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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.