Every Christmas, my kitchen fills with the irresistible scent of peppermint and chocolate dancing together in perfect harmony. This peppermint-chocolate Christmas cheesecake has become our family’s most requested holiday dessert, a creamy, dreamy showstopper that looks as festive as it tastes. I still remember the first time I made it, nervously checking the oven every five minutes, only to be rewarded with the most decadent slice of holiday magic you can imagine.
What makes this dessert so special? It’s that magical combination of rich chocolate and refreshing peppermint wrapped in a velvety smooth cheesecake. The crushed candy canes add little bursts of festive flavor that make kids and adults alike go crazy for seconds. Trust me, when you bring this to your holiday gathering, you’ll be the star of the cookie exchange. I speak from experience!
There’s something about the ritual of making this cheesecake that kicks off my Christmas spirit. Maybe it’s the way the red and white peppermint pieces sparkle in the batter, or how the chocolate swirls remind me of holiday ribbons. Whatever the reason, this dessert has become as much a part of our traditions as hanging stockings by the fireplace.
Why You’ll Love This Peppermint-Chocolate Christmas Cheesecake
This isn’t just any cheesecake; it’s a holiday celebration in every bite! Here’s why it’s become my must-make dessert every December:
- That perfect peppermint-chocolate combo feels like Christmas morning in dessert form
- Creamy, dreamy texture that melts on your tongue (no dry, crumbly cheesecake here!)
- So simple to make, even if you’re juggling a dozen other holiday preparations
- Those little bursts of crushed peppermint make it extra festive and fun
- It looks absolutely stunning on a dessert table, red and white speckles peeking through rich chocolate
Honestly? The hardest part is waiting for it to chill before digging in!
Ingredients for Peppermint-Chocolate Christmas Cheesecake
Gather these simple ingredients, and you’re already halfway to holiday dessert heaven! I’ve learned through trial and error that quality matters here, especially with the chocolate and peppermint. Trust me, splurging on good chocolate makes all the difference in this festive treat.
- 2 cups graham cracker crumbs: the perfect buttery base (I use a food processor to make mine extra fine)
- 1/2 cup melted butter: binds our crust beautifully
- 24 oz cream cheese, softened: yes, all three blocks! Room temp is crucial for smooth mixing
- 1 cup sugar: just enough sweetness to balance the rich flavors
- 1 tsp vanilla extract: that warm, cozy magic
- 3 large eggs: adds structure while keeping it creamy
- 1/2 cup sour cream: my secret for ultra-smooth texture
- 1/2 cup crushed peppermint candies: use candy canes if you want bigger peppermint pieces
- 1/2 cup chocolate chips, melted: high-quality makes all the difference
- 1/4 cup cocoa powder: for that deep chocolate flavor
Pro tip: Measure everything before you start, it makes the process so much smoother when you’re in the holiday baking zone!
Equipment You’ll Need
Before we dive into making this festive masterpiece, let’s gather our kitchen tools! You probably have most of these already, but I’ll walk you through exactly what you need to make your peppermint-chocolate Christmas cheesecake come to life.
- 9-inch springform pan: The hero of cheesecake baking, those removable sides are magic!
- Stand mixer or hand mixer: For that perfectly smooth, lump-free filling
- Mixing bowls: One for the crust, one for the filling
- Measuring cups and spoons: Precision matters in baking
- Rubber spatula: For scraping every last bit of delicious batter
- Food processor: Optional, but great for crushing graham crackers and peppermints
- Microwave-safe bowl: For melting chocolate easily
That’s it! No fancy gadgets required, just the basics to create holiday magic. Now let’s get baking!
How to Make Peppermint-Chocolate Christmas Cheesecake
Okay, let’s make some holiday magic! I promise this peppermint-chocolate cheesecake is easier than it looks. Follow these steps, and you’ll have a showstopper dessert that’ll have everyone asking for seconds. Just take your time and enjoy the process. I always put on Christmas music while I bake this one!
Preparing the Crust
First, let’s make that buttery graham cracker foundation. Mix your crumbs with melted butter until it looks like wet sand; you want it to hold together when you pinch it. Press it firmly into your springform pan, going about halfway up the sides. I use the bottom of a measuring cup to get it nice and even. Pop it in the fridge to set while you make the filling.
Making the Filling
Here’s where the real magic happens! Beat your room-temperature cream cheese and sugar until it’s completely smooth, no lumps allowed! Add vanilla, then eggs one at a time, mixing just until combined. Overbeating cracks, so go easy! Now fold in the sour cream gently. Melt your chocolate (30 seconds in the microwave, stir, repeat until smooth) and mix it with cocoa powder before adding to the batter. Last, fold in those gorgeous crushed peppermints, save a few for topping! Pour this dreamy mixture over your chilled crust and smooth the top.
