Name: Decadent Chocolate Peppermint Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 and 1/2 cups chocolate cookie crumbs; 1/4 cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 3/4 cup sour cream; 3 large eggs; 8 oz semi-sweet chocolate, melted; 1/2 teaspoon peppermint extract; 1 teaspoon vanilla extract; 1/3 cup crushed candy canes; 1 cup whipped cream (optional)

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Chocolate Peppermint Cheesecake is the ultimate festive dessert that has become a staple in my holiday celebrations. This rich and creamy cheesecake features a delightful combination of chocolate and cool peppermint, perfectly balanced in a chocolate cookie crust. It’s not just visually appealing; it’s packed with flavor, making it the perfect treat for gatherings or cozy nights in. Whether you’re planning a festive dinner or simply satisfying your sweet tooth, this cheesecake is sure to impress!

Why You’ll Love This Chocolate Peppermint Cheesecake

This Chocolate Peppermint Cheesecake is a true crowd-pleaser. Here are a few reasons to love it:

Rich and creamy filling that melts in your mouth.
Cool peppermint flavor that adds a refreshing twist.
Chocolate cookie crust that complements the filling perfectly.
Easy to make ahead, ideal for busy holiday schedules.
Perfect for special occasions like Christmas and New Year’s.
Versatile—try it with different toppings like whipped cream or chocolate shavings.

This recipe is a Chocolate Peppermint Dessert Recipe that embodies the spirit of the holidays, and its easy preparation makes it a go-to choice for any dessert table.

Ingredients for Chocolate Peppermint Cheesecake

Gather these items:

1 and 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3/4 cup sour cream
3 large eggs
8 oz semi-sweet chocolate, melted
1/2 teaspoon peppermint extract
1 teaspoon vanilla extract
1/3 cup crushed candy canes
1 cup whipped cream (optional)

How to Make Chocolate Peppermint Cheesecake Step-by-Step

Step 1: Preheat oven to 325°F. Line the outside of a 9-inch springform pan with foil and set aside.
Step 2: Mix chocolate cookie crumbs with melted butter and press into the bottom of the pan. Bake for 8–10 minutes and cool.
Step 3: In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, peppermint extract, and vanilla extract. Mix well.
Step 4: Add eggs one at a time, mixing on low speed until just combined. Fold in the melted chocolate.
Step 5: Pour the filling over the crust. Place the pan in a water bath and bake for 55–65 minutes or until the center is set but still slightly jiggly.
Step 6: Turn off oven, crack door open, and let the cheesecake cool for 1 hour inside. Then refrigerate for at least 4 hours or overnight.
Step 7: Before serving, top with whipped cream and crushed candy canes. Slice and enjoy.

Pro Tips for the Perfect Chocolate Peppermint Cheesecake

Keep these in mind:

This cheesecake can be made a day in advance.
Store leftovers in the refrigerator to keep it fresh.
Crushed candy canes can be replaced with chocolate shavings if preferred.
To avoid cracks, let the cheesecake cool gradually in the oven.

Best Ways to Serve Chocolate Peppermint Cheesecake

Here are a few delicious ideas for serving:

Top with additional whipped cream for a decadent treat.
Drizzle with chocolate sauce for extra indulgence.
Pair with a hot cup of cocoa for a cozy winter dessert.

How to Store and Reheat Chocolate Peppermint Cheesecake

To store your cheesecake, keep it in the refrigerator. It’s best enjoyed chilled and can last up to a week. For meal prep, consider making it the day before your event, as its flavors deepen overnight.

Frequently Asked Questions About Chocolate Peppermint Cheesecake

What’s the secret to perfect Chocolate Peppermint Cheesecake?

The secret lies in using room temperature cream cheese and folding in the melted chocolate gently to maintain a light texture. This ensures a rich and creamy consistency.

Can I make Chocolate Peppermint Cheesecake ahead of time?

Yes! This cheesecake can be prepared a day in advance, making it a great option for holiday gatherings. Just refrigerate it overnight.

How do I avoid common mistakes with Chocolate Peppermint Cheesecake?

To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually. Using a water bath can also help maintain moisture during baking.

Creative Variations of Chocolate Peppermint Cheesecake You Can Try

Here are some fun twists:

For a no-bake option, try a No-Bake Chocolate Peppermint Cheesecake recipe.
Make a Chocolate and Peppermint Layered Cheesecake for a stunning presentation.
Create a Chocolate Peppermint Swirl Cheesecake by swirling in some additional peppermint filling.
Try a gluten-free version using almond flour for the crust.

This American-style cheesecake is not only a delightful treat but also a fantastic choice for your holiday dessert table. Enjoy the festive flavors of chocolate and peppermint in every bite!

Decadent Chocolate Peppermint Cheesecake Recipe - Chocolate Peppermint Cheesecake - additional detail

For more delicious dessert ideas, check out Double Chocolate Peppermint Cookies or Gingerbread Cookies with Maple Glaze. If you’re interested in the science behind baking, you can read about it here.

Decadent Chocolate Peppermint Cheesecake Recipe

Author: basmer
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A rich and festive Chocolate Peppermint Cheesecake made with creamy chocolate filling, cool peppermint, and a chocolate cookie crust. Perfect for holidays and winter desserts.

Instructions

Preheat oven to 325°F. Line the outside of a 9-inch springform pan with foil and set aside.
Mix chocolate cookie crumbs with melted butter and press into the bottom of the pan. Bake for 8–10 minutes and cool.
In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, peppermint extract, and vanilla extract. Mix well.
Add eggs one at a time, mixing on low speed until just combined. Fold in the melted chocolate.
Pour the filling over the crust. Place the pan in a water bath and bake for 55–65 minutes or until center is set but still slightly jiggly.
Turn off oven, crack door open, and let the cheesecake cool for 1 hour inside. Then refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream and crushed candy canes. Slice and enjoy.