Description
This Chocolate Peppermint Cheesecake is the ultimate holiday showstopper. Featuring a silky chocolate cheesecake filling laced with peppermint extract, resting on a crunchy Oreo crust and finished with a glossy ganache and crushed candy canes—this dessert is festive, rich, and unforgettable. Perfect for anyone searching for a quick Christmas dessert idea, easy recipe for a winter party, or indulgent food ideas that blend elegance with seasonal charm. Whether you’re looking for easy dinner desserts, holiday baking, or creative Christmas treats, this cheesecake delivers.
Ingredients
24 Oreo cookies (with filling)
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
0.25 cup unsweetened cocoa powder
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3 large eggs, room temperature
0.5 cup sour cream
0.5 cup heavy cream
1 cup semi-sweet chocolate chips, melted and cooled
0.5 cup heavy cream (for ganache)
1 cup semi-sweet chocolate chips (for ganache)
Crushed peppermint candies or candy canes (for garnish)
Instructions
1. Preheat your oven to 325°F (163°C). In a food processor, pulse Oreo cookies until they are fine crumbs. Mix with melted butter and press into a 9-inch springform pan. Bake for 8–10 minutes and set aside.
2. Beat cream cheese in a large bowl until smooth. Add sugar, cocoa powder, peppermint extract, and vanilla extract. Mix until well combined.
3. Add eggs one at a time, mixing after each addition. Stir in sour cream and heavy cream. Fold in melted chocolate until evenly incorporated.
4. Pour batter over the crust, tap to remove air bubbles, and bake for 55–65 minutes until edges are set but center slightly jiggles. Let cool in oven for 1 hour with door cracked.
5. Remove cheesecake and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
6. For ganache, heat 0.5 cup heavy cream until it simmers. Pour over chocolate chips and stir until smooth. Let cool slightly, then spread over cheesecake.
7. Garnish with crushed peppermint candies and refrigerate for 30 minutes before serving.
8. Slice with a warm knife for clean edges and enjoy!
Notes
Let cream cheese come to room temperature for a smooth filling.
Always let the cheesecake cool gradually to avoid cracks.
Top with peppermint only before serving to keep the candy from melting.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 30g
- Sodium: 300mg
- Fat: 36g
- Saturated Fat: 21g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg