The inside is just as spectacular as the outside! Decadent chocolate and peppermint join together in a flavor explosion!

Peppermint Cheesecake

Who doesn’t love a surprise inside? This Chocolate Peppermint Cheesecake Cake has a whole delicious peppermint cheesecake in the middle!

Course Dessert
Cuisine American
Keyword Peppermint Cheesecake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Author Jen



  • 2 pkg 16 ounces total cream cheese, room temperature
  • 2/3 c 150g granulated sugar
  • pinch of salt
  • 2 large eggs room temperature
  • 1/4 c 153g sour cream, room temperature
  • 1/3 c 77g heavy cream, room temperature
  • 1/2 tsp. McCormick peppermint extract
  • 4 -10 drops McCormick green food color (start with 4 and add more to
  • achieve desired color)
  • 1 pkg 10oz Andes baking chips


  1. Preheat oven to 325°F. Prepare a 9-inch spring form by with baking spray and a piece of parchment paper cut into a circle.

  2. With hand-held mixer beat cream cheese and sugar for 2-3 minutes until creamy. (You can also do this in your stand mixer.)

  3. Add in salt and eggs, one at a time, beating well after each addition. Mix in sour cream, heavy cream, peppermint extract, and food color.

  4. Fold in baking chips and pour into prepared pan.
  5. Bake cheesecake for 45 minutes.
  6. Turn oven off and let cheesecake sit in oven for an additional 30 minutes.
  7. Remove and cool completely then cover and refrigerate several hours to overnight.