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peppermint chocolate cheesecake_christina chandra

Peppermint Chocolate Cheesecake

The best tasting chocolate cheesecake with a dash of peppermint, a perfect holiday dessert.
Prep Time 30 mins
Cook Time 2 hrs
Servings 8 slices

Equipment

  • 9 inch springform pan
  • mixing bowls (2)
  • saucepan
  • mixer or hand mixer

Ingredients
  

The Chocolate Crust

  • 1 1/2 cups chocolate baking crumbs
  • 1/4 cup butter or margarine
  • 2 tbsp crushed peppermint candies or candy canes

The Filling

  • 3 pkgs creamcheese
  • 4 eggs
  • 1 cup coconut sugar or granulated sugar
  • 1 cup sour cream
  • 2 cups chocolate chips
  • 1/2 cup butter or margarine

The Topping

  • 1 cup whipping cream
  • 1 tbsp cocoa powder
  • 2-3 tbsp crushed peppermint candies or crushed candy canes

Instructions
 

The Chocolate Crust

  • Melt butter in a saucepan. Once melted, mix in the crumbs.
  • Press into the bottom of the pan, firmly.
  • Top with the crushed peppermint candies/candy canes and set aside.

The Filling

  • Add the sugar and creamcheese in a bowl and beat together until well blended.
  • Add eggs (2 at a time), each time beating until well blended.
  • Take a whisk (by hand) and mix in the sour cream. Mix until no white is seen.
  • Set aside and start preparing the chocolate.
  • In a saucepan, melt the butter and chocolate chips over low heat. Keep mixing until blended and all the chocolate has melted. Do not let it cook or it will burn.
  • Fold in the chocolate into the cheese mixture. Do not worry if it's not completely blended, a little swirly look is fine. You con't want to over mix it.
  • Pour over the crust in the springform pan and put in the oven.
  • Bake at 325°F for at least 1 1/2 hours. Cake is done if the center is firm and no longer liquidy.
  • Let cool at room temperature. Once cooled, place in the fridge and chill.

The Topping

  • Beat the whipping cream with the cocoa until reach soft peaks.
  • Fold in the peppermint candies (you can add as much as you like, depending on how much mint you prefer).
  • Glaze the top of the cake with the whipped topping and serve. Optional: sprinkle extra peppermint candies or shaved chocoalte on top when serving.

Notes

Tip: You can make this recipe completely without the peppermint, to make it just a chocolate cheesecake. Or you can replace the peppermint with walnuts, or pecans as a nice touch. It is versatile. 
Tip: This cake freezes well, so you can slice and freeze slices to serve or enjoy later
Tried this recipe?Let us know how it was!