Description

This Peppermint Mocha Cheesecake recipe is the ultimate holiday dessert, combining creamy chocolate mocha cheesecake with refreshing peppermint. Perfect for Christmas, Thanksgiving, or any festive celebration. Easy to make ahead and sure to impress.

Ingredients

1 ½ cups chocolate cookie crumbs

5 tablespoons melted butter

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

⅓ cup sour cream

¼ cup heavy cream

3 large eggs

¼ cup cocoa powder

1 tablespoon espresso powder

1 teaspoon peppermint extract

1 teaspoon vanilla extract

½ cup crushed peppermint candies or candy canes

1 ½ cups whipped topping or whipped cream

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F. Combine chocolate cookie crumbs and melted butter. Press into bottom of springform pan. Bake for 10 minutes, then let cool.

2. Beat cream cheese until smooth. Add sugar, cocoa powder, espresso powder, and peppermint extract. Mix in sour cream, heavy cream, and vanilla extract.

3. Add eggs one at a time, mixing until just combined. Do not overmix.

4. Pour filling into crust. Place springform pan in a water bath. Bake 55–65 minutes until center is just set. Turn oven off, crack door, and rest for 1 hour.

5. Remove and cool completely. Refrigerate at least 4 hours or overnight.

6. Before serving, top with whipped topping and sprinkle crushed peppermint candies.

Notes

Let the cheesecake chill overnight for the best flavor and texture.

Use instant espresso powder for a strong mocha flavor without extra liquid.

Crush peppermint candies just before serving to maintain crunch.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 29g
Sodium: 320mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg