Chocolate Peppermint Cheesecake Recipe

Let me share with you a fan-freaking-tastic dessert that’s become a favorite in my kitchen: the Chocolate Peppermint Cheesecake Recipe. This cheesecake perfectly balances rich, creamy chocolate with refreshing peppermint, making it the ultimate indulgence during the holiday season or really any time you want to treat yourself. Stick with me as I walk you through every detail—trust me, you’ll fall in love just like I did the first time I baked it.

Ingredients You’ll Need

The ingredients here come together beautifully to balance chocolate richness with a cooling peppermint finish. Having cream cheese and heavy cream at room temperature really helps achieve that ultra-smooth texture you want.

• Oreo cookies: Keep the filling intact; it adds depth and sweetness to the crust without extra steps.
• Unsalted butter: Melted butter binds the crust perfectly—don’t substitute with salted to keep flavor balanced.
• Semisweet chocolate: Chopped for easier melting, it gives the filling that deep chocolate flavor.
• Cream cheese: Full fat and fully softened to room temperature; this is key for a creamy, lump-free cheesecake.
• Granulated sugar: Provides just the right amount of sweetness without overpowering the chocolate.
• Heavy cream: Adds richness and smoothness to the filling – use it at room temp so it blends seamlessly.
• Unsweetened cocoa powder: For an extra chocolate punch and beautiful color.
• Large eggs plus egg yolk: Bring structure to the cheesecake, ensuring it sets up nicely but stays creamy.
• Peppermint extract: Adds that unmistakable cool vibrancy—don’t skip, or your cheesecake will miss the magic!
• Chocolate chips (for topping): Melts easily for a shiny ganache finish.
• Crushed candy canes: The festive crunch and peppermint sprinkle that take this cheesecake over the top.

Variations

I love how customizable this Chocolate Peppermint Cheesecake Recipe is. Whether you want a little twist on flavors or need to accommodate dietary needs, you can mix it up while keeping that crowd-pleasing charm.

• Mint Swiss Chocolate: Once, I swapped out semisweet chocolate for mint-flavored chocolate—I got rave reviews, and the peppermint came through even stronger.
• Gluten-Free Crust: Swap Oreos for gluten-free chocolate sandwich cookies; just watch the crust moisture level.
• Dairy-Free Option: Use vegan cream cheese and coconut cream; it’s a bit different but absolutely delicious.
• Intense Peppermint: Add crushed peppermint extract or more candy canes on top if you’re a peppermint fan like me!

How to Make Chocolate Peppermint Cheesecake Recipe

Step 1: Prep Your Pan & Crust

Start by preheating your oven to 325°F. I always recommend using a water bath for cheesecakes—it keeps the edges from cracking and bakes the cheesecake evenly. Wrap your 9-inch springform pan with three layers of heavy-duty foil to ensure it’s watertight. Spray it with nonstick spray, then get ready for the crust.

Step 2: Craft the Oreo Crust

Using a food processor, pulse your Oreos (with filling intact) until you have about a cup of finely ground crumbs. Add melted butter and pulse again until the crumbs look moist and stick together. Press this mixture not just onto the bottom but halfway up the sides of your pan—this gives the cheesecake extra structure and a crisp, satisfying edge. Bake the crust for 10 minutes until fragrant, then let it cool slightly. Meanwhile, keep the oven temperature steady.

Step 3: Melt Your Chocolate

I like melting my chopped semisweet chocolate in short bursts in the microwave—30 seconds at a time—and stirring in between. This prevents scorching and keeps the chocolate silky smooth. Once melted, set it aside to cool just a little while you work on the cheesecake filling.

Step 4: Whip Up the Filling

This is where patience really pays off. Beat your cream cheese on medium speed until it’s completely smooth and lump-free—scrape the bowl often because you want that dense creaminess. Blend in sugar, room temp heavy cream, and cocoa powder until it’s luscious and even. Then add eggs and yolk one by one, mixing just enough to combine—overmixing can add air and cause cracks later. Finally, fold in the peppermint extract and melted chocolate gently but thoroughly.

Step 5: Bake with a Water Bath

Pour your batter into the cooled Oreo crust and gently tap the pan on the counter to release any trapped air bubbles (this really helps prevent cracks). Place the springform pan into a large roasting pan and carefully pour boiling water around it until it reaches halfway up the sides. Bake at 325°F for about 1 hour to 1 hour 15 minutes. You’re looking for slightly dry edges but a wobble in the center—think Jell-O wobble. I learned that erring on the side of underbaking results in the creamiest cheesecake.

Step 6: Cool Slowly to Prevent Cracks

Once your cheesecake is out of the oven, turn off the heat and crack the oven door wide open letting it cool in there for 45 minutes. This gradual cooling is a game changer for avoiding that dreaded top cracking. Then move it to a wire rack to reach room temperature before refrigerating for at least 4 hours—or overnight if you can wait.

Step 7: Make the Ganache Topping

Heat your heavy cream until just simmering (don’t boil!), then pour it over semisweet chocolate chips. Let it sit for about 3 minutes, then stir gently until smooth and glossy. Cool slightly so it thickens but is still pourable, then drizzle it over your chilled cheesecake. Finish with generous crushed candy canes for that perfect peppermint pop!

How to Serve Chocolate Peppermint Cheesecake Recipe

Garnishes

I’m all about simplicity here—crushed candy canes sprinkled over the ganache add the perfect peppermint crunch, plus a festive look. Sometimes I add a dollop of whipped cream on each slice with a whole mini candy cane for extra charm. Fresh mint leaves can also brighten the presentation and flavor.

Side Dishes

This cheesecake is rich on its own but pairs beautifully with a light fruit salad—think citrus segments or pomegranate seeds—to cut through the richness. Hot coffee or peppermint tea complements the flavors and makes for a cozy dessert experience.

Creative Ways to Present

For special occasions, I sometimes make mini cheesecakes in cupcake tins lined with foil cups—perfect for gifting or individual servings. Another fun idea is to drizzle extra white chocolate in a peppermint swirl pattern over the ganache and add edible glitter for sparkle. Presentation makes every bite feel extra special!

Make Ahead and Storage

Storing Leftovers

Once chilled, cover the cheesecake tightly with plastic wrap or store it in an airtight container in the fridge. It keeps beautifully for up to 5 days, so you can enjoy leftover slices during the week without worry.

Freezing

I’ve frozen this cheesecake both sliced and whole wrapped in layers of plastic wrap and foil. Just thaw it overnight in the fridge before serving. Freezing can dull the ganache a little, but the flavors stay intact—and who doesn’t want a cheat day emergency dessert stash?

Reheating

Cheesecake is best served chilled, but if you prefer it slightly less cold, take it out of the fridge about 20 minutes before serving. Avoid microwaving, as it can affect the texture. I like that soft, creamy coolness best!

FAQs

Final Thoughts

This Chocolate Peppermint Cheesecake Recipe is one of those desserts that fills your kitchen with cozy scents and your heart with joy. When I first made it, my whole family went crazy for it, and it’s since become my go-to for holiday gatherings and special treats. It’s approachable, festive, and absolutely delicious—you really can’t go wrong. So grab your ingredients, roll up your sleeves, and make a cheesecake that’ll wow everyone at your table. You deserve it.

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