Go Back

Peppermint Mocha Cheesecake Recipe

Print Recipe
Ingredients Method

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • 1/3 cup unsalted butter melted
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
  • 1 teaspoon peppermint extract
  • 1 1/2 cups heavy whipping cream for topping
  • Crushed candy canes for garnish

Method
 

  1. Stir together cookie crumbs and melted butter, then press into a springform pan.
  2. Beat cream cheese and sugar until smooth, then add eggs one at a time.
  3. Mix in sour cream, dissolved espresso, and peppermint extract.
  4. Wrap the pan in foil, pour in the filling, and bake in a water bath at 325°F for 60 to 70 minutes.
  5. Cool in the turned-off oven for an hour, then cool completely at room temperature.
  6. Refrigerate for at least 6 hours or overnight.
  7. Top with whipped cream and crushed candy canes before slicing.