Festive Christmas Peppermint Cheesecake Recipe with Chocolate Crust

The holiday season is the perfect time to indulge in decadent desserts that bring joy and cheer to your table. And what better way to celebrate Christmas than with a delightful peppermint cheesecake? This festive treat combines the creamy richness of cheesecake with the refreshing flavor of peppermint, creating a dessert that is sure to impress your family and friends.

I first discovered this Christmas peppermint cheesecake recipe during a holiday baking marathon a few years ago. The combination of the velvety smooth cheesecake filling and the crunchy chocolate cookie crust instantly won me over. Since then, it has become a staple in my holiday dessert repertoire, and I eagerly look forward to making it every year.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Dietary Restrictions
• Equipment
• Storage
• Pro Tips
• Festive Christmas Peppermint Cheesecake Recipe with Chocolate Crust
• Comments

Ingredients

Crust

• Chocolate sandwich cookies — 2 cups, crushed
• Unsalted butter — 6 tablespoons, melted
• Granulated sugar — 2 tablespoons
• Peppermint extract — ½ teaspoon

Cheesecake Filling

• Cream cheese — 24 ounces, softened
• Granulated sugar — 1 cup
• Sour cream — 1 cup
• All-purpose flour — 2 tablespoons
• Vanilla extract — 1 teaspoon
• Peppermint extract — 1 teaspoon
• Eggs — 4, large
• Crushed peppermint candies — ½ cup

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.

2. In a medium bowl, combine the crushed chocolate sandwich cookies, melted butter, granulated sugar, and peppermint extract. Mix until the crumbs are evenly coated.

3. Press the cookie mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to firmly press the crumbs down.

4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

5. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This usually takes about 2-3 minutes on medium speed.

6. Add the sour cream, all-purpose flour, vanilla extract, and peppermint extract to the cream cheese mixture. Beat until well combined and smooth.

7. One at a time, add the eggs to the mixture, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.

8. Gently fold in the crushed peppermint candies, being careful not to overmix. You want to distribute the candies throughout the batter without deflating it.

9. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even surface.

10. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

11. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This helps prevent cracking.

12. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow it to set.

13. Before serving, garnish the cheesecake with additional crushed peppermint candies or whipped cream, if desired. Slice and enjoy!

Substitutions

• Chocolate sandwich cookies — If you don't have chocolate sandwich cookies on hand, you can substitute them with chocolate graham crackers or chocolate wafer cookies. The goal is to achieve a rich chocolatey crust.

• Peppermint extract — Peppermint extract is the key to infusing the cheesecake with that delightful minty flavor. However, if you prefer a milder peppermint taste, you can reduce the amount or use peppermint oil instead.

• Crushed peppermint candies — The crushed peppermint candies add a festive touch and a burst of peppermint flavor. If you can't find them, you can substitute with crushed candy canes or peppermint bark.

Variations

• White Chocolate peppermint cheesecake — For a twist on the classic recipe, melt some white chocolate and swirl it into the cheesecake batter before baking. The combination of white chocolate and peppermint creates a heavenly flavor combination.

• Oreo peppermint cheesecake — If you're a fan of Oreo cookies, you can use crushed Oreo cookies instead of chocolate sandwich cookies for the crust. The cookies' cream filling adds an extra layer of richness to the dessert.

• Chocolate ganache topping — Take your peppermint cheesecake to the next level by drizzling it with a luscious chocolate ganache. Simply melt some chocolate and heavy cream together, then pour it over the chilled cheesecake before serving.

Dietary Restrictions

• Gluten-free — To make this cheesecake gluten-free, use gluten-free chocolate sandwich cookies or gluten-free chocolate graham crackers for the crust. Ensure that all other ingredients, including the peppermint extract and crushed candies, are also gluten-free.

• Vegetarian — This Christmas peppermint cheesecake recipe is vegetarian-friendly as it does not contain any meat or animal by-products.

• Low-sugar — If you prefer a lower-sugar version, you can reduce the amount of granulated sugar in both the crust and the filling. Alternatively, you can use a sugar substitute that is suitable for baking.

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Spatula
• Baking sheet
• Whisk

Storage

• Once the cheesecake has set in the refrigerator, cover it tightly with plastic wrap or transfer it to an airtight container.

• Stored properly, the Christmas peppermint cheesecake will keep well in the refrigerator for up to 5 days.

• If you have leftovers, you can also freeze individual slices of cheesecake. Wrap each slice tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.

Pro Tips

• Crushing the cookies — To crush the chocolate sandwich cookies, you can use a food processor or place them in a zip-top bag and crush them with a rolling pin. Make sure the crumbs are fine and evenly crushed for a cohesive crust.

• Room temperature ingredients — It's important to use room temperature cream cheese and eggs for a smooth and creamy cheesecake filling. This ensures that all the ingredients blend together seamlessly.

• Baking in a water bath — To prevent the cheesecake from cracking, you can bake it in a water bath. Wrap the springform pan with aluminum foil to prevent any water from seeping in. Place the wrapped pan in a larger baking dish and pour hot water into the dish, coming about halfway up the sides of the springform pan. This gentle, indirect heat helps the cheesecake bake evenly.

• Chilling and setting — It's crucial to allow the cheesecake to cool gradually in the turned-off oven and then refrigerate it for several hours or overnight. This slow cooling and chilling process helps the cheesecake set properly and develop its signature creamy texture.

• Garnishing — Before serving, you can garnish the cheesecake with additional crushed peppermint candies or a dollop of whipped cream. This adds a festive touch and enhances the presentation.