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Chocolate Peppermint Cheesecake

Decadent Chocolate Peppermint Cheesecake for Sweet Holiday Joy

This Chocolate Peppermint Cheesecake is a delightful vegetarian treat combining rich chocolate and refreshing peppermint flavors, perfect for any holiday gathering.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chill Time 6 hours
Total Time 7 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Crushed cookies create a rich, crunchy texture; substitute with chocolate graham crackers if desired.
  • ½ cup Unsalted Butter Binds the crust; use unsalted for better control of sweetness.
For the Cheesecake Filling
  • 16 oz Cream Cheese Full-fat brick-style works best for richness.
  • 1 cup Granulated Sugar Sweetens the filling; essential for balancing flavors.
  • 3 large Eggs Provides structure; add one at a time to ensure proper blending.
  • 1 cup Sour Cream Adds tang and creamy texture; keep it full-fat for best results.
  • 1 cup Heavy Cream Ensure it is well-whipped for rich consistency.
  • 8 oz Bittersweet or Semisweet Chocolate Key flavor component; avoid chocolate chips for a smooth texture.
  • 1 teaspoon Peppermint Extract Infuses refreshing mint flavor; only a small amount is needed.
For Garnish
  • ¼ cup Crushed Peppermint Candies Optional, for visual appeal and added crunch.
  • ¼ cup Chocolate Shavings or Curls Adds elegance; optional for extra chocolate flavor.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • double boiler
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) while you prepare a 9-inch springform pan. Line the bottom and sides with parchment paper to prevent sticking.
  2. In a mixing bowl, crush Oreo cookies into fine crumbs, then combine with melted unsalted butter until evenly coated. Press this mixture firmly into the base of the springform pan. Bake the crust for 10 minutes.
  3. Melt the chopped bittersweet or semisweet chocolate in a double boiler or in the microwave, stirring frequently until smooth. Allow to cool slightly.
  4. In a large mixing bowl, beat the cream cheese until silky smooth. Blend in the granulated sugar, then add eggs one by one. Incorporate sour cream, heavy cream, peppermint extract, and finally fold in your cooled melted chocolate.
  5. Pour the cheesecake filling over the cooled crust, smoothing the top. Bake for 55-65 minutes until the edges are set but the center has a slight jiggle.
  6. Turn off the oven and leave the cheesecake inside with the door slightly cracked for about 1 hour. After that, transfer to the refrigerator and chill for at least 6 hours or overnight.
  7. Before serving, remove the cheesecake from the springform pan and top with crushed peppermint candies and chocolate shavings. Slice with a warm knife and enjoy!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 33gProtein: 6gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 15IUCalcium: 6mgIron: 8mg

Notes

Allow the cheesecake to chill overnight for optimal flavor and texture. Use high-quality chocolate for the best results.

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