Peppermint Chip Cheesecake
Indulge in the festive decadence of Peppermint Chip Cheesecake, a creamy and refreshing holiday dessert that’s sure to impress! This show-stopping treat starts with a buttery chocolate cookie crust that perfectly complements the velvety cheesecake filling infused with pure peppermint extract and studded with mini chocolate chips for a delightful crunch in every bite. Baked to perfection, the cheesecake is cooled slowly to prevent cracks, then chilled to achieve a smooth, luscious texture. Finish with a dollop of whipped cream and a sprinkle of crushed peppermint candies for an eye-catching final touch. Perfectly balanced between rich chocolate and cool peppermint, this easy-to-make cheesecake is ideal for Christmas gatherings, winter celebrations, or any occasion that calls for a sweet slice of seasonal cheer.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1.5 teaspoons Pure peppermint extract
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 cup Mini chocolate chips
- 1 cup Whipped cream (optional, for topping)
- 0.25 cup Crushed peppermint candies (optional, for topping)
Instructions
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
Place the chocolate sandwich cookies in a food processor and pulse until they are finely ground into crumbs.
Mix the cookie crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and mix until fully incorporated.
Mix in the sour cream, peppermint extract, and vanilla extract until evenly blended.
Add the eggs, one at a time, mixing on low speed after each addition just until combined. Avoid overmixing.
Gently fold in the mini chocolate chips.
Pour the cheesecake batter over the prepared crust and spread evenly.
Bake in the preheated oven for 70-75 minutes, or until the edges are set and the center still slightly jiggles when gently shaken.
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to fully set.
Before serving, optionally top with whipped cream and crushed peppermint candies for garnish.
Carefully release the springform pan, slice the cheesecake, and enjoy!
Nutrition Facts
Calories |
7178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.0 g | 671% | |
| Saturated Fat | 307.0 g | 1535% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1770 mg | 590% | |
| Sodium | 3712 mg | 161% | |
| Total Carbohydrate | 581.5 g | 211% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 467.3 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1380 mg | 106% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
