Chocolate Peppermint Cheesecake Cake

Chocolate Peppermint Cheesecake Cake: double chocolate layer cake with peppermint cheesecake center and peppermint frosting!!

Chocolate Peppermint Cheesecake Cake: double chocolate layer cake with peppermint cheesecake center and peppermint frosting!!

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 THIS pumpkin cheesecake cake. Now I’ve made a new version for Christmas. YOU MUST TRY THIS.

Chocolate Peppermint Cheesecake Cake: double chocolate layer cake with peppermint cheesecake center and peppermint frosting!!

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! You’re welcome.

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!

Chocolate Peppermint Cheesecake Cake: double chocolate layer cake with peppermint cheesecake center and peppermint frosting!!

If you like this Chocolate Peppermint Cheesecake Cake, you may also enjoy these recipes….

 Chocolate Chip Cheesecake Cake– chocolate cake with chocolate chip cheesecake, chocolate frosting and chocolate ganache! by Bird on a Cake

Pumpkin Cheesecake Brownie Pie– pie crust topped with brownie, topped with pumpkin cheesecake. OMG. by Inside BruCrew Life

Chocolate Cheesecake Cake– chocolate cake with a cheesecake layer topped with cream cheese frosting! by Barbara Bakes


Follow my Pinterest Board: Cheesecake Heaven

Yield: serves 12-16

Chocolate Peppermint Cheesecake Cake

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 2 hours
Total Time 4 hours

Layers of chocolate cake with pepperming cheesecake filling and peppermint frosting!


For the Chocolate Cake Layers:

  • 1 3/4 cup flour
  • 1/2 cup unsweetened dark chocolate cocoa powder
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 2 eggs

For the Cheesecake Layer:

  • 2 pkg (8oz each) cream cheese, softened
  • 2/3 cup granulated sugar
  • pinch of salt
  • 2 eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy cream
  • 1/2 tsp peppermint extract
  • 1/2 cup Andes Peppermint Crunch baking chips

For the Frosting:

  • 1 cup unsalted butter, softened
  • 5 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 cup Andes Peppermint Crunch baking chips


For the Cakes:

  1. In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
  2. In a measuring cup, mix together cooled coffee and milk. Set aside.
  3. Grease 2- 9inch round baking pans and line the bottom with parchment paper. Set aside.
  4. IN 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.
  5. Pour cake batter evenly into the 2 prepared pans. I also use Wilton's Baking Strips on my pans to keep the cakes from getting rounded on the tops (I found them at Michaels).
  6. Bake in a 350 degree oven for 25 minutes. Remove and cool on wire rack. When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly!

For the Cheesecake Layer:

  1. Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
  2. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper.
  3. Meanwhile, boil a kettle of water to use later.
  4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and peppermint extract. Fold in baking chips. Pour into prepared 9inch 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.
  5. 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.
  6. When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. Remove cheesecake and wrap in plastic wrap and return to freezer, or assemble cake.

For the frosting,

  1. beat butter for 3 minutes. Add powdered sugar and heavy cream and beat an additional 3-5 minutes until fluffy. Add baking chips.
  2. To assemble the cake, lay one frozen layer of chocolate cake on cake plate. Top with frozen cheesecake and second layer of chocolate cake. Frost sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake. I keep the cake covered in the refrigerator until ready to eat.
  3. Remove and allow to sit about 15 minutes before slicing. ENJOY!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Chocolate Peppermint Cheesecake Cake: double chocolate layer cake with peppermint cheesecake center and peppermint frosting!!


