Chocolate Peppermint Cheesecake is the ultimate holiday dessert that brings together rich, creamy chocolate with a refreshing hint of peppermint. This decadent cheesecake features a crisp Oreo cookie crust and is topped with a luscious chocolate ganache and crushed candy canes, making it a festive centerpiece for any gathering. With its smooth and velvety texture, this dessert is sure to impress your guests and delight your taste buds. Let’s dive into how to create this perfect holiday treat!
Why You’ll Love This Chocolate Peppermint Cheesecake
There are countless reasons to fall in love with this chocolate peppermint cheesecake. For starters, it offers an irresistible combination of flavors that perfectly balance richness and freshness. Here are some highlights:
- Decadent and creamy texture that melts in your mouth.
- Refreshing peppermint flavor perfect for the holiday season.
- Simple recipe that anyone can follow, including the holiday chocolate peppermint cheesecake recipe.
- Can be made ahead of time, making it ideal for parties.
- Versatile dessert that can be adapted into a no-bake chocolate peppermint cheesecake.
- Perfect for chocolate lovers and a standout at any gathering.
Ingredients for Chocolate Peppermint Cheesecake
Gather these items:
- 24 Oreo cookies (278 grams), filling intact
- 4 tablespoons (57 grams) unsalted butter, melted
- 8 ounces (227 grams) semisweet chocolate, chopped
- 24 ounces (680 grams) full fat cream cheese, completely softened to room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup heavy cream, at room temperature
- 1/4 cup (21 grams) unsweetened cocoa powder
- 4 large eggs plus 1 egg yolk, at room temperature
- 1 teaspoon peppermint extract
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup heavy cream
- Crushed candy canes
How to Make Chocolate Peppermint Cheesecake Step-by-Step
- Step 1: Set your oven to 325°F (163°C) to prepare for baking the cheesecake and crust.
- Step 2: Line a 9-inch springform pan with three layers of heavy-duty aluminum foil wrapped carefully to create a waterproof seal. Spray the pan with nonstick cooking spray to prevent sticking.
- Step 3: In a food processor, pulse the Oreo cookies until finely ground to make about 1 cup of crumbs. Add the melted butter and pulse until combined. Press the crumb mixture firmly into the bottom and halfway up the sides of the prepared pan.
- Step 4: Bake the crust in the preheated oven for 10 minutes, until it releases a fragrant aroma. Let it cool slightly and keep the oven temperature steady for the filling.
- Step 5: Microwave the chopped semisweet chocolate in 30-second bursts, stirring between each, until melted and smooth. Set aside to cool slightly.
- Step 6: In a large bowl, beat the softened cream cheese on medium speed until smooth and free of lumps. Add sugar, heavy cream, and cocoa powder; beat until well combined. Scrape down the bowl, then add eggs and egg yolk one at a time, beating just until smooth. Gently mix in peppermint extract and melted chocolate until just combined, avoiding overmixing.
- Step 7: Pour the batter into the cooled crust and tap the pan on the counter to release air bubbles. Place the springform pan inside a larger roasting pan and pour boiling water into the outer pan until halfway up the springform pan’s sides. Bake at 325°F for 1 hour to 1 hour 15 minutes until the top looks set but the center is still slightly jiggly.
- Step 8: Turn off the oven, leave the door slightly open, and let the cheesecake cool for 45 minutes to reduce cracks.
- Step 9: Remove the cheesecake from the oven and foil, then transfer to a wire rack to cool completely to room temperature.
- Step 10: Refrigerate the cheesecake for at least 4 hours or until fully chilled and set.
- Step 11: Heat heavy cream in a small saucepan just until it simmers, then pour it over the semisweet chocolate chips in a heatproof bowl. Let sit for 3 minutes, then stir until smooth and melted. Cool slightly for thickening if needed.
- Step 12: Pour the ganache over the chilled cheesecake and sprinkle generously with crushed candy canes. Serve immediately or store in the refrigerator for up to 5 days.
Pro Tips for the Best Chocolate Peppermint Cheesecake
Keep these in mind:
- Ensure your cream cheese is at room temperature for easy mixing.
- Use high-quality chocolate for the best flavor.
- Consider using a water bath to prevent cracks in your cheesecake. This is part of the baking method.
Best Ways to Serve Chocolate Peppermint Cheesecake
For an even more delightful experience, consider these serving suggestions:
- Serve with a dollop of whipped cream for a creamy chocolate mint cream cheese dessert.
- Pair with a hot cup of cocoa or coffee to enhance the rich flavors.
