Peppermint Cheesecake
Hello, festive friends! This festive Peppermint Cheesecake swirls the rich decadence of chocolate with the refreshing zing of peppermint for the ultimate holiday dessert. With a luscious swirl of chocolate batter and peppermint batter over a crisp Oreo crust, topped with velvety ganache and crushed candy canes, this cheesecake is a show-stopper perfect for Christmas gatherings or cozy nights by the fire.
If this is your first time making cheesecake, check out this post first!
Best Peppermint Chocolate Cheesecake Recipe
In this post, I’ll guide you through making the perfect peppermint cheesecake, complete with helpful tips for achieving a smooth batter, preventing cracks, and mastering the water bath technique. You’ll also find tips for decorating and storing this delightful dessert.
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This recipe makes 12 servings. Full ingredients can be found at the bottom of this post in the recipe card.
Preparing the Oreo Crust
Preheat your oven to 325°F (175°C). Process Oreo cookies in a food processor until finely crushed. Add the melted butter and mix until the texture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch or 8-inch springform pan (ensure the pan is at least 3 inches deep). Use the bottom of a cup to help smooth the crust. Bake for 12 minutes, then let cool completely before adding the filling.
Making the Peppermint Cheesecake Batter
To make this Peppermint Chocolate Swirl Cheesecake, you will make a base batter which will be divided between two bowls before adding the eggs, and the flavorings to each individual portion. One batter will be plain with crushed peppermint mixed in, and the other batter will be a mocha batter, with cocoa powder, melted chocolate, and espresso powder added to it.
Start by melting the chocolate for the chocolate peppermint batter, and set it aside to cool down.
Now to make the base batter, in a large bowl, beat softened cream cheese for 3 minutes at medium speed until creamy with an electric mixer. Add sugar and beat for another 2 minutes. Scrape the sides and bottom of the bowl. Mix in sour cream, vanilla extract, peppermint extract, and salt until combined.
Divide the batter evenly between two bowls. I really recommend using a scale to divide the batter evenly.
For the Chocolate Batter: Mix in melted chocolate, cocoa powder, and espresso powder into one of the bowls of batter. Add two eggs, one at a time, mixing just until incorporated.
For the Peppermint Batter: Add two eggs to the other bowl, one at a time. Stir in crushed peppermint candies.
Assembling and Baking
Pour alternating scoops of chocolate and peppermint batter into the cooled crust to create a marbled swirled effect. Swirl gently with a spatula for a beautiful pattern.
Wrap the outside of the pan with three large strips of foil to ensure it’s watertight. Place the pan in a large roasting dish and fill it with hot water until it reaches halfway up the sides. This is the water bath method and crucial for achieving cheesecake’s classic texture without it cracking!
Bake in the preheated oven (325°F) for 65–75 minutes. The cheesecake is done when the edges are set, and the center jiggles slightly when gently shaken.
Turn off the oven and let the cheesecake cool slowly inside for 1 hour. Chill the cheesecake in the fridge for at least 6 hours or overnight before removing the springform ring.
Chocolate Peppermint Ganache
Heat heavy cream and pour it over the chopped chocolate. Let sit for 1 minute, then whisk until smooth. Stir in peppermint extract. Allow the ganache to cool and thicken slightly before spreading it over the chilled cheesecake. Sprinkle crushed peppermint candies on top for a festive finish.
You can add 1/2 tsp of espresso powder to the cream before heating it up if desired.
Storage
Fridge: Store the cheesecake in an airtight container in the fridge for up to 4–5 days.
Freezer: Freeze the cheesecake for up to 2 months. Wrap slices individually in plastic wrap and place in a freezer-safe container for best results.
Tips & Tricks
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature to achieve a lump-free, smooth batter.
- Proper Mixing: Use a hand mixer for better control and scrape the bowl frequently to avoid overmixing, especially after adding eggs.
- Divide for Swirls: Weigh and divide the batter into two bowls for chocolate and peppermint layers.
- Prevent Cracks: Use a water bath and avoid overmixing the batter to prevent cracks.
- Oven Cooling: Let the cheesecake cool gradually in the oven to prevent sinking or cracking.
- Perfect Slices: Dip a knife in hot water and wipe clean between each cut for neat slices.
Variations
- White Chocolate Peppermint Cheesecake: Replace the bittersweet chocolate in the batter and ganache with white chocolate for a sweeter, creamier twist. Add a few extra crushed peppermint candies for a festive touch.
- Peppermint Mocha Cheesecake: Add another 1/4 to 1/2 tsp of instant coffee or espresso powder to the Oreo crust to emphasize the rich peppermint mocha flavor. Top with whipped cream and a dusting of cocoa powder for a café-inspired dessert. You can also add 1/2 tsp of espresso powder to the cream for the ganache before heating it up if desired.
- Oreo Peppermint Cheesecake: Use peppermint-flavored Oreos for the crust and fold in crushed Oreos to the peppermint batter for an extra layer of crunch and flavor. Top with chocolate ganache and a sprinkle of Oreo crumbs.
- Candy Cane Swirl Cheesecake: Skip the chocolate layer and add red food coloring to half the batter. Alternate plain and red-tinted batter for a visually stunning candy cane swirl effect, perfect for the holidays.
Why You’ll Love This Peppermint Cheesecake
This peppermint cheesecake is a holiday dream come true, with its creamy texture, festive flavor, and eye-catching presentation. The combination of chocolate and peppermint offers a perfect balance of richness and freshness, making this dessert a standout centerpiece for your holiday celebrations.
FAQ for Peppermint Cheesecake Recipe
- Can I use a different crust instead of Oreo cookies?
Yes, you can substitute the Oreo crust with a graham cracker crust like in this recipe, or a chocolate cookie crust like in this recipe. - Why is a water bath necessary?
The water bath helps regulate the baking temperature, ensuring even cooking and preventing cracks in your cheesecake. - What size pan should I use?
Use a 9” or 8” springform pan. If you use an 8” pan, it must be at least 3 inches deep to hold the batter properly. - Can I skip the espresso powder?
Yes, the espresso powder is optional. It enhances the chocolate flavor but isn’t necessary if you don’t have it on hand. - How can I prevent the crust from falling off the sides?
Press the crust firmly against the sides of the pan. If it falls, keep pressing until it sticks. A measuring cup can help press the crumbs evenly on the bottom and sides. - What if I don’t have peppermint extract?
You can omit the peppermint extract or replace it with additional vanilla extract for a non-minty flavor. However, the cheesecake will lose its peppermint profile. - Can I use milk chocolate instead of bittersweet or dark chocolate?
Yes, but keep in mind that milk chocolate is sweeter. - How do I know when the cheesecake is done baking?
The edges should look set, while the center should jiggle slightly when you gently shake the pan. Overbaking can lead to cracks. - Can I make the ganache ahead of time?
Yes, you can prepare the ganache in advance and store it in the fridge. Soften it by letting it sit at room temperature or gently microwaving before spreading. - Can I leave out the crushed peppermint candies?
Yes, the candies are optional. They add texture and enhance the peppermint flavor but aren’t essential to the recipe. - Why should I grease the pan after baking the crust?
Greasing the pan before pressing the crust can make it harder for the crust to stick and can lead to sogginess. Greasing after baking ensures the cheesecake releases cleanly. - What does the corn syrup do in the ganache?
Corn syrup stabilizes the ganache and adds a glossy finish, but it’s optional and won’t affect the flavor if omitted.
If you like this recipe you’ll love these other ones!
- Chocolate Peppermint Cookies
- Peppermint Bark
- Peppermint Brownies
- Peppermint Macarons
- Gingerbread Cheesecake
I’d love to see your creations! Share your photos and feedback on Instagram or Facebook, and let’s make sweet memories together. Let me know if you’d like to add any specific variations or additional tips!
Peppermint Cheesecake
Ingredients
Oreo Crust
- 36 Oreo cookies 406 grams
- 5 tbsp unsalted butter 70 grams, melted
Cheesecake Batter
- ½ cup chopped chocolate or chocolate chips 85 grams, bittersweet or dark
- 907 grams cream cheese softened 4 packages of 8 oz. each
- 1⅓ cup granulated sugar 266 grams
- ½ cup sour cream 120 grams
- 1 tbsp vanilla extract
- ½ tsp peppermint extract
- ½ tsp salt
- 4 large eggs divided
- 2 tbsp cocoa powder
- ¼ tsp espresso powder optional
- ¼ cup crushed peppermint candies
Chocolate Peppermint Ganache
- ¾ cup chopped chocolate or chocolate chips 127 grams, I used semi-sweet
- ½ cup heavy cream 120 ml
- 5 grams glucose or corn syrup optional
- ¼ tsp peppermint extract
To Decorate
- 2 tbsp crushed peppermint candies
Instructions
Oreo Crust
- Preheat the oven to 325ºF.
- Place the Oreos in the food processor and process until they become a fine powder. Add the melted butter to the Oreos and stir to combine.
- Pour the mixture on the bottom of a 9” or 8” springform pan or cheesecake pan. If using an 8” pan, it must be at least 3″ deep.
- Use a spatula to press the crumb up the sides of the pan. Press hard to make the crumbs stick to the sides. If they fall off, just keep repeating and working the crust up the sides of the pan.
- Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides.
- Bake the crust for about 12 minutes in the pre-heated oven.
- Remove from the oven and let cool completely before adding the batter.
Cheesecake Batter
- Grease the exposed sides of the pan with oil spray after baking the crust.
- Melt the chocolate in the microwave in 15 second intervals, stirring in between, until fully melted. Set aside and let cool.
- Beat the cream cheese for 3 minutes with an electric mixer at medium speed, until creamy.
- Add the granulated sugar and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine. Scrape the bowl.
- Add the vanilla, the peppermint, and the salt, stir to combine.
- Weigh the batter and split in half between two different bowls.
Chocolate Batter
- To one bowl of batter, add the melted and cooled chocolate, the cocoa powder, espresso powder, and beat until combined. Scrape the bowl and mix again until the batter is smooth.
- Now you will add two eggs to the chocolate batter, but one at a time. Add one egg and mix until combined. Add the next egg and mix until incorporated.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
Peppermint Batter
- To the next batter, also add two eggs, one at a time, beating until incorporated before adding the next egg. Scrape in between the additions. Add the 1/4 cup of crushed peppermint candies to the plain batter and stir until combined.
To Assemble
- Pour the chocolate and the peppermint batter over the baked crust, alternating, to create a swirl with the two batters. Use a spatula to swirl the chocolate on top and smooth out the batter.
Baking
- Wrap the bottom of the pan with a few layers of aluminum foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 65 to 75 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake in there for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
- Don’t remove the ring from the springform pan until the cheesecake has been fully chilled.
Chocolate Peppermint Ganache
- Mix the heavy cream and corn syrup (if using) in a microwave safe bowl or in a saucepan on the stove. Heat until the cream is hot.
- Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Then whisk until the chocolate has completely melted with the cream. Add the peppermint extract and mix again.
- Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.
- You can make the ganache ahead of time and keep it in the fridge. Before decorating the cheesecake remove the ganache from the fridge. You can either microwave very gently for a few seconds and stir frequently until the ganache is smooth and spreadable, or let it sit on the counter for at least one hour to soften.
To Decorate
- Spoon the ganache on top of the chilled cheesecake, and spread with a spatula. You can use an offset spatula to make it easier to smooth out the ganache on top of the cheesecake.
- Sprinkle with crushed peppermint candies on top.
This sounds delicious! Would I be able to make these cupcake sized? If so how long would I bake them for? Thank you so much!