Description
Chocolate Peppermint Cheesecake is a rich, creamy holiday dessert with layers of chocolate cookie crust, smooth chocolate cheesecake, peppermint cheesecake, and a glossy chocolate topping. This easy recipe is perfect for dessert boards, Christmas gatherings, holiday baking, and festive food ideas when you want an impressive make-ahead dessert that still feels simple to prepare at home.
Ingredients
24 chocolate sandwich cookies, crushed
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1/3 cup unsweetened cocoa powder
6 ounces semi-sweet chocolate, melted and slightly cooled
1/2 cup heavy cream
4 ounces semi-sweet chocolate, for ganache
1 cup whipped cream
1/3 cup crushed peppermint candies
Instructions
1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.
2. Mix the crushed chocolate sandwich cookies with melted butter until evenly combined.
3. Press the crumb mixture firmly into the bottom of the pan and bake for 8 minutes. Let the crust cool.
4. Beat 16 ounces of cream cheese with 3/4 cup sugar until smooth.
5. Mix in 1/2 cup sour cream, 1 teaspoon vanilla extract, and 2 eggs one at a time on low speed.
6. Blend in the cocoa powder and 6 ounces melted semi-sweet chocolate until smooth.
7. Pour the chocolate cheesecake layer over the cooled crust and smooth the top.
8. In a new bowl, beat the remaining 8 ounces cream cheese with 1/4 cup sugar until creamy.
9. Mix in the remaining 1/2 cup sour cream, 1 teaspoon vanilla extract, peppermint extract, and 1 egg until just combined.
10. Gently spread the peppermint cheesecake layer over the chocolate layer.
11. Bake for 50 to 60 minutes until the edges are set and the center still has a slight jiggle.
12. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.
13. Remove the cheesecake and cool completely, then chill for at least 6 hours or overnight.
14. Heat the heavy cream until hot, then pour it over 4 ounces semi-sweet chocolate and stir until smooth.
15. Spread the ganache over the chilled cheesecake.
16. Top with whipped cream and crushed peppermint candies before serving.
Notes
Use room temperature cream cheese, sour cream, and eggs for the smoothest filling.
Do not overmix once the eggs are added, or the cheesecake can puff and crack.
For the cleanest slices, chill overnight and wipe the knife between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 32g
- Sodium: 320mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg