For an extra layer of peppermint flavor, add 1/4 teaspoon of peppermint oil to the batter along with the extract. To prevent the crust from sticking, lightly grease the bottom of the springform pan before pressing in the crumb mixture. If the top of the cheesecake starts to brown too quickly during baking, tent it loosely with aluminum foil. For a smoother cheesecake, ensure that the cream cheese is fully softened before beating it with the sugar. Garnish with additional crushed candy canes, chocolate shavings, or fresh mint sprigs for an extra festive touch.
Chocolate-Peppermint Cheesecake
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME6 hrs 5 mins
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SERVING16 People
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VIEWS24
Indulge in this decadent chocolate cheesecake, kissed with a refreshing peppermint frost and crowned with a cloud of luscious whipped cream. A festive centerpiece that's as beautiful as it is delectable.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol97 mg
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Fiber0 g
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Protein5 g
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Saturated Fat12 g
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Sodium234 mg
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Sugar23 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). (5 minutes)
02
Step
10 mins
Combine chocolate cookie crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan to create an even crust. (10 minutes)
03
Step
5 mins
In a large bowl, beat softened chocolate cream cheese and 3/4 cup sugar with an electric mixer until smooth and creamy. (5 minutes)
04
Step
2 mins
Add peppermint extract and mix well. (2 minutes)
05
Step
3 mins
Add eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix. (3 minutes)
06
Step
2 mins
Pour the cheesecake batter over the prepared crust, spreading evenly. (2 minutes)
07
Step
45 mins
Bake for 40-45 minutes, or until the center is almost set but still has a slight wobble. (45 minutes)
08
Step
1 hrs
Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour to prevent cracking. (60 minutes)
09
Step
1 hrs
Remove the cheesecake from the oven and run a knife around the rim of the pan to loosen it. Cool completely before removing the springform pan. (60 minutes)
10
Step
4 hrs
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully chill and set. (240 minutes)
11
Step
5 mins
In a chilled bowl, beat heavy whipping cream with an electric mixer on high speed until soft peaks form. (5 minutes)
12
Step
2 mins
Gradually add the remaining 1 tablespoon of sugar, beating until stiff peaks form. (2 minutes)
13
Step
5 mins
Spoon the whipped cream over the chilled cheesecake, swirling decoratively. (5 minutes)
14
Step
2 mins
Sprinkle the crushed candy cane evenly over the whipped cream. (2 minutes)
15
StepSlice and serve chilled. Enjoy!
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Amanda Doyle
Jun 14, 2025This cheesecake was a huge hit at our holiday party! Everyone loved the combination of chocolate and peppermint.
Loraine Kemmer
May 19, 2025I added a layer of melted dark chocolate ganache on top of the cheesecake before the whipped cream, and it was incredible!
Maci Koepp
May 16, 2025Letting the cheesecake cool in the oven with the door ajar really helped prevent it from cracking. Great tip!
Estevan Hettinger
May 16, 2025The instructions were very clear and easy to follow, even for a beginner baker like me. Thank you for this awesome recipe!
Devon Legros
May 7, 2025Next time, I might try using Oreo crumbs for the crust. I think that would add another delicious layer of chocolate flavor.