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.
Ingredients
Scale
- 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)
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.
Notes
- This cheesecake can be made a day in advance.
- Store leftovers in the refrigerator.
- Crushed candy canes can be replaced with chocolate shavings if preferred.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Chocolate Peppermint Cheesecake, Holiday Dessert, Christmas Cheesecake