bake
- Pop it in the oven and bake for 1 hour. Then, with the oven off, let it chill inside with the door closed for 4 hours.
- Post-oven, ensure it’s chilled before it hits the fridge. If it’s still warm, let it cool on the counter. Overnight in the fridge and it’s ready to eat the next day.
Chocolate Peppermint Cheesecake Recipe
A classy Christmas dessert made to impress at your next holiday function. Filled with chocolate and bursting with peppermint flavor, this chocolate peppermint cheesecake recipe is simple, indulgent and delicious!
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Servings: 12 servings
Ingredients
For The Crust:
- 1 1/2 cups chocolate sandwich cookies crushed
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter melted
For The Cheesecake Filling:
- 4 8 oz packages packages cream cheese room temperature
- 1 1/2 cups granulated sugar
- 3/4 cups heavy cream room temperature
- 4 large eggs room temperature
- 1 cup sour cream room temperature
- 1 1/2 tbsp pure vanilla extract
- 1/2 tsp peppermint extract
- 2/3 cup cocoa powder
- 2 tbsp all-purpose flour
For The Whipped Cream:
- 1 cup heavy whipping cream cold
- 1 tbsp granulated sugar
- 1/4 tsp peppermint extract
- 1 drop red food coloring
For garnish: crushed and whole peppermint
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly spray a 9-inch springform pan with non-stick baking spray. If attempting a water bath, make sure your springform pan is securely closed then triple wrap the sides of the pan with foil to prevent any water from seeping into the sides. It is crucial that the pan doesn’t have any openings or water could seep in creating a soggy cheesecake.
For the Crust:
- Whisk together chocolate cookie crumbs and sugar with melted butter.
- Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.
For the Cheesecake Filling:
- In the KitchenAid® Ceramic Bowl of your Stand Mixer, mix cream cheese and sugar at medium speed until completely blended and smooth.
- Add in heavy cream, and then add in the eggs one at a time, mixing until incorporated.
- Lastly, pour in sour cream, vanilla extract, peppermint extract, cocoa powder and flour and mix until entire batter is smooth, scraping down sides as needed. Carefully pour the batter into the prepared pan. (Optional) Water bath: Place your cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up the sides of the springform pan.
- Bake cheesecake for 1 hour. Turn the oven off and let the cake cool in oven with the door closed for 4 additional hours.
- Remove cheesecake from oven after 4 hours and make sure the cheesecake is completely chilled before placing in the refrigerator (if it is still a bit warm, allow it to cool on the counter before refrigerating), then chill overnight until ready to serve.
For the Whipped Cream:
- Beat heavy cream in the bowl of your KitchenAid® Stand Mixer on high speed until soft peaks form.
- Slowly add in sugar and mint extract and beat until stiff peaks form.
- Pile the whipped cream in the center of the cheesecake.
- Carefully dip a butter knife into the red food coloring and swirl through the pile of whipped cream creating a decorative pattern. Dip back in food coloring as needed.
- Lastly sprinkle crushed peppermint over whipped cream and garnish with any additional peppermint and serve.
Notes
How to Store Leftover Cheesecake
To refrigerate, you can be tightly wrapped (in saran or foil) or place in an airtight container for up to 5 days. To freeze, wrap the slices in saran or foil and place them in a heavy freezer-type plastic bag. A frozen cheesecake will last for up to 3 weeks. If you’re looking to plan ahead, an entire cheesecake can be made, wrapped and frozen for up to 6 weeks. Thaw frozen cheesecake in the refrigerator overnight. If you’re in a hurry, or in need of a sugar-fix, an individual slice can be thawed at room temperature in 30 minutes.Nutrition
Calories: 447kcal | Carbohydrates: 49g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 125mg | Sodium: 146mg | Potassium: 189mg | Fiber: 2g | Sugar: 38g | Vitamin A: 855IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg
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Recipe Tips
- Always Use Room Temp Ingredients: We don’t want the batter to have lumps. This will ensure your batter is super smooth. If you’re in a pinch, take your cream cheese out of the foil and heat in the microwave for 10-15 seconds. Anything but cold cream cheese, please!
- Don’t Overmix Your Batter: Both over-mixing and mixing on too high of a speed can cause cracks and craters during the baking process.
- Let Your Cheesecake Cool Gradually: After the allotted baking time, let your cheesecake to sit in the oven for an additional 4 hours with the oven off. Then, set your cheesecake out on the counter until completely cooled. Transfer to the fridge to cool overnight.
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More Chocolate Peppermint Recipes
For More Cheesecakes
If you love other cheesecake recipes, definitely try my Mint Chocolate Cake, Quadruple Chocolate Cheesecake, New York Cheesecake, Sweet Potato Cheesecake and my Strawberry Cheesecake for a no bake twist!!
*Did you make this recipe? Please give it a star rating and leave comments below!*
Photos by Eat More Cake By Candice
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We made this for New Year’s Eve. It was fantastic! It’s the perfect ratio of peppermint to chocolate. It’s a new family favorite!
Love your combinations. Chocolate and mint sounds fantastic. Can’t wait to make it. However not a lover a candy canes. Think I will substitute chopped after dinner mints. Won’t have your wonderful colours though. Thanks for sharing.
Absolutely you can replace with that. I hope you love it!
Impressive ! 😀
OMG!! I so admire your culinary creations, as well the ingredients that you chose…However when I saw the peppermint chocolate cheesecake; true chocolate lover, cheese, anything mint all into one awesome mouth-watering creation, I can’t wait
First off, I love your website. Second, this recipe is da bomb .com!!! =)
I love chocolate and this hit my sweet craving at all levels. Thank you so much for everything that you do and sharing these amazing recipes.
A perfect mix for both Christmas and New Year! And bright hot summer days too! 😉
What a gorgeous cheesecake! That texture looks perfect and I love the combination of chocolate and peppermint. Beautiful garnish with the peppermints too.
This cheesecake looks F-A-N-T-A-S-T-I-C! Makes me wanna run to the kitchen and make one right away 🙂 Pinning!