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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Recipe Information
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
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
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.
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.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and blend until well incorporated.
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.
Add the eggs one at a time, mixing on low speed until just combined. Avoid over-mixing to prevent cracks in the cheesecake.
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.
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.
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.
Remove the cheesecake from the oven, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
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.
Spread the ganache evenly over the chilled cheesecake and sprinkle with crushed candy canes for a festive touch.
Slice and serve chilled. Enjoy this decadent peppermint chocolate cheesecake with family and friends!
Nutrition Facts
Calories |
10889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 669.3 g | 858% | |
| Saturated Fat | 358.3 g | 1792% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1821 mg | 607% | |
| Sodium | 5459 mg | 237% | |
| Total Carbohydrate | 1177.0 g | 428% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 850.9 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1512 mg | 116% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 2817 mg | 60% | |
*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.
