This creamy masterpiece is about to make Santa’s “Nice” list look like child’s play.
The Jingle Bells of Cheesecakes
If the phrase “Christmas Chocolate Peppermint Cheesecake” doesn’t jingle your taste buds like sleigh bells at midnight, I don’t know what will. Imagine this: a decadent chocolate cookie crust, layers of peppermint-kissed cheesecake filling so creamy it could make an angel weep, and a glossy chocolate ganache that’d make the Grinch grin with envy. This is not just a dessert—it’s a holiday blockbuster.
But hold up, we’re not slapping together a cheesecake like a cafeteria line cook. We’re going for pure, velvety perfection. That means embracing the holy trinity of cheesecake craft: room-temperature ingredients, a low-and-slow bake, and a patient cooling ritual. Trust me, follow these steps and you’ll be the culinary Santa, delivering creamy bliss to everyone’s plate.
(Psst—feeling extra festive? Pair it with our Gingerbread Hot Chocolate Surprise or Cinnamon Sugar Snowflake Cookies. Let your kitchen party like it’s December 25th every day.)
Why This Recipe Sleighs the Competition
- Instant Holiday Vibes: This Christmas Chocolate Peppermint Cheesecake whispers “Merry Christmas” in every creamy bite.
- Creaminess Overdrive: Room-temp ingredients, gentle mixing, and low oven temps ensure a texture so smooth, Santa’s beard would be jealous.
- Peppermint Kisses, Not Punches: Subtle peppermint flavor freshens things up without knocking out your taste buds.
- Chocolate Overload, Festive Edition: Chocolate crust, chocolate filling, chocolate ganache—tune up the sleigh, we’re going full cocoa.
- Easy Enough for Elves: No superpowers needed, just some patient steps and a willingness to trust the cheesecake process.
A Frosty Backstory: Santa’s Secret Stash
Legend has it that long before Rudolph got his red nose, the North Pole elves concocted a dessert so magical it kept Santa warm on the chilliest nights. Chocolate and peppermint joined forces to battle the winter blues, and when they folded it into a creamy cheesecake? Winter chills didn’t stand a chance. Now, by following these careful instructions, you can channel that same elven culinary sorcery and impress even the most candy cane-crunching critics.
Getting the Most Out of This Cheesecake
Room Temperature Is Key:
If your cream cheese and other dairy ingredients aren’t at room temperature, mixing them gently is like trying to build a snowman out of ice cubes—it just won’t blend nicely. Soft ingredients mean you don’t have to beat the batter aggressively, reducing air bubbles and avoiding a puffy, cracked cheesecake. If you try to whisk and find resistance, that’s a clue: let your ingredients warm up more.
Low, Slow, and Steady Wins the Creaminess Race:
Baking cheesecake like you would cookies (high and fast) is a rookie move. We start at a moderate temperature, then lower it, ensuring the filling never soufflés out of control. This method keeps the cheesecake dense, creamy, and as smooth as a sleigh ride over freshly fallen snow.
The Cooling Trifecta:
When the timer dings, don’t yank that cheesecake into a winter wonderland of cold air. Let it rest in the oven (off and door cracked), then bring it to room temperature on a wire rack, and finally refrigerate it—at least 8 hours, ideally a full day. This patience is your golden ticket to luscious perfection.
Christmas Chocolate Peppermint Cheesecake – Festive Dessert
Course: DessertCuisine: Holiday Baking, Holiday, Holiday DessertDifficulty: Easy10
servings25
minutes1
hour450
kcal1
hour25
minutesThis Christmas Chocolate Peppermint Cheesecake combines creamy peppermint cheesecake layers, a chocolate cookie crust, and velvety ganache to create a holiday dessert that’ll slay your festive sweet tooth.
Ingredients
- Crust
2 cups chocolate cookie crumbs
6 tbsp unsalted butter, melted
2 tbsp sugar
- Cheesecake Filling
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 tsp peppermint extract
1/3 cup cocoa powder
Pinch of sea salt
- Chocolate Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Directions
- Crust Creation: Preheat the oven to 350°F (177°C). Mix cookie crumbs, butter, and sugar until it resembles wet sand. Press firmly into a 9-inch springform pan. Bake for 8 minutes. Remove and let cool on a wire rack. Reduce oven temp to 325°F (163°C).
- Whip That Filling Gently (No Aerobics): In a large bowl, stir (not beat) softened cream cheese and sugar until smooth. If it’s fighting you, let it sit longer at room temperature. Add sour cream, eggs (one at a time), peppermint extract, cocoa, and salt, mixing just until combined. Do this gently—a hand whisk or the lowest speed on a mixer—avoiding extra air. The batter should be silky and pourable, not fluffy.
- Bake It Low and Slow: Pour filling into the cooled crust. Bake at 325°F (163°C) for 10 minutes. Then lower the oven temperature to 300°F (150°C). Bake another 50 minutes or so until edges are set but the center still wobbles like Santa’s belly. Don’t overbake! A little jiggle is your friend—this will set up as it cools.
- Cool It Like a Pro: Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove and run a knife around the edges to release any potential clinginess. Cool completely to room temperature on a wire rack, then cover and refrigerate at least 8 hours (24 hours is even better) before adding the ganache.
- Ganache Glory: Warm cream in a saucepan until steaming. Pour over chocolate chips, stir until melted and glossy. Pour over chilled cheesecake. Top with crushed candy canes if you’re feeling extra festive. Chill again until ganache sets.
Pro Tips (Because You’re Fancy Like That)
- If you can’t easily whisk the filling by hand, your ingredients aren’t soft enough. Patience, dear baker.
- A lower baking temperature ensures creaminess. High heat = cracks and dryness. Not today, Satan.
- Letting it rest in the oven, on the counter, and then in the fridge? Non-negotiable if you want ultimate creaminess.
Allergy Alert & Dietary Notes
- Contains dairy and gluten. If you need a gluten-free version, swap the cookie crust for gluten-free chocolate cookies.
- For those with peppermint aversions, omit the extract and lean on pure vanilla.
Storing the Holiday Magic
Leftover slices? Wrap them up and refrigerate for up to 4 days. Freeze individually for long-term holiday nostalgia—just thaw overnight in the fridge. No need to reheat; this cheesecake is a chilled masterpiece.
Final Sleigh Ride
Congratulations, you just conquered a Christmas Chocolate Peppermint Cheesecake so creamy it could charm the socks off an elf. With proper room-temp ingredients, gentle mixing, and a patient cooling ritual, you’ve crafted a dessert worthy of holiday legend.
Feeling festive pride? Drop a comment below—did you add extra peppermint or switch up the chocolate? Spread the sugar-high spirit by sharing this recipe with your dessert-loving pals. And hey, don’t leave yet—sign up for our newsletter to stay tuned for more daringly delicious recipes. Let’s turn the season into a chocolate-peppermint wonderland, one silky slice at a time!
I made this cheesecake for a family Christmas party, and it was a huge hit! The peppermint flavor was perfectly balanced—not too strong—and the ganache on top made it look so fancy. Even my picky brother-in-law went back for seconds! The instructions were super easy to follow too, which was a big plus since I’m not the most confident baker. Definitely adding this to my holiday dessert list. Thanks for such a great recipe!
Thank you so much for sharing this—I’m so happy the cheesecake was a hit at your family party! 🎉 I’m glad you found the instructions easy to follow; I try to keep them simple so anyone can whip up something special. Wishing you many more successful holiday bakes—this one definitely deserves a spot on the dessert list! 🍰