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Peppermint Mocha Cheesecake - A Festive, Creamy Dessert With Coffee And Mint

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups chocolate wafer cookie crumbs or finely crushed chocolate sandwich cookies (filling removed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 24 ounces (3 blocks) cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon peppermint extract (adjust to taste)
  • 2 tablespoons instant espresso powder or instant coffee, dissolved in 1 tablespoon hot water
  • 4 ounces semisweet or dark chocolate, melted and slightly cooled
  • 1 tablespoon cornstarch
  • 1/4 teaspoon fine salt
  • 4 ounces semisweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter (optional, for extra shine)
  • Crushed candy canes or peppermint candies
  • Whipped cream (optional)
  • Chocolate shavings or curls (optional)

Method
 

  1. Prep the pan: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside with a layer of foil if your pan tends to leak.
  2. Make the crust: Stir cookie crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes, then cool while you make the filling.
  3. Warm the chocolate and coffee: Melt the chocolate gently and let it cool to lukewarm. Stir espresso powder into hot water until dissolved. Set both aside.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl well.
  5. Add sugar and sour cream: Beat in sugar, sour cream, cornstarch, and salt until smooth. Keep the mixer on low-to-medium to avoid whipping in excess air.
  6. Flavor it: Mix in vanilla, peppermint extract, and the dissolved espresso. Taste a tiny bit and adjust the peppermint to your liking. Remember, mint intensifies slightly as it chills.
  7. Add the eggs: Beat in eggs one at a time on low speed, just until incorporated. Do not overmix.
  8. Marble with chocolate (optional but great): Stir a cup of the batter into the melted chocolate. Pour the plain batter into the crust, then dollop the chocolate batter on top and swirl with a knife. Or simply mix all the chocolate into the batter for a uniform mocha color.
  9. Bake low and slow: Tap the pan to release air bubbles. Bake for 50–60 minutes. The edges should look set, while the center still wobbles slightly. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
  10. Cool completely: Move the pan to a rack and cool to room temperature. Cover and chill at least 6 hours, preferably overnight, to set.
  11. Make the ganache: Warm the cream until steaming, not boiling. Pour over chopped chocolate and let sit 2–3 minutes. Add butter if using, then whisk until smooth and glossy.
  12. Finish and garnish: Release the cheesecake from the pan and place on a serving plate. Spread ganache over the top, letting it gently drip over the sides. Sprinkle crushed candy canes and add whipped cream or chocolate curls if you like.
  13. Slice cleanly: Use a hot, dry knife (dip in hot water and wipe) for neat slices. Serve chilled or slightly cool.