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Chocolate Peppermint Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 109 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 6 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Peppermint Cheesecake combines a rich, smooth chocolate cream cheese filling infused with refreshing peppermint extract, nestled on a crunchy Oreo cookie crust, and topped with a luscious chocolate ganache and crushed candy canes for a festive finish. Perfect for holiday celebrations or any time you crave a luxurious and refreshing dessert.

Ingredients

Scale

For the Crust:

  • 24 Oreo cookies (278 grams), filling intact
  • 4 tablespoons (57 grams) unsalted butter, melted

For the Filling:

  • 8 ounces (227 grams) semisweet chocolate, chopped
  • 24 ounces (680 grams) full fat cream cheese, completely softened to room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup heavy cream, at room temperature
  • 1/4 cup (21 grams) unsweetened cocoa powder
  • 4 large eggs plus 1 egg yolk, at room temperature
  • 1 teaspoon peppermint extract

For the Topping:

  • 1 cup (170 grams) semisweet chocolate chips
  • 1/2 cup heavy cream
  • Crushed candy canes

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). This temperature is ideal for slow baking the cheesecake evenly.
  2. Prepare Water Bath: Line a 9-inch springform pan with three layers of heavy-duty aluminum foil, folding the edges up around the pan to create a waterproof seal. Spray the pan with nonstick cooking spray to prevent sticking.
  3. Make the Crust: Pulse Oreo cookies in a food processor until finely ground (about 1 cup of crumbs). Add melted butter and pulse until moistened. Press the mixture evenly into the bottom and halfway up the sides of the prepared pan.
  4. Bake Crust: Bake the crust for 10 minutes until fragrant. Allow it to cool slightly, keeping the oven on to maintain temperature for the filling.
  5. Melt Chocolate: Microwave chopped semisweet chocolate in 30-second intervals, stirring after each until smooth and fully melted. Set aside to cool to room temperature.
  6. Prepare Filling: Beat the softened cream cheese on medium speed until smooth and lump-free. Add sugar, heavy cream, and cocoa powder, beating until fully combined. Add eggs and egg yolk one at a time, mixing until just smooth. Gently fold in peppermint extract and melted chocolate, taking care not to overmix.
  7. Assemble Cheesecake: Pour the filling into the cooled crust, tapping the pan against the counter to release air bubbles. Place the springform pan inside a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  8. Bake Cheesecake: Bake at 325°F for 1 hour to 1 hour 15 minutes until the top is slightly dry but the center jiggles like Jell-O. It’s better to underbake slightly than overbake.
  9. Cool Gradually: Turn off oven, crack door open, and let cheesecake cool inside the oven for 45 minutes to prevent cracks.
  10. Cool Completely: Remove cheesecake from oven and water bath, transfer to a wire rack, and cool to room temperature.
  11. Chill: Refrigerate cheesecake for at least 4 hours until fully chilled and set.
  12. Prepare Topping: Heat heavy cream in a small saucepan just until simmering. Pour over chocolate chips in a heatproof bowl and let sit for 3 minutes. Stir until smooth and glossy. Cool slightly to thicken if needed.
  13. Finish Cheesecake: Pour the ganache evenly over the chilled cheesecake. Sprinkle generously with crushed candy canes for a festive, peppermint crunch.
  14. Serve and Store: Serve immediately or store covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • You can also use an oven-safe roasting bag around your springform pan instead of heavy-duty foil to prevent leaks during the water bath. Secure the bag with foil around the base and sides as necessary.
  • Use cream cheese that is completely softened to room temperature for a smooth, lump-free filling. Cold cream cheese can create lumps in the cheesecake batter.
  • To avoid cracks, do not overbake the cheesecake; it should still wobble slightly in the center when done.
  • The water bath technique helps provide moisture and even heat distribution to prevent cracking and overcooking the edges.

Nutrition

  • Serving Size: 1 slice (1/12 of recipe)
  • Calories: 460
  • Sugar: 30g
  • Sodium: 230mg
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 125mg

Find it online: https://piesbypaula.com/chocolate-peppermint-cheesecake-recipe/