Peppermint Cheesecake with Chocolate Crust
Highlighted under: Sweet Treat Creations
Indulge in the festive flavors of our Peppermint Cheesecake with Chocolate Crust. This creamy dessert is perfect for holiday gatherings and special occasions.
This Peppermint Cheesecake with Chocolate Crust combines the rich flavors of chocolate and the refreshing taste of peppermint, making it a delightful dessert for any occasion.
Why You'll Love This Recipe
- Rich chocolate flavor paired with fresh peppermint essence
- Creamy texture that melts in your mouth
- Perfect for holiday celebrations or as a sweet indulgence
A Festive Delight
The holiday season is all about indulgence, and what better way to celebrate than with a Peppermint Cheesecake? This delightful dessert combines the rich flavors of chocolate and creamy cheesecake, perfectly balanced with the refreshing taste of peppermint. Whether you're hosting a festive gathering or simply want to treat yourself, this cheesecake is sure to impress. Its striking appearance and delicious taste make it a standout centerpiece for any dessert table, capturing the essence of the holidays in every bite.
The combination of chocolate and peppermint is a classic pairing that evokes feelings of nostalgia, reminding many of their favorite holiday treats. The crunchy chocolate crust provides a perfect contrast to the smooth and creamy filling, creating a harmonious blend of textures. With just the right amount of peppermint flavor, this cheesecake is festive without being overwhelming, making it a favorite among both kids and adults alike.
Ingredients That Shine
One of the best aspects of this Peppermint Cheesecake is its simple yet high-quality ingredients. The chocolate cookie crust, made from crushed cookies and melted butter, serves as a delicious foundation that enhances the overall flavor. The filling, crafted from rich cream cheese, sugar, and a hint of vanilla, creates a velvety texture that melts in your mouth. Adding sour cream not only enriches the cheesecake but also ensures that it remains moist and creamy throughout.
The star of the show, peppermint extract, is what truly elevates this cheesecake. It provides that iconic minty flavor that complements the chocolate crust beautifully. Topped with fluffy whipped cream and crushed peppermint candies, this dessert not only tastes divine but also looks visually stunning. It's an ideal way to bring a touch of festive cheer to your holiday celebrations.
Perfect for Any Occasion
While this Peppermint Cheesecake is perfect for holiday gatherings, it's versatile enough to be enjoyed year-round. Whether you're celebrating a birthday, an anniversary, or just want to treat your family, this cheesecake fits the bill. Its unique flavor profile makes it a memorable dessert that guests will rave about long after the last slice has been enjoyed. Plus, it's an excellent choice for potlucks and parties, as it can be made ahead of time and served chilled.
You can also customize this cheesecake to suit your taste or occasion. Consider drizzling some chocolate ganache over the top for an extra indulgent touch or swapping out the peppermint for other extracts like vanilla or almond for a different flavor experience. The possibilities are endless, making this recipe a staple in your dessert repertoire.
Ingredients
For the Chocolate Crust
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
For the Topping
- 1 cup whipped cream
- Crushed peppermint candies
Be sure to use room temperature ingredients for the best texture.
Instructions
Prepare the Chocolate Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, vanilla, and peppermint extract, mixing until combined. Add eggs one at a time, mixing well after each addition.
Bake the Cheesecake
Pour the cheesecake filling into the cooled chocolate crust. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
Add the Topping
Once chilled, top the cheesecake with whipped cream and sprinkle crushed peppermint candies on top before serving.
Enjoy your delicious Peppermint Cheesecake!
Tips for Success
To ensure your cheesecake comes out perfectly, it's essential to use room temperature cream cheese. This will help you achieve a smooth and creamy filling without lumps. If you're short on time, you can microwave the cream cheese for a few seconds to soften it quickly, but be careful not to overheat it.
When baking the cheesecake, avoid opening the oven door frequently, as this can cause cracks. Instead, check for doneness by gently shaking the pan; the center should be slightly jiggly but not wet. Allowing the cheesecake to cool slowly in the oven after baking helps prevent cracking and results in a more stable dessert.
Serving Suggestions
When ready to serve, remove the cheesecake from the springform pan and place it on a beautiful serving platter. Garnish with whipped cream and a sprinkle of crushed peppermint candies for that festive touch. You can also add a drizzle of chocolate syrup for an extra layer of indulgence, which complements the chocolate crust perfectly.
This cheesecake pairs wonderfully with a hot cup of cocoa or a festive cocktail, making it a delightful end to any meal. For added flair, consider serving individual slices with a side of fresh berries or a scoop of vanilla ice cream. Your guests will be sure to appreciate the thoughtfulness and presentation of this exquisite dessert.
Storage and Make-Ahead Tips
If you have leftovers, store the cheesecake in an airtight container in the refrigerator for up to five days. To maintain its freshness, cover the top with plastic wrap to prevent it from absorbing any odors from the fridge. You can also freeze the cheesecake for up to three months; just ensure it's well-wrapped to avoid freezer burn.
For make-ahead options, this cheesecake can be prepared a day or two in advance, allowing the flavors to meld beautifully. Just make sure to keep it chilled until you're ready to serve. This makes it an ideal choice for busy holiday schedules, letting you focus on enjoying the festivities without the last-minute dessert rush.
Questions About Recipes
→ Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made up to 2 days in advance and stored in the refrigerator.
→ What can I substitute for sour cream?
You can use Greek yogurt as a substitute for sour cream in this recipe.
→ How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
→ Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Thaw in the refrigerator before serving.
Peppermint Cheesecake with Chocolate Crust
Indulge in the festive flavors of our Peppermint Cheesecake with Chocolate Crust. This creamy dessert is perfect for holiday gatherings and special occasions.
Created by: Olivia
Recipe Type: Sweet Treat Creations
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Chocolate Crust
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
For the Topping
- 1 cup whipped cream
- Crushed peppermint candies
How-To Steps
Preheat the oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, vanilla, and peppermint extract, mixing until combined. Add eggs one at a time, mixing well after each addition. Add sour cream and flour, and mix until smooth.
Pour the cheesecake filling into the cooled chocolate crust. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, top the cheesecake with whipped cream and sprinkle crushed peppermint candies on top before serving.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g