Description
A rich and festive Chocolate Peppermint Cheesecake made with creamy chocolate filling, cool peppermint, and a chocolate cookie crust. Perfect for holidays and winter desserts, this peppermint cheesecake is easy to make ahead and topped with crushed candy canes. The ultimate Christmas cheesecake recipe!
Ingredients
1 and 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3/4 cup sour cream
3 large eggs
8 oz semi-sweet chocolate, melted
1/2 teaspoon peppermint extract
1 teaspoon vanilla extract
1/3 cup crushed candy canes
1 cup whipped cream (optional)
Instructions
1. Preheat oven to 325°F. Line the outside of a 9-inch springform pan with foil and set aside.
2. Mix chocolate cookie crumbs with melted butter and press into the bottom of the pan. Bake for 8–10 minutes and cool.
3. In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, peppermint extract, and vanilla extract. Mix well.
4. Add eggs one at a time, mixing on low speed until just combined. Fold in the melted chocolate.
5. Pour the filling over the crust. Place the pan in a water bath and bake for 55–65 minutes or until center is set but still slightly jiggly.
6. Turn off oven, crack door open, and let the cheesecake cool for 1 hour inside. Then refrigerate for at least 4 hours or overnight.
7. Before serving, top with whipped cream and crushed candy canes. Slice and enjoy.
Notes
Use full-fat cream cheese for the best texture.
Avoid overmixing after adding eggs to prevent cracks.
Let the cheesecake come to room temperature slightly before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg