A classy Christmas dessert made to impress at your next holiday function. Filled with chocolate and bursting with peppermint flavor this cheesecake is simple, indulgent and delicious. If you love other cheesecake recipes, definitely try my New York Cheesecake, Sweet Potato Cheesecake and my Strawberry Cheesecake for a no bake twist!
The Most Perfect Chocolate Peppermint Cheesecake Recipe
I know we all feel the pressure of Christmas looming upon us. Gifts, bows, stockings and rolls of wrapping paper fill our junk closets to the brim. Invitations to neighbors’ yankee swaps and ugly sweater parties seem to be popping up everywhere. And of course, you can never show up empty handed to these things.
There never seems to be enough time to get it all done while keeping your sanity. Today, I’m sharing a recipe that has saved me year after year. I’m here to help you save precious time that can be better used wrapping gifts. Let’s not wait until Christmas Eve this year (Santa needs chill time too).
Chocolate and peppermint together are just as delicious and made for each other as peanut butter and jelly! I have loved this combination for years, especially during the holiday season. There is something so comforting and refreshing about the flavor pairing that lands right at home in this creamy cheesecake.
We all know the signature flavors that make up the Christmas season: eggnog, gingerbread, cranberry and of course, peppermint. Take a walk through any grocery store this time of year and you’ll find these flavor sprinkled into our everyday products. Eggnog coffee creamers and gingerbread ice creams are seasonal staples.
I love taking these flavors and infusing them into my holiday recipes. This Chocolate Peppermint Cheesecake is a perfect example of that. I am confident that you are going to LOVE this recipe.
Chocolate Peppermint Cheesecake Texture
Just as you might have expected, one of the key components of this recipe is its texture. If made correctly, this cheesecake should melt in your mouth with every bite. The visual aspect is even better!
With or without a water bath, you have a very high chance of it coming out with the flawless top without any cracks. It’ll look like it deserves a spot at your local Cheesecake Factory!
How To Make Chocolate Peppermint Cheesecake Recipe
Cheesecakes tend to get a bad rap for being particularly finicky but I disagree. If you follow the right steps, a cheesecake can be simple and fun. I love making this recipe to bring along to any holiday gathering.
Here’s how you can guarantee yourself the perfect cheesecake every time!
Always Use Room Temperature Ingredients
This is honestly the only way to ensure that your batter doesn’t contain any unwanted lumps. Let your ingredients (especially your cream cheese) sit out until they reach room temperature. Doing this makes for a smoother, well-incorporated and balanced mixture.
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
I absolutely love making good use of my stand mixer for this recipe. It allows me to have better control while also reducing the amount of work I have to do.
Both over-mixing and mixing on too high of a speed can cause cracks and craters during the baking process. Be sure to mix on a low to medium speed and watch carefully! You only need to mix your batter until all the ingredients are fully incorporated.
Let Your Cheesecake Cool Gradually
I know, I know. You just made this incredible cheesecake and you’ve been dreaming amount the moment you get to dig in. But wait! Allowing your cheesecake the proper time to set and cool is essential.
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.
It’s a long wait, but dang is it worth it!
As I mentioned earlier, I love the flavor combination of chocolate and peppermint. I love it so much so that I have made several chocolate peppermint desserts since starting this blog. Check out some of my other chocolate peppermint dessert recipes.
- PEPPERMINT CHOCOLATE PIE
- PEPPERMINT ONE BOWL BROWNIES
- ULTIMATE CHOCOLATE POUND CAKE with PEPPERMINT GANACHE GLAZE
- COCA-COLA CHOCOLATE CUPCAKES with PEPPERMINT BUTTERCREAM
- PEPPERMINT FRENCH SILK PIE
Chocolate Peppermint Cheesecake
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
- 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.