Chocolate Peppermint Cheesecake Recipe

Chocolate Peppermint Cheesecake Recipe | Bruegger's Bagels


  • 30 oz (5 tubs) Bruegger's Plain cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup half & half
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 30 red-and-white-striped peppermint candies
  • 1 9-oz box chocolate wafer cookies
  • 1/4 cup sugar
  • 1/2 cup butter, melted


For the crust

  1. Combine crushed wafers and sugar in a food processor. Add in butter and pulse to a coarse meal.
  2. Line a 9″ springform pan with twp layers of foil. Butter the foil.
  3. Working from the base and up the side walls-press the crust into the pan.

Directions for the cheesecake

  1. Preheat oven to 350°F.
  2. Pulse candies to a crushed texture in a food processor-scraping down the sides until a coarse crushed mix is obtained. Set aside.
  3. In a mixer, beat the cream cheese to a smooth cream, slowly adding the mint and vanilla flavoring.
  4. Add in sugar and beat slowly for 1 minute to incorporate.
  5. Add the half & half and the eggs one at a time beat until a consistent batter is achieved.
  6. Reserving one tablespoonful, gradually add the crushed candies until the mixture is distributed throughout the batter.
  7. Place a lined spring form pan on a large cookie baking sheet in the oven. Pour the batter into the pan.
  8. Set timer for 30 minutes. When timer sounds, cover with loosely tented foil reset the timer and bake for an additional 25 minutes.
  9. After 25 minutes, test with a toothpick to ensure it draws cleanly.
  10. Turn the oven off and let the cheesecake sit in the oven for 15 minutes to set. Once cooled, refrigerate in the pan.
  11. Just before serving, remove from the pan and sprinkle the remaining crushed candies over the top of the cheesecake.

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