Peppermint Chocolate Cheesecake Recipe

Introduction

This Peppermint Chocolate Cheesecake combines rich chocolate flavors with a refreshing peppermint twist, perfect for holiday gatherings or any special occasion. Its creamy texture and festive toppings make it a delightful treat that’s sure to impress.

Ingredients

• 1 package Oreo cookies
• 1/4 cup butter (melted)
• 4 (8oz) packages cream cheese
• 1 1/3 cups powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 4 large whole eggs
• 3 teaspoons peppermint extract
• 10 oz chocolate (melted; semi-sweet or unsweetened)
• 3/4 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup Andes peppermint baking bits

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: Place the Oreo cookies in a blender or food processor and pulse until they become fine crumbs. Combine the crumbs with the melted butter.
3. Step 3: Press the Oreo mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes, then remove it from the oven.
4. Step 4: In a mixer, beat together cream cheese, powdered sugar, and cocoa powder until smooth. Add eggs one at a time, mixing well after each addition. Stir in peppermint extract and melted chocolate. The batter will be thick.
5. Step 5: Pour the batter into the baked Oreo crust. Bake for 60-70 minutes, until the cheesecake begins to pull away from the sides and is cooked through.
6. Step 6: Allow the cheesecake to cool completely. Run a knife around the edges to loosen it from the pan sides.
7. Step 7: Melt the heavy cream and chocolate chips together, stirring until smooth. Pour this chocolate ganache over the cooled cheesecake and sprinkle with Andes peppermint baking bits.
8. Step 8: Refrigerate the cheesecake for 4-6 hours until the chocolate topping is set and the cheesecake is thoroughly chilled.

Tips & Variations

• For a stronger peppermint flavor, add an extra teaspoon of peppermint extract to the batter.
• Use a water bath when baking the cheesecake to prevent cracks and ensure even cooking.
• Substitute the Oreo crust with a graham cracker crust for a different texture and flavor.
• Try using white chocolate chips instead of semi-sweet chocolate for a sweeter ganache topping.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Make sure it is tightly wrapped or stored in an airtight container to prevent drying out. To serve, you can let it sit at room temperature for 10-15 minutes. Reheating is not recommended as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day in advance. It needs several hours to chill and set properly, so preparing it ahead ensures the best texture and flavor.

Can I use regular chocolate instead of semi-sweet or unsweetened?

Yes, you can use regular chocolate, but keep in mind it will result in a sweeter cheesecake. Adjust the amount of powdered sugar if you prefer a less sweet dessert.

Peppermint Chocolate Cheesecake Recipe

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4.6 from 123 reviews

This Peppermint Chocolate Cheesecake is a rich and decadent dessert that combines the smoothness of cream cheese with the refreshing flavor of peppermint and the indulgence of chocolate. Featuring a crunchy Oreo crust and a creamy, luscious filling with hints of cocoa and peppermint extract, it’s topped with a glossy chocolate ganache and festive peppermint baking bits—perfect for holiday celebrations or a special treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 package Oreo cookies
• 1/4 cup butter, melted

Filling

• 4 (8 oz) packages cream cheese
• 1 1/3 cups powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 4 large eggs
• 3 teaspoons peppermint extract
• 10 oz semi-sweet or unsweetened chocolate, melted

Topping

• 3/4 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup Andes peppermint baking bits

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and the cheesecake.
2. Prepare the crust: Place the Oreo cookies in a blender or food processor and pulse until they are fine crumbs. Transfer the crumbs to a bowl and mix thoroughly with the melted butter until well combined.
3. Form and bake the crust: Press the Oreo and butter mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 8 minutes, then remove and allow to cool slightly.
4. Make the cheesecake filling: In a mixer, beat together the cream cheese, powdered sugar, and unsweetened cocoa powder until the mixture is smooth and well blended. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the peppermint extract and melted chocolate until fully incorporated and the batter becomes thick and creamy.
5. Bake the cheesecake: Pour the filling over the pre-baked Oreo crust and place the springform pan back into the oven. Bake for 60 to 70 minutes, or until the edges start to pull away from the sides of the pan and the cheesecake is set through the center.
6. Cool the cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, run a knife around the edges to loosen the sides of the pan.
7. Prepare the chocolate topping: In a saucepan or microwave-safe bowl, melt the heavy cream and semi-sweet chocolate chips together, stirring until smooth and glossy. Pour this chocolate ganache evenly over the cooled cheesecake and sprinkle with Andes peppermint baking bits for a festive finishing touch.
8. Chill to set: Refrigerate the cheesecake for 4 to 6 hours or until the chocolate topping is fully set and the cheesecake is thoroughly chilled before serving.

Notes

• Use a springform pan to easily remove the cheesecake without damaging its sides.
• For a stronger peppermint flavor, adjust the peppermint extract quantity to taste, but be cautious as it can overpower the dessert.
• Allow the cheesecake to chill completely; this helps it set properly and improves texture and flavor.
• Store leftovers covered in the refrigerator for up to 5 days.
• You can swap heavy cream with whipping cream, but heavy cream provides a richer ganache.
• For easier removal of the crust pressed evenly and tightly with a flat-bottomed glass or measuring cup.

Keywords: peppermint cheesecake, chocolate cheesecake, Oreo crust cheesecake, holiday dessert, peppermint chocolate dessert