This chocolate peppermint cheesecake is incredibly creamy with a delightful chocolate-and-mint flavor. It sits on a thick Oreo crust, is topped with chocolate ganache, and finished with crushed candy canes — a perfect Christmas dessert!
Updated November 25, 2021 with new photos, tips, and a slightly refined recipe.
This chocolate peppermint cheesecake tastes like candy cane hot chocolate transformed into a rich, velvety dessert. A crunchy Oreo crust provides structure and contrast to the silky filling, which combines dark chocolate and peppermint for a flavor reminiscent of After Eight or Andes mints. A glossy layer of chocolate ganache crowns the cheesecake, and a scattering of crushed candy canes adds festive crunch. If you love bold holiday flavors and show-stopping desserts, this cheesecake is for you.
Tips for Making Cheesecake
This is a baked cheesecake adapted from a classic chocolate cheesecake. Follow these tips for the best results:
- Bring cream cheese and eggs to room temperature (about 30 minutes) so the batter mixes smoothly without lumps.
- Use full-fat, brick-style cream cheese — not spreadable or reduced-fat varieties — for proper texture and structure.
- I use 70% dark chocolate for a deep chocolate flavor; use semi-sweet or 50% dark if you prefer it sweeter.
- Adjust peppermint extract to taste: 1–2 teaspoons. Use 1 teaspoon with sweeter chocolate and up to 2 teaspoons with darker chocolate.
- Add eggs last, one at a time, and mix only until combined to avoid incorporating excess air.
- Bake the cheesecake in a water bath to maintain even temperature and prevent cracking; it keeps the cheesecake extra creamy.
- Add the crushed candy canes just before serving to prevent melting from condensation and to retain a crisp texture.
Make-Ahead Tips
Cheesecake often tastes better the day after baking. After baking, cool the cake to room temperature, then cover and chill for at least 4 hours or overnight so the flavors blend and the texture firms up. Add the ganache after the cheesecake has chilled and set for several hours; I usually make the cheesecake the day before, chill overnight, add the ganache the next day, and sprinkle candy canes right before serving.
This chocolate peppermint cheesecake makes a festive centerpiece for holiday gatherings. It’s creamy, chocolatey, and filled with bright peppermint notes — ideal for parties or a special family dessert. 
If you enjoy peppermint and chocolate, consider trying other seasonal treats like candy cane brownies, chocolate peppermint pretzels, or candy cane cupcakes.
Chocolate Peppermint Cheesecake
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Equipment
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9-inch springform pan
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Large roasting pan (large enough to hold the springform pan for a water bath)
Ingredients
Oreo Crust
- 24 Oreo cookies, wafers and filling
- 4 tablespoons unsalted butter, melted (56 grams)
Chocolate Peppermint Cheesecake
- 6 oz dark chocolate (170 g)
- 1/2 cup heavy cream (120 ml)
- 24 oz full-fat cream cheese, softened (680 g)
- 1 1/4 cup white sugar (250 g)
- 1-2 teaspoons peppermint extract
- 3 large eggs
Topping
- 4 oz dark chocolate, chopped (112 g)
- 1/2 cup heavy cream (120 ml)
- crushed candy canes
Instructions
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Preheat the oven to 325°F (160°C).
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Wrap the outside of a 9-inch springform pan in aluminum foil, covering the bottom and sides thoroughly. Wrap at least three times so seams are sealed.
Oreo Crust
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Pulse the Oreos (wafers and filling) in a food processor until fine crumbs, or place them in a freezer bag and crush with a rolling pin.
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Combine the crumbs with melted butter and press into the bottom and slightly up the sides of the pan to form a lip. Bake for 8 minutes; remove from the oven and keep the oven on.
Cheesecake Filling
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Chop the chocolate finely and place in a heatproof bowl.
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Heat the heavy cream until it’s just about to boil, then pour it over the chopped chocolate. Let sit 2–3 minutes, then whisk until smooth. If needed, microwave 30 seconds on medium and whisk again.
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In a large bowl, beat the cream cheese and sugar until smooth and creamy.
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Stir the melted chocolate and peppermint extract into the cream cheese mixture. Scrape the bowl well to ensure even mixing.
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With the mixer on low, add the eggs one at a time, mixing just until combined. Do not overmix.
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Place the wrapped springform pan in the center of the roasting pan. Pour the batter over the crust and smooth the top.
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Pour hot (not boiling) water into the roasting pan until it reaches about 1/2–1 inch (1–2 cm) up the sides of the springform pan.
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Bake for 50–60 minutes, until the top appears set but the center still has a slight wobble when gently shaken. It should wobble like jelly.
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Cool to room temperature. Once the water has cooled, remove the springform from the roasting pan and continue cooling on a wire rack. Cover and chill in the refrigerator for at least 6 hours or overnight.
Topping & Serving
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Make the ganache: chop the chocolate and place in a heatproof bowl. Heat the cream until nearly boiling, pour over the chocolate, let sit 2–3 minutes, then whisk until smooth. Microwave briefly if needed.
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Remove the chilled cheesecake from the fridge and unclamp the springform ring. If condensation has formed on top, blot it gently with a paper towel.
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Pour the ganache over the cheesecake and smooth the surface. Return to the fridge to set until ready to serve.
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Just before serving, sprinkle crushed candy canes over the ganache. Slice with a thin, sharp knife, cutting all the way through the crust for clean slices.
Notes
- Room Temperature Ingredients: Eggs and cream should be at room temperature for best texture.
- Cream Cheese: Use full-fat, brick-style cream cheese — not tub-style or low-fat varieties.
- Chocolate: 50–70% dark chocolate works well. I use 70% for the filling and something around 50% for the ganache if you want a slightly sweeter topping.
- Peppermint Extract: Adjust to taste; 1 teaspoon with sweeter chocolate, 2 teaspoons with darker chocolate.
- Storage & Make-Ahead: Cheesecake can be made a day ahead and stored in the fridge for up to 4 days. Add ganache and candy canes just before serving.
- Nutrition: Nutrition facts are estimates per slice, based on 14 equal slices.
Nutrition
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