Baking and Cooling
Bake at 325°F for about 50 minutes; the edges should be set, but the center will still jiggle slightly. Here’s my secret: turn off the oven, crack the door, and let it cool slowly for an hour. This prevents cracks better than anything! Then transfer to a wire rack to cool completely before refrigerating for at least 4 hours (overnight is even better). The wait is torture, but so worth it!
Tips for the Perfect Peppermint-Chocolate Christmas Cheesecake
After making this cheesecake every Christmas for a decade, I’ve learned all the tricks! First, never skip the room-temperature cream cheese; cold cream cheese makes lumpy batter, and nobody wants that. When crushing peppermints, place them in a ziplock bag and roll with a rolling pin for perfect chunky bits. Want a pro move? Swirl extra melted chocolate on top before baking for a marbled effect. And here’s my golden rule: always use a water bath if you’re nervous about cracks, just wrap your springform pan in foil first. Oh, and save some extra crushed peppermint to sprinkle on right before serving for that fresh, festive crunch!
Variations and Substitutions
This peppermint-chocolate Christmas cheesecake is wonderfully adaptable! Swap the chocolate chips for white chocolate if you prefer a milder flavor; it makes the peppermint pop even more. Gluten-free? Use gluten-free graham crackers for the crust. For a nuttier twist, try replacing half the graham crumbs with crushed ginger snaps. Dairy-free? There are great vegan cream cheese alternatives now that work surprisingly well. The beauty of this recipe is how easily you can make it your own while keeping that festive holiday spirit!
Storing and Serving Peppermint-Chocolate Christmas Cheesecake
This beauty keeps wonderfully in the fridge for up to 5 days, just cover it loosely with plastic wrap. For picture-perfect slices, dip your knife in hot water and wipe between cuts. I love serving it on a red cake stand with extra crushed peppermint and chocolate shavings sprinkled on top. The red and white against that chocolate background makes for the most festive holiday dessert table centerpiece you can imagine!
Nutritional Information
Here’s what you’re looking at per slice (based on 10 servings): about 450 calories, 30g fat, and 35g sugar. Remember, nutrition varies based on brands/ingredients; these are just estimates to help you enjoy every festive bite guilt-free!
Frequently Asked Questions
Q1. Can I freeze this peppermint-chocolate cheesecake?
Absolutely! Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge; the texture stays perfect. I always make an extra to have on hand for unexpected holiday guests!
Q2. My cheesecake cracked. What did I do wrong?
Don’t panic! Cracks happen, usually from overmixing or cooling too fast. Here’s my trick: top with whipped cream and extra peppermint pieces, no one will ever know! Next time, try the water bath method I mentioned earlier.
Q3. Can I use candy canes instead of peppermint candies?
Yes! Crushed candy canes work beautifully; just remove the plastic wrappers completely. The red swirls make it even more festive. I sometimes use half candy canes, half starlight mints for extra color.
Q4. How do I know when the cheesecake is done baking?
The edges should be set, but the center should still have a slight jiggle, like Jell-O, when you gently shake the pan. It’ll firm up as it cools. Overbaking makes it dry, so when in doubt, pull it out!
Q5. Can I make this without a springform pan?
You can use a regular cake pan lined with parchment paper, but getting clean slices is trickier. Springform pans are totally worth the investment if you love making cheesecakes. I use mine year-round! If you are looking for more great holiday recipes, check out Family Tastes for inspiration.
I’d love to see your peppermint-chocolate masterpiece! Tag me on Instagram or leave a comment below with your holiday cheesecake photos. Nothing makes me happier than seeing your family’s reactions to this festive treat, it is why I share these recipes! If you are looking for other festive desserts, you might enjoy our recipe for peppermint bark brownie bites.
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25 Amazing Peppermint-Chocolate Christmas Cheesecake Secrets Revealed
- Total Time: 5 hours 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A festive peppermint-chocolate cheesecake perfect for Christmas celebrations.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup crushed peppermint candies
- 1/2 cup chocolate chips, melted
- 1/4 cup cocoa powder
Instructions
- Preheat your oven to 325°F.
- Mix graham cracker crumbs and melted butter, then press into a springform pan.
- Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time.
- Fold in sour cream, crushed peppermint, melted chocolate, and cocoa powder.
- Pour the mixture over the crust and bake for 50 minutes.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use high-quality chocolate for best results.
- Let cheesecake cool slowly to prevent cracking.
- Garnish with extra peppermint pieces before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg