Rich, dark chocolate cheesecake is paired with pure peppermint extract in this perfect holiday show-stopping Peppermint Chocolate Cheesecake.

December is the perfect month to indulge in rich, festive desserts, and nothing says holiday spirit like the combination of chocolate and peppermint! This Peppermint Chocolate Cheesecake is a show-stopping dessert that combines the cool, refreshing flavor of peppermint with the decadence of chocolate. Its silky texture, rich layers, and beautiful presentation make it a must-have for any holiday gathering.

Why Peppermint and Chocolate?

Peppermint and chocolate are a classic holiday duo. The rich, bittersweet chocolate pairs beautifully with the cool, crisp notes of peppermint, creating a flavor combination that feels both indulgent and refreshing. The addition of Oreo crumbs as the base adds a familiar crunch, while the peppermint chocolate ganache and whipped cream bring an elevated touch to the dessert.

This recipe is designed to impress, but it’s also approachable for the most beginning of home bakers. Let’s make it.

Recipe: Peppermint Chocolate Cheesecake

Ingredients

For the Oreo Crust:

28 Oreo Cookies, crushed to fine crumbs
2 tablespoons granulated sugar
⅓ cup salted butter, melted (80 mL)

For the Peppermint Chocolate Cheesecake Filling:

32 ounces cream cheese, softened (900 g)
2 ¼ cups granulated sugar (450 g)
1 ¼ cups sour cream (300 mL)
2 tablespoons pure vanilla bean paste or pure vanilla extract (30 mL)
1 tablespoon pure peppermint extract (15 mL)
4 large eggs, room temperature
1 cup unsweetened cocoa powder (100 g)
¼ cup black cocoa powder (25 g)

For the Peppermint Chocolate Ganache:

¼ cup heavy cream (60 mL)
½ cup chocolate chips of choice (85 g)
½ teaspoon pure peppermint extract (2.5 mL)

For the Peppermint Whipped Cream:

¾ cup heavy cream (180 mL)
3 tablespoons granulated sugar (37 g)
1 teaspoon pure vanilla extract (5 mL)
½ teaspoon pure peppermint extract (2.5 mL)

Topping:

Chocolate shavings, crushed candy canes, optional

Instructions

Step 1: Prepare the Pan

Preheat the oven to 300°F (150°C).
Line the bottom of an 8-inch wide, 3-inch tall springform pan with parchment paper and grease the sides thoroughly with butter or nonstick spray.

Step 2: Make the Oreo Crust

In a mixing bowl, combine the crushed Oreo crumbs and granulated sugar.
Add the melted butter and mix until the crumbs resemble wet sand.
Press the mixture firmly into the bottom of the prepared pan. Set aside.

Step 3: Prepare the Cheesecake Filling

Beat the softened cream cheese in a large bowl until smooth and creamy.
Add the granulated sugar and mix until fully combined.
Incorporate the sour cream, vanilla, and peppermint extract, mixing until smooth.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Sift in the unsweetened and black cocoa powders, mixing until the batter is smooth and lump-free.
Pour the filling over the Oreo crust and smooth the top.

Step 4: Bake the Cheesecake

Place the cheesecake on the middle oven rack. For best results, place a shallow pan of water on the lower rack to create a water bath and prevent cracking.
Bake for 1 hour at 300°F (150°C). Then turn off the oven and let the cheesecake rest inside for another hour without opening the door.

Step 5: Cool and Chill

Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
Refrigerate for at least 6 hours or overnight.

Step 6: Make the Ganache

Heat the heavy cream in a small saucepan until it begins to simmer.
Pour the hot cream over the chocolate chips in a bowl, letting it sit for 2 minutes before whisking until smooth.
Stir in the peppermint extract. Once cooled slightly, pour over the chilled cheesecake.

Step 7: Whip the Cream

Combine the heavy cream, sugar, vanilla, and peppermint extract in a mixing bowl.
Whip until soft peaks form.

Step 8: Decorate and Serve

Pipe or dollop the whipped cream onto the cheesecake.
Add optional toppings like chocolate shavings or crushed candy canes.

Why This Recipe Is Perfect for the Holidays

This cheesecake is ideal for December gatherings because it combines festive flavors with a rich, decadent texture that will delight guests of all ages. The chocolate base gives it universal appeal, while the peppermint adds a seasonal flair that feels perfect for holiday parties.

Products Used and Dietary Substitutions

Products Used:

Chocolate Chips: Opt for high-quality semisweet chocolate chips for the ganache. Brands like Ghirardelli, Scharffen Berger, or Guittard work beautifully.
Vanilla Paste: Rodelle Pure Vanilla Bean Paste enhances the flavor and pairs well with peppermint.

Dietary Substitutions:

Gluten-Free: Swap the Oreo cookies with gluten-free sandwich cookies.
Dairy-Free: Use dairy-free cream cheese, sour cream, and heavy cream substitutes to make this cheesecake suitable for lactose-intolerant guests.
Lower Sugar: Substitute granulated sugar with a natural sweetener like monk fruit or erythritol, keeping in mind that it may alter the taste slightly.

