Creamy cheesecake, rich chocolate, and peppermint candy canes – what’s not to love? This chocolate peppermint cheesecake is the perfect showstopper holiday dessert!
This chocolate peppermint cheesecake tastes like a candy cane hot chocolate in cheesecake form. It has a deliciously crunchy Oreo cookie crust, the creamiest, most luxurious cheesecake texture; a delicious mint chocolate flavor that’ll remind you of an After 8 or Andes Mints; and a layer of rich chocolate ganache on top. If decadent is your middle name – then this is your kind of dessert.
Cheesecake is kind of my specialty. Out of ALL the desserts I make – I always keep coming back to cheesecake recipes when I need a dessert for a dinner party or special occasion. So I was surprised when I realized that I didn’t have a Christmas themed cheesecake on my blog. That all changes today.
Hello there chocolate peppermint cheesecake. Don’t you look divine???
I asked on Instagram if you guys would rather an eggnog cheesecake or a candy cane cheesecake recipe, and after a close race peppermint took the lead. So I (obviously) obliged and after a few recipe tests, today I’m sharing this incredible cheesecake recipe.
It’s smooth, it’s creamy, and it’s totally worth the holiday weight gain.
Chocolate Peppermint Cheesecake Recipe
This is a baked cheesecake, and it’s based on my chocolate cheesecake recipe. It has a crunchy Oreo cookie crust and the most delicious creamy texture.
Here’s my best cheesecake making tips:
- Soften the cream cheese to room temperature before getting started.
- Use full fat, brick-style cream cheese.
- I used 70% dark chocolate for this recipe. If you prefer the chocolate flavor a little sweeter, feel free to use semi-sweet or 50% dark chocolate instead.
- Sour cream makes the texture extra smooth and luxurious.
- Use between 1 and 2 teaspoons peppermint extract depending on how strong of a peppermint flavor you like. If you’re using semi-sweet chocolate, I’d use 1 teaspoon. If you’re using dark chocolate I’d use 1 1/2 – 2 teaspoons of peppermint extract.
- Add the eggs last and mix them in one at a time. You don’t want to mix the batter too much after you add in the eggs.
- Bake the cheesecake using the water bath method. This helps to lock in moisture so your cheesecake is extra creamy & never dry. Check out this video showing you exactly how to make a water bath.
This candy cane cheesecake is also perfect for making ahead of time because cheesecake actually tastes better the day after you make it. After baking the cheesecake, cool it to room temperature then place it in the fridge to chill for at least 4 hours or overnight. As the cheesecake chills in the fridge the flavors mellow together and the texture gets creamier. Talk about win-win.
Then when you’re ready to serve, you can top it with melted chocolate whipped cream & crushed candy canes! You can also make the topping ahead of time too, and then just pop the cheesecake back in the fridge until you’re ready to serve.
Want to make a white chocolate peppermint cheesecake? Substitute the dark chocolate with white chocolate and reduce the amount of sugar by 1/4 cup (you’ll use 3/4 cup white sugar instead of 1 cup).
This chocolate peppermint cheesecake is a total showstopper over Christmas and the perfect addition for a holiday party. It’s creamy, chocolatey, and filled with delicious peppermint. And when you combine cheesecake and holiday baking – you really can’t go wrong.
If you love peppermint, chocolate & candy canes – try these other favorite holiday recipes:
- 24 Oreo Cookies wafers & filling
- 4 tablespoons unsalted butter melted
- 20 oz full-fat cream cheese softened
- 1 cup white sugar
- 5 oz dark chocolate* melted & cooled slightly
- 2/3 cup sour cream**
- 1-2 teaspoons peppermint extract***
- 3 large eggs**
- 6 oz dark chocolate* chopped
- 1/2 cup whipping cream
- 2 teaspoons corn syrup
- crushed candy canes
Preheat the oven to 350F degrees.
Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are fully covered. Wrap at least 3 times so that no edges are showing.
Add the Oreos to a food processor and blitz until the cookies are fine crumbs.
Add in the melted butter and blitz until combined.
Press the cookies into the bottom and slightly up the sides of the pan to form the crust. Place in the freezer as you make the filling.
In a large bowl beat the cream cheese an sugar until smooth.
Mix in the melted chocolate, being sure to turn off the mixer and scrape off the sides and bottom of the bowl as necessary.
Beat in the sour cream and peppermint extract.
Mix in the eggs 1 at a time until the batter is just combined. Be careful not to over mix.
Pour the cheesecake batter on top of the crust and smooth the top.
Place the cheesecake crust in the middle roasting dish (the outside still wrapped in foil). Pour about 1/2 inch of water into the roasting pan.
Bake in the preheated oven for 50-60 minutes, or until the top looks just set and it still has a slight wobble in the middle if you give the pan a gentle nudge.
Cool at room temperature first. Once the water in the pan is room temperature, remove the cheesecake form the roasting pan, cover the top and chill in the fridge for at least 4 hours or overnight.
Chop the chocolate into small pieces (if you're not using chocolate chips) and place in a heatproof bowl.
Add the cream to a small saucepan and over low-medium heat. Bring the cream to a simmer.
Pour the cream over the chocolate and whisk until smooth. Whisk in the corn syrup.
Remove the cheesecake from the fridge and unclamp the outer ring of your springform pan.
Pour the ganache over top of the cheesecake, smoothing the top as needed.
Sprinkle crushed candy canes overtop.
Optionally top each piece with whipped cream before serving.
*Use dark chocolate between 50-70% or semi-sweet chocolate.
**Let the cream cheese, eggs, & sour cream warm up to room temperature before getting started.
***Use 1 teaspoon for a less peppermint flavor or up to 2 teaspoons for a stronger peppermint flavor. If you're using semi-sweet chocolate, I recommend only 1 teaspoon.
Store leftovers covered, or in an airtight container in the fridge.