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To make a great Chocolate Peppermint Cheesecake, you need these key ingredients: - 1 ½ cups chocolate graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 teaspoon peppermint extract - 3 large eggs - 1 cup sour cream - 1 cup semi-sweet chocolate chips, melted These ingredients create a creamy, rich cheesecake with a delicious peppermint twist. The chocolate graham cracker crumbs give the crust a nice flavor. You can make your cheesecake even more special with these fun toppings: - Whipped cream for a fluffy finish - Crushed peppermint candies for a festive touch These garnishes add color and texture. They also enhance the peppermint flavor, making every bite a delight. You can swap some ingredients if needed: - Use gluten-free graham crackers if you want a gluten-free crust. - Replace cream cheese with a dairy-free option for a vegan treat. - Substitute sour cream with Greek yogurt for a tangy flavor. These alternatives keep the spirit of the recipe while catering to different dietary needs. Feel free to mix and match! {{ingredient_image_1}} To start, preheat your oven to 325°F (160°C). Grab a springform pan and spray it with non-stick spray. In a bowl, mix 1 ½ cups of chocolate graham cracker crumbs with ½ cup of melted unsalted butter. Stir until the crumbs are moist. Press this mixture into the bottom of the pan. Make sure it's even and packed tight. Bake the crust in the oven for 10 minutes. After that, take it out and let it cool. In a large bowl, beat 2 cups of softened cream cheese with 1 cup of granulated sugar. Mix until it is smooth and creamy. Next, add 1 teaspoon of vanilla extract and 1 teaspoon of peppermint extract. Stir to blend well. Now, it's time to add the eggs. Add them one at a time, mixing gently after each. Be careful not to over-mix. Then, mix in 1 cup of sour cream and 1 cup of melted semi-sweet chocolate. Make sure the mixture is smooth and uniform. Pour the cheesecake filling over the cooled crust. Spread it evenly with a spatula. Bake in the oven for 55-60 minutes. The center should be set but jiggle slightly. When the time is up, turn off the oven and leave the cheesecake inside for another hour. This step helps prevent cracks. After that, refrigerate the cheesecake for at least 4 hours, or overnight if you can wait. Before serving, top it with whipped cream and sprinkle some crushed peppermint candies on top. Enjoy! To get that perfect smooth texture, start with softened cream cheese. Cold cream cheese clumps easily. Beat it well with sugar until creamy. Mix in the eggs slowly, one at a time. This helps keep air bubbles out. Stir in melted chocolate gently; don’t over-mix. Cracks can ruin the look of your cheesecake. To avoid this, bake it gently. Set your oven to 325°F. Don’t open the oven door often; it lets out heat. After baking, turn off the oven but leave the cheesecake inside for an hour. This gradual cooling helps prevent cracks. Once your cheesecake is out of the oven, let it cool at room temperature. Then, cover it and chill it in the fridge for at least four hours. Overnight is best for flavor and texture. Chilling helps the flavors meld and makes cutting easier. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smooth and creamy batter without lumps. Don’t Overmix: When combining the eggs into the batter, mix gently and only until just combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake. Prevent Cracking: Leave the cheesecake in the oven after baking with the door slightly ajar. This gradual cooling process helps prevent cracks on the surface. Chill Overnight: For the best texture and flavor, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to set perfectly. {{image_2}} You can change the flavor of your cheesecake for fun. Try adding orange zest for a citrus touch. You can swap the peppermint extract with almond or hazelnut for a nutty twist. For a richer taste, use dark chocolate instead of semi-sweet. Mix in a few drops of espresso to enhance chocolate flavor. Each change gives a new taste and makes it unique. If you want a gluten-free crust, use gluten-free chocolate graham crackers. You can also use ground almonds or nuts to make the crust. Just mix them with melted butter and press the mixture into the pan. This gives a crunchy texture and keeps it gluten-free. It’s easy and still delicious! While whipped cream is great, you can try other toppings too. Drizzle chocolate sauce over the cheesecake for extra sweetness. Use fresh berries like raspberries or strawberries for a fruity touch. You can also sprinkle crushed cookies or nuts on top for added crunch. These toppings add flair and flavor to your cheesecake. To keep your chocolate peppermint cheesecake fresh, cover it tightly with plastic wrap. This prevents it from drying out and absorbing other smells in the fridge. Store it in the fridge for up to five days. You can also use an airtight container for extra protection. If you want to save some cheesecake for later, freezing is a great option. First, let the cheesecake cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap and then place them in a freezer bag. Make sure to remove as much air as possible from the bag. Your cheesecake can stay fresh in the freezer for up to three months. To enjoy your frozen cheesecake, take it out of the freezer and remove the plastic wrap. Place the slices on a plate and let them thaw in the fridge for a few hours. If you're in a hurry, you can set them at room temperature for about 30 minutes. After it's thawed, feel free to add whipped cream and crushed peppermint candies before serving. Yes, you can make this cheesecake ahead of time. It tastes even better after chilling overnight. Prepare it a day or two before your event. Let it cool, then refrigerate it. This way, the flavors blend well, and the texture sets nicely. Serve the cheesecake cold for the best taste. Slice it with a sharp knife to keep the edges clean. Top each slice with whipped cream and crushed peppermint candies for a festive touch. You can also add chocolate shavings if you like. Pair it with hot cocoa or coffee for a cozy dessert. To adjust the sweetness, you can change the sugar amount. Use less sugar if you prefer less sweetness. You could also add a pinch of salt to balance the flavors. Remember, the chocolate chips add sweetness too, so taste as you go. This way, you can find the perfect balance for your palate. To make a great Chocolate Peppermint Cheesecake, you need the right ingredients and steps. We covered essential elements and tasty options for toppings. You learned how to prepare the crust and filling, bake, and cool it perfectly. Tips helped prevent cracks and keep it smooth. Explore fun variations and gluten-free choices to mix things up. Lastly, storing leftovers or freezing cheesecake is simple. Enjoy each bite as a sweet treat or a holiday favorite! Making this cheesecake brings joy and great flavor to any occasion.

Chocolate Peppermint Cheesecake

A rich and creamy cheesecake infused with chocolate and peppermint flavors, perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups chocolate graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 large eggs
  • 1 cups sour cream
  • 1 cups semi-sweet chocolate chips, melted
  • to taste whipped cream for garnishing
  • to taste crushed peppermint candies for garnish

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a springform pan with non-stick spray.
  • In a mixing bowl, combine the chocolate graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated.
  • Press the crumb mixture firmly into the bottom of the springform pan to create an even crust layer. Bake in the oven for 10 minutes, then remove to cool.
  • In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
  • Mix in the vanilla extract and peppermint extract, ensuring they are fully incorporated.
  • Add the eggs one at a time, mixing gently after each addition until just combined. Avoid over-mixing.
  • Stir in the sour cream and melted chocolate until the mixture is smooth and uniform in color.
  • Pour the cheesecake filling over the baked crust in the springform pan, smoothing the top with a spatula.
  • Bake in the oven for 55-60 minutes, or until the center is set and only slightly jiggles.
  • Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually, which helps prevent cracking.
  • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
  • Before serving, top with whipped cream and sprinkle crushed peppermint candies on top for added holiday flair.

Notes

For best results, refrigerate overnight before serving.
Keyword cheesecake, chocolate, holiday, peppermint