There’s something almost hypnotic about the rich, velvety texture of a cheesecake as it cools, especially when it’s infused with the refreshing burst of peppermint and the indulgent allure of chocolate. Imagine the moment you slice into a Double-Chocolate Peppermint Cheesecake, and your senses are treated to layers of creamy goodness topped with a glossy chocolate ganache and a sprinkling of crushed peppermint sticks. It’s a dessert that beckons you to gather around the table, share stories, and indulge in the sweet perfection that feels both luxurious and comforting.
I first stumbled upon this delight while looking for a way to elevate my holiday dessert table, and let me tell you, it has become a cherished tradition for every seasonal gathering. With a smooth cream cheese filling enveloped in a crust made from chocolate wafers, this cheesecake strikes the perfect balance between festive cheer and delectable flavor. Whether you’re a seasoned chef or someone who just loves homemade food, this recipe is sure to impress. Let’s dive into the steps to create a dessert that will leave everyone raving!
Why is Double-Chocolate Peppermint Cheesecake irresistible?
Indulgence at its finest: This cheesecake unites creamy chocolate and refreshing peppermint, creating a truly luxurious dessert.
Effortless creation: With simple ingredients and straightforward steps, even novice cooks can master it.
Stunning presentation: The glossy ganache and festive peppermint garnish make it a showstopper at any gathering.
Perfect for any occasion: Whether it’s a holiday party or a casual get-together, this cheesecake pleases every palate.
Crowd-pleaser: Its delightful flavors and textures will have everyone asking for seconds!
Double-Chocolate Peppermint Cheesecake Ingredients
For the Crust
• Chocolate wafer cookie crumbs – these create a rich base that complements the cheesecake’s chocolate flavor.
• Butter – melted to bind the crumbs together for a deliciously crunchy crust.
• Sugar – adds just the right touch of sweetness to balance the flavors.
For the Cheesecake Filling
• Cream cheese – softened to create a smooth, velvety texture in your Double-Chocolate Peppermint Cheesecake.
• Sugar – enhances the flavor profile, making every bite more delicious.
• Sweetened condensed milk – adds creaminess and a touch of sweetness that complements the other ingredients.
• Whipping cream – contributes to the light and airy texture of the filling.
• All-purpose flour – helps stabilize the filling and give it structure.
• Vanilla – adds depth and enhances the chocolate and peppermint flavors.
• Eggs – binds the filling and gives it that delightful cheesecake texture.
For the Ganache
• Whipping cream – used to create a luscious, silky chocolate ganache for topping.
• Semisweet chocolate chips – provide the rich chocolate flavor and smooth texture in the ganache.
For the Garnish
• Peppermint sticks – coarsely crushed for a festive touch and delicious crunch.
• Store-bought peppermint bark – optional, but adds a beautiful finishing touch and extra flavor.
How to Make Double-Chocolate Peppermint Cheesecake
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Preheat and Prepare: Preheat your oven to 350°F. Take a 9-inch springform pan, wrap the outside bottom and sides with heavy-duty foil to prevent leaks, and spray the inside with cooking spray.
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Make the Crust: In a small bowl, combine chocolate wafer cookie crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then reduce the oven temperature to 300°F and cool the crust for 10 minutes.
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Blend the Filling: In a large bowl, beat the softened cream cheese and 1/4 cup sugar using an electric mixer on medium-high speed until light and fluffy. Gradually add the sweetened condensed milk, mixing just until combined.
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Add Remaining Ingredients: Mix in 1/3 cup whipping cream, flour, and vanilla until blended. Then, incorporate the eggs one at a time, mixing gently after each addition. Pour this creamy filling over the cooled crust.
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Bake the Cheesecake: Bake for 1 hour 15 minutes to 1 hour 25 minutes, until the edges are set but the center is still slightly jiggly. After baking, turn off the oven and open the door 4 inches. Let the cheesecake cool in the oven for 30 minutes, then run a small spatula around the edges to loosen it.
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Chill: Allow the cheesecake to cool on a rack for 30 minutes, then refrigerate for at least 6 hours or overnight until set.
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Prepare the Ganache: Carefully remove the sides of the springform pan and foil. In a medium microwave-safe bowl, microwave 3/4 cup whipping cream for 1 minute or until hot. Add the semisweet chocolate chips, stirring until melted and smooth.
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Garnish and Serve: Pour the chocolate ganache over the cheesecake, smoothing it with a spatula. Let it stand for 10 minutes before gently pressing crushed peppermint sticks into the side. Garnish with peppermint bark if desired, and cover any leftovers.
Optional: Drizzle extra ganache on each slice before serving for a decadent touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Double-Chocolate Peppermint Cheesecake delights are perfect for meal prep enthusiasts! You can prepare the crust up to 24 hours in advance; simply press the cookie crumb mixture into the pan and refrigerate to maintain its crispness. The cheesecake filling can also be made a day ahead—just follow the baking instructions and chill it for at least 6 hours or overnight. To ensure that it stays smooth and creamy, cover it tightly with plastic wrap while refrigerating. On the day you plan to serve, finish it off with the ganache—just microwave the cream until hot, stir in the chocolate chips, and pour over the chilled cheesecake. This allows you to create a show-stopping dessert with minimal effort!
What to Serve with Double-Chocolate Peppermint Cheesecake?
Creating a delightful spread alongside your dessert makes each bite even more memorable.
- Rich Coffee: A bold cup of coffee enhances the chocolate flavor, creating a perfect cozy pairing after dinner.
- Vanilla Ice Cream: Creamy vanilla ice cream contrasts beautifully with the cheesecake, adding a melty texture that’s irresistible.
- Fresh Mint Tea: The refreshing notes of mint tea cleanse the palate, making it a soothing companion to the rich dessert.
- Chocolate-Covered Strawberries: These sweet treats elevate the chocolate experience, providing a delightful fruity balance alongside the cheesecake.
- Festive Fruit Salad: Tart berries and citrus fruits brighten the plate, offering a refreshing balance to the decadence of the cheesecake.
- Chocolate Mint Cookies: For the chocolate lovers in the house, cookies bring a crunchy texture that pairs beautifully with the creamy cheesecake.
Gather around the table, savor these pairings, and let your Double-Chocolate Peppermint Cheesecake spark wonderful conversations and joyful moments.
Double-Chocolate Peppermint Cheesecake Variations
Feel free to explore these delightful adaptations that can take your cheesecake experience to tantalizing new heights!
- Gluten-Free: Substitute chocolate wafer cookies with gluten-free cookies or almond flour for a gluten-free crust. You won’t lose any of that rich flavor!
- Mint Chocolate Chip: Add 1/2 cup of mint chocolate chips to the cheesecake filling for an extra minty twist that enhances each creamy bite.
- Vegan Option: Replace cream cheese with a vegan cream cheese alternative and use aquafaba (chickpea liquid) instead of eggs for a plant-based delight.
- Chocolate Ganache Swirl: Before baking, swirl in half of the ganache into the filling for an aesthetic and flavorful marbled effect throughout the cheesecake.
- Bourbon Infusion: A splash of bourbon in the filling adds warmth and complexity, perfect for festive gatherings with an adult twist!
- Spiced Peppermint: Incorporate 1 teaspoon of cinnamon or nutmeg into the crust for an unexpected hint of spice that beautifully complements the chocolate and peppermint.
- Frozen Treat: Freeze the cheesecake and serve it as a cake-like ice cream dessert on warm days. Just be sure to allow it to sit at room temperature for a few minutes before slicing.
- Nutty Crunch: Fold in 1 cup of finely chopped nuts like walnuts or pecans into the crust for an added layer of texture that pairs wonderfully with the creamy filling.
Expert Tips for Double-Chocolate Peppermint Cheesecake
- Perfect Crust: Ensure the crust is pressed firmly into the pan for a solid base. A loose crust can crumble when slicing the cheesecake.
- Room Temperature Ingredients: Use softened cream cheese and eggs at room temperature. This helps achieve a smoother filling, reducing lumps.
- Monitor Baking Time: Avoid overbaking—remove the cheesecake when the center is still slightly jiggly. This will ensure a creamy texture in your Double-Chocolate Peppermint Cheesecake.
- Chill Thoroughly: Allow the cheesecake to chill overnight for the best flavor and texture. Rushing this step compromises the final result.
- Ganache Consistency: Make sure your ganache is smooth and shiny. If it’s too thick, reheat with a bit of cream to achieve the desired pourable consistency.
How to Store and Freeze Double-Chocolate Peppermint Cheesecake
Fridge: Store the cheesecake in an airtight container in the fridge for up to 5 days. Make sure to cover it well to protect the flavors.
Freezer: For longer storage, wrap individual slices in plastic wrap and place them in an airtight container. The Double-Chocolate Peppermint Cheesecake can be frozen for up to 2 months.
Thawing: When ready to enjoy, transfer the cheesecake to the fridge and let it thaw overnight. This will help retain its creamy texture.
Reheating: If you’d like to serve it warm, place a slice in the microwave for 10-15 seconds to bring out the decadent chocolate flavor.
Double-Chocolate Peppermint Cheesecake Recipe FAQs
What type of chocolate wafer cookie crumbs should I use?
Absolutely! I recommend using chocolate wafer cookies, such as Nabisco’s Famous Wafers, for the crust. Their rich chocolate flavor perfectly complements the cheesecake. If those aren’t available, you can substitute with Oreo cookie crumbs—just make sure to leave out any additional sugar as Oreos are already sweet.
How should I store the Double-Chocolate Peppermint Cheesecake?
You should store this delicious cheesecake in an airtight container in the fridge for up to 5 days. Ensure it’s well-covered to keep it fresh and to protect those beautiful peppermint flavors! If there are any leftovers, they’ll make a delightful late-night snack.
Can I freeze Double-Chocolate Peppermint Cheesecake?
Yes! For freezing, wrap individual slices in plastic wrap tightly, then place them in an airtight container. The cheesecake can be frozen for up to 2 months. When you’re ready to indulge again, simply transfer it to the fridge to thaw overnight. It will maintain its creamy texture beautifully!
What if my cheesecake cracks during baking?
Very common! If you notice cracks forming, it could be due to a few reasons—most likely overbaking. To prevent this, make sure to check for doneness—remove the cheesecake when the center is still slightly jiggly. If it cracks nonetheless, don’t worry! You can cover it with the ganache for a seamless fix and no one will ever know.
Are there any dietary considerations for this cheesecake?
Absolutely! If you’re concerned about allergies, this recipe contains dairy, gluten, and sugar. For a gluten-free version, swap the chocolate wafer crumbs with gluten-free cookies. You can also experiment with sugar-free ingredients if you need to reduce sugar. Just keep in mind these substitutions may alter the overall flavor and texture slightly.
Decadent Double-Chocolate Peppermint Cheesecake Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Prepare a 9-inch springform pan by wrapping the outside with foil and spraying the inside with cooking spray.
- In a small bowl, combine chocolate wafer cookie crumbs, melted butter, and sugar. Press this mixture into the bottom of the prepared pan. Bake for 10 minutes, then cool for 10 minutes.
- In a large bowl, beat the cream cheese and 1/4 cup sugar until light and fluffy. Gradually mix in sweetened condensed milk.
- Add 1/3 cup whipping cream, flour, and vanilla. Mix well. Incorporate the eggs one at a time. Pour filling over cooled crust.
- Bake for 1 hour 15 to 25 minutes until edges are set but center is slightly jiggly. Cool in oven for 30 minutes.
- Chill for at least 6 hours or overnight.
- For ganache, heat 3/4 cup whipping cream until hot. Stir in chocolate chips until melted and smooth.
- Pour ganache over cheesecake and press crushed peppermint sticks into the side. Garnish with peppermint bark if desired.