Decadent Peppermint Mocha Cheesecake: Your Ultimate Holiday Dessert Guide

Peppermint Mocha Cheesecake – Experience the magic of the holidays with this show-stopping dessert. A perfectly balanced graham cracker crust holds a lusciously creamy peppermint-infused cheesecake filling, all crowned with a rich and airy mocha whipped cream. This isn’t just a dessert; it’s a festive masterpiece designed to delight your senses.

Nothing encapsulates the joyous spirit of the holiday season quite like the invigorating burst of peppermint harmoniously paired with the deep, comforting richness of mocha. This extraordinary Peppermint Mocha Cheesecake brings together all the cozy, festive vibes you crave, featuring an incredibly smooth and creamy peppermint-flavored filling nestled atop a perfectly buttery graham cracker crust, all sumptuously crowned with a rich and airy mocha whipped cream. Whether you’re planning an elegant Christmas Eve dinner, a lively holiday party, or simply seeking to treat your loved ones to something truly special, this cheesecake is undeniably guaranteed to impress. Its vibrant flavors and stunning presentation make it an unforgettable centerpiece for any winter celebration.

This dessert is a delightful departure from traditional holiday pies and cookies, offering a unique blend of cool, refreshing mint and warm, inviting chocolate and coffee notes. The process of creating this cheesecake, from preparing the crispy crust to gently folding in the peppermint and crafting the luxurious mocha topping, is a rewarding experience in itself. Our recipe is designed to be approachable for home bakers of all skill levels, with detailed steps and helpful tips to ensure a successful and stunning outcome every single time. Get ready to elevate your holiday dessert game and enchant your guests with this truly special Peppermint Mocha Cheesecake.

More Festive Peppermint & Chocolate Desserts to Love

If you’re already enchanted by the classic peppermint and chocolate combination, you’ll be thrilled to discover more delightful ways to infuse these beloved flavors into your holiday baking. Explore some of our other favorite festive treats that perfectly capture the cheerful spirit of the season, extending the joy of peppermint beyond just this cheesecake:

• Chocolate Peppermint Bark Cookies Recipe
• Best Christmas Peppermint Bark Brownies Recipe
• Easy Chewy Double Chocolate Peppermint Cookies

Why This Peppermint Mocha Cheesecake Will Be Your New Holiday Favorite

Prepare to fall absolutely in love with this dessert! Here’s what makes our Peppermint Mocha Cheesecake an absolute must-bake for your holiday repertoire, ensuring it becomes a cherished tradition for years to come:

• The Ultimate Holiday Dessert Experience: This isn’t just any cheesecake; it’s an entire experience that embodies the festive spirit from the moment it emerges from the oven. From its inviting aroma filling your kitchen to its stunning layers and vibrant presentation, it’s designed to be the undisputed highlight of your dessert table and leave a lasting impression on your guests. It perfectly captures the joy, warmth, and indulgence of the holiday season in every single bite, making it an ideal choice for grand Christmas gatherings, intimate family dinners, or lively New Year’s celebrations.
• Perfect Harmony of Rich Peppermint and Decadent Mocha: We’ve meticulously crafted the flavor profile to strike the ideal balance between two iconic holiday flavors. The cool, refreshing zing of pure peppermint extract in the creamy filling is beautifully complemented by the deep, robust notes of coffee and rich dark chocolate in the mocha whipped cream topping. This sophisticated combination creates an incredibly satisfying taste that is both invigorating and comforting, without being overwhelmingly sweet. Each component enhances the other, creating a truly harmonious and memorable dessert.
• Visually Stunning and Festive Presentation: Beyond its incredible taste, this cheesecake is a true feast for the eyes, guaranteed to draw admiring gazes. The vibrant, almost snow-white peppermint filling, topped with the contrasting dark mocha whipped cream and a generous sprinkle of glistening crushed candy canes, creates a truly festive and eye-catching dessert. Its elegant layers and seasonal garnishes instantly elevate your dessert spread, making it photo-ready and utterly irresistible. It practically “screams” holiday cheer and is sure to be a conversation starter.
• Luxurious, Melt-in-Your-Mouth Texture: Get ready for a textural masterpiece in every forkful! The base begins with a buttery, slightly crisp graham cracker crust, providing a delightful textural contrast. Above it, the cheesecake filling boasts an unbelievably smooth, dense, and creamy consistency that melts effortlessly in your mouth, leaving a lingering, cool peppermint sensation. Finally, the light, airy, and fluffy mocha whipped cream adds another layer of delicate texture and flavor, completing this symphony of sensations. Every bite is a pure moment of indulgence.

Essential Ingredients for Your Peppermint Mocha Cheesecake

Crafting this exquisite Peppermint Mocha Cheesecake requires a selection of quality ingredients, each playing a vital role in achieving its signature flavor and texture. Understanding the purpose of each component will also help you bake with confidence. For a precise and comprehensive list of quantities, please refer to the detailed recipe card located at the bottom of this page. Here’s a brief overview of what you’ll need and why each component is so important:

• Graham Cracker Crumbs: These form the crunchy, buttery foundation of our delightful crust. For the smoothest texture, opt for fine crumbs, or for a fresher taste, crush your own graham crackers. This base provides a crucial textural contrast to the creamy filling.
• Brown Sugar: Incorporated into the crust, brown sugar adds a hint of rich, molasses-like sweetness and helps bind the graham cracker crumbs together, ensuring the crust bakes up firm yet tender.
• Melted Unsalted Butter: The essential binding agent for the crust, imparting that irresistible rich flavor and firm structure. Using unsalted butter allows you to control the overall saltiness of your dessert.
• Full-Fat Cream Cheese (Room Temperature): This is the undisputed star of any classic cheesecake! Using full-fat cream cheese is non-negotiable for a truly rich, dense, and creamy filling. Crucially, ensuring it’s at room temperature is absolutely essential for achieving a smooth, lump-free batter that mixes beautifully.
• White Granulated Sugar: Sweetens the cheesecake filling to perfection, balancing the inherent tang of the cream cheese with the invigorating zing of the peppermint, resulting in a balanced and delicious flavor.
• Large Eggs and Egg Yolk (Room Temperature): These act as vital emulsifiers and binders, giving the cheesecake its characteristic structure and incredibly smooth consistency. Using them at room temperature prevents curdling of the batter and ensures everything mixes together evenly. The addition of an extra egg yolk contributes to a richer, more luxurious mouthfeel.
• Peppermint Extract: The absolute key to that refreshing, vibrant peppermint flavor that defines this cheesecake. Always opt for pure extract for the best, most authentic taste, and measure carefully as its potency means a little truly goes a long way!
• Sour Cream: An unsung hero in cheesecake baking! Sour cream significantly contributes to the cheesecake’s signature tanginess and its incredibly smooth, moist, and tender texture. It helps create a silky, melt-in-your-mouth experience that is truly divine.
• Cornstarch: This is a secret weapon often used in cheesecake recipes to help stabilize the batter, preventing those dreaded cracks on the surface during baking and contributing to a wonderfully smooth, firm set.
• Crushed Candy Canes: Not just for a beautiful garnish! A generous portion of crushed peppermint candy canes is folded directly into the filling for an extra burst of minty freshness and a lovely festive visual appeal throughout the cheesecake.
• Dark Chocolate (Chips or Chopped): Essential for crafting the rich, deeply indulgent mocha ganache that forms the delicious base of our decadent topping. Using high-quality dark chocolate will yield the best, most intense chocolate flavor.
• Heavy Whipping Cream: This versatile ingredient is used in two ways: first, for making the smooth ganache, and second, for whipping into the light, airy, and fluffy mocha topping. Ensure it’s very cold for optimal whipping results.
• Powdered Sugar (Confectioners’ Sugar): Sweetens the whipped cream topping and importantly helps to stabilize it, ensuring a silky, smooth, and perfectly pipeable consistency that holds its shape.
• Instant Espresso Powder: This is the defining ingredient that gives our topping its distinct “mocha” identity. It deepens the chocolate flavor of the ganache and whipped cream, adding a subtle, sophisticated coffee note without making the topping taste explicitly like coffee itself.

Step-by-Step Guide: Crafting Your Peppermint Mocha Cheesecake

Follow these detailed, easy-to-understand instructions to create a flawless and incredibly delicious Peppermint Mocha Cheesecake that will impress everyone at your holiday table. Precision and patience are your best tools in cheesecake baking!

Part 1: The Buttery Graham Cracker Crust

1. Prepare Your Pan and Oven: Begin by preheating your oven to 325°F (160°C). This is a crucial first step for baking the crust efficiently. Next, take a 9-inch springform pan. Spray the bottom and sides thoroughly with cooking spray to prevent sticking. To protect your cheesecake during the water bath, tightly wrap the entire outside bottom and sides of the springform pan with two layers of heavy-duty aluminum foil. Ensure there are no gaps where water could seep in, forming a completely watertight barrier that extends above the pan’s height.
2. Mix the Crust Ingredients: In a medium-sized mixing bowl, combine the fine graham cracker crumbs, packed brown sugar, and the melted unsalted butter. Use a fork, or even your clean hands, to mix these ingredients thoroughly until the mixture is uniformly moistened and has the consistency of wet sand. It should hold together when lightly pressed.
3. Form the Crust: Pour the graham cracker mixture into the prepared springform pan. Using the bottom of a flat-bottomed measuring cup, a small drinking glass, or the palm of your hand, press the mixture firmly and evenly into the bottom of the pan and about halfway up the sides. Aim for a consistent thickness to ensure even baking and a sturdy base for your cheesecake.
4. Bake and Cool the Crust: Place the pan with the crust in the preheated oven and bake for exactly 14 minutes. This brief bake time helps set the crust, making it crispier and preventing it from becoming soggy once the creamy cheesecake filling is added. Once baked, remove the pan from the oven and set it aside on a wire rack to cool completely while you prepare the cheesecake filling.

Part 2: The Creamy Peppermint Cheesecake Filling

5. Set Up for Water Bath & Cream Cheese Preparation: Keep your oven temperature at 325°F (160°C). Place a large roasting pan (large enough to fit your springform pan with about 1 inch of space around it) inside the oven. You will fill it with hot water later. In a large mixing bowl, using either a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature full-fat cream cheese on medium speed. Continue beating for 2-3 minutes until it’s perfectly smooth, creamy, and completely lump-free. This initial step is absolutely vital for a silky, smooth cheesecake texture.
6. Incorporate Sugar: Reduce the mixer speed to low. Gradually add the white granulated sugar to the cream cheese, beating just until it is fully incorporated and the mixture appears fluffy. Be careful not to overmix at this stage, as too much air can cause cracks. Stop the mixer frequently and use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is evenly combined.
7. Add Eggs Gently: Add the large egg yolk and the two whole large eggs all at once. Mix on low speed *just until combined*. It is crucial to avoid overmixing after adding eggs, as this can introduce too much air into the batter, which often leads to the cheesecake puffing up too much during baking and then collapsing and cracking as it cools. Scrape the bowl once more to ensure a uniform batter.
8. Fold in Flavor & Texture Enhancers: With a clean rubber spatula, gently fold in the sour cream, peppermint extract, cornstarch, and the crushed peppermint candy canes. Mix until the batter is smooth, uniform, and lump-free, taking care to scrape the bottom and sides of the bowl without over-agitating the mixture. The goal is to combine these ingredients thoroughly without incorporating excessive air bubbles.
9. Fill and Bake in Water Bath: Carefully pour the peppermint cheesecake filling into the cooled graham cracker crust, spreading it evenly with your spatula. Now, carefully place the springform pan (still securely wrapped in foil) into the roasting pan already in the oven. Pour hot water into the roasting pan around the cheesecake, ensuring the water level comes about halfway up the sides of the springform pan. Bake for 70-75 minutes. The cheesecake is ready when the edges are set and lightly golden, but the center still has a slight jiggle when gently nudged. If it’s still too wobbly, cover the top loosely with aluminum foil to prevent overbrowning and bake for an additional 5-10 minutes.
10. Cool and Chill for Perfection: Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour. This slow, gradual cooling prevents sudden temperature changes that can cause cracks. After this, carefully remove it from the oven and the water bath, and let it cool completely to room temperature on a wire rack. Finally, and most importantly for both optimal flavor and texture, refrigerate the cheesecake for at least 4 hours, though ideally overnight (8-12 hours). This allows it to firm up properly and for all the incredible flavors to fully meld and develop.

Part 3: The Dreamy Mocha Whipped Cream Topping

11. Prepare the Mocha Whipped Cream Base: In the clean bowl of a stand mixer fitted with the whisk attachment (or using a clean handheld mixer with whisk beaters), combine 1 ½ cups of very cold heavy whipping cream, powdered sugar, and instant espresso powder. Beat on medium-high speed until stiff peaks form. The mixture might appear slightly grainy at this stage, but don’t worry – the upcoming addition of the ganache will smooth it out beautifully, creating a light and fluffy topping.
12. Make the Dark Chocolate Ganache: In a separate small, microwave-safe bowl, place the dark chocolate chips (or finely chopped dark chocolate). Heat ½ cup of heavy cream in the microwave for 30-45 seconds, or until it’s hot and just starting to bubble around the edges. Pour the hot cream over the dark chocolate. Let it sit undisturbed for 1-2 minutes to allow the chocolate to melt thoroughly. Then, stir gently with a small whisk or spoon until the mixture is completely smooth, glossy, and creamy, forming a luscious chocolate ganache. Let it cool slightly to room temperature, but don’t let it set completely, as it needs to be pourable/foldable.
13. Combine for Mocha Bliss: Once the chocolate ganache has cooled slightly, gently fold it into the prepared whipped cream mixture using a rubber spatula. Mix until the ganache is fully incorporated and the mocha whipped cream is smooth, uniform in color, and beautifully fluffy. Be careful not to overmix or deflate the whipped cream; gentle folding is key.
14. Apply and Garnish: Once your cheesecake is thoroughly chilled and perfectly set, carefully remove it from the springform pan. Spread the mocha whipped cream evenly over the top of the cheesecake, creating a beautiful, swirled surface. For the final festive touch, generously sprinkle extra crushed peppermint candy canes over the mocha topping. This adds both striking visual appeal and an additional burst of delightful peppermint flavor and satisfying crunch.

Expert Tips and Tricks for Cheesecake Perfection

Achieving a perfect, crack-free, and incredibly delicious Peppermint Mocha Cheesecake is entirely within your reach with these insider tips and tricks. They’re designed to guide you through common pitfalls and ensure a successful bake. If you have any further questions or encounter any issues, please don’t hesitate to ask in the comment section below!

• Embrace the Water Bath for Crack-Free Cheesecakes: A water bath (also known as a bain-marie) is absolutely essential for a perfectly baked cheesecake without unsightly cracks. It provides a moist, even heat environment, preventing the edges from baking too quickly and cracking, while also ensuring a creamy, uniform texture throughout. Make sure to wrap your springform pan very tightly with at least two layers of heavy-duty aluminum foil on the outside, creating a robust, watertight seal to ensure no water seeps into your delicate crust. Also, keep an eye on the water level during baking to ensure it doesn’t evaporate mid-bake.
• Room Temperature Ingredients are Non-Negotiable: For the creamiest, most lump-free cheesecake batter, ensure your cream cheese, eggs, and sour cream are all at true room temperature. This means taking them out of the refrigerator at least 1-2 hours before you plan to start baking. Cold ingredients will result in a lumpy batter that’s difficult to mix smoothly, requiring more beating and potentially leading to overmixing.
• Effortlessly Crush Candy Canes: The easiest and least messy way to crush candy canes is to place them in a sturdy freezer-safe plastic bag (like a Ziplock bag). Press out most of the air, then use a rolling pin or the flat side of a meat tenderizer to smash them into your desired consistency – from coarse bits to fine powder. This method keeps the sticky mess contained and provides evenly crushed pieces for both the filling and garnish.
• Patience is Key: Let Your Cheesecake Fully Set: This is arguably the most important tip for achieving superior flavor and texture. While it’s incredibly tempting to dive in, chilling your cheesecake overnight (or for at least 8 hours) makes all the difference. This extended chilling period allows the cheesecake to fully set, firm up to that desirable dense consistency, and for all the incredible flavors to meld and deepen, resulting in that truly decadent, rich texture you crave.
• Achieve Clean Slices Every Time: For picture-perfect, professional-looking slices, a simple trick is to run a sharp, thin knife under very hot water for a few seconds. Wipe the blade completely clean and dry before making each slice. Repeat this process – hot, clean knife for every single cut. This prevents the creamy cheesecake and topping from sticking to the knife and yields beautifully defined, elegant slices, especially important with a soft, delicate mocha topping.
• Don’t Overmix the Batter: After adding the eggs, it’s crucial to mix the batter just until the ingredients are combined and no streaks of egg yolk remain. Overmixing introduces excess air into the batter, which can cause the cheesecake to puff up too much during baking and then inevitably collapse and crack as it cools. A light, fluffy cream cheese is good, but once the eggs are incorporated, be gentle and stop mixing as soon as everything is blended.
• High-Quality Ingredients Matter: Especially for a luxurious dessert like cheesecake, the quality of your ingredients truly shines through in the final taste and texture. Opt for full-fat, good-quality cream cheese, pure peppermint extract (avoid artificial flavors if possible), and high-quality dark chocolate for the most luxurious and flavorful result. These small upgrades make a significant difference.

