Peppermint Bark Cheesecake

There’s an undeniable magic to the holidays, and for many families, that magic often revolves around delicious food. In our household, one treat reigns supreme: cheesecake. And when the festive season arrives, nothing captures the spirit quite like an incredibly simple yet utterly indulgent Chocolate Peppermint Cheesecake. This show-stopping dessert is not just beautiful to behold; it’s a symphony of rich chocolate and refreshing peppermint, promising to be the star of any holiday gathering.

We understand that when you’re eager to get baking, you might want to bypass the detailed explanations. For your convenience, a quick jump-to-recipe button is available at the top left of the page, and a clickable table of contents is provided just below to help you navigate this festive recipe effortlessly.

Here at Sweet C’s, we believe in empowering every home cook, regardless of formal training. As a self-taught cook myself, I’ve learned that understanding the ‘why’ behind each step and ingredient makes all the difference. My goal is to demystify baking, ensuring that even the most novice chef feels confident and successful in their kitchen creations. This detailed guide to our Chocolate Peppermint Cheesecake is designed to give you all the insights you need for a perfect bake, from selecting ingredients to mastering the water bath technique.

The Ultimate Creamy Minty Chocolate Cheesecake

While my family enthusiastically devours every cheesecake I make, I must confess that I’m not always the biggest cheesecake enthusiast myself. However, this particular recipe, the Chocolate Peppermint Cheesecake, is an exception. Its rich, velvety texture combined with the vibrant, cool essence of peppermint and deep chocolate flavor has won me over completely. It’s incredibly easy to prepare, offers endless possibilities for festive decoration, and is an ideal dessert to bake ahead, saving you precious time during the busy holiday season.

Imagine serving a slice of this magnificent cheesecake at your Christmas dinner. The striking contrast of dark chocolate, bright white cream cheese, and specks of red and white peppermint candy will instantly elevate your holiday dessert table. It’s more than just a treat; it’s a memorable experience, a true culinary embrace of the festive spirit. The blend of rich, smooth chocolate with the refreshing kick of peppermint is a classic holiday pairing, evoking warmth and joy with every bite.

How to Create This Irresistible Mint Chocolate Cheesecake

Crafting this delightful mint chocolate cheesecake begins with gathering the right ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture, from the crisp crust to the decadent ganache. Pay attention to the quality and temperature of your ingredients for the best results.

• Peppermint Oreo Cookie Crumbs (2 cups): These crushed cookies form the essential base for our cheesecake, providing a delightful crunch and a hint of minty chocolate flavor. If peppermint Oreos are out of season or hard to find, regular chocolate sandwich cookies work wonderfully as a substitute, maintaining that classic dark chocolate crust profile.
• Butter (5 tbsp): Melted salted butter is key for binding the cookie crumbs together, creating a firm and flavorful crust. The salt in the butter helps to balance the sweetness of the cookies.
• Cream Cheese (3 packages, 24 oz total): The heart of any cheesecake, cream cheese provides its signature smooth, tangy, and rich foundation. Ensure it’s full-fat and at room temperature for a lump-free, creamy batter.
• Sugar (1 cup): Granulated sugar sweetens the cheesecake filling, enhancing the flavors of chocolate and peppermint. Using high-quality sugar contributes to the overall taste and texture.
• Greek Yogurt or Sour Cream (¼ cup): This ingredient adds a subtle tang and lightness to the cheesecake, helping to achieve a wonderfully creamy consistency while also playing a role in preventing cracks on the surface during baking.
• All-purpose Flour (1 tbsp): A small amount of all-purpose flour acts as a stabilizer in the cheesecake batter, giving it structure and preventing it from becoming too fragile, which makes for cleaner slices.
• Cornstarch (1 tbsp): Similar to flour, cornstarch further aids in binding the ingredients, especially the cream cheese and yogurt, ensuring a perfectly smooth and cohesive texture.
• Salt (¼ tsp): A touch of fine-grain salt is crucial for seasoning the filling, enhancing all the other flavors and preventing the cheesecake from tasting flat.
• Peppermint Extract (1 tsp): This concentrated flavoring, derived from peppermint leaves, infuses the cheesecake with its signature cool, refreshing minty taste, essential for this holiday dessert.
• Vanilla Extract (1 tsp): Pure vanilla extract, with its aromatic and sweet notes, complements and deepens the flavors of both chocolate and peppermint, adding a layer of complexity to the cheesecake.
• Eggs (2 large): Eggs are vital for structure and richness, binding the cheesecake filling and providing its smooth, custardy texture. Ensure they are at room temperature and gently beaten.
• Chopped Chocolate (½ cup, plus more for garnish): Use your favorite type of chocolate (dark, semi-sweet, or milk) for a burst of chocolatey goodness within the filling and as an elegant garnish.
• Chopped White Chocolate (½ cup, plus more for garnish): White chocolate adds a creamy contrast and visual appeal, both in the filling and sprinkled on top for decoration.
• Crushed Candy Canes (½ cup, plus more for garnish): The quintessential holiday topping! Crushed candy canes provide a delightful crunch and an extra burst of peppermint flavor, perfect for festive presentation.
• Heavy Cream (¾ cup): The rich, velvety base for our homemade chocolate ganache. Use high-quality heavy cream and be careful not to overheat it during preparation.
• Semisweet Chocolate Chips (1½ cups): These chips melt easily and smoothly, making them ideal for creating a decadent, pourable ganache that drapes beautifully over the cheesecake.

Once you’ve assembled your high-quality ingredients, follow these detailed steps to create your magnificent Chocolate Peppermint Cheesecake:

• Prepare the Pan: Begin by liberally spraying a springform pan with nonstick cooking spray. This crucial step prevents the cheesecake from sticking. To ensure a perfectly smooth and crack-free cheesecake, especially when using a water bath, securely wrap the outside of the springform pan with four layers of heavy-duty aluminum foil. This creates a barrier against water seeping in during baking.
• Craft the Crust: In a food processor, pulse your peppermint Oreo cookies until they form fine crumbs. Alternatively, place them in a sturdy plastic bag and crush them with a rolling pin. Transfer the crumbs to a small bowl and mix thoroughly with the melted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan. A flat-bottomed glass or measuring cup works well for compression, creating a solid, uniform base. Bake this delightful crust at 350°F (175°C) for 10 minutes, then remove it from the oven and allow it to cool completely before adding the filling.
• Prepare the Filling: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat on low speed until the mixture is beautifully smooth and creamy, making sure to scrape down the sides of the bowl frequently to ensure even incorporation. Gradually add the Greek yogurt (or sour cream), all-purpose flour, cornstarch, salt, vanilla extract, peppermint extract, and eggs, adding the eggs one at a time. Continue to beat on low speed, constantly scraping the bowl, until all ingredients are just combined. Be careful not to overbeat, as this can introduce too much air, leading to cracks later. Finally, gently fold in the chopped chocolate and crushed candy canes, distributing them evenly throughout the creamy batter.
• Bake to Perfection: Carefully pour the cheesecake mixture over the cooled crust in the springform pan. Place the foil-wrapped springform pan into a larger roasting pan. Fill the larger pan with hot water, ensuring the water level reaches about 2 inches around the cheesecake pan. This water bath creates a moist, even heat environment, which is vital for a smooth, uncracked cheesecake. Bake in the preheated oven for approximately 60 to 70 minutes. The cheesecake is ready when the edges are set, but the center still has a slight, delicate jiggle.
• Cool Slowly and Chill: Once baked, turn off the oven, but leave the cheesecake inside. Prop the oven door slightly ajar with a wooden spoon for about an hour. This gradual cooling process prevents drastic temperature changes that can cause cracks. After this period, remove the cheesecake from the oven and transfer it to a wire rack to cool completely to room temperature. Once cool, carefully remove the foil lining from the springform pan and refrigerate the cheesecake for at least 5 hours, or ideally overnight, to allow it to set fully and for the flavors to meld. Before serving, run a thin knife around the edge of the pan to ensure a clean release when removing the springform collar.
• Drizzle with Ganache and Garnish: For the luscious chocolate ganache, combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each burst, until the chocolate is completely melted and smooth. This typically takes only about a minute or two. Pour or spread the warm ganache evenly over the chilled cheesecake. Finally, adorn your masterpiece with the remaining chopped chocolates and crushed candy canes for a truly festive and irresistible finish.

Expert Tips and Tricks for a Flawless Peppermint Chocolate Cheesecake

Achieving a bakery-quality cheesecake at home is entirely possible with a few insider tips. Follow these recommendations to ensure your chocolate peppermint cheesecake is perfectly creamy, smooth, and free of imperfections:

• Quality Ingredients are Key: Always opt for full-fat cream cheese to guarantee a truly rich and luxurious texture and flavor. The fat content is crucial for a smooth, dense cheesecake. Furthermore, ensure that all your dairy ingredients, including cream cheese and eggs, are at room temperature. This significantly helps in creating a uniformly smooth batter, free from undesirable lumps, as cold ingredients don’t blend as easily.
• Master Gentle Mixing: The secret to preventing cracks in your cheesecake often lies in how you mix the batter. Overbeating can incorporate too much air, which expands during baking and then collapses as the cheesecake cools, leading to unsightly fissures. Mix your ingredients just until they are smooth and thoroughly combined, avoiding excessive agitation.
• Scrape Down the Bowl Consistently: During the mixing process, ingredients can stick to the sides of the bowl, especially with thicker batters like cheesecake. Regularly stopping to scrape down the sides with a spatula ensures that all components are fully incorporated into the batter, preventing uneven textures and unmixed pockets.
• Avoid the Pitfall of Overbaking: A common mistake that results in dry or cracked cheesecakes is overbaking. Your cheesecake is perfectly done when the edges are set, but the very center still exhibits a slight, delicate jiggle. Don’t worry if it seems a little undercooked; the residual heat will continue to cook it to perfection as it cools.
• Embrace the Water Bath (Bain-Marie): A water bath is your best friend when baking cheesecake. This technique ensures a high-moisture environment and gentle, even heat distribution, dramatically reducing the risk of cracks and resulting in a silkier, more uniform texture. Remember to wrap the bottom of your springform pan with multiple layers of aluminum foil to prevent water from seeping into your crust.
• Stabilize with Starch to Prevent Cracks: For an extra layer of crack prevention, consider adding a tablespoon of cornstarch or all-purpose flour to your cheesecake batter. These starches act as stabilizers, creating a stronger structure within the batter that is less prone to cracking during temperature changes.
• The Art of Gradual Cooling: Once your cheesecake is baked, the cooling process is just as important as the baking itself. Turn off the oven, prop the door slightly open with a wooden spoon, and let the cheesecake cool inside the oven for at least an hour. This slow, gradual cooling minimizes the thermal shock that can cause cracks. After this, transfer it to a cooling rack to reach room temperature before refrigerating.
• Patience is a Virtue: Refrigeration: After the cheesecake has fully cooled to room temperature, move it to the refrigerator. Allow it to chill for a minimum of 4 hours, though ideally overnight. This extended refrigeration period is essential not only for the cheesecake to fully set and firm up but also for the complex flavors of chocolate and peppermint to meld and deepen, resulting in a superior taste experience.
• Achieve Pristine Slices with a Warm Knife: For clean, elegant slices that showcase your cheesecake’s beautiful layers, dip a sharp knife into hot water before each cut. Wipe the knife clean and re-warm it between every slice. This trick prevents the cheesecake from sticking and dragging.
• Optimal Pan Preparation: To ensure the easiest removal and presentation of your cheesecake, consider lining the bottom of your springform pan with a round of parchment paper in addition to spraying the sides. This simple step guarantees that your crust will lift cleanly from the base.

Chocolate Peppermint Cheesecake FAQs

For even more festive inspiration, be sure to explore all our delightful Christmas recipes!

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5 from 2 votes

Chocolate Peppermint Cheesecake

By:
Courtney O’Dell

Servings:

10
servings

Prep:

30 minutes
mins

Cook:

1 hour
hr

Chill Time:

5 hours
hrs

Total:

6 hours
hrs
30 minutes
mins

This cheesecake is packed with holiday chocolate and peppermint flavor, making it the perfect festive dessert.

Equipment

• KitchenAid 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk – Candy Apple Red
• Cuisinart Food Processor 14-Cup Vegetable Chopper for Mincing, Dicing, Shredding, Puree & Kneading Dough, Stainless Steel, DFP-14BCNY
• USA Pan Leak-Proof Nonstick Commercial Springform Pan, 9-Inch

Ingredients

Oreo Crust

• ▢ 2 cups Peppermint Oreo Cookie Crumbs (about 18 cookies, or regular Oreos)
• ▢ 5 tablespoons Butter, melted

Cheesecake Filling

• ▢ 24 oz Cream Cheese (3 packages, room temperature)
• ▢ 1 cup granulated Sugar
• ▢ ¼ cup Greek Yogurt, or Sour Cream
• ▢ 1 tablespoon all-purpose Flour
• ▢ 1 tablespoon Cornstarch
• ▢ ¼ teaspoon Salt
• ▢ 1 teaspoon Peppermint extract
• ▢ 1 teaspoon pure Vanilla extract
• ▢ 2 large Eggs, room temperature
• ▢ ½ cup chopped Chocolate, plus more for garnish
• ▢ ½ cup chopped White Chocolate, plus more for garnish
• ▢ ½ cup crushed Candy Canes, plus more for garnish

Chocolate Ganache

• ▢ ¾ cup heavy Cream
• ▢ 1 ½ cups semisweet Chocolate Chips

Instructions

1. First, prepare the Oreo crust. Preheat your oven to 350°F (175°C). Simultaneously, place a large roasting pan (or any oven-safe pan big enough to hold your springform pan) on the lower rack of the oven to create a hot water bath. Fill this pan with enough hot water so that it will rise to about 2 inches around the cheesecake pan when it’s placed inside.
2. Liberally spray an 8-inch springform pan with nonstick cooking spray. Using heavy-duty aluminum foil that is at least 18 inches wide, wrap the entire outside of the springform pan with four layers of foil. This meticulous wrapping is crucial to prevent any water from leaking into your cheesecake during its water bath bake.
3. In a food processor, pulse the peppermint Oreo cookies until they are finely ground into crumbs. If you don’t have a food processor, place them in a sturdy plastic bag and crush them thoroughly with a rolling pin or meat tenderizer. Transfer the cookie crumbs to a small bowl and stir in the melted butter until well combined. Pour this crumb mixture into the bottom of the prepared springform pan and press it down evenly and firmly. A flat-bottomed glass or measuring cup works perfectly for creating a compressed, uniform crust.
4. Bake the crust for 10 minutes. Once baked, remove it from the oven and set it aside to cool completely while you prepare the filling.
5. Next, prepare the Cheesecake Filling. In a large mixing bowl, preferably with a paddle attachment if using a stand mixer, combine the softened cream cheese and granulated sugar. Beat them together on low speed until the mixture is completely smooth and creamy. Be diligent in scraping down the sides of the bowl to ensure all ingredients are thoroughly incorporated and no lumps remain.
6. Gradually add the Greek yogurt (or sour cream), all-purpose flour, cornstarch, salt, vanilla extract, and peppermint extract. Then, add the eggs, one at a time, beating on low speed and scraping the bowl after each addition until just combined. Overmixing at this stage can introduce too much air, which can lead to cracks. Finally, gently fold in the chopped chocolates (both dark/semisweet and white) and the crushed candy canes, ensuring they are evenly distributed without overworking the batter.
7. Pour the cheesecake batter carefully into the cooled Oreo crust in the springform pan.
8. Place the foil-wrapped springform pan, now filled with the cheesecake mixture, into the hot water bath pan that’s already in the oven. Confirm that the hot water surrounds the cheesecake pan at a depth of approximately 2 inches.
9. Bake for 60 to 70 minutes. Begin checking for doneness at the 1-hour mark. Gently jiggle the pan (while it’s still in the oven) to assess its consistency. The cheesecake should be mostly set but still exhibit a slight, delicate jiggle in the center. If it appears too liquid, allow it to bake for another 10 minutes before checking again.
10. Once the cheesecake is set with that characteristic jiggle, turn off the oven. Crucially, leave the cheesecake inside the cooling oven for an additional hour, allowing it to cool slowly as the oven temperature gradually drops. To facilitate this, place a wooden spoon in the oven door to keep it open by about half an inch. This controlled, slow cooling is essential for preventing cracks and ensuring a smooth top.
11. Remove the cheesecake from the oven once it has completely cooled. Carefully unwrap and remove the foil lining from the springform pan. Transfer the cheesecake to the refrigerator and chill for a minimum of 5 hours, but ideally overnight, to allow it to fully set and for the flavors to develop.
12. Before attempting to remove the cheesecake from the springform pan, run a thin, sharp knife around the entire edge of the pan. This will ensure an easy and clean release, preventing any sticking or tearing of the edges.
13. Finally, prepare the decadent Chocolate Ganache. Add the semisweet chocolate chips and heavy cream to a microwave-safe bowl. Heat in 30-second bursts, stirring thoroughly after each interval, until the chocolate is completely melted and the mixture is smooth and glossy. This typically takes only about a minute or so. Spread this warm ganache evenly over the top of the chilled cheesecake. Garnish generously with the remaining chopped chocolates and crushed candy canes for a spectacular and festive finish.

Nutrition

Serving: 1g
Calories: 827kcal
Carbohydrates: 74g
Protein: 21g
Fat: 52g
Saturated Fat: 30g
Polyunsaturated Fat: 18g
Trans Fat: 1g
Cholesterol: 143mg
Sodium: 647mg
Fiber: 2g
Sugar: 59g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
cakes

Cuisine:
American

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