Peppermint Chocolate Cheesecake Recipe
Peppermint Chocolate Cheesecake is a decadent dessert that combines the rich, creamy texture of cheesecake with the refreshing flavor of peppermint and the indulgence of chocolate. Perfect for the holiday season or any special occasion, this cheesecake is sure to impress your guests. With a chocolate cookie crust and a luscious peppermint-infused filling, it’s a festive treat that’s both beautiful and delicious!
Ingredients List
For the Chocolate Cookie Crust:
- 1 1/2 cups chocolate sandwich cookies (such as Oreos), crushed
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (adjust to taste)
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips (melted)
For the Topping:
- 1 cup whipped cream (store-bought or homemade)
- Crushed peppermint candies or peppermint bark for garnish
- Chocolate shavings (optional)
Step-by-Step Instructions
Step 1: Prepare the Chocolate Cookie Crust
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Mix Crust Ingredients: In a medium bowl, combine the crushed chocolate cookies and melted butter. Mix until the crumbs are evenly coated.
- 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 from the oven and let cool.
Step 2: Make the Cheesecake Filling
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar and Eggs: Gradually add the granulated sugar, mixing well. Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
- Add Flavorings: Mix in the vanilla extract, peppermint extract, and sour cream until smooth.
- Incorporate Melted Chocolate: Stir in the melted chocolate chips until fully incorporated.
Step 3: Bake the Cheesecake
- Pour Filling into Crust: Pour the cheesecake filling over the cooled chocolate cookie crust, spreading it evenly.
- Bake: Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn Off Oven: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
Step 4: Chill the Cheesecake
- Cool Completely: Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
Step 5: Prepare the Topping
- Whip the Cream: If making homemade whipped cream, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
- Top the Cheesecake: Once the cheesecake is chilled, spread the whipped cream evenly over the top.
Step 6: Garnish and Serve
- Add Garnishes: Sprinkle crushed peppermint candies or peppermint bark on top of the whipped cream. Optionally, add chocolate shavings for extra decoration.
- Slice and Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled.
Nutritional Information
Here’s a breakdown of the nutritional information per slice (based on 12 slices):
| Nutrient | Amount per Slice |
|---|---|
| Calories | 350 |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 80mg |
| Sodium | 200mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 1g |
| Sugars | 20g |
| Protein | 5g |
Healthier Alternatives for the Recipe
If you’re looking to make your Peppermint Chocolate Cheesecake a bit healthier, consider these modifications:
- Use Low-Fat Cream Cheese: Substitute with low-fat or reduced-fat cream cheese for fewer calories.
- Sugar Substitute: Use a sugar substitute for the filling to reduce sugar content.
- Whole Wheat Cookies: Use whole wheat chocolate cookies for the crust for added fiber.
Serving Suggestions
This Peppermint Chocolate Cheesecake is perfect for various occasions:
- Holiday Parties: Serve as a festive dessert at Christmas or holiday gatherings.
- Gift Giving: Package slices in decorative boxes for a sweet homemade gift.
- Dessert Table: Include on a dessert table alongside other holiday treats.
Common Mistakes to Avoid
To ensure your Peppermint Chocolate Cheesecake turns out perfectly, avoid these common pitfalls:
- Overbaking: Keep an eye on the baking time to prevent the cheesecake from cracking.
- Not Cooling Gradually: Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes.
- Skipping Chilling Time: Allow enough time for the cheesecake to chill and set properly.
Storing Tips for the Recipe
To keep your Peppermint Chocolate Cheesecake fresh:
- Airtight Container: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, you can freeze the cheesecake (without toppings) for up to 3 months. Wrap tightly in plastic wrap and foil.
Conclusion
In summary, Peppermint Chocolate Cheesecake is a rich and festive dessert that’s perfect for any special occasion. With its creamy texture and delightful peppermint flavor, this cheesecake is sure to be a hit with family and friends. Try this recipe today, and don’t forget to share your feedback in the comments or subscribe for more delicious updates!
FAQs
Q1: Can I make this cheesecake ahead of time?
A1: Yes! This cheesecake can be made a day or two in advance and stored in the refrigerator.
Q2: Can I use different flavored extracts?
A2: Absolutely! You can experiment with different extracts like vanilla or almond for a unique flavor.
Q3: Is this cheesecake gluten-free?
A3: This recipe contains chocolate sandwich cookies, which typically contain gluten. You can use gluten-free cookies for a gluten-free version.
Peppermint Chocolate Cheesecake Recipe
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Ingredients
- For the Chocolate Cookie Crust:
- 1 1/2 cups chocolate sandwich cookies (such as Oreos), crushed
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (adjust to taste)
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips (melted)
- For the Topping:
- 1 cup whipped cream (store-bought or homemade)
- Crushed peppermint candies or peppermint bark for garnish
- Chocolate shavings (optional)
Instructions
Step 1: Prepare the Chocolate Cookie Crust
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Mix Crust Ingredients: In a medium bowl, combine the crushed chocolate cookies and melted butter. Mix until the crumbs are evenly coated.
- 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 from the oven and let cool.
Step 2: Make the Cheesecake Filling
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar and Eggs: Gradually add the granulated sugar, mixing well. Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
- Add Flavorings: Mix in the vanilla extract, peppermint extract, and sour cream until smooth.
- Incorporate Melted Chocolate: Stir in the melted chocolate chips until fully incorporated.
Step 3: Bake the Cheesecake
- Pour Filling into Crust: Pour the cheesecake filling over the cooled chocolate cookie crust, spreading it evenly.
- Bake: Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn Off Oven: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
Step 4: Chill the Cheesecake
- Cool Completely: Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
Step 5: Prepare the Topping
- Whip the Cream: If making homemade whipped cream, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
- Top the Cheesecake: Once the cheesecake is chilled, spread the whipped cream evenly over the top.
Step 6: Garnish and Serve
- Add Garnishes: Sprinkle crushed peppermint candies or peppermint bark on top of the whipped cream. Optionally, add chocolate shavings for extra decoration.
- Slice and Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled.