Description
Get ready to wow your holiday guests with this decadent Chocolate Peppermint Cheesecake! Rich, creamy chocolate cheesecake with a chocolate cookie crust and a festive peppermint crunch topping—it’s the perfect winter dessert. Whether you’re planning a quick holiday dessert, exploring easy dinner ideas, or looking for a show-stopping food idea to serve at your next gathering, this cheesecake checks every box. A flawless combination of sweet, cool, and chocolatey indulgence.
Ingredients
2 cups chocolate sandwich cookie crumbs
6 tablespoons unsalted butter, melted
24 ounces cream cheese, room temperature
3/4 cup granulated sugar
1 cup sour cream
3 large eggs
1 teaspoon peppermint extract
8 ounces dark chocolate (60–70%), melted and slightly cooled
1/2 cup crushed peppermint candies
1/4 cup mini chocolate curls or chips (optional)
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Combine cookie crumbs and melted butter; press into the bottom of the pan. Bake for 10 minutes, then let cool.
3. Melt dark chocolate and set aside to cool slightly.
4. In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
5. Mix in sour cream and peppermint extract until well combined.
6. Add eggs one at a time, mixing gently after each. Do not overmix.
7. Fold in melted chocolate until fully blended.
8. Pour filling over cooled crust and smooth the top.
9. Bake for 55–65 minutes, or until edges are set and center jiggles slightly.
10. Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour.
11. Chill in the refrigerator for at least 4 hours or overnight.
12. Before serving, top with crushed peppermint candies and chocolate curls.
Notes
Make sure all ingredients are at room temperature to ensure a smooth batter.
Let the chocolate cool slightly before mixing to avoid curdling the eggs.
Add crushed peppermint topping just before serving to maintain crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: chocolate peppermint cheesecake, holiday dessert, easy cheesecake recipe