Peppermint Chocolate Cheesecake Recipe
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.
- 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
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
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and the cheesecake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
