Decadent Chocolate Peppermint Cheesecake Recipe - A Perfect Holiday Dessert
Rich, creamy chocolate cheesecake infused with refreshing peppermint and topped with a luscious ganache makes this dessert an irresistible treat for Christmas gatherings or any special occasion. The combination of smooth chocolate and cool peppermint creates a perfect flavor balance that will impress your guests.
Prep Time:
30 minutes
Cook Time:
1 hour
Calories:
Approximately 650 kcal per slice (based on 12 slices)
ingredients
For the Crust:
- 1½ cups chocolate cookie crumbs (about 24 Oreo cookies, filling removed)
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- ⅓ cup heavy cream
- 1 teaspoon peppermint extract
- 8 ounces bittersweet chocolate, melted and slightly cooled
- ½ teaspoon vanilla extract
For the Chocolate Ganache Topping:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- ¼ teaspoon peppermint extract
For Garnish:
- Crushed candy canes or peppermint candies
- Whipped cream (optional)
Directions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C) and position the rack in the center.
- Wrap the outside of a 9-inch springform pan with aluminum foil, ensuring it’s well-sealed to prevent water from seeping in during baking.
- In a medium bowl, combine the chocolate cookie crumbs with melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan.
- Bake for 10 minutes, then remove from oven and allow to cool completely. Reduce oven temperature to 325°F (165°C).
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth, about 3 minutes.
- Add the sugar and beat until well combined and smooth.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Mix in the heavy cream, peppermint extract, and vanilla extract until combined.
- Pour in the melted chocolate and mix until fully incorporated and the batter is uniform in color.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Water Bath and Baking:
- Place the foil-wrapped springform pan in a larger roasting pan.
- Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake at 325°F (165°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and water bath, then cool completely on a wire rack.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Prepare the Ganache Topping:
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Place the chopped chocolate in a heatproof bowl and pour the hot cream over it.
- Let stand for 1 minute, then whisk until smooth and glossy.
- Stir in the peppermint extract.
- Allow the ganache to cool slightly until it thickens but is still pourable, about 10 minutes.
- Finish the Cheesecake:
- Remove the cheesecake from the refrigerator and carefully remove the sides of the springform pan.
- Pour the ganache over the top of the cheesecake, allowing it to drip slightly down the sides.
- Sprinkle crushed candy canes or peppermint candies around the edge for garnish.
- Return to the refrigerator for at least 30 minutes to set the ganache.
- Serve chilled, with optional whipped cream if desired.
Frequently Asked Questions
Can I make this cheesecake without a water bath?
While you can skip the water bath, it significantly helps prevent cracks on the surface of your cheesecake and ensures even baking. If you choose to omit it, be prepared for possible cracking, though the ganache topping will cover minor imperfections.
How far in advance can I make this cheesecake?
This cheesecake can be made up to 3 days in advance. Store it covered in the refrigerator. The flavors actually continue to develop and meld, making it even more delicious after a day or two.
Can I freeze this chocolate peppermint cheesecake?
Absolutely! Freeze the cheesecake without the ganache topping and crushed candy garnish. Wrap it tightly in plastic wrap and then aluminum foil. It will keep for up to 2 months. Thaw overnight in the refrigerator, then add the ganache and garnishes before serving.
Can I use peppermint oil instead of extract?
Yes, but peppermint oil is significantly more concentrated than extract. If substituting, start with just a few drops and taste the batter before adding more. Generally, you’ll need about ¼ the amount of oil compared to extract.
What can I substitute for the cookie crust?
If you prefer not to use chocolate cookies, graham crackers make an excellent alternative. For a more festive option, chocolate graham crackers or even chocolate-covered digestive biscuits work well. Maintain the same ratio of crumbs to butter regardless of which cookie you choose.
Tools You'll Need
- 9-inch springform pan
- Electric mixer (stand or handheld)
- Large roasting pan (for water bath)
- Aluminum foil
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Saucepan
- Heatproof bowl
- Whisk
Tips
- Ensure all refrigerated ingredients are at room temperature before beginning. This helps create a smooth, lump-free batter.
- Don’t overbeat the batter after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack.
- For the cleanest slices, dip your knife in hot water and wipe it clean between cuts.
- For a more intense peppermint flavor, add an extra ¼ teaspoon of extract to the filling, but be careful not to overdo it.
- Allow the melted chocolate to cool slightly before adding it to the batter to prevent it from cooking the eggs.
- To prevent water from seeping into your springform pan, use a slow cooker liner or double layer of heavy-duty aluminum foil.
- A few small cracks won’t affect the taste—they’ll be covered by the ganache anyway!
Allergy Information
- Contains: Dairy (cream cheese, heavy cream, butter), Eggs, Wheat (if using Oreo cookies for the crust)
- May contain: Soy (check chocolate packaging)
- Nut-free (but always check chocolate packaging for possible cross-contamination)
Conclusion
This Chocolate Peppermint Cheesecake is more than just a dessert—it’s a celebration on a plate! The rich chocolate depth paired with refreshing peppermint creates a magical combination that’s perfect for holiday gatherings or any special occasion when you want to impress.
Don’t be intimidated by the multiple steps—take your time and enjoy the process. The reward of seeing your guests’ faces light up with the first bite makes it all worthwhile. The contrast between the crunchy cookie base, velvety cheesecake filling, and glossy chocolate ganache creates a symphony of textures that elevate this dessert to restaurant quality.
I’d love to hear how your cheesecake turned out! Please share your baking experience and any creative twists you added to make this recipe your own. Happy baking, and may your kitchen be filled with the delightful aroma of chocolate and peppermint!RetryClaude can make mistakes. Please double-check responses.
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