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 11, 2012

Comments & Reviews

  1. I finished making the chocolate layers and they came out fine . However, the cheesecake layer
    is a different story. I followed the recipe to a T except I used Bob’s Peppermint candies & crushed
    them with a meat tenderizer, (We did not have those Andes’ baking chips at several stores I checked).
    The cheesecake was very jiggly loose after the recommended baking time, so I put it back in the
    oven for another 10 minutes & let it sit in the oven again ( I have a brand new Samsung range btw). It seems very, very soft, after I put it on one of the chocolate layers, so I am putting those 2 layers back in the freezer overnight because I am afraid of putting the weight of the top chocolate layer onto the cheesecake. I may add some straws as structural support. I hope the frosting will hold up in the frig overnight also. This is for my mom’s birthday cake (yes, December 25th), I hope for successful results tomorrow.

  2. Can this cake be made as a sheet cake?  Am wondering especially about the cheesecake -would it be made in the same pan as the cakes – someone asked me to make it for them if possible.  Thanks.

  3. Hi, I recently made your Salted Caramel Chocolate cheesecake and OMG it was amazing!! 
    I will also be making the peppermint cake but was hoping you could include the nutritional information for your recipes?

  4. Made this dessert for a special party.  Took my leftovers to work and a coworker requested one for Christmas Day. So I made two. One for her one for me. Happy Holidays!

  5. This was awesome! I made a different peppermint frosting to go on it (a cooked flour one) and used Ghirardelli peppermint bark in placed of the Andes. The cheesecake baking method was perfect and I had no cracks and the whole cake itself was exceptional- I was not the only one who went back for seconds. This is definitely going to be making another appearance some other time.

  6. I made this last week for Christmas and it was delicious. I did cheat a little and used boxed devil’s food cake and it still turned out really well. I missed that I needed two bags of the Andes chips so when I went back to the store to get a second bag they were all gone. I used crushed peppermint in the frosting and was happily surprised when it retained its crunch. Thanks for sharing this delicious recipe. I love chocolate and peppermint!

  7. Excellent and decent post. I found this much informative, as to what I was exactly searching for. Thanks for such post and please keep it up.

  8. It seems like an educational blog which always some new information to visitors and Enjoying every little bit of it and I have you bookmarked to check out new stuff you blog post.

  9. I made this last night and it was delicious!! I did want to share a couple of changes I made (not really because it needed it, mind you:) that made this already awesome cake even more awesome. First, I omitted the peppermint chips in the frosting – partially because I didn’t have enough and secondly, because I thought the crunch from the chips in the cheesecake would be enough. So instead, I added about 3/4(ish) tsp. peppermint extract. Then (because I love decadence and am an extreme chocoholic:-), I also added a ganache to go over the frosting – yeah, it was good… Thanks Aimee for an incredible recipe!!

  10. Just had this for dessert after Christmas dinner. All my mom could say was, “Wow!” Thank you for an absolutely delicious recipe!!!

  11. I don’t have a roasting pan that will fit my springform pan – how do you recommend I change the baking of the cheesecake if I can’t do that part?

  12. This looks amazing…I want to make it for Christmas but we don’t drink coffee. . . Any suggestions for a substitution? Thanks!

  13. I’m having trouble finding the baking chips. I do have a 5 lb bag of mini candy canes that have yet to be put to use though…would those chopped up be okay to use? Or do they have to be soft like the Hershey candy cane kisses? (I saw that in a previous comment!) or maybe both of them mixed together?? I love peppermint but want the right texture and don’t want to ruin a beautiful recipe like this!

  14. About how many serving are in one cake? I really want this for my vow renewal/anniversary party, but with 100-120 people present, I’m not sure how many or how big I should make it.

  15. I have been seeing this so much and I think I will have to try it. Love the chocolate/mint combo. I think the hubby would like the eggnog

    1. I think that would be a lovely substitution! There is enough peppermint in the cheesecake to give it the peppermint flavor (although you could always sprinkle peppermint on top of the ganache if you’d like! YUM.

      1. I went to the store today so I can make this for Christmas Eve but could not find the Andes Crunch Baking Bits at all. They did have Ghiradelli GREEN mint baking morsels. Can I use those? Also, I have a bottle of candy cane bits (for decorating), there is no chocolate just the candy cane pieces, I guess I could put those in the cheesecake. Which do you think would be better?

        1. I made the cake with the green peppermint chips and it tasted great, although not as pretty (in my opinion) as the red would have been. I used dark chocolate ganache instead of frosting and it was incredible. (My family is partial to ganache!) I made the cake for the Christmas Eve party and, well, let’s just say, there isn’t any left this morning!! 🙂 I was actually surprised at how easy it was to make and assemble. The only tip I would give to anyone else using ganache is to frost the whole thing very thinly with a chocolate buttercream first. Chill it and THEN pour on the ganache (for a more professional smooth finish). My top was nice and smooth the sides of my cake (without the buttercream layer) were “bumpy”. Thanks so much for sharing your recipe! Merry Christmas!

  16. This looks absolutely amazing! My family loves peppermint, the only thing is we don’t like coffee, is there a way I can make this without the coffee or substitute it with something else? I’m really wanting to make this so I am hoping you have a suggestion for me!!

    1. Hi Ashley,
      You can take the coffee out and just use more milk in it’s place. The coffee doesn’t make the cake taste like coffee, if that’s what you’re worried about. It just enhances the chocolate flavor! But, if you don’t want it, use milk! Or water.

  17. I made this on Friday night for a party we went to yesterday and it was fabulous! It was the first cake/cheesecake I have made and I couldn’t believe how pretty it turned out! When I took it to the party people kept asking if I made it because they thought I bought it 🙂 I ended up making the two chocolate cakes and cheesecake on Friday night, wrapped them in plastic wrap and froze overnight. Then I assembled everything and frosted the next day. I bake from scratch regularly and am used to making complicated recipes, but I have to say this did take longer than I expected so I’m glad I spread it out over two days. I loved the dark chocolate flavor with the peppermint cheesecake and then the buttercream frosting was the perfect addition. The only comment I received was that there may have been a bit too much peppermint, so next time I will probably cut the Andes baking chips in half for the frosting instead of using the whole bag. I see above you asked for a picture from another reader on FB so I will find you and post mine too – I am a total foodie and take pictures of all my creations 🙂 Thanks for sharing a great recipe, this was the perfect thing to make for a Christmas party – it tasted great and looked so festive!

    1. Ashley, Thank you so much for the feedback! It is a little tedious the stages of making this cake…but so so worth it! I’m so glad you all enjoyed it. I love peppermint, so for me it was perfect, but I can see how it might be a bit much. Thank you also for the photo on facebook, it turned out gorgeous!!!

  18. Cakes are made and in the freezer, cheesecake in the oven, decorating it with white fondant, and pink poinsettia’s for my women’s group Christmas Party! Thanks

  19. Yum!! I just made this cake this week…and yes, it pretty much took me the whole week. Wanted to try it out to see if I want to make it for Christmas…and OH BOY!! I am SOOOOO making it at Christmas!!! It was so nice to be able to do it in steps and freeze them. I am sitting here enjoying a piece right now…and I mean I’m REALLY ENJOYING it!! It is so amazing!! I cheated and used Betty Crocker’s Gluten Free chocolate cake mix, since I can’t eat gluten and didn’t feel like experimenting when I know her GF cakes are good. And let me tell you…I have been gluten free for a little over a year now, and this is probably the BEST dessert that I have had in that time. Thanks for sharing the recipe!!

    1. I am so glad you enjoyed this cake! And that you are able to make it Gluten Free! Thanks for sharing your feedback, makes my day to hear people enjoying my recipes!

    2. Melissa, I am glad you posted this! I am going to make this for Christmas and was planning to use Betty’s GF cake since I am GF too! Glad to know it turned out. Can’t wait to try it!

