5 from 24 votes
Chocolate Peppermint Cheesecake
This Chocolate Peppermint Cheesecake features a rich semisweet chocolate filling combined with cream cheese and peppermint extract, set atop a chocolate cookie crust made from Oreo cookies. A chocolate ganache topping with crushed candy canes adds a festive peppermint crunch. The cheesecake is baked in a water bath to ensure a smooth, creamy texture without cracking.
Prep Time
30 mins
Cook Time
1 hr 10 mins
Additional Time
4 hrs 45 mins
Total Time
6 hrs 25 mins
Servings:
12
servings
Course:
Dessert
Cuisine:
American
Ingredients
For the crust:
- 24 Oreo cookies filling intact, 278 grams
- 4 tablespoons unsalted butter melted, 57 grams
For the filling:
- 8 ounces semisweet chocolate chopped
- 24 ounces cream cheese completely softened to room temperature, full fat, 680 grams
- 1 cup granulated sugar 200 grams
- 1/2 cup heavy cream at room temperature
- 1/4 cup unsweetened cocoa powder 21 grams
- 4 egg at room temperature, large eggs plus 1 egg yolk
- 1 teaspoon peppermint extract
For the topping:
- 1 cup semisweet chocolate chips 170 grams
- 1/2 cup heavy cream
- candy canes crushed
Instructions
- Preheat the oven to 325°F.
- Prepare a 9-inch springform pan for a water bath*. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray pan with nonstick cooking spray.
Cup of Yum
Make the crust:
- In the bowl of a food processor, process the cookies until you have 1 cup finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of the pan.
- Bake for 10 minutes, or until fragrant. Let cool slightly and maintain oven temperature while making the filling.
Make the filling:
- In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
- In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the bowl as needed. Add the sugar, cream, and cocoa powder and beat until well combined. Scrape down the sides and bottom of the bowl to make sure all cream cheese is being incorporated. Add the eggs and yolk, one at a time, beating just until smooth. Gradually beat in the peppermint extract and melted chocolate until just combined. Be careful not to overbeat.
- Pour the batter into the cooled crust. Tap the pan against the counter to release any air bubbles. Place the pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for 1 hour to 1 hour 15 minutes, or until the top looks slightly dry but the middle is still wobbly like Jell-O. Err on the side of underbaking rather than overbaking.
- Turn off the oven, crack the oven door open, and allow to cool for 45 minutes. This will help prevent cracks.
- Remove the cheesecake from the oven to a wire rack to cool to room temperature.
- Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
Make the topping:
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes, then stir until the mixture is melted and smooth. If needed, allow to cool slightly to thicken. Pour over the cheesecake.
- Sprinkle with crushed candy canes. Serve or store in the fridge for up to 5 days.
Notes
- Use a tightly sealed water bath by wrapping the springform pan in multiple layers of heavy-duty foil or using an oven-safe roasting bag to prevent leaks.
- Ensure cream cheese is completely softened to room temperature before mixing to avoid lumps in the filling.
- Gently fold melted chocolate to avoid incorporating excess air that can cause cracks.