Chocolate Peppermint Cheesecake Recipe

I’ve got a treat for you that’s perfect for the holiday season or any time you’re craving a cool, creamy dessert with a pop of festive flavor. This Chocolate Peppermint Cheesecake Recipe combines rich, velvety chocolate with refreshing peppermint in a way that feels both indulgent and bright. Trust me, once you try this cheesecake, you’ll want it on your dessert table every winter.

What makes this cheesecake special isn’t just the classic creaminess you expect from cheesecake but how the peppermint extract adds a lively burst of flavor that pairs beautifully with the chocolate. Plus, the Oreo cookie crust gives it a fun texture and a nostalgic twist that always brings smiles. Whether it’s a family gathering or a cozy night in, this Chocolate Peppermint Cheesecake Recipe is going to impress and satisfy.

Ingredients You’ll Need

These ingredients come together to create layers of flavor and texture from the crunchy cookie crust to the silky peppermint-infused chocolate filling. Here’s what you’ll want to gather before you start baking.

• Oreo cookies: Using the cookies with the filling intact adds a rich, chocolatey base with a hint of cream that really works for the crust.
• Unsalted butter: Melted to bind the crust together – make sure it’s unsalted so you can control the saltiness in the cheesecake.
• Semisweet chocolate (for filling): Chopped finely so it melts smoothly into the mix, providing that luscious chocolate layer.
• Full fat cream cheese: Bring it to room temperature for the best blending texture and a creamy, smooth filling.
• Granulated sugar: Sweetens the filling nicely without overpowering the chocolate and peppermint.
• Heavy cream: Adds richness and creaminess to the filling as well as the chocolate topping.
• Unsweetened cocoa powder: Intensifies the chocolate flavor while balancing the sweetness.
• Eggs plus egg yolk: Provide structure and help the cheesecake set beautifully.
• Peppermint extract: The star ingredient for that cooling, festive flavor punch – don’t skip this!
• Semisweet chocolate chips (for topping): For the luscious chocolate ganache that crowns the cheesecake.
• Crushed candy canes: They add crunch and a festive look while reinforcing that signature peppermint taste.

Variations

While I love this recipe just as it is, feel free to play around with flavors and textures depending on your mood or dietary needs. This cheesecake is super adaptable, and a little creativity can make it truly your own.

• Dairy-free Version: I’ve swapped cream cheese and heavy cream with plant-based alternatives like cashew cream and vegan cream cheese when I’ve had a guest with allergies. It still comes out smooth and delicious.
• More Intense Peppermint: Sometimes, I double the peppermint extract if I’m really craving that invigorating minty kick — just be careful not to go overboard! Peppermint is strong.
• White Chocolate Twist: I once tried adding melted white chocolate instead of semisweet; it turns the cheesecake sweeter and creamier, but I recommend adjusting sugar in the filling.
• Crunchy Crust Mix-up: Mixing crushed chocolate wafer cookies with chopped nuts in the crust adds extra texture and a nutty flavor, which I’ve found pairs beautifully with the peppermint.

How to Make Chocolate Peppermint Cheesecake Recipe

Step 1: Prepare the Oreo Crust

Start by pulsing your Oreo cookies in a food processor until they’re finely ground but not powdery. The goal is to get a texture that packs well but still has a bit of bite. Then, stir in your melted unsalted butter until the mixture feels like damp sand. Press this evenly into the bottom of a 9-inch springform pan (make sure to grease it lightly). I usually press down with the bottom of a glass to get it compact and level. Pop the crust in the fridge while you make the filling – chilling it helps it firm up so it won’t crumble when you slice the cheesecake.

Step 2: Melt the Chocolate for the Filling

In a heatproof bowl over simmering water or carefully in the microwave in short bursts, melt your chopped semisweet chocolate until smooth. Stir frequently and don’t rush this part — burnt chocolate will ruin the flavor. Let it cool slightly while you get the rest of the filling ready so it won’t scramble the eggs when mixed.

Step 3: Beat the Filling Ingredients

With a stand mixer or handheld beaters, cream together the room-temperature cream cheese and sugar until it’s super smooth and fluffy — this can take a few minutes. Add the heavy cream and cocoa powder, beating gently to combine. Then one by one, add the eggs and extra yolk, mixing on low speed until just combined. Overmixing here can cause cracks later, so go slow. Pour in your melted chocolate and peppermint extract, stirring carefully to get an even mix without deflating the batter.

Step 4: Bake with Care

Preheat your oven to 325°F (163°C). Pour the filling over your chilled crust and smooth the top with a spatula. I like to bake this cheesecake in a water bath (place the springform pan inside a larger baking pan filled halfway with hot water) to keep the temperature gentle and even — it really prevents cracks. Bake for about 55-65 minutes; you want the edges to be set but the center still slightly jiggly. Don’t overbake! Once done, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Step 5: Chill and Add Topping

After that gentle cooling in the oven, transfer the cheesecake to the fridge for at least 4 hours, preferably overnight. For the topping, heat the heavy cream until just simmering and pour it over the chocolate chips in a bowl. Stir until glossy and smooth, then pour this ganache over the chilled cheesecake. Before the ganache sets, sprinkle crushed candy canes on top for that festive crunch and extra peppermint pop.

How to Serve Chocolate Peppermint Cheesecake Recipe

Garnishes

I like to keep the garnish simple yet festive — crushed candy canes are my go-to, adding great color and crunch. Sometimes, I add a few fresh mint leaves or a light dusting of cocoa powder for that elegant touch. If you want, some whipped cream on the side never hurts.

Side Dishes

This cheesecake holds its own as a dessert star, but I often pair it with a cup of hot coffee or peppermint tea to complement the flavors. For holiday dinners, a light berry compote on the side adds a tart contrast that refreshes the palate beautifully.

Creative Ways to Present

For parties, I’ve served slices on festive plates with a mini candy cane perched on the side of each slice. If you’re feeling fancy, layering the cheesecake in clear glasses with crushed cookies and whipped cream makes a stunning parfait-style dessert. It’s a conversation starter every time!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh for up to 5 days, which means you can enjoy a little slice each day if you manage to resist finishing it all at once.

Freezing

Freezing this Chocolate Peppermint Cheesecake Recipe works great if you want to prepare it far in advance. Slice it before freezing and wrap pieces individually in plastic wrap and foil. It keeps well for up to 2 months, just thaw slowly in the fridge overnight before serving for best texture.

Reheating

Cheesecake is best served chilled, so I don’t recommend reheating. If you want to take the chill edge off, let slices sit at room temperature for 20 minutes before eating. This brings out all the delicious flavors without sacrificing the creamy texture.

FAQs

Final Thoughts

This Chocolate Peppermint Cheesecake Recipe holds a special spot on my dessert list because it’s the perfect harmony of rich chocolate and refreshing peppermint — it feels festive without being overly sweet. Whether you’re baking for loved ones or treating yourself, it’s a crowd-pleaser that’s surprisingly simple to make. I can’t recommend trying it enough; it might just become your new holiday tradition!

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