Description
This Peppermint Mocha Cheesecake is a decadent showstopper that blends the rich warmth of mocha with the cool sparkle of peppermint. Perfect for holiday gatherings, this dessert combines creamy cheesecake, a chocolate cookie crust, and a glossy ganache topping—all garnished with whipped cream and crushed candy canes. Whether you’re searching for an easy recipe, dessert for dinner ideas, or holiday baking inspiration, this festive cheesecake fits the bill for a quick breakfast treat, an indulgent after-dinner option, or seasonal party food ideas.
Ingredients
1 ½ cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
24 oz cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
½ cup heavy cream
3 large eggs
1 tablespoon instant espresso powder
6 oz semisweet or bittersweet chocolate, melted
½ teaspoon peppermint extract
1 teaspoon vanilla extract
½ cup crushed candy canes (for garnish)
1 cup whipped cream (for topping)
½ cup chocolate ganache (for topping)
Instructions
1. Preheat oven to 325°F (163°C). Mix chocolate cookie crumbs with melted butter until well combined. Press into a springform pan to form the crust. Bake for 8–10 minutes and let cool.
2. Melt chocolate using a double boiler or microwave in short bursts until smooth. Let it cool slightly.
3. Beat cream cheese until creamy. Add sugar and beat until smooth. Mix in sour cream, heavy cream, vanilla extract, peppermint extract, and espresso powder. Stir in melted chocolate.
4. Add eggs one at a time, beating on low speed until just incorporated.
5. Pour filling into the cooled crust. Place pan in a larger pan filled with hot water halfway up the sides. Bake for 55–65 minutes, until edges are set and center jiggles slightly.
6. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.
7. Once chilled, pour ganache over the cheesecake. Decorate with whipped cream, crushed candy canes, and mint leaves if desired.
Notes
Always use room temperature ingredients to ensure a smooth batter.
Don’t overmix the eggs—this helps avoid cracks.
Chill the cheesecake overnight for best results in flavor and firmness.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: peppermint mocha cheesecake, holiday dessert, chocolate cheesecake, easy cheesecake recipe, festive dessert, Christmas ideas