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peppermint Chocolate Cheesecake baked and served on a red cake plate

Peppermint Chocolate Cheesecake

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 20 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 9 Hours 15 Minutes
  • Yield: 10-12 Slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Creamy Cheesecake is made with cocoa powder, peppermint extract and mocha coffee creamer and an Oreo crust. Finished with a drizzle of Candy Cane White Chocolate bars and pipped fresh whipped cream this Peppermint Chocolate Cheesecake is a Christmas Dream!


Scale

Ingredients

Crust

  • 8 oz Oreos, crushed
  • 1/4 cup butter, melted

Cheesecake

  • 16oz cream cheese, completely softened to room temp.
  • 3/4 cup granulated sugar
  • 1/3 cup sweetened cocoa powder
  • 1/3 cup Peppermint Mocha Coffee Creamer or Heavy Whipping Cream
  • 1/3 cup sour cream or greek yogurt
  • 1/4 teaspoon peppermint extract
  • 2 large eggs, at room temp.

Garnish (Optional)

  • Whipped Cream (homemade or store bought)
  • Hersheys Candy Cane Bar, Melted

Instructions

Crust

  1. Grease a 9-inch springform pan (affiliate link), set aside. Preheat oven to 350F. In a small bowl combine Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.

Cheesecake

  1. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes the beat in cocoa powder until combined. Add in creamer, sour cream & peppermint extract mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9-inch springform pan (affiliate link) in a 10-inch cake pan- place cake pan in roasting pan (affiliate link) and fill roasting pan (affiliate link) with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
  2. Bake for 45-55 minutes, until the middle of the cheesecake, should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan (affiliate link) and wrap with plastic wrap. Let sit in the fridge overnight.
  3. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake.

Garnish (Optional)

  1. Drizzle melted Hershey’s Candy Cane Chocolate Bar over cheesecake. Squirt whipped cream in dollops around edge of cheesecake.
  2. Store in fridge in a sealed container for up to 8 days.

Notes

*Total Time includes Chill Time

Keywords: chocolate peppermint recipes, cheesecake with oreo crust

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