Peppermint Chocolate Cheesecake with Chocolate Ganache

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Yield: 16 slices from one 9-inch cheesecake
Prep Time: 35 minutes
Cook Time: 1 hour 30 minutes
Total Time: 10 hours 35 minutes, including 2 hours cooling and 6 hours 30 minutes chilling

Quick Ingredients

Crust: 300 g chocolate sandwich cookies, including their filling; 4 tablespoons (56 g) unsalted butter, melted.
Cheesecake base: 32 ounces (907 g) full-fat brick cream cheese, 1 cup (200 g) granulated sugar, 1/4 cup (21 g) unsweetened cocoa powder, and 1/4 teaspoon fine salt.
Chocolate and flavorings: 8 ounces (227 g) bittersweet chocolate, 1 cup (240 g) full-fat sour cream, 2 teaspoons vanilla extract, and 1/2 teaspoon pure peppermint extract.
Eggs: 4 large eggs. Bring the eggs, cream cheese, and sour cream to room temperature before starting.
Ganache: 6 ounces (170 g) bittersweet chocolate, 1/2 cup (120 ml) heavy cream, and 1 tablespoon (14 g) unsalted butter.
Decoration: 1/4 cup (30 g) crushed red-and-white candy canes.

Do This

1. Heat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment and wrap the outside securely in heavy-duty foil.
2. Finely crush the cookies, mix with 4 tablespoons melted butter, and press into the pan. Bake for 10 minutes.
3. Melt 8 ounces chocolate and let it cool slightly. Mix the cream cheese, sugar, cocoa, and salt on low speed; add sour cream, extracts, and melted chocolate, then mix in the eggs one at a time.
4. Pour into the crust. Place the pan in a roasting pan, add hot water to reach 1 inch up its sides, and bake for 80 minutes, until the edges are set and the center gently wobbles.
5. Cool in the switched-off oven with the door ajar for 1 hour, then on a rack for 1 hour. Refrigerate for at least 6 hours.
6. During the final 15 minutes of chilling, pour hot cream over 6 ounces chopped chocolate. Let stand for 2 minutes, stir until smooth, add the butter, and cool for 10 minutes.
7. Unmold the cold cheesecake, spread with ganache, and refrigerate for 30 minutes. Add crushed candy canes immediately before slicing.

Why You’ll Love This Recipe

Chocolate in every layer: A chocolate-cookie crust, rich chocolate filling, and silky ganache make each slice wonderfully satisfying.
Balanced peppermint flavor: A small amount of peppermint extract adds a cool, festive note without overpowering the chocolate.
Creamy, sliceable texture: Gentle mixing, a water bath, and a slow cooldown help create a smooth cheesecake.
Perfect for making ahead: Bake it the day before your gathering, then finish with ganache and candy canes.

Grocery List

Produce: None needed.
Dairy: 32 ounces full-fat brick cream cheese, 1 cup full-fat sour cream, 1/2 cup heavy cream, 5 tablespoons unsalted butter, and 4 large eggs.
Pantry: 300 g chocolate sandwich cookies, 14 ounces bittersweet chocolate, granulated sugar, unsweetened cocoa powder, vanilla extract, pure peppermint extract, fine salt, and red-and-white candy canes.

Full Ingredients

Chocolate-Cookie Crust

300 g chocolate sandwich cookies, including the cream filling, about 26 standard cookies
4 tablespoons (56 g) unsalted butter, melted

Peppermint Chocolate Cheesecake Filling

8 ounces (227 g) bittersweet chocolate, approximately 60% cacao, finely chopped
32 ounces (907 g) full-fat brick cream cheese, softened to room temperature
1 cup (200 g) granulated sugar
1/4 cup (21 g) unsweetened cocoa powder, sifted
1/4 teaspoon fine salt
1 cup (240 g) full-fat sour cream, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon pure peppermint extract, not peppermint essential oil
4 large eggs, at room temperature

Glossy Chocolate Ganache

6 ounces (170 g) bittersweet chocolate, approximately 60% cacao, finely chopped
1/2 cup (120 ml) heavy cream
1 tablespoon (14 g) unsalted butter, softened and cut into small pieces

Festive Finish

1/4 cup (30 g) crushed red-and-white candy canes

Peppermint Chocolate Cheesecake with Chocolate Ganache – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and pan

Heat the oven to 325°F (163°C) with a rack in the lower-middle position. Use a 9-inch springform pan with sides at least 3 inches tall. Line its base with a parchment circle.

Wrap the bottom and outside of the pan in three overlapping layers of wide, heavy-duty aluminum foil, bringing the foil well up the sides. Keep the foil intact and press it snugly around the pan to help prevent water from leaking into the crust. Have a large roasting pan ready and bring a kettle of water to a boil.

Step 2: Make and bake the chocolate-cookie crust

Pulse the whole sandwich cookies, including their filling, in a food processor until they form fine crumbs. Alternatively, seal them in a sturdy food bag and crush thoroughly with a rolling pin. Mix with the 4 tablespoons melted butter until evenly moistened.

Press the crumbs firmly across the base and about 1 inch up the sides of the prepared pan. A flat-bottomed measuring cup makes this easy. Bake for 10 minutes, then place the pan on a rack while you prepare the filling. Leave the oven at 325°F (163°C).

Step 3: Mix the peppermint chocolate filling

Place the 8 ounces chopped chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue in 15-second bursts, stirring between each, until smooth. Set aside for about 5 minutes; it should remain fluid but feel only slightly warm.

Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese on low speed for 2 minutes, scraping the bowl as needed. Add the sugar, sifted cocoa, and salt, then mix on low for 1 minute, until smooth.

Mix in the sour cream, vanilla, and peppermint extract. Scrape the bowl, then slowly mix in the melted chocolate. Add the eggs one at a time, mixing on low just until each disappears. Finish by folding the batter a few times with a flexible spatula, reaching the bottom of the bowl. Avoid whipping air into the filling.

Step 4: Bake gently in a water bath

Pour the filling over the crust and smooth the top. Set the wrapped springform pan inside the roasting pan. Place the roasting pan on the oven rack, then carefully pour in enough freshly boiled water to reach 1 inch up the outside of the springform pan. Keep all water below the top edge of the foil.

Bake for 80 minutes. The outer portion should look set, while the central 2 to 3 inches should wobble gently as one piece when the pan is nudged—not ripple like liquid. If the center still looks wet and loose, continue baking in 5-minute increments. Avoid waiting until the entire cheesecake is firm; it will continue setting as it cools.

Step 5: Cool slowly, then chill thoroughly

Turn off the oven and prop the door open about 1 inch. Leave the cheesecake in its water bath inside the oven for 1 hour.

Carefully lift the springform pan out of the water bath, remove the foil, and place the cheesecake on a wire rack. Run a thin knife just around the upper edge to release any filling stuck to the pan. Cool for 1 additional hour, then refrigerate for at least 6 hours, or overnight. Cover loosely once the surface is cold so condensation does not drip onto it.

Step 6: Make the glossy ganache

During the final 15 minutes of the cheesecake’s chilling time, place the 6 ounces finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until steaming, with small bubbles appearing around the edges, about 2 minutes. Do not let it boil vigorously.

Pour the hot cream over the chocolate and leave undisturbed for 2 minutes. Stir gently from the center outward until smooth, then stir in the 1 tablespoon softened butter. Let the ganache cool for 10 minutes, until lukewarm and still easily spreadable. Gentle stirring keeps the finish shiny and minimizes air bubbles.

Step 7: Glaze the chilled cheesecake

Run a thin knife around the inside edge of the cold pan if needed, then release and remove the springform ring. Transfer the cheesecake to a serving plate, leaving it on the metal base if that feels more secure.

Pour the lukewarm ganache onto the center and spread it toward the edges with an offset spatula or the back of a spoon. Let a few small drips fall over the sides if you like. Refrigerate for 30 minutes to set the topping.

Step 8: Decorate and slice

Just before serving, sprinkle the crushed candy canes around the outer edge of the ganache, leaving some glossy chocolate visible in the center. Adding them at the last moment keeps their color bright and their texture crisp.

Cut into 16 slices using a sharp knife warmed in hot water and wiped dry. Clean and rewarm the knife between cuts for neat layers. For a slightly softer texture, let individual slices stand at room temperature for 10 to 15 minutes before serving.

Pro Tips

Start with softened dairy: Room-temperature cream cheese and sour cream blend smoothly and help prevent lumps or little flecks of chocolate. The listed prep time assumes these ingredients are already softened.
Use chocolate bars: Baking chocolate or a good-quality eating chocolate melts more smoothly than many chocolate chips.
Measure peppermint carefully: This recipe uses 1/2 teaspoon pure peppermint extract for a gentle mint flavor. Peppermint oil is much more concentrated and is not a direct substitute.
Protect the water bath: If your springform pan is prone to leaking, place the foil-wrapped pan inside a heat-safe oven bag before adding it to the roasting pan. Follow the bag manufacturer’s directions and keep the opening above the water.
Do not worry about a small crack: Slow cooling helps prevent cracks, but the ganache will neatly cover minor imperfections.

Variations

More pronounced peppermint: Increase the peppermint extract in the filling to 3/4 teaspoon. Keep the candy-cane topping unchanged.
Milder chocolate: Replace the bittersweet chocolate in both the filling and ganache with the same weight of semisweet chocolate. The finished cheesecake will taste sweeter.
Gluten-free crust: Use 300 g gluten-free chocolate sandwich cookies in place of the regular cookies. Check the remaining ingredient labels if preparing this for someone who must avoid gluten.

Storage & Make-Ahead

Refrigerator: Store the cheesecake covered at 40°F (4°C) or colder for up to 4 days. Add candy canes only to the portion you plan to serve, since they gradually dissolve and bleed color on the moist topping.

Make ahead: Bake and chill the cheesecake up to 2 days before serving. Add the ganache up to 1 day ahead, refrigerate, and decorate with candy canes just before serving.

Freezer: Freeze the fully chilled cheesecake, without candy canes, for up to 2 months. Freeze uncovered until firm, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before decorating. The ganache may lose a little shine after freezing, but it will still taste delicious.

Nutrition (per serving)

Estimated values for 1 of 16 slices, including ganache and candy canes. Actual values vary by ingredient brand.