Peppermint Chocolate Cheesecake is a delightful holiday dessert that combines the rich creaminess of cheesecake with the refreshing flavor of peppermint and the indulgence of chocolate. This festive treat is perfect for holiday gatherings and will surely impress your guests with its beautiful presentation and delicious taste!

Ingredients List

For the Chocolate Cookie Crust

• 1 1/2 cups chocolate wafer cookies (crushed)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (melted)

For the Cheesecake Filling

• 24 ounces cream cheese (softened)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon peppermint extract
• 1/2 cup semi-sweet chocolate chips (melted)

For the Topping

• 1 cup heavy cream (for whipped cream)
• 2 tablespoons powdered sugar
• 1/2 teaspoon peppermint extract
• Crushed peppermint candies or candy canes (for garnish)
• Chocolate shavings (optional)

Timing

Preparing Peppermint Chocolate Cheesecake takes about 20 minutes for prep, 60 minutes for baking, plus cooling and chilling time, totaling approximately 4-5 hours (including chilling).

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat Oven: Preheat your oven to 325°F (160°C).

Step 2: Make the Chocolate Cookie Crust

1. Combine Ingredients: In a mixing bowl, combine the crushed chocolate wafer cookies, granulated sugar, and melted butter. Mix until well combined.
2. Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let it cool.

Step 3: Prepare the Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract, mixing until well combined.
3. Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined.
4. Mix in Sour Cream and Heavy Cream: Add the sour cream, heavy cream, and peppermint extract, mixing until smooth.
5. Fold in Melted Chocolate: Gently fold in the melted chocolate until fully incorporated.

Step 4: Bake the Cheesecake

1. Pour Filling into Crust: Pour the cheesecake filling over the cooled chocolate cookie crust, smoothing the top with a spatula.
2. Bake: Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
3. Cool: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and let it cool to room temperature before refrigerating.

Step 5: Chill the Cheesecake

1. Refrigerate: Once cooled to room temperature, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.

Step 6: Prepare the Whipped Cream Topping

1. Whip the Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and peppermint extract until stiff peaks form.

Step 7: Assemble and Decorate

1. Remove from Pan: Carefully remove the cheesecake from the springform pan.
2. Top with Whipped Cream: Spread or pipe the whipped cream over the top of the cheesecake.
3. Garnish: Sprinkle with crushed peppermint candies or candy canes and chocolate shavings, if desired.

Step 8: Serve

1. Slice and Enjoy: Slice the cheesecake into pieces and serve chilled. Enjoy your festive Peppermint Chocolate Cheesecake!

Nutritional Information

Here’s a quick glance at the nutritional profile of Peppermint Chocolate Cheesecake (per slice, assuming 12 slices):

Nutrient	Amount per Serving
Calories	350
Protein	6g
Fat	25g
Carbohydrates	30g
Fiber	1g

Tips for Customization

• Different Flavors: Substitute the peppermint extract with other flavors like almond or vanilla for a unique twist.
• Crust Variations: Use Oreo cookies or graham crackers for the crust instead of chocolate wafer cookies.
• Add Chocolate Ganache: Drizzle chocolate ganache over the top for an extra chocolatey touch.

Storing Tips for the Recipe

Peppermint Chocolate Cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To freeze, wrap it tightly in plastic wrap and foil.

Conclusion

In just a few hours, you can create a stunning Peppermint Chocolate Cheesecake that’s perfect for holiday celebrations. With its creamy texture and refreshing peppermint flavor, this cheesecake is sure to be a hit at any gathering!

FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made a day or two in advance, making it a great option for holiday entertaining.

Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different.

What can I do with leftovers?

Leftover cheesecake can be stored in the refrigerator or frozen for later enjoyment. Just make sure to wrap it well to prevent freezer burn!