Chocolate Peppermint Cheesecake

By:

Thomas

Published:

November 3, 2025

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Indulging in a slice of Chocolate Peppermint Cheesecake is like wrapping yourself in warm, cozy flavors during the festive season. The rich layers of smooth, creamy cheesecake combined with the delightful crunch of peppermint make this dessert an instant favorite. You can almost feel the joy of the holidays flood in just by thinking about it! Whether you’re hosting a family gathering or meeting friends for a holiday get-together, this Chocolate Peppermint Cheesecake is guaranteed to impress.

The best part? Making this cheesecake is surprisingly easy. With a few simple ingredients, like smooth cream cheese and delicious chocolate, you’ll create something that looks like it took hours to make. Plus, the sweet peppermint adds a refreshing kick that balances perfectly with the rich chocolate flavor. So, get ready to roll up your sleeves and join me in creating this mouthwatering treat that will bring everyone together.

Why This Recipe Works

The perfect balance of flavors is what makes this cheesecake truly special. The rich chocolate brings depth, while the cooling peppermint adds a refreshing touch. Together, they create a harmonious blend that dances on your taste buds, making each bite an experience you won’t forget.

Now, let’s talk about texture. Achieving that creamy and smooth consistency in a cheesecake is partly science. The combination of cream cheese, eggs, and other ingredients whipped together provides a luscious mouthfeel. To ensure this cheesecake bakes evenly without cracks, we use a water bath. This technique encourages gentle cooking, helping to maintain that dreamy texture everyone loves.

Why You’ll Love This Chocolate Peppermint Cheesecake

This Chocolate Peppermint Cheesecake is not just about taste; it’s about seasonal charm and festive presentation. The rich hues of chocolate against the bright peppermint decorations make it a stunning centerpiece at holiday gatherings. Everyone enjoys a slice, whether they’re chocolate lovers or peppermint fans.

Sharing this cheesecake during the holidays brings pure joy. Picture passing around slices while laughter fills the room, and smiles grow with each delighted bite. It’s more than dessert; it’s a way to create memories with friends and family.

Ingredients

3 cups Oreo crumbs (fine crumb, whole pack of family size Oreos)
4 tablespoons unsalted butter, melted
24 ounces cream cheese, room temperature
1 cup white granulated sugar
3 tablespoons unsweetened cocoa powder
1/2 cup sour cream or Greek yogurt, room temperature
1/2 cup heavy cream, room temperature
1 teaspoon pure vanilla extract
8 ounces semi-sweet chocolate bars (Lindt 70%)
4 large eggs, room temperature
1 1/2 cups Andes peppermint chips
1 cup semi-sweet chocolate chips
1/2 cup heavy cream (for ganache)
Andes peppermint chips (for decoration)
Lindt peppermint truffles (for decoration)

Creating the Oreo Crust

Preheat the Oven and Prepare Pan

Preheat the oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a 9-inch circle of parchment paper and spray again.

Combine Oreo and Butter

In a food processor, blend the Oreos into fine crumbs. Combine the melted butter with the Oreo crumbs in a bowl using a fork until well mixed.

Press into the Pan

Pour the crumb mixture into the springform pan. Press it halfway up the sides. Use a measuring cup to compact the crust firmly in the bottom. Bake for 12 minutes for that delightful base.

Making the Chocolate Peppermint Cheesecake

Melt the Chocolate

Place the semi-sweet chocolate into a bowl. Heat it in the microwave for 20-second intervals, stirring in between each until completely melted.

Blend the Cheesecake Mixture

Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth. Don’t forget to scrape the bowl and mix until all chunks are gone.

Add Remaining Ingredients

Now, incorporate the sour cream, heavy cream, vanilla extract, and melted chocolate, mixing until well combined. Add the eggs one at a time, mixing on low speed to avoid overmixing.

Fold in Peppermint Chips

Use a rubber spatula to gently fold in the peppermint chips. Pour the cheesecake batter into the prepared springform pan, filling it nicely.

Baking the Cheesecake

Set Up the Water Bath

Prepare a water bath using one of the two methods:
Method 1: Place the springform pan inside a 10-inch cake pan, then place in a roasting pan filled with hot water halfway up the cake pan.
Method 2: Wrap the springform pan tightly with aluminum foil, place inside the roasting pan, and fill with hot water halfway up the springform pan.

Bake and Cool

Bake for 70-80 minutes until the edges are set, and the center has a slight jiggle. Turn off the oven, crack the door open, and let it sit for 30 minutes. Then, remove it from the water bath and cool completely at room temperature. Make sure to refrigerate for at least 6 hours, or preferably overnight, to let those flavors blend beautifully.

Preparing the Chocolate Ganache

Heat the Cream

Place chocolate chips in a bowl. Heat heavy cream in a small pan over medium-low until it starts steaming.

Combine and Cool

Pour the hot cream over the chocolate chips. Let it sit for 2 minutes before mixing until smooth. If you see any stubborn chunks, give it a quick zap in the microwave for about 15 seconds.

Final Assembly and Decoration

Pour Ganache and Decorate

Carefully remove the cheesecake from the springform pan and peel off the parchment paper. Pour the chocolate ganache on top and have fun decorating with additional peppermint chips and Lindt truffles for that holiday flair.

Serving Suggestions

Serve with whipped cream and a sprinkle of crushed peppermint on top for a delightful finish.
Pair your cheesecake with a hot cup of cocoa or a soothing peppermint tea for the ultimate experience.

Tips for Success

Ensure all ingredients are at room temperature; this makes for smooth mixing and a perfect result.
Don’t skip the chilling step. This enhances flavor and texture, giving your cheesecake that luxurious twist.

Variations

Swap out Andes peppermint chips for crushed candy canes for a festive touch of nostalgia.
For a fruity twist, add a layer of raspberry or cherry topping instead of chocolate ganache — a surprising yet delightful variation!

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days.
This cheesecake freezes very well for up to 2 months. Just thaw it in the refrigerator before serving to reminisce about the lovely holiday memories.

Pairing Ideas

Coffee or espresso brings out the flavors, making for a delightful dessert experience.
For an adult treat, serve your cheesecake alongside a rich chocolate stout or peppermint-flavored liqueur.

FAQs

1. Can I use another type of cookie for the crust?
Absolutely! Chocolate graham crackers or even ginger snap cookies can give a unique twist to the crust.

2. How do I ensure my cheesecake doesn’t crack?
To prevent cracks, avoid overmixing your batter and always use the water bath for even baking.

3. Is it possible to make this cheesecake ahead of time?
Yes! Making it a day in advance is actually preferred. Just keep it refrigerated until you’re ready to serve.

4. Can I use low-fat cream cheese?
You can, but be aware that it may alter the texture and richness of your cheesecake.

5. What can I do if my cheesecake jiggles too much after baking?
Letting it cool slowly in the oven with the door cracked can help it set more firmly, ensuring each slice is just right.

As you indulge in this Chocolate Peppermint Cheesecake, remember, it’s not just about the taste — it’s about creating those lovely moments of togetherness and joy during the festive season. Enjoy making, sharing, and savoring this delightful dessert, and watch as it steals the spotlight at your next gathering!