Chocolate Peppermint Cheesecake is a delightful and festive dessert that brings the comforting flavors of chocolate and peppermint together in perfect harmony. This rich cheesecake is ideal for holiday gatherings, offering a decadent treat that will impress friends and family alike. The combination of creamy cheesecake and crunchy Oreo crust creates a textural contrast that makes every bite a joy. Let’s dive into this deliciously indulgent recipe that is sure to become a holiday tradition in your home!

Why You’ll Love This Chocolate Peppermint Cheesecake

This Chocolate Peppermint Cheesecake is not just a dessert; it’s an experience. Here are a few reasons to love it:

Rich chocolate flavor with a hint of peppermint makes it a festive favorite.
The creamy texture paired with a crunchy Oreo crust creates a delightful contrast.
Perfect for Christmas celebrations and holiday gatherings, making it a showstopper.
Can be made as a no-bake option for those who prefer a lighter approach.
Easy to customize with toppings like whipped cream or crushed candy canes.
This recipe is gluten-free if you use gluten-free Oreos, accommodating various dietary needs.

With its festive appeal and mouthwatering taste, this Chocolate Peppermint Dessert Recipe is sure to be a hit!

Ingredients for Chocolate Peppermint Cheesecake

Gather these items:

24 Oreo cookies (Crushed for crust)
½ cup Unsalted butter (Melted)
8 ounces Semisweet chocolate (Melted)
24 ounces Full fat cream cheese (Softened)
1 cup Granulated sugar
½ cup Heavy cream
⅓ cup Unsweetened cocoa powder
3 large Eggs (At room temperature)
1 teaspoon Peppermint extract (Avoid mint or spearmint)
8 ounces Semisweet chocolate chips (For ganache)
1 cup Heavy cream (For ganache)
¼ cup Crushed candy canes (For garnish)

How to Make Chocolate Peppermint Cheesecake Step-by-Step

Step 1: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan with foil.
Step 2: Crush Oreo cookies, mix with melted butter, and press into the pan.
Step 3: Bake the crust for 10 minutes, then let cool.
Step 4: Melt semisweet chocolate in the microwave and set aside.
Step 5: Beat cream cheese until smooth, then add sugar, heavy cream, and cocoa powder.
Step 6: Incorporate eggs one at a time and fold in melted chocolate and peppermint extract.
Step 7: Pour filling into the cooled crust and prepare for a water bath.
Step 8: Bake cheesecake for about 1 hour, then cool in the oven for 45 minutes.
Step 9: Chill in the refrigerator for at least 4 hours or overnight.
Step 10: Make ganache by heating cream and mixing with chocolate chips.
Step 11: Pour ganache over the chilled cheesecake and sprinkle with crushed candy canes.
Step 12: Slice and serve chilled.

Indulge in 5-Star Chocolate Peppermint Cheesecake - Chocolate Peppermint Cheesecake - main visual representation

Pro Tips for the Perfect Chocolate Peppermint Cheesecake

Keep these in mind:

Use room temperature ingredients for a smoother batter.
For a no-bake version, use whipped cream to set the cheesecake instead of baking.
Chill the cheesecake overnight for the best flavor and texture.
Consider adding a layer of whipped cream on top for extra richness.
This recipe is vegetarian-friendly, making it a great option for many diets.

Best Ways to Serve Chocolate Peppermint Cheesecake

Here are some serving ideas:

Top with a dollop of whipped cream for added creaminess.
Serve with a drizzle of chocolate sauce for extra decadence.
Add crushed candy canes to the top for a festive touch.

How to Store and Reheat Chocolate Peppermint Cheesecake

Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake is perfect for meal prep as it stays fresh and delicious for several days. The longer it sits, the more the flavors meld together!

Frequently Asked Questions About Chocolate Peppermint Cheesecake

What’s the secret to perfect Chocolate Peppermint Cheesecake?

The secret lies in ensuring all your ingredients are at room temperature for a smooth texture. Incorporating the melted chocolate gently into the cream cheese mixture is also crucial for a rich flavor.

Can I make Chocolate Peppermint Cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two in advance and stored in the refrigerator. It actually tastes better after chilling, allowing the flavors to develop further.

How do I avoid common mistakes with Chocolate Peppermint Cheesecake?

Be careful not to overmix the batter, as this can incorporate too much air and lead to cracks. Also, ensure that the cheesecake is cooled gradually in the oven to prevent sudden temperature changes that can cause it to crack.

Variations of Chocolate Peppermint Cheesecake You Can Try

Here are some delightful variations:

Try a No-Bake Chocolate Peppermint Cheesecake for a lighter option.
Experiment with a Gluten-free Chocolate Peppermint Cheesecake using gluten-free cookies.
Make a Vegan Chocolate Peppermint Cheesecake by substituting cream cheese with a plant-based alternative.
Add a layer of Chocolate Peppermint Swirl Cheesecake for a stunning visual presentation.

For more delicious dessert ideas, check out our dessert recipes or learn how to make easy cinnamon rolls for a delightful breakfast treat. If you’re interested in gluten-free options, visit our Pistachio Pavlova recipe for a unique dessert experience.

Indulge in 5-Star Chocolate Peppermint Cheesecake

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Indulge in Rich Chocolate Peppermint Cheesecake Bliss. Chocolate Peppermint Cheesecake is a rich and festive dessert perfect for holiday gatherings.

Author: Emily
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 330 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

24 Oreo cookies (Crushed for crust)
½ cup Unsalted butter (Melted)
8 ounces Semisweet chocolate (Melted)
24 ounces Full fat cream cheese (Softened)
1 cup Granulated sugar
½ cup Heavy cream
⅓ cup Unsweetened cocoa powder
3 large Eggs (At room temperature)
1 teaspoon Peppermint extract (Avoid mint or spearmint)
8 ounces Semisweet chocolate chips (For ganache)
1 cup Heavy cream (For ganache)
¼ cup Crushed candy canes (For garnish)

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Instructions

Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan with foil.
Crush Oreo cookies, mix with melted butter, and press into the pan.
Bake the crust for 10 minutes, then let cool.
Melt semisweet chocolate in microwave and set aside.
Beat cream cheese until smooth, then add sugar, heavy cream, and cocoa powder.
Incorporate eggs one at a time and fold in melted chocolate and peppermint extract.
Pour filling into the cooled crust and prepare for a water bath.
Bake cheesecake for about 1 hour, then cool in the oven for 45 minutes.
Chill in the refrigerator for at least 4 hours or overnight.
Make ganache by heating cream and mixing with chocolate chips.
Pour ganache over the chilled cheesecake and sprinkle with crushed candy canes.
Slice and serve chilled.