Chocolate-Peppermint Cheesecake Recipe

Name: Chocolate-Peppermint Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 2 cups chocolate wafer crumbs (about 35 wafers); 5 tablespoons butter, melted; 3 tablespoons sugar; Vegetable cooking spray; FILLING; 1 cup semisweet chocolate morsels; 1/4 cup heavy cream; 4 (8-oz.) packages cream cheese, softened at room temperature; 1 cup sugar; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 4 large eggs; ADDITIONAL INGREDIENTS; Garnish: crushed peppermint candies

Servings: persons

CRUST
2 cups chocolate wafer crumbs (about 35 wafers)
5 tablespoons butter, melted
3 tablespoons sugar
Vegetable cooking spray
FILLING
1 cup semisweet chocolate morsels
1/4 cup heavy cream
4 (8-oz.) packages cream cheese, softened at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 large eggs
ADDITIONAL INGREDIENTS
Garnish: crushed peppermint candies

1
Prepare Crust: Preheat oven to 350u00b0. Stir together first 3 ingredients in a medium bowl. Press mixture on bottom and 1 inch up sides of a lightly greased (with cooking spray) 9-inch springform pan. Bake 10 minutes. Let stand at room temperature until ready to use.
2
Prepare Filling: Reduce oven temperature to 325u00b0. Microwave chocolate morsels and cream in a small microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Cool 10 minutes.
3
Beat cream cheese and 1 cup sugar at medium-low speed with a heavy-duty electric stand mixer just until smooth. Add chocolate mixture and extracts, and beat at low speed just until blended. Add eggs, 1 at a time, beating at low speed just until yellow disappears after each addition; pour into prepared crust.
4
Bake at 325u00b0 for 50 minutes to 1 hour or until center of cheesecake jiggles and is almost set. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides.) Cool cheesecake completely on a wire rack (about 2 hours). Cover and chill 8 hours to 2 days.
5
Remove sides of pan, and spread Whipped Peppermint Cream over cheesecake.

1886

kcal

Calories

119

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: CRUST, 2 cups chocolate wafer crumbs (about 35 wafers), 5 tablespoons butter, melted, 3 tablespoons sugar, and more.

Yes, Chocolate-Peppermint Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Peppermint Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions