Peppermint Cheesecake with Chocolate Crust

Name: Peppermint Cheesecake with Chocolate Crust
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup sugar; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 3 large eggs; 1 cup sour cream; 1/2 cup heavy cream; 1/4 cup crushed peppermint candies

Highlighted under: Artisan Bakery Recipes

Indulge in the delightful fusion of creamy peppermint cheesecake and a rich chocolate crust, perfect for holiday gatherings or a special treat.

Created by

Emily

Last updated on 2025-12-12T18:55:16.593Z

This peppermint cheesecake is a holiday favorite that combines the coolness of peppermint with the richness of chocolate. It's sure to impress your guests!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh peppermint essence
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

The Perfect Holiday Dessert

The Peppermint Cheesecake with Chocolate Crust is an ideal dessert for the festive season. Its stunning presentation and delightful flavors make it a showstopper at any holiday gathering. The combination of creamy cheesecake and crunchy chocolate crust is a harmonious blend that will tantalize your taste buds.

During the holidays, desserts often take the spotlight, and this cheesecake is no exception. It brings together the refreshing taste of peppermint, reminiscent of candy canes, with a rich chocolate base that appeals to chocolate lovers. This dessert is not just a treat; it’s a celebration on a plate!

A Dessert for Everyone

One of the best features of this peppermint cheesecake is its versatility. Whether you're hosting a holiday party, celebrating a birthday, or simply treating yourself, this dessert fits every occasion. It’s an excellent choice for those who appreciate the classic flavors of winter while still craving something unique.

Additionally, the cheesecake can easily be made ahead of time, freeing you to enjoy the festivities without the last-minute baking rush. Just prepare it the day before, chill it overnight, and you'll have a beautiful centerpiece dessert ready to impress your guests.

Tips for Perfecting Your Cheesecake

When making this peppermint cheesecake, it’s essential to use room temperature cream cheese to achieve that velvety smooth texture. Cold cream cheese can lead to lumps, which detract from the overall creaminess of the cheesecake. Take your cream cheese out of the refrigerator at least an hour before you start baking.

Another tip is to avoid overmixing after adding the eggs. Too much mixing can introduce air into the batter, leading to cracks during baking. Instead, mix just until combined after each addition. This will help ensure a beautiful and flawless cheesecake that stays intact.

Ingredients

For the Chocolate Crust

1 1/2 cups chocolate cookie crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 large eggs
1 cup sour cream
1/2 cup heavy cream
1/4 cup crushed peppermint candies

Make sure to use room temperature ingredients for a smooth filling.

Instructions

Prepare the Chocolate Crust

Preheat the oven to 350°F (175°C). In a mixing bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove and let cool.

Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla extract, and peppermint extract, mixing until well combined. Add eggs one at a time, mixing on low speed after each addition.

Stir in sour cream, heavy cream, and crushed peppermint candies until just combined.

Bake the Cheesecake

Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Chill and Serve

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with additional crushed peppermint candies if desired.

Serve chilled and enjoy this festive treat!

Serving Suggestions

When it comes to serving your peppermint cheesecake, presentation is key. Consider topping the cheesecake with whipped cream and a sprinkle of crushed peppermint candies for a festive touch. You can also serve it with a drizzle of chocolate sauce for an extra indulgent treat that will have everyone asking for seconds.

Pairing your cheesecake with a hot cup of cocoa or peppermint tea can enhance the flavors and create a cozy dining experience. This combination is perfect for chilly evenings, making your dessert not just a dish but an experience.

Storage Tips

To store your peppermint cheesecake, simply cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It can last up to a week, making it a wonderful make-ahead dessert for busy weeks. Just remember to let it sit at room temperature for about 30 minutes before serving to enhance its flavor and texture.

If you want to keep the cheesecake longer, consider freezing individual slices. Wrap each slice in plastic wrap and then place them in an airtight container. This way, you can enjoy a slice of your delicious cheesecake anytime the craving strikes.

Questions About Recipes

→ Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made up to 2 days in advance. Just keep it refrigerated until you're ready to serve.

→ What can I substitute for cream cheese?

You can use mascarpone cheese for a different flavor and texture, but the cheesecake may not hold its shape as well.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

→ Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil.