Oh, if there’s one dessert that just screams ‘special occasion’ and wraps you up in a cozy hug, it’s got to be a cheesecake. And trust me, when you combine that creamy, dreamy goodness with rich chocolate and a cool kiss of peppermint? Magic happens! This Chocolate Peppermint Cheesecake isn’t just a dessert; it’s an experience. It’s the kind of showstopper I love to pull out when the holidays roll around, or honestly, any time I want to feel extra fancy. My mom used to make a version of this for Christmas Eve, and the smell alone would fill our whole house with pure joy. It’s super easy to make, too – no fancy tricks needed, just good old-fashioned love and delicious ingredients!

Why You’ll Love This Chocolate Peppermint Cheesecake

Seriously, why wouldn’t you love this cheesecake? It’s:

Incredibly Delicious: That perfect combo of rich chocolate and refreshing peppermint is just divine!
Surprisingly Easy: You don’t need to be a pastry chef to make this luscious dessert.
Holiday Perfection: It’s practically made for Christmas, but honestly? It’s amazing any time of year!
So Creamy: The texture is just melt-in-your-mouth smooth, a total dream.

Gather Your Ingredients for Chocolate Peppermint Cheesecake

Alright, let’s get down to business! To make this absolutely heavenly Chocolate Peppermint Cheesecake, you’ll want to round up a few things. Don’t worry, it’s all pretty standard stuff you can probably find in your pantry or at the grocery store.

First up, for that perfect chocolatey base, we’ll need about a cup and a half of your favorite chocolate cookie crumbs – think Oreos or even some crushed chocolate wafers. Then, we’ll melt down about a quarter cup of butter to hold those crumbs together. Easy peasy!

For the star of the show, that creamy, dreamy filling, you’ll need three (that’s right, THREE!) 8-ounce packages of cream cheese, and make sure it’s nice and soft. Pop in a whole cup of granulated sugar for sweetness, and then three large eggs, but add them one at a time, okay? A teaspoon of vanilla extract is a must, and for that cool minty kick, half a teaspoon of peppermint extract. Oh, and to really amp up the chocolate flavor, we’ll whisk in a quarter cup of unsweetened cocoa powder. Finally, to get everything super smooth and luscious, we’ll beat in about half a cup of heavy cream. And for a pretty finish, grab some extra chocolate shavings for the top!

Essential Equipment for Making Chocolate Peppermint Cheesecake

Before you dive into making this incredible cheesecake, let’s make sure you’ve got the right tools! You’ll need a trusty 9-inch springform pan – the kind with the removable sides is key for getting your cheesecake out without a disaster. A good electric mixer, either a stand mixer or a hand mixer, is a lifesaver for getting that cream cheese nice and smooth. Oh, and a mixing bowl (or two!) and some measuring cups and spoons are, of course, essential. Don’t forget a spatula for scraping down that bowl, and a sturdy spoon for pressing the crust!

Step-by-Step Guide to Your Perfect Chocolate Peppermint Cheesecake

Alright, let’s get this show on the road! Making this Chocolate Peppermint Cheesecake is actually pretty straightforward, and watching it bake up is half the fun. Just follow along with these steps, and you’ll have a stunning dessert in no time.

Preheat and Prep the Pan: First things first, get your oven all warmed up to 350°F (that’s 175°C for those who prefer Celsius). While that’s heating, grab your 9-inch springform pan. In a little bowl, mix up those chocolate cookie crumbs with the melted butter until it all looks like nice, damp sand. Press this mixture firmly and evenly into the bottom of your springform pan. I like to use the flat bottom of a measuring cup to get it nice and compact – this stops it from falling apart later!
Whip up the Filling: Now for the creamy part! In a big bowl, beat your softened cream cheese and granulated sugar together until they’re super smooth and there are no lumps. Seriously, no one likes a lumpy cheesecake!
Add the Eggs (Carefully!): This is important! Add your eggs one at a time, beating just enough after each one to combine. Overmixing here can lead to cracks, and nobody wants that!
Flavor Time: Now stir in that lovely vanilla extract, the peppermint extract (don’t go overboard, a little goes a long way!), and the cocoa powder. Make sure it’s all mixed in well until the batter is a beautiful chocolatey brown.
Smooth it Out: Gently beat in the heavy cream until the batter is just combined and looks gloriously smooth and rich. Remember, just combined – we’re not trying to whip air into it.
Pour it In: Carefully pour all that luscious chocolate-peppermint filling over the cookie crust in your pan. Give the pan a gentle little tap on the counter to help smooth out the top and get rid of any big air bubbles.
Bake to Perfection: Pop that pan into your preheated oven and bake for about 50 to 60 minutes. You’ll know it’s ready when the edges look set, but the center still has a little wiggle to it – kind of like Jell-O.
The Slow Cool Down: This is my favorite trick for avoiding cracks! Once the baking time is up, just turn off the oven, but leave the cheesecake inside. Prop the oven door open just a tiny bit (a wooden spoon works perfectly for this) and let it hang out in there for a whole hour. This slow cooling process is key!
Cool Completely: After its oven spa treatment, carefully remove the cheesecake from the oven and place it on a wire rack. Let it cool down completely to room temperature. Trust me, the patience is worth it!
Chill Out: Once it’s totally cool, cover it loosely with plastic wrap and pop it into the refrigerator for at least 4 hours, or even better, overnight. This is where all those flavors really meld together beautifully.
Garnish and Serve: Before you slice into this masterpiece, sprinkle some lovely chocolate shavings over the top. Then, release the springform pan sides, slice away, andEnjoy! For another delicious cheesecake idea, check out this easy Christmas cheesecake!

Tips for the Ultimate Chocolate Peppermint Cheesecake

Okay, so making a cheesecake can feel a little intimidating, but I’ve learned a few tricks over the years that make all the difference. For this Chocolate Peppermint Cheesecake, it’s all about keeping things smooth and preventing any cracks. First and foremost, make SURE your cream cheese is totally softened. I mean, leave it out on the counter for a good hour or two! Cold cream cheese is the enemy of a smooth cheesecake, and trust me, nobody wants a bumpy ride. Also, when you add those eggs, just mix until they’re incorporated. Overbeating after the eggs go in is a surefire way to introduce too much air, which can cause cracks as it bakes and then cools.

Another little secret? That slow cooling process I mentioned in the steps is a lifesaver! Letting the cheesecake cool down gradually in the oven with the door ajar is the best way to prevent that dreaded cracking. And don’t even think about skipping the chilling time! That 4-hour minimum (or overnight is even better!) lets those flavors really deepen and the texture set perfectly. It’s the final step that truly makes this Chocolate Peppermint Cheesecake sing!

Ingredient Spotlight: Peppermint Extract

Now, the peppermint extract – that’s what gives this cheesecake its signature cool, festive zing! A little goes a long way with peppermint, so I always start with the amount in the recipe and then give it a taste test before it goes into the oven, just to be sure. If you’re not a huge fan of super strong mint, you can always cut it back a smidge, or if you want it extra punchy, add a tiny bit more. Just be careful not to go overboard, or it can taste a bit like toothpaste! It’s that perfect counterpoint to the rich chocolate that makes this Chocolate Peppermint Cheesecake so special.

Serving and Storing Your Chocolate Peppermint Cheesecake

Alright, the hard part is over, and your masterpiece is ready! For the best flavor, let your Chocolate Peppermint Cheesecake chill in the fridge for at least 4 hours, but honestly, overnight is *chef’s kiss*. This lets all those yummy chocolate and peppermint flavors really meld together. When you’re ready to serve, carefully take off the sides of the springform pan. I love to garnish it with a sprinkle of chocolate shavings or even some crushed candy canes for that extra festive touch! Slice it up with a sharp knife – dipping it in hot water and wiping it clean between slices helps get those perfect, clean cuts.

Leftovers? No problem! Just cover the cheesecake tightly with plastic wrap or foil and pop it back in the refrigerator. It should stay wonderfully fresh for about 3 to 4 days. The cold really keeps that creamy texture just right!

Frequently Asked Questions About Chocolate Peppermint Cheesecake

Got questions about making this luscious Chocolate Peppermint Cheesecake? I’ve got answers! It’s pretty foolproof, but sometimes a little extra info helps make it absolutely perfect. If you have more questions, don’t hesitate to reach out via my contact page!

Can I make this Chocolate Peppermint Cheesecake ahead of time?

Oh, absolutely! In fact, I highly recommend it. Cheesecakes are almost always better when they’ve had a good long chill. Making it the day before you plan to serve it allows all those delicious chocolate and peppermint flavors to really deepen and mingle. Just keep it covered in the fridge from when it’s fully cooled. It makes hosting so much easier, too!

What kind of chocolate cookies work best for the crust?

My go-to is always Oreos! The chocolatey flavor and the filling both contribute to a fantastic crust. But really, any chocolate sandwich cookie or even chocolate graham crackers will work beautifully. If you use graham crackers, you might want to add a tablespoon or two of cocoa powder to the crumbs and maybe a touch more sugar for that extra chocolatey punch. Whatever you choose, just make sure they’re crushed finely! It’s one of those little things that makes a big difference.

How do I prevent my cheesecake from cracking?

Ah, the age-old cheesecake question! The biggest culprits are usually overmixing after the eggs are in, and sudden temperature changes. That’s why I’m such a HUGE fan of the slow cooling method – leaving it in the oven with the door ajar for an hour. It’s like giving the cheesecake a gentle transition back to room temperature. Also, making sure your oven temperature isn’t too high and that your cream cheese is fully softened helps a ton. Don’t stress too much, though – even a cracked cheesecake tastes amazing! You can learn more about my baking philosophy on my about page.

Can I use peppermint candies instead of extract?

You could, but it’s a bit trickier! You’d want to crush them up really, really fine and maybe melt them slightly into the heavy cream before adding them. The exact amount can be hard to judge, and it might affect the texture a little. The extract is just so much easier and more reliable for getting that consistent, bright peppermint flavor without any fuss. For this Chocolate Peppermint Cheesecake, the extract is definitely the way to go!

Nutritional Information (Estimate)

Just a quick heads-up, this is an estimate since every ingredient can vary slightly! This Chocolate Peppermint Cheesecake clocks in at around 350 calories per slice. You’re looking at about 22g of fat, with roughly 13g being saturated fat, 35g of carbs, and about 5g of protein. It’s definitely a rich treat, perfect for those special occasions!

Chocolate Peppermint Cheesecake

Author: freddyrecipes.com
Total Time: 80 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich chocolate cheesecake with a refreshing peppermint flavor, perfect for the holidays.

Ingredients

Scale

1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 cup unsweetened cocoa powder
1/2 cup heavy cream
Chocolate shavings for garnish

Instructions

Preheat oven to 350°F (175°C).
Combine cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract, peppermint extract, and cocoa powder.
Gradually beat in heavy cream until just combined.
Pour filling over crust.
Bake for 50-60 minutes, or until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Remove from oven and cool completely on a wire rack.
Chill in the refrigerator for at least 4 hours before serving.
Garnish with chocolate shavings.

Notes

For a smoother texture, ensure your cream cheese is at room temperature.
Do not overmix the batter once the eggs are added.
Chill the cheesecake thoroughly for the best flavor and texture.

Prep Time: 20 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: chocolate peppermint cheesecake, holiday dessert, rich cheesecake, chocolate dessert, peppermint flavor