Chocolate Peppermint Cheesecake Cake – Double chocolate layer cake with peppermint cheesecake center and peppermint frosting! This rich dessert is sure to steal the show at your Christmas celebration!
The Ultimate Christmas Cake
I have a new love in my life. It comes in the form of cheesecake cakes.
Seriously. I first fell in love when I made a pumpkin cheesecake cake. Now I’ve made a new version for Christmas. YOU MUST TRY THIS.
Believe me. There is NOTHING like this dessert. It has layers of rich chocolate cake surrounding a thick creamy peppermint cheesecake layer.
Two cakes in one? Yes, please!
Add in a fluffy buttercream frosting flecked with crunchy peppermint candies and you have the ultimate holiday dessert. A slice of this is the best way to celebrate the most festive time of the year.
No need to wait for Christmas, though. You can make it this weekend to get yourself in the spirit.
Or save the recipe for the holidays when you want to impress people with your cake making skills. The best part? You can make each layer on a different day, and freeze them so they are ready when you want to assemble!
Now, I have all the fun holiday treats planned out…what to get for gifts for family is a whole ‘nother story! Time to start shopping!
- Cocoa powder- The dark chocolate cocoa powder makes the cake layer extra rich and chocolate-y. If needed, you can swap it for regular unsweetened cocoa.
- Coffee – Cooled brewed coffee is the other secret to getting the deepest chocolate flavor in the cake. Make a little extra with your morning pot and set it aside to cool until you’re ready to bake the cake.
- Andes peppermint crunch baking pieces – Folding these into the cheesecake layer and the frosting makes the peppermint flavor shine.
Step by Step Instructions
Yes this cake takes a little more time and effort than some Christmas desserts. The results are more than worth it!
STEP 1. Chocolate cake layers
Mix flour, cocoa, salt, baking soda and baking powder in a bowl. In a measuring cup, mix together cooled coffee and milk. Set aside.
In a stand mixer, beat butter and sugar for 5 minutes, until smooth. Add eggs, one at a time. Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.
Pour cake batter evenly into 2 prepared round cake bans lined with parchment paper.
Bake in a 350 degree oven for 25 minutes. Remove and cool on wire rack. Freeze until ready to use or while you make the cheesecake layer.
STEP 2. The cheesecake layer
Preheat oven to 325 degrees. While it’s heating, place a roasting pan on the bottom rack to preheat too.
Wrap the bottom of a spring form pan with a double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Now, boil a kettle of water to use layer.
While the water is heating up, beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, beat well and then beat in sour cream, heavy cream and peppermint extract. Fold in baking chips.
Pour into prepared springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, transfer entire springform pan into the freezer for several hours or overnight. Then, remove cheesecake and wrap in plastic wrap and return to freezer until you’re ready to use.
STEP 3. Peppermint buttercream frosting
When you’re ready to assemble the cake, make the buttercream frosting. Beat butter for 3 minutes, then add the powdered sugar and and cream and continue beating until fluffy.
Fold in the remaining baking chips and get ready to assemble the cake layers!
STEP 4. Assemble the cakes
Lay one frozen layer of chocolate cake on a cake plate. Top with the whole frozen cheesecake layer, then a second layer of chocolate cake.
Frost sides and top with a thin layer of frosting, then refrigerate 30 minutes to an hour before frosting the remaining cake.
Make the Chocolate Cake layer, then wrap in plastic wrap and foil and freeze. The next day, make the cheesecake layer. Then, when you’re ready to serve the cake, put everything together, top with the frosting and you have an incredible homemade cake without much effort.
This cake can also be fully made and assembled up to the day before.
Store your cheesecake cake in the fridge tightly covered, then let stand at room temperature for at least 15 minutes before slicing and serving. Garnish with more crushed peppermint candies or candy canes if desired.
Nothing. If your cheesecake cracks, it’s okay. You can still use it between the cake layers, nobody will know!
More Cheesecake Cake Recipes
Love cheesecake cakes? Here are a few of our favorite versions!
Salted Caramel Cheesecake Cake– two layers of chocolate cake, with creamy caramel buttercream frosting and a layer of cheesecake in the center!
Red Velvet Cheesecake Cake– two layers of red velvet cake with cream cheese frosting.
Eggnog Cheesecake Cake– the ultimate holiday dessert. From scratch spice cake with creamy eggnog cheesecake filling and frosted with homemade eggnog buttercream.
More Cake Recipes
Can you imagine any more indulgent and delicious Christmas themed dessert? This Chocolate Peppermint Cake with a cheesecake center is guaranteed to impress!