Recommended Baking Tools for Your Peppermint Mocha Cheesecake

Having the right tools in your kitchen can make all the difference, transforming the cheesecake-making process into a smooth, enjoyable experience and consistently leading to a perfect, professional-quality result. Here are our top recommendations for essential equipment that will aid you in creating your stunning Peppermint Mocha Cheesecake:

• Springform Pan (9-inch): This is an absolutely indispensable tool for any cheesecake baker! The ingenious design with removable sides allows you to effortlessly unmold your delicate dessert without damaging its beautiful, perfectly set edges. This ensures a pristine presentation every single time, making it worth the investment. [Here’s a link to my favorite one!]
• Hand or Stand Mixer: Beating cream cheese to that coveted smooth, creamy, and lump-free consistency is virtually impossible to achieve by hand, but it becomes an absolute breeze with a good electric mixer. A stand mixer offers invaluable hands-free convenience, while a hand mixer provides excellent flexibility and control. [Check out my go-to mixer here.]
• Rolling Pin: A versatile and essential tool for both crushing graham crackers into fine crumbs for your crust and, of course, effortlessly smashing candy canes for that festive topping and filling. It’s simple, highly effective, and multi-functional in the kitchen. [Here’sa link to a great one.]
• Wire Rack: Essential for cooling your baked cheesecake evenly after it comes out of the oven. Placing it on a wire rack allows air to circulate underneath, preventing a soggy bottom and ensuring the cheesecake cools down properly and uniformly before its crucial chilling period. [Find one I recommend here.]
• Food Processor: While a rolling pin works perfectly well, a food processor makes crushing graham crackers into perfectly fine, uniform crumbs an absolute breeze and saves a significant amount of time and effort. It’s also incredibly efficient for processing larger batches of candy cane crushing! [Here’s the one I use.]
• Measuring Cups and Spoons: Baking is often described as a science, and for good reason—precise measurements are absolutely key to achieving the perfect balance of flavors and the desired texture in your cheesecake. Always use proper, leveled measuring tools for maximum accuracy and consistent results. [My favorite set is here.]
• Rubber Spatula: An unsung hero in the kitchen, a good rubber spatula is invaluable for gently folding ingredients (especially after adding eggs), ensuring no batter is left unmixed at the bottom or sides of the bowl, and efficiently scraping everything clean without waste. [Check this one out!]
• Large Roasting Pan: This is the vessel you’ll use to create that crucial water bath for your cheesecake. A sturdy, large roasting pan that can comfortably fit your springform pan with a little room around the edges is essential for ensuring your cheesecake bakes in a moist, crack-preventing environment. [Here’s a great option.]

Frequently Asked Questions (FAQs) About Peppermint Mocha Cheesecake

We’ve gathered some of the most common questions about making, serving, and enjoying this festive cheesecake. Our aim is to provide comprehensive answers to help you feel confident in the kitchen. If your question isn’t answered here, please feel free to leave a comment below, and we’ll do our best to assist you!

Q: Can I use a different type of crust?
A: Absolutely! While a graham cracker crust is a timeless classic for cheesecake, feel free to get creative and experiment with other options that complement the peppermint mocha flavors. Crushed Oreo cookies (especially the mint-flavored ones if you can find them!) would make an incredible chocolatey crust. Alternatively, Biscoff cookies offer a unique, spiced alternative that adds another layer of depth. Just ensure you adjust the butter quantity slightly if needed to achieve the perfect “wet sand” consistency for your chosen crumb.

Q: How do I make this cheesecake gluten-free?
A: Making this cheesecake gluten-free is quite straightforward. The primary and most important step is to use certified gluten-free graham crackers for the crust. Beyond that, always double-check the labels of all other ingredients you’re using, such as cream cheese, peppermint extract, sour cream, chocolate, and espresso powder, to ensure they are explicitly labeled as gluten-free to avoid any hidden gluten sources and ensure a truly safe dessert.