- Top with extra crushed candy canes or chocolate shavings for added texture and flavor.
How to Store and Reheat Chocolate Peppermint Cheesecake
To preserve the cheesecake, simply cover it tightly and refrigerate for up to 5 days. If you want to make ahead, this dessert can be prepared in advance, making it a great option for meal prep. For serving, it’s best enjoyed chilled rather than reheated.
Frequently Asked Questions About Chocolate Peppermint Cheesecake
What is chocolate peppermint cheesecake?
Chocolate peppermint cheesecake is a rich dessert that combines a creamy chocolate filling infused with peppermint flavor, often served with a chocolate crust. It’s a festive treat perfect for the holidays.
Can I make chocolate peppermint cheesecake ahead of time?
Absolutely! This cheesecake benefits from being made ahead of time as it needs at least 4 hours to chill. Preparing it a day in advance allows the flavors to meld beautifully.
How do I avoid common mistakes with chocolate peppermint cheesecake?
To prevent cracks, avoid overmixing the batter, and use room temperature ingredients. Also, ensure you bake it in a water bath for even cooking.
Variations of Chocolate Peppermint Cheesecake You Can Try
If you want to mix things up, consider these variations:
- Try a gluten-free chocolate peppermint cheesecake recipe using gluten-free cookies for the crust.
- For a vegan option, use plant-based cream cheese and eggs substitutes.
- Create a chocolate peppermint cheesecake with Oreo crust or switch to graham crackers for a different flavor.
Chocolate Peppermint Cheesecake: 12 Amazing Layers of Flavor
- Total Time: 6 hours 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This decadent Chocolate Peppermint Cheesecake combines a rich, creamy chocolate filling infused with refreshing peppermint extract on top of a crisp Oreo cookie crust. Topped with a luscious chocolate ganache and festive crushed candy canes, it’s the perfect holiday dessert with a smooth, velvety texture and a hint of minty brightness.
Ingredients
Scale
- 24 Oreo cookies (278 grams), filling intact
- 4 tablespoons (57 grams) unsalted butter, melted
- 8 ounces (227 grams) semisweet chocolate, chopped
- 24 ounces (680 grams) full fat cream cheese, completely softened to room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup heavy cream, at room temperature
- 1/4 cup (21 grams) unsweetened cocoa powder
- 4 large eggs plus 1 egg yolk, at room temperature
- 1 teaspoon peppermint extract
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup heavy cream
- Crushed candy canes
Instructions
- Set your oven to 325°F (163°C) to prepare for baking the cheesecake and crust.
- Line a 9-inch springform pan with three layers of heavy-duty aluminum foil wrapped carefully to create a waterproof seal. Spray the pan with nonstick cooking spray to prevent sticking.
- In a food processor, pulse the Oreo cookies until finely ground to make about 1 cup of crumbs. Add the melted butter and pulse until combined. Press the crumb mixture firmly into the bottom and halfway up the sides of the prepared pan.
- Bake the crust in the preheated oven for 10 minutes, until it releases a fragrant aroma. Let it cool slightly and keep the oven temperature steady for the filling.
- Microwave the chopped semisweet chocolate in 30-second bursts, stirring between each, until melted and smooth. Set aside to cool slightly.
- In a large bowl, beat the softened cream cheese on medium speed until smooth and free of lumps. Add sugar, heavy cream, and cocoa powder; beat until well combined. Scrape down the bowl, then add eggs and egg yolk one at a time, beating just until smooth. Gently mix in peppermint extract and melted chocolate until just combined, avoiding overmixing.
- Pour the batter into the cooled crust and tap the pan on the counter to release air bubbles. Place the springform pan inside a larger roasting pan and pour boiling water into the outer pan until halfway up the springform pan’s sides. Bake at 325°F for 1 hour to 1 hour 15 minutes until the top looks set but the center is still slightly jiggly.
- Turn off the oven, leave the door slightly open, and let the cheesecake cool for 45 minutes to reduce cracks.
- Remove the cheesecake from the oven and foil, then transfer to a wire rack to cool completely to room temperature.
- Refrigerate the cheesecake for at least 4 hours or until fully chilled and set.
- Heat heavy cream in a small saucepan just until it simmers, then pour it over the semisweet chocolate chips in a heatproof bowl. Let sit for 3 minutes, then stir until smooth and melted. Cool slightly for thickening if needed.
- Pour the ganache over the chilled cheesecake and sprinkle generously with crushed candy canes. Serve immediately or store in the refrigerator for up to 5 days.
Notes
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 26g
- Sodium: 250mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg