Triple Chocolate Peppermint Cheesecake

I can’t believe that Christmas is almost here! This year has gone so fast.  I have one more delicious dessert for you before Christmas.  This one is a must try!  I love anything peppermint around this time of year, especially peppermint paired with chocolate. I decided to make one of my favorite desserts, cheesecake, and combine it with delicious peppermint and chocolate flavor.
I decided to make a Triple Chocolate Peppermint Cheesecake.  This really is the perfect holiday dessert, combining the delicious flavors of chocolate and peppermint.  Not only is there chocolate in this cheesecake, there are three types of chocolate, chocolate in the crust, chocolate in the cheesecake, and chocolate in the topping.
The cheesecake starts out with an Oreo crust and then on top of the crust is a chocolate cheesecake with candy cane pieces inside the cheesecake.  On the top is a chocolate ganache, with candy cane pieces sprinkled on top.  This cheesecake is very chocolatey with a peppermint flavor.
I really loved the cheesecake, it was so decadent.  I also loved that the chocolate dominated and that while you can definitely taste the peppermint it was not overwhelming.   This cheesecake would be perfect for a holiday dessert or for anytime.  This cheesecake is a must try, my family loved it!

Triple Chocolate Peppermint Cheesecake

Triple Chocolate Peppermint Cheesecake


  • 1 package (16.6 ounces) Oreos, crushed
  • 1/4 cup butter, melted
  • 3 packages (8 ounces each) Philadelphia cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 cup semi sweet chocolate chips, melted
  • 1/2 cup candy canes (about 6 candy canes), crushed
  • Ganache
  • 1/2 cup heavy cream
  • 1 1/2 cup semi sweet chocolate chips
  • 1/4 cup candy canes (about 3 candy canes), crushed


  1. Preheat the oven to 325 degrees.
  2. Take the crushed Oreos and mix with the melted butter. Press the crust into the bottom of a 9 inch spring form pan lined with parchment paper or tin foil.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Add the 1 cup of melted chocolate and beat until combined. Then beat in the eggs and the vanilla. Gently stir in the 1/2 cup crushed candy cane pieces.
  4. Pour the batter into the spring form pan on top of the crust. Bake the cheesecake for 1 hour to 1 hour 10 minutes or until a knife inserted in the center comes out clean. Remove the cheesecake from the oven and allow to completely cool. When done cooling, refrigerate until ready to serve.
  5. For the ganache, place the semi sweet chocolate chips into a medium sized bowl. In a small saucepan, pour the cream in and bring it to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the chocolate chips.
  6. Once the cheesecake is cool, pour the ganache on top of the cheesecake. Sprinkle the remaining candy cane pieces on top of the ganache. Refrigerate the cheesecake until it is ready to serve.


With the ganache, you can serve the cheesecake immediately after pouring the ganache on top, which will create a more runny chocolate like the picture. Or you can refrigerate the cheesecake until the ganache is set, then serve. The cheesecake is good both ways

Check out these other peppermint recipes:


  1. Kathy LeCompte says:

    These recipes looks super delicious, I will be making some of them soon.