  20. Hello Aimee! Just wanted to pop in an let you know I picked your AMAZING cheesecake/cake for my personal favorite at this week’s Weekend Potluck. This will definitely be on my Christmas rotation, my family is going to flip! It is just gorgeous! I look forward to trying your pumpkin one as well. Thanks for linking up to our little party, keep ’em coming! 🙂

  21. Do you have any substitution ideas for the Andes Peppermint Crunch Baking Chips? I think they’ve been discontinued. I can only find them online at very inflated prices. Thanks!

    1. Hey Erin. I just made this cake this past week. Couldn’t find the Baking Chips anywhere. I finally found Andes Peppermint Crunch little rectangle candy things that have the candy cane design on them at Target. I bought those and chopped them up. (Got a blister from it too! UGH!) It turned out great…just annoyed that I couldn’t find them anywhere and had to do all that extra chopping. You could maybe order them online http://www.ecrater.com/p/16270173/andes-peppermint-crunch-baking-chips-10?gps=1 This is the only place I’ve found where you can order them…maybe you’ll have better luck if you look…I may decide to go that route next time to save on time.

      1. You may also be able to try Hershey Kiss Candy Cane kisses, chopped. Or regular Andes Mint Chips, it would just give it a chocolate/green mint look instead of red.

      2. Thanks, Melissa! I actually finally found the chips today at Walmart. They were on a shelf unit in the middle of the large aisle next to the baking aisle. The shelves were full of holiday-related baking products. Before I found them, I did have the rectangle candies in my hand, but I was not looking forward to unwrapping and chopping them all. Ugh! I was ready to give up and saw the chips at the last minute–yay! Thanks for the helpful reply! I had also read about someone substituting the Ghirardelli Peppermint Bark Baking Bar, chopped. I don’t know how similar it is, but it might work.

    1. You don’t have to use coffee, you can substitute water. But the coffee brings out the chocolate flavor (and doesn’t make it taste like coffee at all)!!

  22. What a beautiful cake… and it sounds delicious. Pinned to try soon!

    New follower here, you have a lovely site,

    ¸.·´¸.·*´¨) ¸.·*¨)
    (¸.·´ (¸.·`¤… Jennifer

  23. Chocolate and peppermint! Ah! Yum.

    I have a weekend party I’d love for you to share this on:




  24. Happy Holidays! Do you think I could make the layers now (6 days before), and keep them frozen until Wednesday? This is amazing! Thank you very kindly!

    1. Thank you so very kindly! Have a wonderful Thanksgiving <3 I will be happy to share the outcome of my cake if you wish?

      Best regards,

  25. I still haven’t tried cheesecake cake! I need to get up to speed, don’t I? It looks amazing! I can’t wait for Christmas. This would definitely get me in the proper mood. 🙂

  26. This cake look amazing! It makes me want to throw a Christmas party just so I can make this recipe. 🙂

    I’m a new follower.

  27. Oh my! We are die-hard cheesecake fans at my house, and a peppermint version–with cake??? Seriously, get in my tummy! This is gorgeous!

  28. Yes, I’m convinced – this is the PRETTIES cake I’ve ever, ever, EVER seen! So wonderful for the holidays – I’ve been baking with those andes mint peppermint chips, too! I love them. So festive. Aimee, I am in love with this – cheesecake is my weakness!!

  29. Now THIS is a cake! I was going to post a cake tomorrow, but it’s going out Tuesday. It’s choclaty and a holiday/celebration cake and now that we’ve eaten it all, I think your cake needs to be next. It’s gorgeous and the layers are PERFECT!

  30. This. Looks. Amazing!!! I can’t wait to make this for our holiday work parties…. Can’t go wrong with chocolate and peppermint anything!! Yum

  31. Oh yum!!!! This looks absolutely amazing!!! Peppermint and chocolate is such a great combo this time of the year!!!!

  32. Holy moly, I need this in my life! This reminds me of the peppermint cheesecake at Cheesecake Factory–one of my favorites–but in a luscious CAKE form! Genius!

    1. Thanks Hayley! I haven’t had the one from Cheesecake Factory, but I imagine it’s good (I love their Red Velvet version)!

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