Chocolate Peppermint Cheesecake

Chocolate Peppermint Cheesecake: A Festive Holiday Dessert

If you’re looking for a show-stopping dessert this holiday season, this Chocolate Peppermint Cheesecake is the perfect choice. With a rich chocolate crust, creamy peppermint-infused cheesecake filling, and a luscious chocolate ganache topping, this dessert is both decadent and refreshing. The crushed candy cane garnish adds a festive touch that’s sure to impress your guests. Whether you’re hosting a holiday party or simply want to treat yourself, this cheesecake is a delicious way to celebrate the season.

Ingredients

For the Crust:

• 24 (278 grams) Oreo cookies
• 4 tablespoons (57 grams) unsalted butter, melted

For the Filling:

• 8 ounces (227 grams) semisweet chocolate, chopped
• 24 ounces (680 grams) full-fat cream cheese, at room temperature
• 1 cup (200 grams) granulated sugar
• 1/2 cup heavy cream, at room temperature
• 1/4 cup (21 grams) unsweetened cocoa powder
• 4 large eggs plus 1 egg yolk, at room temperature
• 1 teaspoon peppermint extract

For the Topping:

• 1 cup (170 grams) semisweet chocolate chips
• 1/2 cup heavy cream
• Crushed candy canes for garnish

Directions

1. Prepare the Crust

1. Preheat the Oven:
   Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the bottom and sides with three layers of heavy-duty aluminum foil to create a waterproof seal. Spray the pan with nonstick cooking spray.
2. Make the Crust:
   In a food processor, pulse 24 Oreo cookies until you have fine crumbs (about 1 cup). Add 4 tablespoons of melted butter and pulse until the mixture is moistened.
3. Form the Crust:
   Press the cookie crumb mixture into the bottom and halfway up the sides of the prepared springform pan. Bake for 10 minutes, or until the crust is fragrant. Set aside to cool slightly while you prepare the filling. Maintain oven temperature.

2. Make the Filling

1. Melt the Chocolate:
   In a microwave-safe bowl, melt 8 ounces of chopped semisweet chocolate in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
2. Beat the Cream Cheese:
   In a large mixing bowl, beat 24 ounces of room temperature cream cheese on medium speed using an electric mixer until smooth and free of lumps. Scrape down the bowl as needed.
3. Add the Sugar and Cream:
   Add 1 cup of granulated sugar, 1/2 cup of heavy cream, and 1/4 cup of unsweetened cocoa powder to the cream cheese. Beat until well combined, ensuring that all the cream cheese is incorporated.
4. Incorporate the Eggs:
   Add 4 large eggs and 1 egg yolk, one at a time, beating on low speed until just combined after each addition.
5. Mix in the Flavorings:
   Gradually mix in 1 teaspoon of peppermint extract and the melted chocolate until the filling is smooth. Be careful not to overmix.
6. Prepare for Baking:
   Pour the cheesecake batter into the cooled crust. Tap the pan gently on the counter to release any air bubbles. Place the springform pan in a larger roasting pan and carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.
7. Bake the Cheesecake:
   Bake at 325°F (163°C) for 1 hour to 1 hour 15 minutes, or until the top is slightly dry but the center remains wobbly like Jell-O. Avoid overbaking.
8. Cool Gradually:
   Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 45 minutes to prevent cracking. Afterward, transfer the cheesecake to a wire rack to cool to room temperature. Then, refrigerate for at least 4 hours or until completely chilled.

3. Make the Topping

1. Prepare the Ganache:
   Place 1 cup of semisweet chocolate chips in a medium heatproof bowl. In a small saucepan, heat 1/2 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 3 minutes. Stir until the chocolate is completely melted and smooth. If needed, let the mixture cool slightly to thicken.
2. Top the Cheesecake:
   Pour the ganache over the chilled cheesecake, spreading it evenly over the top. Garnish with crushed candy canes for a festive touch.

4. Serve and Store

1. Serve:
   Serve the cheesecake immediately, or store it in the refrigerator until ready to serve.
2. Storage:
   Store leftovers covered in the refrigerator for up to 5 days.

Conclusion

This Chocolate Peppermint Cheesecake is the ultimate holiday dessert, combining the rich flavors of chocolate with the refreshing taste of peppermint. The creamy texture of the cheesecake, paired with the crunchy Oreo crust and smooth chocolate ganache, makes every bite a decadent experience. Whether you’re making this for a holiday gathering or simply indulging in a seasonal treat, this cheesecake is sure to delight.

Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Chilling Time: 4 hours | Total Time: 5 hours 45 minutes | Calories: 450 kcal | Servings: 12 servings

Print