Chocolate Peppermint Cheesecake Cake – Double chocolate layer cake with creamy cheesecake center and peppermint frosting! This rich dessert is sure to steal the show at your holiday celebration!
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The Ultimate Holiday 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.
Believe me. There is NOTHING like this dessert. It has layers of rich chocolate cake surrounding a thick creamy cheesecake filling.
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.
- 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. And no, the cake will NOT taste like coffee.
- Andes peppermint crunch baking pieces – Folding these into the cheesecake layer and the frosting makes the peppermint flavor shine. You’ll see I use these candies in our peppermint cheesecakes too! Avoid crushed candy canes as it will create an entirely different texture.
You’ll need to soften the butter and cream cheese to make a creamy frosting. Use our tips and tricks on how to soften butter quickly!
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
You’ll need two 9-inch layers of chocolate cake. Freeze until ready to use or while you make the cheesecake layer.
STEP 2. The cheesecake layer
Adding a pan of water to the oven (but not necessarily putting the cheesecake IN the pan) still gives the same moist atmosphere this cheesecake needs to create a perfect texture.
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. Crumb coating of frosting
You’ll need to create a crumb coating on the assembled cake. This provides a nice base to spread the chunky peppermint frosting over.
STEP 4. Frost
Frost entire cake with peppermint buttercream frosting. Add extra andes peppermints on top.
Make the Chocolate Cake layer, then wrap in plastic wrap and foil and freeze. Additionally, you can make the cheesecake layer ahead of time and freeze. 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
Chocolate Peppermint Cheesecake Cake
For the Chocolate Cake Layers:
- 1 ¾ cup all-purpose flour
- ½ cup unsweetened dark chocolate cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup brewed coffee cooled
- ½ cup whole milk
- ½ cup unsalted butter softened
- 1 ½ cup granulated sugar
- 2 large eggs
For the Cheesecake Layer:
- 2 packages cream cheese, softened 8 ounce each
- ⅔ cup granulated sugar
- pinch of salt
- 2 large eggs
- ¼ cup sour cream
- ⅓ cup heavy whipping cream
- ½ teaspoon peppermint extract
- ½ cup Andes Peppermint Crunch baking chips
For the Frosting:
- 1 cup unsalted butter softened
- 5 cups powdered sugar
- ½ cup heavy whipping cream
- 1 cup Andes Peppermint Crunch baking chips
For the Cakes:
- In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
- In a measuring cup, mix together cooled coffee and milk. Set aside.
- Grease 2- 9inch round baking pans and line the bottom with parchment paper. Set aside.
- 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.
- Pour cake batter evenly into the 2 prepared pans.
- 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:
- Prepare the cheesecake layer. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
- Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lowest rack of the oven! Allow it to preheat in the oven.
- Prepare 9-inch springform pan by lining the bottom (inside) with a circle of parchment paper.
- 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, until light and fluffy (about 2 minutes). Fold in peppermint baking chips.
- Pour into prepared 9-inch springform pan. Place pan in center of preheated oven, with the roasting pan of water on the lowest rack. The cake will not SIT in the water, but still get the benefit of a water bath by being in the oven with it.
- 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, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
For the frosting:
- Beat butter for 3 minutes. Add powdered sugar and heavy cream and beat an additional 3-5 minutes until fluffy. Add baking chips.
- 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.
- Remove and allow to sit about 15 minutes before slicing. ENJOY!
- Make the Chocolate Cake layer, then wrap in plastic wrap and foil and freeze. Additionally, you can make the cheesecake layer ahead of time and freeze. 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.
- If your cheesecake cracks, it’s okay. You can still use it between the cake layers, nobody will know!
Can you imagine any more indulgent and delicious Christmas themed dessert? This Chocolate Peppermint Cake with a cheesecake center is guaranteed to impress!