Description
This Peppermint Mocha Cheesecake blends chocolate, espresso, and peppermint into a rich, creamy dessert perfect for holidays or special occasions. With a crunchy chocolate crust and festive toppings, it’s both beautiful and delicious.
Ingredients
2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tablespoons all-purpose flour
1/2 cup sour cream
3 large eggs
1/4 cup brewed espresso or strong coffee, cooled
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted and cooled
Whipped cream and crushed peppermint candies, for topping
Instructions
1. Preheat oven to 325°F (163°C). Mix cookie crumbs and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
2. Beat cream cheese until smooth. Add sugar, cocoa powder, and flour. Mix well.
3. Add sour cream, then beat in eggs one at a time. Blend in coffee, peppermint extract, vanilla, and melted chocolate until smooth.
4. Pour over crust. Tap pan gently to release air bubbles.
5. Bake for 50-60 minutes until center is set but slightly jiggly. Turn off oven, crack door, and let sit for 1 hour.
6. Chill in refrigerator for at least 4 hours or overnight.
7. Before serving, top with whipped cream and crushed peppermint candies.
Notes
Use room-temperature cream cheese to avoid lumps.
Let cheesecake cool gradually to prevent cracking.
Top just before serving for freshest presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: peppermint mocha cheesecake, holiday dessert, chocolate cheesecake