Q: Can I skip the water bath?
A: While it’s technically possible to bake a cheesecake without a water bath, it is strongly discouraged if you desire a perfectly smooth, creamy, and crack-free cheesecake. The water bath serves a crucial purpose: it provides a moist, even heat distribution around the cheesecake, which helps it bake slowly and gently. This consistent temperature prevents the edges from baking too quickly and cracking, and results in a wonderfully soft, uniform texture. If you absolutely must skip it, we recommend lowering your oven temperature by about 25°F (approximately 14°C) and increasing the baking time slightly to compensate, but please be aware that cracks are significantly more likely without the water bath.

Q: How long does it take for the cheesecake to fully chill and set?
A: For the absolute best possible texture, firmness, and most importantly, flavor development, your cheesecake needs to chill for a minimum of 4 hours. However, for truly optimal results—meaning an incredibly dense, velvety smooth texture and flavors that have fully melded and deepened to perfection—refrigerating it overnight (ideally 8-12 hours) is highly recommended. We promise, patience truly pays off with cheesecake!

Q: Can I make this Peppermint Mocha Cheesecake ahead of time?
A: Yes, absolutely! Cheesecake is a fantastic make-ahead dessert, which makes it an ideal choice for busy holiday seasons and special occasions. It stores beautifully in the refrigerator for up to 5 days, and many believe its flavors actually improve and deepen after a day or two. You can also freeze it for longer storage, which can significantly ease your holiday prep burden.

Q: What if my cheesecake cracks during baking or cooling?
A: Don’t despair! Cracks are a common occurrence, especially for novice bakers, and they don’t impact the delicious taste of your cheesecake. While using a water bath and ensuring room temperature ingredients helps prevent them, sometimes they still happen. The good news is that your decadent mocha whipped cream topping is designed to beautifully cover any imperfections, so your cheesecake will still look stunning and taste amazing. For future attempts, focus on gentle mixing and slow cooling.

Q: Can I adjust the peppermint flavor intensity?
A: Yes, you can certainly customize the peppermint flavor to your preference! Peppermint extract is quite potent, and the recipe calls for 1 teaspoon, which provides a noticeable but not overpowering mint flavor. If you prefer a milder mint, we recommend starting with ¾ teaspoon. If you absolutely love a strong, bold mint flavor, you can try adding up to 1 ¼ teaspoons, but always taste a tiny bit of the batter (before adding eggs, for safety) to gauge the intensity before committing to the full amount.

Storing and Freezing Your Peppermint Mocha Cheesecake

Proper storage is absolutely key to preserving the deliciousness and quality of your Peppermint Mocha Cheesecake for days, or even months, to come. Here’s how to best keep it fresh and flavorful, ensuring every slice is as good as the first:

• In the Refrigerator: Once your magnificent cheesecake has fully chilled and is perfectly firm, it’s ready for cold storage. The best way to store an uncut cheesecake is in an airtight cake carrier or under a dome cover to protect it from drying out and absorbing other odors from your fridge. If you’ve already sliced into it, arrange individual slices in an airtight container, or carefully cover the entire cheesecake tightly with multiple layers of plastic wrap, ensuring no air can get to the exposed surfaces. This diligent wrapping will help prevent dryness and keep your cheesecake tasting fresh for up to 5 days.
• In the Freezer for Longer Enjoyment: Cheesecake freezes exceptionally well, making it a perfect dessert to prepare well in advance for future entertaining or simply to savor later. To freeze, ensure the cheesecake is completely cooled and fully set. For individual slices, first wrap each slice tightly in plastic wrap, then follow with a layer of heavy-duty aluminum foil. For a whole cheesecake, you can initially freeze it unwrapped until it is firm to the touch (this prevents the topping from sticking to the wrap), then wrap it tightly in multiple layers of plastic wrap, followed by a final protective layer of aluminum foil. Place the wrapped cheesecake or individual slices in a freezer-safe bag or sturdy container. It can be safely frozen for up to 3 months without significant loss of quality. To serve, simply transfer the frozen cheesecake or slices to the refrigerator and let them thaw gently overnight until they are soft and creamy again.

We hope you adore creating and savoring this magnificent Peppermint Mocha Cheesecake as much as we do! It’s truly a labor of love that brings immense joy during the holiday season. If you loved this recipe, please don’t forget to leave a 5-star rating and a comment below to share your experience, any modifications you made, or to ask any questions you might have. Your feedback and engagement mean the world to us and help fellow bakers! Don’t forget to follow us on Instagram, Pinterest, and TikTok for more fun baking adventures, expert tips, and a continuous stream of delicious recipes to inspire your culinary creativity.

