Introduction

This Best Christmas Peppermint Cheesecake combines rich chocolate with refreshing peppermint for a festive dessert perfect for holiday gatherings. With an Oreo crust and creamy, chocolatey filling, it’s sure to delight family and friends.

A single slice of chocolate cheesecake served on a white plate with a small fork beside it, the cheesecake has three visible layers: a dark, crumbly chocolate cookie crust at the bottom, a thick middle layer of smooth, dense chocolate cheesecake in a lighter brown color, and a glossy, rich dark chocolate ganache layer on top sprinkled with crushed red and white candy pieces, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies (278 grams), filling intact
4 tablespoons unsalted butter (57 grams), melted
8 ounces semisweet chocolate (227 grams), chopped
24 ounces full-fat cream cheese (680 grams), completely softened to room temperature
1 cup granulated sugar (200 grams)
1/2 cup heavy cream, at room temperature
1/4 cup unsweetened cocoa powder (21 grams)
4 large eggs plus 1 egg yolk, at room temperature
1 teaspoon peppermint extract
1 cup semisweet chocolate chips (170 grams)
1/2 cup heavy cream
Crushed candy canes, for topping

Instructions

Step 1: Preheat the oven to 325°F. Prepare a 9-inch springform pan for a water bath by wrapping the outside in three layers of heavy-duty aluminum foil to ensure a waterproof seal. Spray the inside with nonstick cooking spray.
Step 2: Make the crust by processing the Oreo cookies in a food processor until you have 1 cup of finely ground crumbs. Add the melted butter and pulse until moistened. Press this mixture into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes until fragrant, then let cool slightly while keeping the oven on.
Step 3: Melt the chopped semisweet chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let cool slightly.
Step 4: In a large bowl, beat the softened cream cheese on medium speed until smooth and lump-free. Add the sugar, heavy cream, and cocoa powder and mix until fully combined, scraping the bowl as needed.
Step 5: Add the eggs and egg yolk one at a time, beating just until smooth after each addition. Gradually add the peppermint extract and melted chocolate, mixing gently until combined. Avoid overbeating.
Step 6: Pour the filling into the cooled crust. Tap the pan gently on the counter to remove air bubbles. Place the springform pan inside a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
Step 7: Bake for 1 hour to 1 hour 15 minutes until the top looks dry but the center is still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 45 minutes to prevent cracks.
Step 8: Remove the cheesecake from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours or until fully chilled. Release the springform pan and transfer the cheesecake to a serving plate.
Step 9: For the topping, place chocolate chips in a heatproof bowl. Heat the 1/2 cup heavy cream just until simmering and pour it over the chocolate. Let sit 3 minutes, then stir until smooth. Allow to cool slightly to thicken if needed, then pour over the cheesecake.
Step 10: Sprinkle crushed candy canes on top. Serve immediately or store in the refrigerator for up to 5 days.

Tips & Variations

Use full-fat cream cheese and room temperature ingredients for the smoothest texture.
For extra peppermint flavor, add a few drops of red food coloring along with the peppermint extract.
Crush candy canes right before serving to keep them crunchy.
To avoid cracks, don’t overbake and use the water bath method to keep the temperature gentle and even.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it chilled to maintain its creamy texture. When ready to serve, allow it to sit at room temperature for about 10 minutes for easier slicing. Leftovers can be covered tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A thick slice of chocolate cheesecake sits on a white plate with a few cake crumbs and small bits of crushed peppermint around it. The cheesecake has three layers: a dense, dark crumbly chocolate crust at the bottom, a thick middle of smooth, rich chocolate cheesecake in a light brown color, and a thick top layer of shiny dark chocolate ganache sprinkled with crushed white and red peppermint pieces. On the plate, a fork with a small bit of cake on its prongs lies to the right of the slice. The background and surface show a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, the water bath helps prevent cracking and ensures even baking. Without it, your cheesecake might dry out or develop cracks more easily.

Can I use mint extract instead of peppermint?

Yes, but peppermint extract has a sharper, more refreshing flavor that pairs best with chocolate. Mint extract is milder and sweeter, which will change the taste slightly.