• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Peppermint Chocolate Cheesecake

[heart_this] · Dec 17, 2018 · 11 Comments

Peppermint Chocolate Cheesecake

A cool and creamy chocolate cheese cake with peppermint candy cane bits in a chocolate ganache! The perfect dessert for the holidays!

One of my favourite parts of the holidays are all of the amazing desserts and cheesecake is my number one! I am a huge fan of chocolate cheese cakes and for the holidays I like to dress them up a bit with extra chocolate peppermint and crushed candy canes! This peppermint chocolate cheesecake starts out with a chocolate cookie crumb crust and then it moves on to melting real chocolate, either dark, milk or white, into cream and mixing it in with the cheesecake batter along with peppermint extract and crushed peppermint candy cane bits! If that were not enough chocolate, chocolate chips are mixed into the batter adding that hidden texture surprise! Once the cheesecake is baked a final layer of chocolate, in the form of a ganache is poured on top, followed by a sprinkling of crushed candy canes, to set and harden! This peppermint chocolate cheesecake is the best chocolate dessert for any holiday dinner!

Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Use dark chocolate instead of white chocolate!

Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake

Prep Time: 10 minutes Cook Time: 1 hour Chill Time: 4 hours Total Time: 5 hours 10 minutes Servings: 12
ingredients
    For the cheesecake:
  • 1/2 cup heavy/whipping cream (or sour cream)
  • 10.5 ounces (300g) (white or dark) chocolate (chips or chopped)
  • 1 1/2 cups chocolate cookie crumbs (gluten-free for gluten-free)
  • 6 tablespoons butter, melted
  • 24 ounces cream cheese, softened
  • 3 eggs
  • 1 teaspoon peppermint extract
  • 1 cup sugar
  • 1/2 cup peppermint candy canes, crushed
  • 1/2 cup chocolate chips (white or dark) (optional)
  • 1/4 cup peppermint candy canes, crushed
  • For the ganache:
  • 1 cup dark chocolate (chips or chopped)
  • 1/2 cup heavy/whipping cream
  • 1/2 teaspoon peppermints extract
directions
    For the cheesecake:
  1. Melt the chocolate into the cream and set aside.
  2. Mix the crumbs and butter and press into the bottom of a greased 8-9 inch spring form pan.
  3. Beat the cream cheese, beat in the eggs, one at a time, followed by the peppermint extract, sugar, and melted chocolate.
  4. Mix in the candy cane bits and chocolate chips.
  5. Pour the batter into the pan with the crust, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set (the top will still be a little jiggly), about 50-70 minutes, before removing and letting cool at room temperature before transferring to the fridge to chill.
  6. Remove the side of the springform pan and pour the chocolate ganache evenly over the cheesecake and sprinkle on the crushed candy cane bits and let the cheesecake chill in the fridge until the chocolate is set.
  7. For the ganache:
  8. Melt the chocolate into the cream, ix in the peppermint extract and remove from heat.
Nutrition Facts: Calories 892, Fat 68g (Saturated 36g, Trans 0.2g), Cholesterol 178mg, Sodium 394mg, Carbs 65g (Fiber 5g, Sugars 45g), Protein 10g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Dark Chocolate Cheesecake
Dark Chocolate Souffle Cheesecake
Lemon New York Style Cheesecake with Gingersnap Crust
Guinness Chocolate Cheesecake
Strawberry Lemon Cheesecake Bars
Raspberry and Dark Chocolate Cheesecake
Chestnut Cheesecake
Strawberry Cheesecake Crepes
Pumpkin Pie Cheesecake
Chocolate Red Velvet Cheesecake for Two
Japanese Souffle Cheesecake
Strawberries and Cream Cheesecake with Pretzel Crust
White Chocolate Pumpkin Cheesecake
Pecan Pie Cheesecake with Pecan Caramel Sauce
White Chocolate Souffle Cheesecake
Chocolate Pots de Creme
Molten Chocolate Cake
Chocolate Covered Strawberry Brownies
Chocolate Stout Cake with Bailey’s Cream Cheese Frosting
Individual Chocolate Cheesecakes for Two
Red Velvet White Chocolate Chip Skillet Cookie
Ultimate Fudgy Cocoa Brownies
Peppermint Chocolate Chocolate Chip Cookies
Peppermint Triple Chocolate Shortbread
Peppermint Candy Cane and White Chocolate Chip Scones
Peppermint Candy Cane Chocolate Chip Cookies in a Jar
Peppermint White Chocolate Chip Cookies
Flourless Chocolate Cake
Flourless Chocolate Almond Cake
Chocolate and Peanut Butter Cheesecake

Cake, Cheesecake, Dessert, Food, Gluten-free, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Dona England says

    December 23, 2018 at 12:33 pm

    I want to make this for Christmas dinner on Tuesday. Today is Sunday, is it too early to make this and keep in the fridge this Tuesday.
    I have to pace myself, I’m 72 years old !
    Thanks

    Reply
    • kevin says

      December 23, 2018 at 2:01 pm

      This is the perfect make ahead dessert and it will be perfect to make now for Tuesday! Enjoy!

      Reply
  2. Kristine says

    December 24, 2018 at 4:30 pm

    Where does the half of a teaspoon of peppermint extract go? It seems the instdont account for all the ingredients…

    Reply
    • kevin says

      December 26, 2018 at 3:53 pm

      Add the peppermint extract after the eggs. Enjoy!

      Reply
  3. [email protected] says

    December 28, 2018 at 10:49 am

    OMG Kevin, this looks delicious! I’m going to make this weekend if I can still find some candy canes!

    Reply
  4. Jill says

    December 27, 2019 at 9:27 pm

    In the first six or so photos, the cheesecake is white. Did you melt white chocolate chips into the heavy cream for that cake?

    Reply
    • kevin says

      December 29, 2019 at 10:55 am

      I normally melt all of the chocolate chips into the cream but sometimes I leave some of them whole so that you get that nice solid chocolate texture when you bite into it!

      Reply
  5. Marci Gardner-Edmonds says

    December 15, 2020 at 5:44 am

    Do you put the ganache on while the cheesecake is still warm or after it has cooled?

    Reply
    • kevin says

      December 21, 2020 at 8:54 am

      The ganache goes on after the cheesecake has been cooled. Enjoy!

      Reply
  6. Greekie says

    December 16, 2020 at 10:17 pm

    Kevin, I made this 2 hrs ago. This my very first cheesecake. No where do the directions say when to release the cheesecake from the springform pan? I greased the entire pan, was this correct? Have a Happy Jolly Ho HO HO Christmas…..love your recipes

    Reply
  7. Beverly Bailey says

    March 24, 2023 at 5:04 pm

    Made this for our extended family Christmas dinner and it was very good. Getting ready to make it again for myself and hubby tomorrow.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.