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Perfect Peppermint Cheesecake with Chocolate Crust

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A creamy, minty cheesecake with a rich chocolate cookie crust, perfect for holiday gatherings. This show-stopping dessert features a balanced peppermint flavor and a stunning presentation.

Ingredients

Scale
  • 2 cups (200g) chocolate cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 32 ounces (904g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 4 large eggs, room temperature
  • 2–3 drops green food coloring (optional)
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons (15g) powdered sugar
  • 1/2 cup (60g) crushed candy canes or peppermint candies
  • Chocolate shavings or curls

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, pulse chocolate cookies into fine crumbs. Combine crumbs, melted butter, sugar, and salt in a bowl; stir until mixture resembles wet sand.
  3. Press mixture firmly into bottom and about 1 inch up sides of a 9-inch springform pan. Bake 10 minutes; cool completely on a wire rack. Leave oven on.
  4. Wrap outside of springform pan with two layers of heavy-duty aluminum foil, coming up at least 2 inches. Place in a large roasting pan. Boil water for water bath.
  5. In a large bowl, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar; beat 2 minutes until light and fluffy. Scrape bowl.
  6. Add sour cream, vanilla, and peppermint extract; beat on low until combined. Taste and adjust peppermint if desired.
  7. Add eggs one at a time, beating on low after each until just combined. Add food coloring with last egg if using. Pour filling over crust; tap pan to release air bubbles.
  8. Place roasting pan with cheesecake in oven. Carefully pour boiling water into roasting pan until halfway up springform pan sides.
  9. Bake 55-65 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and let cheesecake sit 1 hour.
  10. Remove from water bath, take off foil, and cool completely on wire rack (about 2 hours). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
  11. Just before serving, beat heavy cream and powdered sugar in a chilled bowl until stiff peaks form. Spread or pipe over cheesecake. Sprinkle with crushed candy canes and chocolate shavings.

Notes

Room temperature ingredients are essential for a smooth filling. Do not overmix once eggs are added. The water bath helps prevent cracks. Cool slowly to avoid cracking. Slice with a hot knife for clean cuts. Cheesecake can be made up to 2 days ahead; add toppings just before serving.

Nutrition

Keywords: peppermint cheesecake, chocolate crust, holiday dessert, cheesecake recipe, peppermint dessert

Find it online: https://evabake.com/perfect-peppermint-cheesecake-with-chocolate-crust-recipe/