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Chocolate peppermint cheesecake on white parchment with slices missing
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4.15 from 27 votes

Chocolate Peppermint Cheesecake

A classy Christmas dessert made to impress at your next holiday function. Filled with chocolate and bursting with peppermint flavor this cheesecake is simple, indulgent and delicious!  
Prep Time30 minutes
Cook Time1 hour
Cooling4 hours
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 447kcal
Author: Jocelyn Delk Adams

Ingredients

For The Crust:

  • 1 1/2 cups chocolate sandwich cookies crushed
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter melted

For The Cheesecake Filling:

  • 4 8 oz packages packages cream cheese room temperature
  • 1 1/2 cups granulated sugar
  • 3/4 cups heavy cream room temperature
  • 4 large eggs room temperature
  • 1 cup sour cream room temperature
  • 1 1/2 tbsp pure vanilla extract
  • 1/2 tsp peppermint extract
  • 2/3 cup cocoa powder
  • 2 tbsp all-purpose flour

For The Whipped Cream:

  • 1 cup heavy whipping cream cold
  • 1 tbsp granulated sugar
  • 1/4 tsp peppermint extract
  • 1 drop red food coloring

For garnish: crushed and whole peppermint

US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Thoroughly spray a 9-inch springform pan with non-stick baking spray. If attempting a water bath, make sure your springform pan is securely closed then triple wrap the sides of the pan with foil to prevent any water from seeping into the sides. It is crucial that the pan doesn’t have any openings or water could seep in creating a soggy cheesecake.

For the Crust:

  • Whisk together chocolate cookie crumbs and sugar with melted butter.
  • Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.

For the Cheesecake Filling:

  • In the KitchenAid® Ceramic Bowl of your Stand Mixer, mix cream cheese and sugar at medium speed until completely blended and smooth.
  • Add in heavy cream, and then add in the eggs one at a time, mixing until incorporated.
  • Lastly, pour in sour cream, vanilla extract, peppermint extract, cocoa powder and flour and mix until entire batter is smooth, scraping down sides as needed. Carefully pour the batter into the prepared pan. 
    (Optional) Water bath: Place your cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up the sides of the springform pan.
  • Bake cheesecake for 1 hour. Turn the oven off and let the cake cool in oven with the door closed for 4 additional hours.
  • Remove cheesecake from oven after 4 hours and make sure the cheesecake is completely chilled before placing in the refrigerator (if it is still a bit warm, allow it to cool on the counter before refrigerating), then chill overnight until ready to serve.

For the Whipped Cream:

  • Beat heavy cream in the bowl of your KitchenAid® Stand Mixer on high speed until soft peaks form.
  • Slowly add in sugar and mint extract and beat until stiff peaks form.
  • Pile the whipped cream in the center of the cheesecake.
  • Carefully dip a butter knife into the red food coloring and swirl through the pile of whipped cream creating a decorative pattern. Dip back in food coloring as needed.
  • Lastly sprinkle crushed peppermint over whipped cream and garnish with any additional peppermint and serve.

Notes

Ensure your ingredients are room temperature, especially the cream cheese, when starting this recipe. It is essential for a smooth cheesecake batter.

How to Store Leftover Cheesecake

Before you guiltily indulge in every last crumb, know that this decadent dish can be stored as leftovers without a hitch!
Here’s what you can do with those too-good-to-waste leftovers, whether you choose to refrigerate or freeze them.

To Refrigerate

Just about any cheese can be tightly wrapped (in saran or foil) or placed in an airtight container for up to 5 days. Refrigerating cheesecake is best if you plan to eat it within a few days.

To Freeze

When I have more than a few individual slices, or I need to buy a little more time, I choose to freeze my cheesecake. To do so, wrap the slices in saran or foil and place them in a heavy freezer-type plastic bag.
A frozen cheesecake will last for up to 3 weeks. If you’re looking to plan ahead, an entire cheesecake can be made, wrapped and frozen for up to 6 weeks.

To Thaw

Thaw frozen cheesecake in the refrigerator overnight. If you’re in a hurry, or in need of a sugar-fix, an individual slice can be thawed at room temperature in 30 minutes.

Nutrition

Calories: 447kcal | Carbohydrates: 49g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 125mg | Sodium: 146mg | Potassium: 189mg | Fiber: 2g | Sugar: 38g | Vitamin A: 855IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg