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Decadent Chocolate Peppermint Cheesecake

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A rich and creamy chocolate peppermint cheesecake with a chocolate peppermint crust and optional ganache topping, perfect for holiday celebrations.

Ingredients

Scale
  • 1 ½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers, crushed)
  • ¼ cup unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 teaspoon peppermint extract
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 6 oz dark chocolate, melted and cooled slightly
  • 1 ½ teaspoons peppermint extract
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ½ cup heavy cream (for ganache topping, optional)
  • 4 oz dark chocolate, chopped (for ganache topping, optional)
  • Crushed peppermint candies or candy canes for garnish (optional)

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, sugar, and peppermint extract. Stir until evenly coated and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and cool slightly.
  2. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 3 minutes). Add sugar and beat until combined. Mix in sour cream and peppermint extract.
  3. Beat in eggs one at a time, just until blended. Gently fold in melted dark chocolate. Sprinkle flour and salt over the batter and fold in carefully to keep mixture smooth and silky.
  4. Wrap the base of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform pan (water bath).
  5. Pour cheesecake batter over crust and smooth the top. Bake at 325°F (160°C) for 55-65 minutes until edges are set but center jiggles slightly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  6. Remove cheesecake from oven and water bath. Cool to room temperature (about 30 minutes), then refrigerate for at least 4 hours or overnight.
  7. For ganache topping (optional): Heat heavy cream until just simmering. Pour over chopped dark chocolate and let sit for 2 minutes. Stir until smooth and glossy. Pour ganache over chilled cheesecake and spread evenly. Sprinkle crushed peppermint candies on top. Chill again for 30 minutes before serving.

Notes

Use room temperature cream cheese and eggs for smooth batter. Melt chocolate gently to avoid burning. Use a water bath and wrap pan with foil to prevent cracks. Chill cheesecake overnight for best texture. Ganache topping hides cracks and adds extra richness. For gluten-free, substitute almond flour for all-purpose flour. Vegan adaptations include vegan cream cheese, coconut cream, flax eggs, and dairy-free chocolate.

Nutrition

Keywords: chocolate peppermint cheesecake, holiday dessert, peppermint cheesecake, chocolate cheesecake, Christmas dessert, easy cheesecake recipe

Find it online: https://yumyep.com/decadent-chocolate-peppermint-cheesecake-recipe-for-easy-holiday-bliss/