Peppermint Chocolate Cheesecake
Indulge in the festive decadence of Peppermint Chocolate Cheesecake, a show-stopping dessert that marries creamy chocolatey richness with a refreshing burst of peppermint. Perfect for holiday gatherings or any special occasion, this recipe features a buttery chocolate cookie crust, a luscious chocolate cream cheese filling, and a velvety ganache topping. Crushed candy canes add a delightful crunch and seasonal flair, making it as visually stunning as it is delicious. Baked to perfection in a water bath, this cheesecake boasts a smooth, crack-free surface and an irresistibly creamy texture. Whether you're a chocolate lover or a fan of peppermint desserts, this cheesecake is sure to steal the spotlight at your next celebration. Serve chilled for the ultimate indulgent treat!
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Ingredients
- 20 pieces Chocolate sandwich cookies
- 5 tablespoons Unsalted butter
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1.5 teaspoons Peppermint extract
- 8 ounces Semi-sweet chocolate chips, melted and cooled
- 3 large Eggs
- 1 cup Heavy cream
- 4 ounces Semi-sweet chocolate chips (for ganache)
- 1 cup Candy canes, crushed
Directions
Step 1
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2
Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Add melted butter and mix until the texture resembles wet sand.
Step 3
Press the cookie mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
Step 4
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and blend until well incorporated.
Step 5
Mix in the sour cream and peppermint extract, followed by the melted semi-sweet chocolate. Ensure the chocolate is fully cooled before adding to prevent curdling.
Step 6
Add the eggs one at a time, mixing on low speed until just combined. Avoid over-mixing to prevent cracks in the cheesecake.
Step 7
Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Step 8
Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This helps the cheesecake bake evenly.
Step 9
Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool slowly for 1 hour.
Step 10
Remove the cheesecake from the oven, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
Step 11
To prepare the ganache, heat the heavy cream in a small saucepan until just simmering. Pour over the semi-sweet chocolate chips in a heatproof bowl and let sit for 5 minutes. Stir until smooth and glossy.
Step 12
Spread the ganache evenly over the chilled cheesecake and sprinkle with crushed candy canes for a festive touch.
Step 13
Slice and serve chilled. Enjoy this decadent peppermint chocolate cheesecake with family and friends!
Nutrition Facts
| Serving size | (2836.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10888.8 |
| Total Fat 669.3g | 0% |
| Saturated Fat 358.3g | 0% |
| Cholesterol 1821.3mg | 0% |
| Sodium 5458.8mg | 0% |
| Total Carbohydrate 1177.0g | 0% |
| Dietary Fiber 42.7g | 0% |
| Total Sugars 850.9g | |
| Protein 113.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1512.1mg | 0% |
| Iron 40.6mg | 0% |
| Potassium 2816.8mg | 0% |
Source of Calories