Introduction

This peppermint cheesecake is a festive and creamy dessert perfect for any holiday or special occasion. Featuring a rich chocolate cookie crust, a minty, smooth cheesecake filling, and a luscious chocolate ganache topping, it’s a showstopper both in flavor and presentation.

The image shows a round cake with four visible layers placed on a white marbled surface. The bottom and third layers are dark brown, moist cake, while the second and top layers are a pale green, creamy filling. The entire cake is covered with a shiny, smooth chocolate glaze that drips down the sides unevenly, creating thick and thin drips that reach just past the middle of the cake. The background is plain and neutral, keeping the focus on the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz store-bought or homemade chocolate wafer cookies, divided
3 tbsp sugar
Pinch of salt
1 to 2 tbsp unsalted butter, melted
2 lbs (four 8 oz packages) cream cheese, at room temperature
1 ⅓ cups granulated sugar
½ tsp salt
1 tsp pure vanilla extract
½ tsp peppermint oil
6 tbsp creme de menthe liqueur (optional)
4 large eggs, at room temperature
⅔ cup heavy cream
⅔ cup sour cream
6 oz bittersweet chocolate, finely chopped
½ cup plus 2 tbsp heavy cream

Instructions

Step 1: Preheat the oven to 350° F. Butter the sides and bottom of a 9-inch springform pan. Optionally, line the bottom with parchment paper and butter it. Wrap the bottom of the pan with two layers of aluminum foil extending about ¾ up the pan’s height to prevent leaks.
Step 2: Process 12 oz chocolate wafer cookies in a food processor until finely crumbled. Set aside 3 oz crumbs for layering. To the remaining 9 oz crumbs, stir in sugar and salt. Add melted butter (1 to 2 tbsp) and mix until evenly moist.
Step 3: Press the moistened crumbs firmly into the bottom and about ½ inch up the sides of the prepared springform pan. Place the pan on a baking sheet and bake for 10 minutes. Cool completely on a wire rack. Reduce oven temperature to 325° F, and bring a kettle of water to boil.
Step 4: In a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed for 4 minutes until smooth. On low speed, add sugar and salt; beat again on medium speed for 4 minutes until light. Beat in vanilla extract.
Step 5: Add eggs one at a time, beating for 1 full minute after each addition. Scrape down the bowl after the second and last egg. Reduce speed to medium-low and mix in sour cream, heavy cream, peppermint oil, and creme de menthe (if using) until smooth and uniformly green.
Step 6: Place the springform pan in a large roasting pan. Pour two-thirds of the cheesecake batter into the pan. Sprinkle reserved cookie crumbs in an even layer over the batter. Carefully pour the remaining batter over the crumbs.
Step 7: Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 1 hour and 25 minutes; do not open the oven door during baking.
Step 8: Turn off the oven and prop the door open about 2 inches with a wooden spoon handle. Leave cheesecake inside for 1 hour to finish cooking with residual heat.
Step 9: Remove springform pan from water bath, dry exterior and foil. Cool completely on a wire rack, cover loosely with greased foil, and refrigerate for at least 6 hours or overnight.
Step 10: To make ganache, heat cream until steaming, pour over chopped chocolate, cover, and let sit 3 minutes. Stir gently until smooth. Cool for 10 minutes at room temperature.
Step 11: Remove sides of springform pan using a knife if necessary. Pour ganache over chilled cheesecake and smooth top. Refrigerate 15 minutes to set ganache.
Step 12: Use a very hot knife or dental floss to cut cheesecake into slices. Serve cold or at room temperature. Store leftovers with springform sides replaced and re-covered with foil.

Tips & Variations

Use room temperature cream cheese and eggs to create a smooth, lump-free batter.
Omit the creme de menthe and add a few drops of green food coloring for vibrant color without alcohol.
For a stronger mint flavor, increase peppermint oil slightly but be careful—it’s potent.
Use dental floss to slice the cheesecake cleanly, especially through the crust, for perfect wedges.
Freeze the crust before baking to prep in advance and prevent sogginess.

Storage

Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. To serve, bring slices to room temperature, or enjoy chilled. The ganache topping holds well but avoid freezing as texture may change. Reheat is not recommended.

How to Serve

A round cake with four visible layers sits on a white marbled surface; the bottom layer is dark brown and crumbly, the second layer is light green and creamy, the third layer is dark brown and sponge-like, and the fourth layer on top is light green and fluffy. The entire cake is covered with a smooth, shiny brown chocolate glaze that drips slightly down the sides, creating neat streaks that contrast with the layered cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without alcohol?

Yes, you can omit the creme de menthe liqueur and substitute a couple of drops of green food coloring to maintain the festive color without adding alcohol.

How do I prevent cracks in my cheesecake?

Be sure to use room temperature ingredients and avoid overmixing. Baking in a water bath and allowing the cheesecake to cool gradually in the oven with the door ajar helps prevent cracking.