Chocolate Peppermint Cheesecake
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5.0
6 reviews
Excellent
Chocolate Peppermint Cheesecake
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This cheesecake is packed with holiday chocolate and peppermint flavor.
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Ingredients
Oreo Crust
- 2 cups 18 cookies Peppermint Oreo Cookie Crumbs (or regular Oreos)
- 5 tablespoons butter melted
Cheesecake Filling
- 24 oz 3 packages Cream Cheese (room temperature)
- 1 cup granulated sugar
- ¼ cup Greek yogurt or Sour Cream
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 teaspoon peppermint extract
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- ½ cup chopped chocolate plus more for garnish
- ½ cup chopped White Chocolate plus more for garnish • 1/2 cup chopped Candy Canes, plus more for garnish
Chocolate Ganache
- ¾ cup heavy cream
- 1 ½ cups semisweet chocolate chips
Instructions
- First make the oreo crust. Preheat the oven to 350°F and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to about 2 inches around the cheesecake pan.
- Spray an 8" springform pan with cooking spray, and using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath.
- In a food processor, pulse the Oreo Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the melted Butter. Pour the crumb mixture into the prepared springform pan and press evenly into the bottom of the pan using a glass or measuring cup. Be careful to get an even layer of crust.
- Bake crust for 10 minutes. Set aside and allow crust to cool completely.
- Next make the Cheesecake Filling. In a mixing bowl (with paddles if available), combine the Cream Cheese and Sugar. Beat together at low speed until smooth and creamy, scraping the sides of the bowl. 6. Add in the Yogurt, Flour, Cornstarch, Salt, Vanilla extract, Peppermint extract, and Eggs (one egg at a time). Beat at low speed, scraping the bowl until combined. Gently fold in chopped chocolates and crushed candy canes.
- Pour batter into cooled crust.
- Place wrapped springform pan filled with cheesecake mixture in the water bath pan in the oven. The hot water should be around 2 inches deep.
- Bake for 60 to 70 minutes. Begin checking the cheesecake at the 1-hour point to check its consistency. A slight jiggle of the pan (while still in the oven) will tell you if it’s ready, or needs more time. The cheesecake should be jiggly, but not liquid when done baking. If it seems a little liquid in the center, check it again in 10 minutes.
- When the cheesecake is set, yet jiggly, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven has cooled. Do not open the oven during this time, but put a wooden spoon in the oven door to keep it open a half inch or so. This allows the cheesecake to cool slowly as the oven cools and prevents cracking.
- Remove from the oven when cooled. Carefully remove the foil lining from the springform pan. Chill in the fridge for at least 5 hours.
- Run a knife around the edge to ensure easy release when springform is removed.
- Finally make the Chocolate Ganache. Add Chocolate Chips and Cream to a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until melted. It should take only a minute or so. Spread on top of cheesecake. Garnish with remaining chopped chocolates and crushed candy canes.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
827kcal
(41%)
Carbohydrates
74g
(25%)
Protein
21g
(42%)
Fat
52g
(80%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
18g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
647mg
(27%)
Fiber
2g
(8%)
Sugar
59g
(118%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 827 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 827kcal | 41% |
| Carbohydrates | 74g | 25% |
| Protein | 21g | 42% |
| Fat | 52g | 80% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 18g | 106% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 647mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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