Introduction

This Chocolate Peppermint Cheesecake combines rich semisweet chocolate with a refreshing peppermint twist for a festive dessert that’s perfect any time of the year. Featuring a crunchy Oreo crust and a creamy chocolate filling topped with crushed candy canes, it’s a treat sure to impress your guests.

A slice of chocolate cheesecake with three layers sits on a white plate over a white marbled surface. The bottom layer is a dark, crumbly chocolate cookie crust. The thick middle layer is smooth, light brown chocolate cheesecake. The top layer features a shiny, dark chocolate ganache spread with crushed white and red peppermint candy sprinkled on top. A silver fork with a small chocolate crumb rests on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies (278 grams), filling intact
4 tablespoons (57 grams) unsalted butter, melted
8 ounces (227 grams) semisweet chocolate, chopped
24 ounces (680 grams) full fat cream cheese, completely softened
1 cup (200 grams) granulated sugar
1/2 cup heavy cream, at room temperature
1/4 cup (21 grams) unsweetened cocoa powder
4 large eggs plus 1 egg yolk, at room temperature
1 teaspoon peppermint extract
1 cup (170 grams) semisweet chocolate chips (for topping)
1/2 cup heavy cream (for topping)
Crushed candy canes, for garnish

Instructions

Step 1: Preheat your oven to 325°F. Prepare a 9-inch springform pan for a water bath by wrapping the outside tightly with three layers of heavy-duty aluminum foil to prevent leaks. Spray the pan with nonstick cooking spray.
Step 2: Make the crust by processing Oreo cookies in a food processor until you have about 1 cup of finely ground crumbs. Add melted butter and pulse until the crumbs are moistened. Press the mixture firmly into the bottom and halfway up the sides of the springform pan.
Step 3: Bake the crust for 10 minutes, until fragrant. Let it cool slightly while you prepare the filling, keeping the oven on.
Step 4: Melt the chopped semisweet chocolate in a microwave-safe bowl in 30-second bursts, stirring in between until smooth. Allow to cool.
Step 5: Beat softened cream cheese in a large bowl on medium speed until smooth and free of lumps. Add sugar, heavy cream, and cocoa powder, and mix until well combined. Scrape the bowl as needed to ensure there are no lumps.
Step 6: Add eggs and egg yolk one at a time, beating just until combined after each addition. Gradually beat in the peppermint extract and melted chocolate until the filling is smooth—avoid overmixing.
Step 7: Pour the filling into the cooled crust. Tap the pan gently on the counter to release any air bubbles. Place the springform pan inside a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
Step 8: Bake for 1 hour to 1 hour 15 minutes, until the top looks slightly dry but the center is still slightly wobbly, like Jell-O. It’s better to underbake than overbake for a creamy texture.
Step 9: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 45 minutes to prevent cracking.
Step 10: Remove the cheesecake from the oven and transfer to a wire rack to cool completely. Refrigerate for at least 4 hours until fully chilled.
Step 11: For the topping, heat heavy cream in a small saucepan until just simmering. Pour over semisweet chocolate chips in a heatproof bowl. Let sit for 3 minutes, then stir until smooth and melted. Allow to cool slightly if needed to thicken.
Step 12: Pour the topping evenly over the chilled cheesecake and sprinkle with crushed candy canes. Serve immediately or store in the refrigerator.

Tips & Variations

Ensure cream cheese is fully softened to room temperature for a smooth filling without lumps.
Use an oven-safe roasting bag instead of foil to prevent water from leaking into the springform pan during the water bath.
For extra minty flavor, add a little more peppermint extract or a few drops of green food coloring for a festive look.
Substitute crushed peppermint candies with chopped Andes mints for a creamy mint topping alternative.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To serve, slice with a warm knife for clean cuts. Leftovers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A slice of chocolate cake is placed on a white plate with a silver fork beside it. The cake has three visible layers: a dark, crumbly chocolate base at the bottom, a thick and smooth medium brown chocolate mousse layer in the middle, and a glossy dark chocolate ganache on top. The ganache is decorated with small pieces of white and red candy sprinkled over it. The plate has some crumbs and bits of the candy around the cake. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling for at least 4 hours and can be made a day in advance to allow flavors to meld perfectly.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal, but if you don’t have one, use a regular cake pan lined with parchment paper and allow the cheesecake to cool thoroughly before attempting to remove it.