Description
A rich and creamy peppermint mocha cheesecake with a chocolate cookie crust, perfect for holiday gatherings or a special treat.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee, cooled
- 1/2 cup cocoa powder
- 1 teaspoon peppermint extract
- 1 cup whipped cream for topping
- Crushed peppermint candies for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- Combine the chocolate cookie crumbs and melted butter. Press into a 9-inch springform pan.
- Beat the cream cheese until smooth. Gradually add powdered sugar and mix until combined.
- Add the sour cream, vanilla extract, cooled coffee, cocoa powder, and peppermint extract. Beat until smooth.
- Pour the cheesecake filling over the crust and spread evenly.
- Bake for 50-60 minutes until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- Chill the cheesecake in the fridge for at least 4 hours, preferably overnight.
- Top with whipped cream and sprinkle crushed peppermint candies before serving.
Notes
Ensure all ingredients are at room temperature for a creamy texture. Chilling is crucial for flavor development.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg