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Peppermint Cheesecake Recipe

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★★★★★

4.5 from 104 reviews

A rich and creamy peppermint cheesecake with a chocolate wafer crust, layered with peppermint-flavored batter, and topped with a smooth bittersweet chocolate ganache. Perfect for festive occasions and winter celebrations, this cheesecake combines classic cream cheese richness with refreshing peppermint and a luscious chocolate finish.

Ingredients

Scale

For the crust and cookie layer:

  • 12 oz store-bought or homemade chocolate wafer cookies, divided
  • 3 tbsp sugar
  • Pinch of salt
  • 1 to 2 tbsp unsalted butter, melted

For the cheesecake:

  • 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 for color and extra mint flavor; can replace with a couple drops of green food coloring)
  • 4 large eggs, at room temperature
  • ⅔ cup heavy cream
  • ⅔ cup sour cream

For the ganache:

  • 6 oz bittersweet chocolate, finely chopped
  • ½ cup plus 2 tbsp heavy cream

Instructions

  1. Prepare the crust: Preheat your oven to 350°F. Butter the sides and bottom of a 9-inch springform pan, optionally lining the bottom with parchment paper and buttering that as well to prevent sticking. Wrap the bottom and sides of the pan up to three-quarters with two layers of heavy-duty aluminum foil. Process the chocolate wafer cookies in a food processor until finely crumbed. Transfer 9 oz of the crumbs to a bowl and mix in sugar and salt. Pour 1 to 2 tablespoons of melted butter over the crumbs (use only 1 tablespoon if the cookies are homemade) and stir until evenly moistened. Press this mixture evenly onto the bottom and about half an inch up the sides of the prepared pan. Bake on a baking sheet for 10 minutes, then let cool completely on a wire rack. Reduce oven temperature to 325°F and bring a kettle of water to a boil.
  2. Prepare the cheesecake batter: Using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese on medium speed for 4 minutes until creamy and soft. Gradually add the sugar and salt, then continue beating for another 4 minutes until light and fluffy. Beat in vanilla extract. Add eggs one at a time, mixing thoroughly for one minute after each addition to aerate the batter. Scrape down the bowl after the second and after the last egg addition. On medium-low speed, mix in sour cream, heavy cream, peppermint oil, and creme de menthe liqueur or green food coloring until fully combined and smooth. Scrape and stir the batter to ensure uniform texture and color.
  3. Assemble and bake: Place the springform pan inside a large roasting pan. Pour about two-thirds of the batter into the springform pan. Evenly sprinkle the remaining cookie crumbs over this batter layer. Pour the remaining batter carefully over the crumbs, filling nearly to the top of the pan. Place the roasting pan on the oven’s center rack. Slowly pour boiling water from the kettle into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath for gentle baking. Bake undisturbed for 1 hour and 25 minutes until the cheesecake is very lightly browned. Turn off the oven and prop the door open slightly with a wooden spoon handle. Leave the cheesecake in the oven for 1 hour to finish cooking via residual heat.
  4. Cool and chill: Remove the roasting pan from the oven carefully, lift the springform pan out of the water bath, remove the foil wrap, and dry the bottom and sides. Set on a wire rack to cool completely, then cover loosely with lightly greased foil and refrigerate for at least 6 hours, preferably overnight, to fully set.
  5. Make the ganache: Place the chopped bittersweet chocolate in a medium heatproof bowl. Warm the cream in a small saucepan until steaming with tiny bubbles forming around the edges but not boiling. Pour the hot cream over the chocolate and cover the bowl with plastic wrap. Let sit undisturbed for 3 minutes, then gently stir until smooth and shiny. Allow the ganache to cool at room temperature for 10 minutes to thicken slightly.
  6. Assemble, slice, and serve: Release and remove the sides of the springform pan carefully, using a sharp knife to loosen sticky spots if necessary. Pour the ganache evenly over the cold cheesecake, allowing it to drip down the sides. Smooth the top with an offset spatula if needed, then chill again for 15 minutes to set the ganache. Use a very sharp warm knife or dental floss to cut clean slices. Serve cold or at room temperature. For leftovers, reassemble the springform pan and cover with foil before refrigerating.

Notes

  • Leave cream cheese and eggs at room temperature for at least 4 hours before starting to ensure a smooth batter and avoid lumps.
  • Plan your baking schedule so you can start baking by mid-afternoon; the cheesecake requires approximately 1.5 hours to bake, an additional hour to rest in the oven, and several hours to cool before refrigeration.
  • The crust can be prepared ahead and frozen for up to 2 months before assembling the cheesecake.
  • If you prefer a non-alcoholic option or different color, omit the creme de menthe and use a few drops of green food coloring instead.
  • Using dental floss to slice the cheesecake can help achieve clean, even slices.

Keywords: peppermint cheesecake, cheesecake recipe, chocolate wafer crust, holiday dessert, peppermint recipes, winter desserts, holiday cheesecake, cream cheese dessert

Find it online: https://biteandenjoy.com/peppermint-cheesecake-recipe/