This chocolate peppermint cheesecake is extremely creamy with a delicious chocolate peppermint flavor. It has a thick Oreo cookie crust, chocolate ganache, and crushed candy canes on top. It’s the perfect Christmas dessert!
This post was updated November 25, 2021 with new photos, tips and a slightly updated recipe
This chocolate peppermint cheesecake tastes like a candy-cane hot chocolate transformed into a rich, creamy cake. It features a crunchy Oreo crust, a velvety chocolate-mint cheesecake filling reminiscent of After Eight or Andes mints, a glossy chocolate ganache, and a festive sprinkle of crushed candy canes. If you love decadent holiday desserts, this cheesecake is guaranteed to impress.
Tips for Making Cheesecake
This is a baked cheesecake based on a classic chocolate cheesecake method. Follow these tips for the best results:
- Bring cream cheese and eggs to room temperature for at least 30 minutes before starting. This ensures a smooth, lump-free batter.
- Use full-fat, brick-style cream cheese—not tub or “spreadable” varieties, which are too soft for baking.
- I use 70% dark chocolate in the filling. If you prefer a sweeter chocolate note, use semi-sweet or 50% dark chocolate.
- Adjust peppermint extract to taste: 1–2 teaspoons. Use 1 tsp with sweeter chocolate and 2 tsp with darker chocolate.
- Add eggs last, one at a time, and mix only until combined to avoid over-aerating the batter.
- Bake the cheesecake in a water bath to maintain moisture and prevent cracks. The water bath keeps the texture creamy and uniform.
- Sprinkle crushed candy canes on top just before serving to prevent them from softening from condensation.
Make-Ahead Tips
This cheesecake actually improves after chilling, so it’s perfect to make ahead. After baking, cool to room temperature, cover, and chill for at least 4 hours or overnight. Chilling lets the flavors meld and the texture firm up. Add the ganache after the cheesecake has set, then refrigerate until serving. Sprinkle the crushed candy canes right before serving for the best appearance and crunch.
This chocolate peppermint cheesecake is an eye-catching holiday centerpiece—creamy, chocolatey, and bright with peppermint. It pairs well with other seasonal treats and makes a lovely addition to any Christmas dessert table. 
If you love peppermint and chocolate, try other holiday favorites from your collection for more festive baking ideas.
Chocolate Peppermint Cheesecake
Equipment
- 9-inch springform pan
- 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 (56 grams), melted
Chocolate Peppermint Cheesecake
- 6 oz dark chocolate (170 grams)
- 1/2 cup heavy cream (120 ml)
- 24 oz full-fat cream cheese (680 grams), softened
- 1 1/4 cup white sugar (250 grams)
- 1–2 teaspoons peppermint extract
- 3 large eggs
Topping
- 4 oz dark chocolate (112 grams), chopped
- 1/2 cup heavy cream (120 ml)
- Crushed candy canes, for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- Wrap the outside of a 9-inch springform pan with aluminum foil, covering the bottom and sides several times to ensure a watertight seal.
Oreo Crust
- Add Oreos (wafers and filling) to a food processor and pulse to fine crumbs, or crush in a sealed bag with a rolling pin.
- Mix the crushed cookies with the melted butter until evenly combined.
- Press the mixture firmly into the bottom and slightly up the sides of the prepared pan to form a lip. Bake for 8 minutes, then remove from the oven and keep the oven on.
Cheesecake Filling
- Chop the chocolate finely and place it in a heatproof bowl.
- Heat the heavy cream until it is just about to boil, then pour it over the chopped chocolate. Let sit 2–3 minutes, then whisk until smooth. If needed, microwave for 30 seconds on medium and whisk again.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Mix in the melted chocolate and peppermint extract. Scrape the bowl to ensure everything is evenly combined.
- With the mixer on low, add the eggs one at a time, mixing only until combined. Do not overmix.
- Place the foil-wrapped springform pan in the center of a large roasting pan. Pour the batter onto the prepared crust and smooth the top.
- Pour hot water into the roasting pan to a depth of about 1/2–1 inch (1–2 cm) to create a water bath.
- Bake for 50–60 minutes, or until the top is set and the center still has a slight wobble like jello when the pan is gently shaken.
- Remove from the oven and allow to cool at room temperature. Once the water has cooled, remove the springform pan from the roasting pan and continue to cool on a wire rack. Cover and refrigerate for at least 6 hours or overnight.
Topping & Serving
- Chop the topping chocolate and place in a heatproof bowl. Heat the cream until almost boiling, pour over the chocolate, and whisk until smooth to make a ganache. If needed, microwave 30 seconds and whisk smooth.
- Remove the chilled cheesecake from the fridge and unclamp the springform ring. If condensation has formed, gently blot it away.
- Pour the ganache over the cheesecake and smooth the surface. Return to the fridge until ready to serve.
- Just before serving, sprinkle crushed candy canes over the ganache. Slice with a thin, sharp knife, cutting through the crust for clean slices.
Notes
- Room Temperature Ingredients: Eggs and cream cheese should be at room temperature for best texture.
- Cream Cheese: Use full-fat, brick-style cream cheese. Avoid tub or low-fat varieties.
- Chocolate: 50–70% dark chocolate works well. Semi-sweet yields a sweeter result.
- Peppermint Extract: 1–2 teaspoons depending on how minty you like it—use more with dark chocolate.
- Storage & Make-Ahead: Cheesecake can be made a day ahead and chilled overnight. Add ganache the next day and sprinkle candy canes just before serving. Store leftovers in the fridge up to 4 days.
- Nutrition: Nutrition information is an estimate per slice when cut into 14 pieces.
Nutrition