Chocolate Peppermint Cheesecake – the classic combination of chocolate and peppermint have never been used better than this delicious Christmas cheesecake.
Disclosure: I was compensated by KitchenAid for this post but all opinions expressed here are my own.
CHOCOLATE PEPPERMINT CHEESECAKE
CHOCOLATE AND PEPPERMINT COMBINATIONS
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.
What I think is so special about this chocolate peppermint cheesecake is its texture. It comes out absolutely perfect with a melt in your mouth texture that every cheesecake should have. With or without a water bath, you have super high chances of it coming out with the a flawless top without any cracks. It looks like it deserves a spot at your local Cheesecake Factory of Junior’s in New York. Either way this is the dessert you should add to your holiday baking menus now.
CHOCOLATE PEPPERMINT DESSERTS
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 - the classic combination of chocolate and peppermint have never been combined in a better way in this extremely delicious Christmas cheesecake.
- 1 1/2 cups chocolate sandwich cookies crushed
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter melted
- 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
- 1 cup heavy whipping cream cold
- 1 tbsp granulated sugar
- 1/4 tsp peppermint extract
- 1 drop red food coloring
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.
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.
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.
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.