Chocolate Peppermint Cheesecake

Total Time

Prep: 30 min. Bake: 1 hour 20 min. + chilling


16 servings

Updated: Dec. 15, 2022
After making some delicious dessert bars, I was determined to turn the recipe into a chocolate peppermint cheesecake. This festive dessert is the result and one of my favorites to serve for the holidays. Whether I share it with family or give it as a gift, it always receives rave reviews. —Sue Gronholz, Beaver Dam, Wisconsin
Chocolate Peppermint Cheesecake Recipe photo by Taste of Home


  • 20 Oreo cookies, finely crushed (about 2 cups)
  • 6 tablespoons sugar
  • 4 tablespoons butter, melted
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup white baking chips
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon peppermint extract
  • 4 large eggs, lightly beaten
  • 1/3 cup peppermint crunch baking chips
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses


  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  3. Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  4. Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.
* If you are unable to find Andes Peppermint Crunch Baking Chips or Hershey's Candy Cane Kisses, you can make homemade Peppermint Crunch Chips: In a small microwave-safe bowl, melt 1 cup vanilla chips; stir in 1/3 cup crushed peppermint candies. Spread on a waxed paper-lined cookie sheet; refrigerate until firm. Chop into small pieces.

Nutrition Facts

1 slice: 561 calories, 39g fat (22g saturated fat), 120mg cholesterol, 329mg sodium, 49g carbohydrate (40g sugars, 2g fiber), 8g protein.