Explore More Decadent Cheesecake & Dessert Recipes:

If you have a passion for indulgent desserts, crave creamy cheesecakes, or simply enjoy exploring new sweet treats, you’ll love these other popular recipes from our extensive collection. Each one is a guaranteed crowd-pleaser:

• Copycat Chocolate Mousse Cheesecake Factory
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Recipe

Peppermint Mocha Cheesecake

Molly Murphy

Graham cracker crust with a creamy peppermint cheesecake, topped with a mocha whipped cream

Print Recipe
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Course Dessert

Cuisine American

Servings 12 Slices

Ingredients

 

 

For the Graham Cracker Crust:

• 2 cups fine graham cracker crumbs
• 3 tablespoons packed brown sugar
• 10 tablespoons unsalted butter melted

For the Cheesecake Filling:

• 32 ounces full-fat cream cheese 4 blocks, room temperature
• ¾ cup packed white sugar
• 1 large egg yolk room temperature
• 2 large whole eggs room temperature
• 1 teaspoon peppermint extract
• ¼ cup sour cream
• ¼ cup corn starch
• ½ cup crushed peppermint

For the Mocha Topping:

• ½ cup dark chocolate
• ½ cup heavy whipping cream for ganache
• 1 ½ cups heavy whipping cream for mocha whipped cream
• 2 tablespoons powdered sugar
• 2 tablespoons instant espresso powder
• Extra crushed peppermint for garnish

Instructions

 

For the Graham Cracker Crust:

• Preheat your oven to 325°F. Spray a 9-inch springform pan with cooking spray and wrap the outside bottom and sides with tin foil to prevent water from seeping in during the water bath.
• In a medium bowl, combine graham cracker crumbs and brown sugar. Add melted butter and mix until the texture resembles wet sand.
  2 cups fine graham cracker crumbs, 3 tablespoons packed brown sugar, 10 tablespoons unsalted butter
• Press the mixture firmly into the bottom and halfway up the sides of the springform pan, using a flat-bottomed cup or your hands.
• Bake the crust for 14 minutes, then let it cool while you prepare the filling.

For the Cheesecake Filling:

• Keep the oven at 325°F. Place a large roasting pan in the oven and fill it with water, about halfway up.
• In a large mixing bowl, beat the room temperature cream cheese on medium speed using a handheld or stand mixer fitted with the paddle attachment until smooth and creamy (2-3 minutes).
  32 ounces full-fat cream cheese
• Reduce the speed to low and gradually add sugar, beating until fully incorporated. Scrape down the sides and bottom of the bowl as needed.
  ¾ cup packed white sugar
• Add the egg yolk and whole eggs all at once, mixing just until combined. Avoid overmixing. Scrape the bowl again.
  1 large egg yolk, 2 large whole eggs
• Gently fold in the sour cream, peppermint extract, crushed peppermint, and corn starch with a rubber spatula until the batter is smooth and lump-free. Be sure to get the bottom and sides, but don’t overmix to prevent air bubbles.
  1 teaspoon peppermint extract, ¼ cup sour cream, ¼ cup corn starch, ½ cup crushed peppermint
• Pour the cheesecake filling into the prepared crust, spreading it evenly.
• Carefully place the pan into the water bath. Bake for 70-75 minutes or until the center is slightly jiggly but mostly set. If still too jiggly, cover the top loosely with foil and bake for an additional 5 minutes.
• Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

For the Mocha Topping:

• In the bowl of a stand mixer fitted with the whisk attachment, beat 1 ½ cups heavy whipping cream, powdered sugar, and espresso powder on medium speed until stiff peaks form. Don’t worry if it looks a bit grainy-adding the ganache will smooth it out.
  1 ½ cups heavy whipping cream, 2 tablespoons powdered sugar, 2 tablespoons instant espresso powder
• Heat ½ cup heavy cream in the microwave for 30-45 seconds, until hot and bubbling. Pour over the dark chocolate and let it sit for a few seconds before stirring until smooth and creamy.
  ½ cup dark chocolate, ½ cup heavy whipping cream
• Fold the cooled chocolate ganache into the whipped cream using a rubber spatula until the mixture is smooth and fluffy.
• Spread the mocha whipped cream evenly over the chilled cheesecake. Sprinkle extra crushed peppermint on top

Keyword cheesecake, peppermint, christmas

Tried this recipe?Let us know how it was!