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- 2 cups chocolate cookie crumbs - ½ cup unsalted butter, melted - 3 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - ½ cup sour cream - ½ cup brewed espresso or strong coffee, cooled - 1 cup crushed peppermint candies (plus extra for garnish) - 1 teaspoon peppermint extract - 1 cup semi-sweet chocolate chips - Whipped cream for topping To make the perfect peppermint mocha cheesecake, gather all these ingredients. Use high-quality cream cheese for a creamy texture. The chocolate cookie crumbs give it a rich flavor. Melt the unsalted butter to help bind the crust. In this recipe, the brewed espresso adds a deep coffee taste. Use strong coffee if you don't have espresso. The crushed peppermint candies will add a festive crunch. When mixing, keep your eggs at room temperature. This helps create a smooth filling. The whipped cream adds a lovely touch when serving. Make sure to have extra crushed peppermint for garnish. It gives a nice pop of color and flavor. Enjoy creating this delightful holiday treat! {{ingredient_image_1}} Set your oven temperature at 325°F (160°C). Preheating helps the cheesecake bake evenly. In a medium bowl, combine 2 cups of chocolate cookie crumbs with ½ cup of melted unsalted butter. Mix well until all crumbs are coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool. In a large mixing bowl, beat 3 packages of softened cream cheese with an electric mixer. Mix until smooth and creamy. Gradually add 1 cup of granulated sugar while mixing. This helps the sugar blend evenly. Now, add 1 teaspoon of vanilla extract and 3 large eggs, one at a time. Mix well after each egg. Then, stir in ½ cup of sour cream, ½ cup of cooled brewed espresso, and 1 teaspoon of peppermint extract. Mix until everything is smooth. Gently fold in 1 cup of semi-sweet chocolate chips and 1 cup of crushed peppermint candies. Be careful not to overmix; you want chunks of chocolate and peppermint. Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 minutes. The edges should be set, but the center can be slightly jiggly. Once done, turn off the oven. Let the cheesecake cool inside with the door ajar for about 1 hour. After that, take it out and let it cool completely at room temperature. Cover the cheesecake and refrigerate it for at least 4 hours, or overnight for the best results. This step helps the flavors meld together. Before serving, garnish the cheesecake with whipped cream and more crushed peppermint candies on top. Enjoy your festive treat! Using room temperature ingredients is key for a smooth cheesecake. When cream cheese is cold, it can clump. Let the cream cheese sit out for about an hour. This helps it mix well with the sugar, leading to a creamy filling. Remember, no lumps mean a better texture. Baking at the right temperature is crucial. Set your oven to 325°F (160°C). Check for doneness after about 55 minutes. The edges should be firm, but the center can still jiggle a bit. If it looks too set, it might crack. Cracks happen when the cheesecake cools too fast. Let it cool slowly in the oven with the door ajar for about an hour. To make cleanup easy, use parchment paper. Line the bottom of your springform pan. This helps the cheesecake slide out easily. It also prevents sticking. Use a spatula or a knife to help separate the cheesecake from the pan. A non-stick springform pan can make this even simpler. Enjoy your dessert without the mess! Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps achieve a smoother and creamier filling without lumps. Prevent Cracking: To minimize cracks on the surface of your cheesecake, bake it in a water bath. Wrap the springform pan in aluminum foil and place it in a larger pan filled with water while baking. Chill Overnight: For the best flavor and texture, let your cheesecake chill in the refrigerator overnight. This allows the flavors to meld and the cheesecake to firm up properly. Garnish Just Before Serving: To keep your whipped cream and crushed peppermint fresh, add them just before serving. This ensures they maintain their texture and appearance. {{image_2}} You can change the flavors in your peppermint mocha cheesecake. Try adding different extracts. Vanilla adds warmth, while almond brings a nutty note. Both pair well with chocolate and peppermint. You can also mix in some coffee liqueur for a deeper flavor. This little tweak can make your dessert even more exciting. The crust can change your cheesecake's taste and texture. Instead of chocolate cookie crumbs, consider graham crackers. They offer a sweet and buttery bite. If you want something nutty, use crushed nuts like almonds or pecans. Just mix them with melted butter. This change can add a whole new layer of flavor to your dessert. Toppings can make your cheesecake look stunning and add taste. Try garnishing with chocolate shavings for a rich touch. Seasonal fruits like raspberries or cherries can provide a fresh contrast. You can also sprinkle extra crushed peppermint candies on top for crunch and color. Whipped cream is a classic choice, adding creaminess and flair to each slice. To keep your peppermint mocha cheesecake fresh, store it in the fridge. Place the cheesecake in an airtight container. If you don't have one, cover it tightly with plastic wrap. This will stop it from drying out and absorbing other scents. You can freeze leftover cheesecake for later enjoyment. First, let the cheesecake cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This keeps them fresh for up to three months. When you're ready to enjoy a slice, simply take it out and let it thaw in the fridge overnight. In the fridge, your peppermint mocha cheesecake lasts about five days. After that, it may lose some of its flavor and texture. For the best taste, try to eat it within that time. Yes, you can make this cheesecake ahead of time. It tastes even better when it chills overnight. To do this, bake the cheesecake and let it cool completely. Then, cover it tightly and place it in the fridge. This way, the flavors will blend well. You can also freeze it for longer storage. Just remember to defrost it in the fridge before serving. If you want a dairy-free option, you can use vegan cream cheese. It works well in this recipe. You might also try using silken tofu blended until smooth. This gives a nice texture, but it may change the flavor slightly. Another option is mascarpone cheese, which is rich and creamy. To reduce the sweetness, cut back on the sugar. You can use half a cup of sugar instead of a full cup. You might also use a sugar substitute like stevia or monk fruit. Remember to taste the batter as you mix. This way, you can find the right balance for your taste. Yes, you can use brewed coffee instead of espresso. The cheesecake will still taste great, but the flavor will be milder. Espresso has a stronger flavor, which adds depth to the cheesecake. If you want to mimic that, use a dark roast coffee. This will help keep the robust taste. This blog post covered how to make a Peppermint Mocha Cheesecake. We discussed key ingredients, step-by-step baking instructions, and helpful tips for a perfect dessert. You learned about customizing flavors and textures. Proper storage and FAQs ensured you have complete guidance. With this knowledge, you can create a delicious treat that will impress friends and family. Enjoy the process and share your delightful cheesecake with others!

Peppermint Mocha Cheesecake

A delicious cheesecake with a festive peppermint mocha flavor, perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter, melted
  • 3 packages cream cheese, softened (8 oz each)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 0.5 cup sour cream
  • 0.5 cup brewed espresso or strong coffee, cooled
  • 1 cup crushed peppermint candies (plus extra for garnish)
  • 1 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips
  • Whipped cream for topping

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let cool.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until combined.
  • Add in the vanilla extract, eggs one at a time, mixing well after each addition. Then stir in the sour cream, cooled espresso, and peppermint extract until smooth and well incorporated.
  • Gently fold in the semi-sweet chocolate chips and crushed peppermint candies into the cheesecake mixture.
  • Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour. Then, remove from the oven and let it cool completely at room temperature.
  • Cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results.
  • Before serving, garnish with whipped cream and additional crushed peppermint candies on top.

Notes

For best results, refrigerate overnight.
Keyword cheesecake, dessert, mocha, peppermint