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Chocolate Peppermint Cheesecake Recipe: A Rich and Creamy Holiday Dessert

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A rich and creamy chocolate peppermint cheesecake with a crisp chocolate cookie crust, luscious chocolate filling, and a festive peppermint topping. A decadent holiday dessert perfect for Christmas celebrations and special occasions.

Ingredients

  • 24 chocolate sandwich cookies, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 8 ounces semisweet chocolate, melted and slightly cooled
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract, for topping
  • 1/3 cup crushed peppermint candies or candy canes, for garnish
  • Chocolate shavings or chocolate ganache, optional for decoration

Instructions

  1. Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Prepare the crust by combining the finely crushed chocolate sandwich cookies with the melted butter. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes, then remove from the oven and allow it to cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Mix in the cocoa powder until evenly incorporated.
  5. Add the melted and cooled chocolate, mixing until smooth. Blend in the sour cream, vanilla extract, and peppermint extract.
  6. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing.
  7. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
  8. Wrap the outside of the springform pan securely with heavy-duty aluminum foil and place it inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches approximately halfway up the sides of the springform pan.
  9. Bake for 55 to 70 minutes, or until the edges are set and the center still has a slight jiggle.
  10. Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for approximately 1 hour.
  11. Remove the cheesecake from the water bath and cool to room temperature. Refrigerate for at least 6 hours, preferably overnight, until completely chilled and firm.
  12. To prepare the topping, whip the chilled heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
  13. Carefully remove the cheesecake from the springform pan. Decorate with whipped cream, crushed peppermint candies, and optional chocolate shavings or ganache.
  14. Slice with a sharp knife, wiping the blade clean between cuts, and serve chilled.

Notes

  • This is an adapted recipe inspired by the linked chocolate peppermint cheesecake, not a verified transcription of the original recipe.
  • Use full-fat, brick-style cream cheese for the richest and smoothest cheesecake texture.
  • Bring the cream cheese, eggs, and sour cream to room temperature before mixing to help prevent lumps.
  • Peppermint extract is concentrated, so measure carefully to avoid an overpowering mint flavor.
  • A water bath promotes gentle, even baking and helps prevent cracks in the cheesecake.
  • Do not overbeat the filling after adding the eggs, as excess air can cause the cheesecake to rise and crack.
  • For clean slices, dip a sharp knife into hot water and wipe dry between cuts.
  • Add crushed candy canes shortly before serving to prevent them from dissolving into the whipped cream.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze undecorated cheesecake for up to 2 months, tightly wrapped. Thaw overnight in the refrigerator before decorating and serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/chocolate-peppermint-cheesecake-recipe-a-rich-and-creamy-holiday-dessert/