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Holiday Peppermint Mocha Cheesecake

Peppermint Mocha Cheesecake

Peppermint mocha is elite because it does something most holiday flavors don’t: it cuts through.You get that deep cocoa, the smooth hit of coffee, and then the peppermint glides in at the end like, “don’t worry, I’ve got you.”
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Prep Time 25 minutes
Resting Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Instructions

Ingredients
  

For the Crust
  • 2 cups chocolate cookie crumbs
  • 6 tbsp melted butter
  • 2 tbsp sugar
For the Filling
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1 tbsp instant espresso powder
  • 3 large eggs room temp
  • 1 cup heavy cream
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • Pinch of salt
For the Topping
  • 1 cup heavy cream
  • 8 oz chocolate chopped
  • peppermint crushed
  • whipped cream optional

Method
 

Prep the crust:
  1. Mix cookie crumbs, melted butter, and sugar. Press into a springform pan. Bake 8 minutes. Let cool.
Make the filling:
  1. Beat cream cheese until silky. Add sugar. Mix in cocoa + espresso. Add eggs one at a time. Stir in cream, peppermint, vanilla, salt. Do not overmix.
Bake:
  1. Pour filling over crust. Bake at 325°F for 55–65 minutes. Edges set, center still soft.
Cool:
  1. Turn off oven. Crack the door. Let it sit 1 hour. Then cool on counter. Chill overnight.
Finish:
  1. Heat cream, pour over chocolate, let melt, whisk to glossy. Pour over cheesecake. Add peppermint + whipped cream if you’re feeling extra.
  2. Serve cold.
  3. Don’t argue with the fridge. It knows better.