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Peppermint Mocha Cheesecake

Peppermint Mocha Cheesecake
20 min
45 min
16 servings
  • Peppermint Mocha Cheesecake is a perfect choice for holiday entertaining.

Key Ingredients

A red bottle of Peppermint Mocha Creamer with a coffee mug, chocolate chunks and peppermint bits under the Coffee mate logo.
Coffee mate®

Peppermint Mocha Liquid Coffee Creamer

32 oz. Bottle


  • 16 chocolate sandwich cookies

  • 2 tablespoons unsalted butter, melted

  • 3 packages (8 ounces each) cream cheese, at room temperature

  • 1/2 cup plus 2 tablespoons granulated sugar, divided

  • 1/4 cup Coffee mate® Peppermint Mocha Flavor Liquid Coffee Creamer
  • 3 large eggs

  • 1 cup light sour cream, at room temperature

  • 1 teaspoon vanilla extract

Make It

Step 1

Preheat oven to 325° F. Grease 9-inch springform pan.

Step 2

Place cookies and butter in food processor; process until finely crushed. Press onto bottom of 9-inch springform pan. Place in freezer for 5 minutes.

Step 3

Beat cream cheese, 1/2 cup sugar and Coffee mate Peppermint Mocha Flavor Liquid in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour into crust.

Step 4

Bake for 40 to 45 minutes or until edge is set but center still moves slightly. Remove from oven while making the topping.

Step 5

Combine sour cream, remaining 2 tablespoons sugar and vanilla extract in medium bowl; mix well. Gently spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.

Step 6

Refrigerate for several hours or overnight. Remove side of springform pan to loosen. Garnish with peppermint candies.

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