Frequently Asked Questions

1. Can I freeze this cheesecake?
Yes! This cheesecake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

2. What if I don’t have black cocoa powder?
You can replace black cocoa powder with an equal amount of unsweetened cocoa powder. The flavor and color may be slightly different, but it will still taste amazing.

3. How do I prevent cracks in my cheesecake?
A water bath helps regulate the baking temperature and prevent cracks. Make sure not to overmix the batter or open the oven door during baking.

4. Can I make this recipe without peppermint?
Absolutely! Simply omit the peppermint extract for a classic chocolate cheesecake.

This Peppermint Chocolate Cheesecake is a holiday favorite that will have your loved ones asking for seconds. Its velvety texture, bold flavors, and festive decorations make it the ultimate dessert to celebrate the season. Share it at your next gathering, and watch as it becomes the highlight of the dessert table!

If you loved this Peppermint Chocolate Cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!

XO,

Heather

PS: Try my Peppermint French Hot Chocolate for an equally indulgent holiday drink!

Print Recipe

Peppermint Chocolate Cheesecake

Rich, dark chocolate cheesecake is paired with pure peppermint extract in this perfect holiday show-stopping Peppermint Chocolate Cheesecake.

Course: Dessert, Holiday, indulge, Snack

Cuisine: American

Keyword: cheesecake, chocolate, chocolate cheesecake, chocolate peppermint cake, chocolate peppermint cheesecake, peppermint, peppermint cheesecake

Servings: 10

Ingredients

For the Crust:

28 Oreo Cookies, crushed to fine crumbs
2 Tablespoons Granulated Sugar (25 g)
½ Cup Salted Butter, melted (80 ml)

For the Peppermint Chocolate Cheesecake Filling:

32 Ounces Cream Cheese, softened (900 g)
2 ¼ Cups Granulated Sugar (450 g))
1 ¼ Cups Sour Cream (200 ml)
2 Tablespoons Pure Vanilla Bean Paste or Pure Vanilla Extract (30 ml)
1 Tablespoon Pure Peppermint Extract (15 ml)
4 Large Eggs, room temperature
1 Cup Unsweetened Cocoa Powder (100 g)
¼ Cup Black Cocoa Powder (25 g)

For the Peppermint Chocolate Ganache:

¼ Cup Heavy Cream (60 ml)
½ Cup Chocolate Chips of Choice (I used Semisweet) (85 g)
½ Teaspoon Pure Peppermint Extract (2.5 ml)

For the Peppermint Whipped Cream:

¾ Cup Heavy Cream (180 ml)
3 Tablespoons Granulated Sugar (37 g)
1 Teaspoon Pure Vanilla Extract (5 ml)
½ Teaspoon Pure Peppermint Extract (2.5 ml)

Toppings:

Chocolate shavings, candy canes, etc!

Instructions

Step 1: Prepare the Pan
Preheat the oven to 300°F (150°C).Line the bottom of an 8-inch (20 cm) wide, 3-inch (7.5 cm) tall springform pan with parchment paper and grease the sides thoroughly with butter or nonstick spray.
Step 2: Make the Oreo Crust
In a medium mixing bowl, combine the crushed Oreo crumbs and granulated sugar.
Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside while preparing the filling.
Step 3: Prepare the Peppermint Chocolate Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and beat until well combined, scraping down the sides as needed.
Mix in the sour cream, vanilla bean paste (or extract), and peppermint extract until smooth.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Sift in the unsweetened cocoa powder and black cocoa powder, then mix until the batter is smooth and no lumps remain.
Pour the cheesecake filling over the prepared Oreo crust, smoothing the top with a spatula.
Step 4: Bake the Cheesecake
Place the springform pan on the middle rack of the oven. If desired, place a shallow pan of water on the lower rack to create a water bath and prevent cracking.
Bake the cheesecake at 300°F (150°C) for 1 hour. Do not open the oven door during this time.
After 1 hour, turn off the oven but leave the cheesecake inside for an additional hour to gently finish baking and cool.
Step 5: Cool and Chill the Cheesecake
After the resting period, remove the cheesecake from the oven and allow it to cool completely to room temperature on a wire rack.
Once cooled, cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
Step 6: Prepare the Peppermint Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth.
Stir in the peppermint extract. Allow the ganache to cool slightly, then pour it evenly over the chilled cheesecake. Spread with a spatula if needed.
Step 7: Make the Peppermint Whipped Cream
In a large mixing bowl, combine the heavy cream, granulated sugar, vanilla extract, and peppermint extract.
Whip the mixture on medium-high speed until soft peaks form, about 2-3 minutes.
Step 8: Decorate and Serve
Pipe or dollop the peppermint whipped cream onto the cheesecake as desired.
Garnish with chocolate shavings, crushed candy canes, or other toppings of your choice.
Slice and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

See blog for:

Dietary substitutions for dairy and gluten

FAQ’s (frequently asked questions)

METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER.

ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.