Indulge your senses with the ultimate holiday dessert: the Chocolate Peppermint Cheesecake Cake! This luscious creation combines the rich creaminess of cheesecake with the festive flavors of chocolate and peppermint, making it the perfect showstopper for any gathering. With its velvety texture and a delightful crunch from the chocolate graham cracker crust, each bite is a celebration of taste that will leave your guests begging for more. Ready to impress your friends and family? Let’s dive into this irresistible recipe that promises to be the highlight of your dessert table!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup peppermint extract
- 1 cup chocolate chips
- Whipped cream for topping
- Candy canes, crushed for garnish
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that the cheesecake bakes evenly and sets properly.
- In a mixing bowl, combine 1 1/2 cups of chocolate graham cracker crumbs and 1/4 cup of granulated sugar. Mix well to ensure that the sugar is evenly distributed throughout the crumbs.
- Pour in 1/2 cup of melted unsalted butter and mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form a crust. Use the bottom of a measuring cup or your fingers to pack it tightly. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat 3 packages (8 oz each) of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1 cup of granulated sugar to the cream cheese and continue to beat until fully incorporated and fluffy, about 2 more minutes.
- Add 3 large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is combined.
- Mix in 1 teaspoon of vanilla extract and 1/2 cup of sour cream until smooth. This will add richness and depth to the flavor.
- Finally, add 1/4 cup of peppermint extract and 1 cup of chocolate chips to the mixture. Stir gently with a spatula until the chocolate chips are evenly distributed.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for about 1 hour. This helps prevent cracks from forming.
- After the cheesecake has cooled, remove it from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight to fully set.
- Once set, carefully remove the sides of the springform pan. Top the cheesecake with whipped cream and garnish with crushed candy canes for a festive touch.
- Slice the cheesecake into 12 servings and enjoy your delicious Chocolate Peppermint Cheesecake Cake!
Tips
- Prep Ahead: To save time, prepare the cheesecake a day in advance. It needs at least 4 hours to chill, but overnight is even better for the flavors to meld beautifully.
- Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature before mixing. This will help achieve a smooth and creamy filling without lumps.
- Don’t Overmix: When adding the eggs, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Water Bath Method: For an extra creamy texture and to prevent cracks, consider baking your cheesecake in a water bath. Wrap the bottom of your springform pan in foil and place it in a larger pan filled with hot water.
- Cool Gradually: After baking, allow the cheesecake to cool in the oven with the door slightly open. This gradual cooling helps prevent cracks and keeps your cheesecake looking perfect.
- Garnishing: For a festive touch, top your cheesecake with whipped cream and crushed candy canes just before serving. It not only looks beautiful but adds a delightful crunch and burst of peppermint flavor!
- Slice with Warm Knife: For clean slices, run a knife under hot water before cutting. Wipe it dry between cuts for a neat presentation.
Nutrition Facts
Calories: 525kcal
Carbohydrates: 48g
Protein: 9g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 125mg
