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Slice of Chocolate Peppermint Cheesecake with ganache and crushed candy canes on top

Irresistible Chocolate Peppermint Cheesecake


  • Author: Velma
  • Total Time: PT4H00M
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Chocolate Peppermint Cheesecake is a luscious holiday dessert that blends velvety chocolate cheesecake with a cool peppermint twist. Baked on a crunchy Oreo crust and topped with a silky ganache, it’s the ultimate winter indulgence that dazzles every dessert table.


Ingredients

Scale

For the Crust

  • 24 Oreo cookies, finely crushed
  • 4 tbsp unsalted butter, melted

For the Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 8 oz semisweet chocolate, melted and cooled
  • 3 large eggs
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract

For the Ganache Topping

  • ¾ cup heavy cream
  • 6 oz dark chocolate, chopped
  • 1 tbsp butter
  • Crushed candy canes or peppermint pieces (for garnish)

Instructions

1. Prepare the Crust

  • Preheat oven to 325°F (165°C).
  • Mix crushed Oreos and melted butter in a bowl until combined.
  • Press mixture into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then set aside to cool.

2. Make the Filling

  • Beat cream cheese and sugar together until smooth and creamy.
  • Mix in sour cream, melted chocolate, vanilla, and peppermint extract.
  • Add eggs one at a time, beating on low just until incorporated.

3. Bake the Cheesecake

  • Pour filling over the crust and smooth the top.
  • Bake for 50–55 minutes, or until the center is set but slightly jiggly.
  • Turn off oven, crack the door, and let the cheesecake rest for 1 hour.
  • Cool completely, then refrigerate for at least 4 hours.

4. Make the Ganache

  • Heat cream until steaming but not boiling.
  • Pour over chopped chocolate and let sit for 2 minutes.
  • Stir until smooth, then mix in butter for shine.

5. Decorate

  • Pour ganache over chilled cheesecake and spread evenly.
  • Garnish with crushed candy canes before serving.
  • Prep Time: PT25M
  • Cook Time: PT1H15M
  • Category: Desserts
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 475 kcal
  • Sugar: 30g
  • Sodium: 330mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 115mg

Keywords: chocolate peppermint cheesecake recipe, candy cane cheesecake, mint chocolate cheesecake,