Chocolate Peppermint Cheesecake
Indulge in a rich and creamy Chocolate Peppermint Cheesecake, featuring a crispy cookie crust and a refreshing peppermint topping. Perfect for festive occasions or cozy evenings.
Ingredients
For the crust
- 24 pieces chocolate sandwich cookies (such as Oreos) These will become the crisp base.
- 5 tablespoons unsalted butter, melted Adds richness to the crust.
For the cheesecake filling
- 8 ounces semisweet chocolate, chopped Enhances the chocolate flavor.
- 24 ounces cream cheese, softened (3 blocks) For that creamy texture.
- 1 cup granulated sugar Balances the flavors beautifully.
- 1 cup sour cream Lends a subtle tanginess.
- 3 large eggs For a fluffy consistency.
- 1 teaspoon peppermint extract Brings that refreshing flavor.
- 1 teaspoon vanilla extract Enhances the sweetness.
- 3/4 cup heavy cream, divided (1/4 cup for filling, 1/2 cup for ganache) For a luscious finish.
For the ganache and topping
- 4 ounces semisweet chocolate (for ganache) Adding another layer of richness.
- 1 cup whipped cream (for topping) Provides a light and airy touch.
- 1/3 cup crushed peppermint candies (for topping) To provide a festive crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Crush 24 chocolate sandwich cookies into fine crumbs and combine with 5 tablespoons of melted butter. Press into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and let cool.
- Reduce the oven temperature to 325°F (163°C).
Filling
- Melt 8 ounces of semisweet chocolate and set aside to cool.
- In a bowl, beat 24 ounces of softened cream cheese until smooth. Add 1 cup of sugar and mix until fully incorporated.
- Add 1 cup of sour cream, then 3 eggs one at a time, mixing on low speed after each addition.
- Stir in 1 teaspoon of peppermint extract and 1 teaspoon of vanilla extract.
- Mix in the melted chocolate and 1/4 cup of heavy cream until just combined.
- Pour the filling over the cooled crust and smooth the top.
Baking
- Place the springform pan in a larger baking dish and add hot water halfway up the sides.
- Bake for 55-65 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open, and let cool for 1 hour in the oven.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Ganache and Serving
- Heat 1/2 cup of heavy cream until steaming, pour over 4 ounces of chopped chocolate, and let stand for 2 minutes. Stir until smooth and spread over the chilled cheesecake.
- Refrigerate for 30 minutes to set.
- Decorate with whipped cream and crushed peppermint candies before serving.
- Slice and serve chilled.
Notes
For a lighter version, use low-fat cream cheese and Greek yogurt. For gluten-free, substitute with gluten-free cookies.