Description
A rich and creamy Peppermint Mocha Cheesecake with a chocolate Oreo crust, espresso-infused filling, and crushed peppermint topping. Perfect holiday dessert for Christmas gatherings, festive parties, or cozy winter nights. Easy cheesecake recipe with peppermint extract and real chocolate.
Ingredients
24 Oreo cookies, crushed
5 tablespoons unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
6 ounces bittersweet chocolate, melted
1 tablespoon espresso powder
1 teaspoon peppermint extract
Whipped cream, for topping
Crushed peppermint candies, for garnish
Instructions
1. Preheat oven to 325°F. Line the bottom of a springform pan with parchment and wrap the pan in foil for a water bath.
2. Mix crushed Oreos and melted butter. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing between each.
4. Mix in sour cream, melted chocolate, espresso powder, and peppermint extract until combined.
5. Pour filling over crust. Place the pan into a roasting pan with hot water halfway up the sides.
6. Bake for 60–70 minutes, or until the center jiggles slightly. Turn off oven and let cool inside with the door cracked.
7. Refrigerate for at least 4 hours or overnight.
8. Before serving, top with whipped cream and crushed peppermint candies.
Notes
Use high-quality chocolate bars, not chips, for best texture.
Let the cheesecake cool slowly in the oven to prevent cracking.
Add toppings just before serving for freshness and crunch.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg