This chocolate peppermint cheesecake is extremely creamy with a delicious chocolate peppermint flavor. It has a thick Oreo cookie crust, chocolate ganache, and crushed candy canes on top. It’s the perfect Christmas dessert!
**This post was updated November 25, 2021 with new photos, tips and a slightly updated recipe**
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. This creamy cheesecake is the perfect holiday dessert and looks especially festive with crushed candy canes on top.
Tips for Making Cheesecake
This is a baked cheesecake, and it’s based on my chocolate cheesecake recipe. Here are some of my top tips for making cheesecake:
- Take the cream cheese and eggs out of the fridge at least 30 minutes before getting started so that they can come to room temperature. This helps everything mix together evenly without lumps.
- Use full fat, brick-style cream cheese. Do not use anything that comes in a tub or is labeled spreadable or lite – these kinds of cream cheese are too thin for cheesecake.
- 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.
- 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 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.
- Sprinkle the crushed candy canes on top right before serving. Sometimes they can melt a little due to condensation, which doesn’t look as pretty.
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, cover, and 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 add the ganache topping anytime after the cheesecake has set for at least 4 hours. I typically make the cheesecake the day before I plan to serve it and chill overnight. Then I’ll make the ganache sometime the next day and pop it back in the fridge until I’m ready to serve. Then I’ll sprinkle the crushed candy canes on top right before serving.
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:
Chocolate Peppermint Cheesecake
- 9-inch springform pan
- large roasting pan (big enough for the springform pan to fit inside)
- 24 Oreo Cookies wafers & filling
- 4 tablespoons unsalted butter (56 grams) melted
Chocolate Peppermint Cheesecake
- 6 oz dark chocolate (170 grams)
- ½ cup heavy cream (120 ml)
- 24 oz full-fat cream cheese (680 grams) softened
- 1 ¼ cup white sugar (250 grams)
- 1-2 teaspoons peppermint extract
- 3 large eggs
- 4 oz dark chocolate (112 grams) chopped
- ½ cup heavy creamy (120 ml)
- crushed candy canes
- Preheat the oven to 325F (160C) 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 and all the seems are covered at least once.
- Add the Oreos (wafers and filling) to a food processor and blitz until the cookies are fine crumbs. Or place in a freezer bag and crush with a rolling pin.
- Mix together the crushed cookies and melted butter.
- Press the cookies into the bottom and slightly up the sides of the pan to create a slight lip. Bake in the preheated oven for 8 minutes. Remove from the oven (keep the oven turned on).
- Chop the chocolate into very small pieces and place in a heatproof bowl.
- Heat the heavy cream until almost boiling.
- Pour the cream over the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. If the chocolate hasn't quite melted, microwave for 30 seconds on medium power and whisk until smooth. Set aside.
- In a large bowl beat the cream cheese an sugar until smooth and creamy.
- Mix in the melted chocolate and pepermint extract. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure that everything is evenly mixed.
- Turn the mixer to a low speed and beat in the eggs 1 at a time until just combined. Do not overmix the batter.
- Place the springform pan (still wrapped in foil) in the middle of a large roasting pan. Pour the cheesecake batter on top of the crust and smooth the top.
- Pour bot water into the roasting pan, so that there's about ½ - 1 inch (1-2 cm) of water.
- Place the roasting pan in the oven and bake in the preheated oven for 50-60 minutes, or until the top looks just set and the cheesecake has a slight wobble in the middle if you give the pan a gentle nudge. It should wobble like jello.
- Cool at room temperature first. Once the water in the pan is room temperature, remove the cheesecake form the roasting pan. Continue to cool on a wire rack (still with the cheesecake in the springform pan) until it reaches room temperature. Cover the top and chill in the fridge for at least 6 hours or overnight.
Topping & Serving
- Chop the chocolate into small pieces and place in a heatproof bowl.
- Heat the cream until almost boiling.
- Pour the cream over the chocolate and whisk until smooth. If the chocolate isn't entirely melted, microwave on medium power for 30 seconds and whisk until smooth.
- Remove the cheesecake from the fridge and unclamp the outer ring of your springform pan. If there's condensation on top of the cheesecake, blot it off with a paper towel.
- Pour the ganache over top of the cheesecake, smoothing the top as needed. Return to the fridge until you're ready to serve.
- When ready to serve, sprinkle the top with crushed candy canes. Slice the cheesecake using a thin, sharp knife (not a table knife). Be sure to slice all the way through the crust.
- Room Temperature Ingredients: The sour cream and eggs should be at room temperature before getting started.
- Cream Cheese: Make sure to use full-fat, brick-style cream cheese. Do not use anything that comes in a tub or is labeled low calorie or low fat.
- Chocolate: I typically use 70% dark chocolate in the cheesecake filling and 50% dark chocolate for the ganache. Anything between 50% - 70% works well for this recipe. Semi-sweet chocolate works too, but will give you a sweeter cheesecake flavor.
- Peppermint Extract: The amount of peppermint extract you use is up to you. If using dark chocolate, especially 70%, I'd recommend 2 teaspoons. If using semi-sweet chocolate, I'd recommend 1 teaspoon.
- Storage & Make-Ahead Tips: Cheesecake can be made the day before and chilled overnight. Add the chocolate ganache any time the next day, then sprinkle the candy canes right before serving. Leftovers can be stored in the fridge for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 slice, assuming that the cheesecake is cut into 14 equal pieces.
you mention sour cream in the notes but not in the ingredients.