Hey y'all! If you love the rich combination of chocolate and cool peppermint, this Peppermint Chocolate Cheesecake Recipe will make your holiday season extra special. Creamy, decadent, and packed with festive flavor, it's perfect for Christmas, winter parties, or whenever you crave a luscious dessert with a refreshing twist. Let’s get cooking!
Why You'll Love This Peppermint Chocolate Cheesecake Recipe
- Rich, velvety cheesecake with a delicious chocolate base and refreshing peppermint notes.
- Perfect for holidays, birthdays, potlucks, or cozy winter nights in.
- Can be made ahead for easy entertaining and stress-free gatherings.
- Satisfies every sweet tooth (and looks gorgeous on any dessert table!).
- Easy-to-follow steps and just a handful of special ingredients.
Peppermint Chocolate Cheesecake Recipe Ingredients
- 1 ½ cups chocolate cookie crumbs (like Oreos, crushed)
- ¼ cup unsalted butter, melted
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 large eggs, room temperature
- ⅓ cup sour cream
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips, melted and slightly cooled
- ½ cup heavy cream
- ¼ cup crushed peppermint candies (plus extra for garnish)
- Whipped cream, for serving (optional)
Peppermint Chocolate Cheesecake Recipe Directions
Prep Time: 25 minutes | Cook Time: 1 hour | Total Time: 7 hours (includes chilling)
Step 1: Make the Chocolate Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Step 2: Prepare the Cheesecake Batter
- Beat the softened cream cheese and sugar together in a large bowl on medium speed until creamy and smooth (about 2–3 minutes).
- Add cocoa powder and mix until just combined.
- Beat in eggs one at a time, scraping bowl as needed.
- Mix in sour cream, peppermint extract, vanilla extract, and melted chocolate chips until combined.
- Gently fold in the heavy cream and crushed peppermint candies.
Step 3: Bake the Cheesecake
- Pour batter over the cooled crust, smoothing the top with a spatula.
- Wrap the pan in foil and place it into a larger roasting pan. Pour hot water halfway up the outside of the springform pan for a water bath.
- Bake for 50–60 minutes, until edges are set and the center is just slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Step 4: Chill and Garnish
- Remove cheesecake from the oven and water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- When ready to serve, top with whipped cream and extra crushed peppermint candies for a festive finish!
Peppermint Chocolate Cheesecake Recipe Notes
- For a smoother batter, ensure all ingredients are at room temperature (learn more about room temperature baking).
- To easily crush peppermint candies, place them in a zippered bag and use a rolling pin.
- Don’t skip the water bath! It helps create a crack-free cheesecake. Read why with this cheesecake water bath guide.
Peppermint Chocolate Cheesecake Recipe Variations
- No Bake Version: Make with whipped cream and gelatin instead of eggs and baking.
- Oreo Peppermint: Use crushed Oreo cookies (classic or peppermint) for the crust.
- Swirled Cheesecake: Swirl in melted white chocolate before baking for a marbled effect.
Required Equipment for Peppermint Chocolate Cheesecake Recipe
- 9-inch springform pan
- Electric mixer (stand or hand)
- Mixing bowls
- Roasting pan (for water bath)
- Measuring cups & spoons
- Spatula
Peppermint Chocolate Cheesecake Recipe Storage Instructions
- Store covered in the refrigerator for up to 5 days.
- For longer storage, freeze un-garnished cheesecake, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before serving.
Serving & Pairing Recommendations for Peppermint Chocolate Cheesecake Recipe
- Top with whipped cream, chocolate shavings, and extra peppermint candy.
- Perfect paired with hot cocoa, strong coffee, or a glass of dessert wine.
- Serve chilled for best flavor and texture.
Pro Tips for the Perfect Peppermint Chocolate Cheesecake Recipe
- Bake low and slow to keep the texture ultra-creamy (read more about cheesecake tips).
- Let cheesecake cool gradually to prevent cracks on top.
- For ultra-smooth slices, dip a sharp knife in hot water and wipe clean before each cut.
Peppermint Chocolate Cheesecake Recipe FAQ
- Can I make this cheesecake ahead of time?
- Absolutely! This cheesecake is perfect for making 1-2 days ahead—just cover and refrigerate until serving.
- How do I prevent my cheesecake from cracking?
- Use a water bath, avoid overmixing, and let it cool gradually in the oven.
- Can I use peppermint oil instead of extract?
- You can, but peppermint oil is much more concentrated—use only a few drops, and taste as you go!
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ¼ cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 8 oz semisweet chocolate, melted and slightly cooled
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon pure peppermint extract
- Crushed peppermint candies, for topping
Instructions
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1Preheat oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
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2Combine chocolate cookie crumbs and melted butter in a bowl, then press mixture into the bottom of the prepared pan to form the crust.
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3In a large bowl, beat softened cream cheese and sugar until smooth. Mix in melted chocolate, then beat in eggs one at a time.
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4Stir in sour cream and peppermint extract until evenly combined. Pour the cheesecake batter over the crust.
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5Bake for 1 hour, or until the center is set but still slightly jiggly. Turn off oven, crack the door, and let cheesecake cool for 1 hour.
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6Refrigerate cheesecake for at least 4 hours or overnight. Before serving, sprinkle crushed peppermint candies on top.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420 caloriescal
Protein:
7gg
Fat:
28gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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