Triple Chocolate Peppermint Cheesecake

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Rich chocolate, smooth peppermint, and plenty of cream cheese make up this delightful triple chocolate peppermint cheesecake. 

The holiday season is upon us, and what better way to celebrate than with a dessert that combines the richness of chocolate, the cool freshness of peppermint, and the creamy goodness of Umpqua Dairy products? We present the Triple Chocolate Peppermint Cheesecake for your holiday table – a showstopper that will undoubtedly leave you in awe from the dark cookie crust, to that creamy filling, to the glorious toppings. Let’s make it. 

The Crust: 

Ingredients:

• 14 Double Stuffed Oreos, crushed
• 2 tablespoons Umpqua Dairy Salted Butter, melted

Instructions:

• In a food processor, pulse the Double Stuffed Oreos until they form fine crumbs.
• Combine the crushed Oreos with melted Umpqua Dairy Salted Butter and mix until the crumbs are evenly coated.
• Press the mixture into the bottom of a parchment lined tall 6-inch or regular 8-inch sized springform pan to create a firm, even crust.
• Place the crust in the refrigerator to set while you prepare the cheesecake filling.

The Cheesecake Filling:

Ingredients:

• 16 ounces Cream Cheese, softened to room temperature
• ¼ cup Umpqua Dairy Sour Cream
• 1 ⅓ cups Granulated Sugar
• ½ tablespoon Pure Vanilla Extract
• 1 teaspoon Pure Peppermint Extract
• ⅓ cup Unsweetened Cocoa Powder (sifted)
• 1 tablespoon Black Cocoa Powder (sifted)
• ⅔ cup Umpqua Dairy Heavy Cream, whipped to stiff peaks

Instructions:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add Umpqua Dairy Sour Cream, granulated sugar, vanilla extract, and peppermint extract. Mix until well combined.
• Gradually fold in the sifted unsweetened cocoa powder and black cocoa powder until fully incorporated.
• In a separate bowl, whip the Umpqua Dairy Heavy Cream to stiff peaks.
• Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
• Pour the cheesecake filling over the prepared Oreo crust and spread it evenly.
• Refrigerate the cheesecake for at least 4 hours or overnight to set.

The Peppermint Chocolate Ganache:

Ingredients:

• ½ cup Umpqua Dairy Heavy Cream
• ¼ cup Chocolate Chips of Choice (I used semisweet)
• ½ teaspoon Pure Peppermint Extract

Instructions:

• In a small saucepan, heat the Umpqua Dairy Heavy Cream until it just begins to simmer.
• Remove from heat and add the chocolate chips to the cream. Let it sit for a minute, then stir until smooth.
• Stir in the pure peppermint extract until well combined.
• Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
• Return the cheesecake to the refrigerator to set the ganache.

The Chocolate Buttercream:

Ingredients:

• ½ cup Umpqua Dairy Salted Butter, softened to room temperature
• 1 cup Powdered Sugar, sifted
• 2 tablespoons Unsweetened Cocoa Powder, sifted
• 1 teaspoon Pure Vanilla Extract

Instructions:

• In a mixing bowl, beat the softened Umpqua Dairy Salted Butter until creamy.
• Gradually add the sifted powdered sugar and cocoa powder, beating well after each addition.
• Add the pure vanilla extract and continue beating until the buttercream is smooth and fluffy.

Assembly:

• Once the ganache is set, spread or pipe the the chocolate buttercream over the top of the cheesecake.
• Sprinkle crushed candy canes on top for a festive and crunchy finish.

Serving Suggestions:

Pair this decadent Triple Chocolate Peppermint Cheesecake with a tall glass of cold Umpqua Dairy Whole Milk for an indulgent treat that's fit for the holiday season. After all, Santa loves cheesecake and milk, and this pairing is sure to earn you a place on the nice list.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping. 

Look for dairy free chocolate if you need to avoid dairy in this recipe.

Conclusion:

This Triple Chocolate Peppermint Cheesecake is a celebration of flavors and textures, brought to you by the creamy touch of quality Umpqua Dairy products. A sincere thank you to Umpqua Dairy for sponsoring this festive creation. Share this delightful dessert with your loved ones, and make your holiday gatherings even more memorable with each heavenly bite. Cheers to a season filled with sweetness, joy, and the rich taste of Umpqua Dairy!

XO,

Heather 

PS: be sure to check out my peppermint chocolate cheesecake bars for a fun twist!