Dark Chocolate Cheesecake Enhanced by Peppermint Olive Oil Blend

This dark chocolate cheesecake gets a fresh, cool lift from Peppermint Infused Olive Oil, creating a dessert that tastes both classic and unexpectedly lively.

Garden Infuzions

Dark Chocolate Cheesecake Enhanced by Peppermint Olive Oil Blend

A rich, velvety dark chocolate cheesecake with a cool peppermint finish that feels festive, elegant, and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 7 hours hrs 25 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter melted
• 24 ounces cream cheese softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup unsweetened cocoa powder
• 4 ounces dark chocolate melted and cooled
• 2 tablespoons Peppermint Infused Olive Oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon Peppermint Infused Olive Oil
• Shaved dark chocolate for topping
• Crushed peppermint candies for topping

Equipment

• 1 9-inch springform pan For baking and releasing the cheesecake
• 2 Mixing bowls One for crust, one for filling
• 1 Electric mixer Hand or stand mixer
• 1 rubber spatula For folding and smoothing
• 1 set Measuring cups and spoons For accurate portions
• 1 sheet Parchment paper To line the pan bottom
• 1 Cooling rack For cooling before chilling

Method

 

Instructions

1. Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. Combine the chocolate cookie crumbs, sugar, and melted butter in a bowl until the mixture looks like damp sand. Press it firmly into the bottom of the pan and bake for 10 minutes. Let it cool slightly.
3. Beat the cream cheese and sugar together on medium speed until smooth and creamy, scraping the bowl as needed.
4. Add the eggs one at a time, mixing just until each one disappears into the batter.
5. Mix in the sour cream, cocoa powder, melted dark chocolate, Peppermint Infused Olive Oil, vanilla extract, and salt until the filling is smooth and glossy.
6. Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air pockets.
7. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
8. Move the cheesecake to a rack until it reaches room temperature, then chill it in the refrigerator for at least 6 hours or overnight.
9. Whip the heavy cream with the powdered sugar and Peppermint Infused Olive Oil until soft peaks form. Spread or pipe the topping over the chilled cheesecake.
10. Finish with shaved dark chocolate and crushed peppermint candies, then slice and serve cold.

Notes

Keep the peppermint olive oil measured carefully so the flavor stays cool and balanced rather than sharp. A long chill gives the cheesecake the best texture and cleanest slice. For the smoothest top, spread the whipped cream only after the cheesecake is fully chilled.

Tried this recipe?

Let us know how it was!

Recipe Tips

Use room-temperature cream cheese for the smoothest filling, and mix just until combined so the cheesecake stays silky. For the cleanest slices, chill the cheesecake fully before cutting with a warm knife.

Serving Suggestions

Serve chilled with fresh raspberries, shaved chocolate, or a light dusting of cocoa powder. It also pairs nicely with espresso, hot coffee, or a simple after-dinner tea.

Storage

Cover the cheesecake and store it in the refrigerator for up to 4 days. For longer storage, freeze individual slices tightly wrapped, then thaw in the refrigerator before serving.

Variations

Fold crushed peppermint candies into the topping for extra crunch, or swap the chocolate cookie crust for an Oreo-style crust. You can also add a thin layer of chocolate ganache on top before chilling.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes for more flavor inspiration and dessert ideas.