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Chocolate Peppermint Cheesecake Cake – Rich chocolate cake with a layer of peppermint cheesecake in the middle and coated in a delicious chocolate frosting. This show stopping dessert will definitely impress during the holidays.
I think this might be my all time favorite holiday dessert. And that is saying a lot, because there are so many desserts that make the holidays what they are in my world. Grasshopper Pie is a must after Christmas dinner.
And Reese’s Fudge needs to be around all season long. But this is the Christmas cake that is going to give any other Christmas cake out there a run for their money.
So let’s get down to it. What is a Chocolate Peppermint Cheesecake Cake? Well it starts with a rich, chocolate-y, and delicious layer cake. Instead of frosting between the layers of cake you put a layer of peppermint cheesecake. Yes, you read that right.
A LAYER OF PEPPERMINT CHEESECAKE!!
The cake is then frosted with one of the best chocolate frostings ever and decorated with peppermint candy. It sounds super complicated, but don’t worry, this is easier than you think to make. Plus you can break it down and do it in steps over a few days time.
How To Make Cheesecake Cake
- Start by making the cake. Whisk together all of the dry ingredients in a bowl. Whisk together all of the wet ingredients (minus the coffee) in a bowl, and slowly mix them together. Stir in the coffee at the end and then just bake until the cakes are done.
- Once the cake has baked and is cool you want to wrap it in plastic and put it in the freezer.
- For the cheesecake you beat cream cheese and sugar together for a couple minutes until it is light and creamy. Add in salt and eggs, mixing in the eggs one at a time until they are completely blended. The sour cream, heavy cream, and peppermint extract are beat in. Then at the end fold in the peppermint baking bits.
- You want to bake the cheesecake in a water bath. To do this wrap your spring form pan well in foil so no water gets in the bottom, and then place the pan in a roasting pan. Fill the roasting pan with hot water until it comes about half way up the sides of the springform pan. Then put into the oven to bake.
- After the cheesecake is done, you will let it chill in the fridge before you wrap tightly and place the whole pan in the freezer for at least 4 hours.
- When you are ready to assemble your cake make the frosting by beating the butter for a couple minutes until it is smooth and creamy. Beat in the remaining ingredients until it is fluffy and a spreadable consistency.
- Unwrap the cakes and place one layer of cake on a plate. Top with the cheesecake layer and then the remaining chocolate cake.
- Frost the sides and the top with chocolate frosting.
- To finish pipe the vanilla frosting along the outside edge of the cake. Decorate with peppermint baking bits, white peppermint chocolate pieces, or crushed candy canes.
I understand after looking at those steps this seems complicated, but trust me you can break it down and do it in steps. The cake and cheesecake both need to go into the freezer before you assemble. So you can work on this cake over the course of a few days!
To Make Cake Ahead
Plan on what day you want to serve your cake and work backwards. You can make the cake and freeze on Thursday. Make the cheesecake layer and freeze that on Friday. Then Saturday morning you can assemble and have it in the fridge ready to serve Saturday evening.
How To Store And Serve Cheesecake Cake
You want to store the cake in the fridge tightly covered with plastic wrap or covered with the dome of a cake plate if you have it. When it is time to serve let stand at room temperature for at least 30 minutes before slicing and serving.
How To Decorate The Cake
I used vanilla frosting to help decorate and make the cake stand out. But if you have extra chocolate frosting you could use that instead. Peppermint candy makes a great accent to the cheesecake layer and lets people know what they are eating.
- Crushed candy canes
- Hershey Peppermint Hugs
- Andes Peppermint Baking Bits
Get creative and make it your own!
More Christmas Dessert Recipes
- Slow Cooker Peanut Clusters
- Baileys Chocolate Cheesecake
- Christmas Dessert Lasagna
- Pumpkin Pie
- Grasshopper Cupcakes
- Peppermint Chocolate Cheesecake
Chocolate Peppermint Cheesecake Cake
Ingredients
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee, or water
Peppermint Cheesecake
- 2 8 oz packages cream cheese, softened
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 whole eggs
- 1/4 cup sour cream
- 1/3 cup heavy cream
- 1/2 teaspoon peppermint extract
- 1/2 cup peppermint baking bits
Chocolate Frosting
- 1 cup unsalted butter, softened
- 4-5 cups powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup cocoa powder
- 1/3 cup milk
Vanilla Frosting
- 4 tablespoons unsalted butter, softened
- 1-2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk
Decoration
- Peppermint candy for decorating
Instructions
To Make Chocolate Cake
- Preheat oven to 350º F. Prepare 2 8-inch round cake pans by greasing well and coating with flour. Set aside.
- In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate bowl combine buttermilk, vegetable oil, eggs, and vanilla.1 cup buttermilk, 1/2 cup vegetable oil, 2 whole eggs, 1 teaspoon vanilla extract
- Slowly add the buttermilk mixture to the flour mixture until everything is just combined. Add in the coffee and mix until blended.1 cup hot coffee
- Pour into prepared pans and bake for 25-27 minutes until a tester comes out clean.
- Remove from the oven and let cool in the pans for 10 minutes, before turning onto a wire rack to cool completely.
- Once completely cool wrap in plastic wrap and freeze.
To Make Peppermint Cheesecake
- Preheat oven to 325º F. Wrap spring form pan well with foil and place in a large roasting pan. Set aside.
- Using and electric mixer cream together cream cheese and sugar until nice and smooth, about 2-3 minutes.2 8 oz packages cream cheese, softened, 2/3 cup granulated sugar
- Add in salt and eggs, mixing in the eggs one at a time until they are completely blended, scraping down the sides as necessary.1/4 teaspoon salt, 2 whole eggs
- Beat in sour cream, heavy cream, and peppermint extract until everything is smooth and combined.1/4 cup sour cream, 1/3 cup heavy cream, 1/2 teaspoon peppermint extract
- Fold in the peppermint baking bits.1/2 cup peppermint baking bits
- Pour into spring form pan. Pour boiling water into the roasting pan until it comes half way up the sides of the spring form pan.
- Place in the oven and bake for 45 minutes. Turn off the oven, leave the door closed and let the cheesecake stay in there for 30 minutes.
- Remove the cheesecake from the oven and place in the fridge to cool. Once it is completely cool cover and freeze or at least 4 hours.
To Make Chocolate Frosting
- Using an electric mix beat butter on high until it is nice and creamy.1 cup unsalted butter
- Add vanilla, salt, cocoa powder, powdered sugar and milk. Start mixing on low and once combined turn to high and beat until fluffy.4-5 cups powdered sugar, 1/2 teaspoon salt, 2 teaspoons vanilla extract, 1/2 cup cocoa powder, 1/3 cup milk
To Make Vanilla Frosting
- Using an electric mix beat butter on high until it is nice and creamy.4 tablespoons unsalted butter
- Add vanilla, salt, powdered sugar and milk. Start mixing on low and once combined turn to high and beat until fluffy.1-2 cups powdered sugar, 1/4 teaspoon vanilla extract, 1/4 teaspoon salt, 2 tablespoons milk
To Assemble Cake
- Unwrap the cakes and place one cake on a plate. Top with the cheesecake layer and then the remaining chocolate cake.
- Frost the sides and the top with chocolate frosting.
- To finish pipe the vanilla frosting along the outside edge of the cake. Decorate with peppermint baking bits, white peppermint chocolate pieces, or crushed candy canes.Peppermint candy for decorating
- Store it in the fridge tightly covered, then let stand at room temperature for at least 15 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such an amazing holiday dessert! I will definitely make it again!
OMG! This cake looks amazing! I want it for Christmas!
My husband and daughter are going to love this recipe! I can’t wait to make this! Looks so delicious and so yummy!
This cake would be great to have all year long!
I would love to try this recipe, but I don’t see the actual directions. Am I missing something? I need to understand the assembly, oven temperature, baking time, etc. I think this recipie card is missing the detail.
Sorry, I have no idea what was going on with this recipe card. But it has been fixed!