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Peppermint Mocha Cheesecake

Rich and creamy cheesecake flavored with chocolate, coffee, and peppermint, topped with crushed candy canes for a festive holiday dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups chocolate cookie crumbs
  • 0.25 cup sugar
  • 0.5 cup unsalted butter melted
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 0.5 cup heavy cream
  • 1 tsp peppermint extract
  • 0.25 cup cocoa powder
  • 0.25 cup brewed coffee cooled
  • 4 oz semi-sweet chocolate melted
Topping & Garnish
  • 0.5 cup whipped cream
  • 2 tbsp cocoa powder or chocolate ganache
  • crushed candy canes
  • chocolate shavings optional

Equipment

  • Springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Mix cookie crumbs, sugar, and melted butter. Press into 9-inch springform pan. Bake 8–10 minutes and cool.
  2. Beat cream cheese and sugar until smooth.
  3. Add eggs one at a time. Mix in heavy cream, peppermint extract, cocoa powder, coffee, and melted chocolate until combined.
  4. Pour filling into crust and smooth top.
  5. Bake at 325°F (160°C) for 50–60 minutes until center is almost set. Cool 30 minutes.
  6. Refrigerate at least 4 hours or overnight.
  7. Top with whipped cream, cocoa powder or ganache, and crushed candy canes.
  8. Slice carefully with warm knife and serve chilled.

Notes

Use a water bath for crack-free cheesecake. Adjust peppermint extract to taste.