Sous Vide Peppermint Hot Chocolate Cheesecakes
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5.0
3 reviews
Excellent
Sous Vide Peppermint Hot Chocolate Cheesecakes
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Crust
- 2/3 cup chocolate graham cracker crumbs
- 4 tablespoons butter melted
- 1 tablespoon sugar
Cheesecake
- 16 ounces cream cheese room temperature
- 1/2 cup hot chocolate mix 3 packets
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/4 cup full-fat sour cream
Whipped Cream
- 1/2 cup heavy cream
- 1/2 tablespoon powdered sugar
- 2 - 3 red and white peppermint candies crushed
- 1/2 cup mini marshmallows
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Instructions
Crust
- Preheat water bath to 176 F. Wash and dry 5 8-ounce mason jars.
- In a medium bowl, add in the graham cracker crumbs, butter, and sugar. Stir until the crumbs are coated with butter.
- Divide the crumbs into the 5 mason jars. For me, it was a little over 2 tablespoons for each mason jar.
- Firmly press the crumbs into the bottom of the jars and set aside.
Cheesecake
- In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy. This will hopefully help prevent lumps.
- Add the hot chocolate mix, cocoa powder, and sugar. Beat until the three ingredients are worked into the cream cheese. Scrape down the sides of the bowl.
- Add in the vanilla extract and peppermint extract. Add in the eggs one at a time and beat in the extracts and egg. Scrape down the bowl. Repeat beating and scraping the bowl with each egg.
- Add in the sour cream and beat just until it's worked in. Fill the mason jars up with batter, stopping about half an inch from the top.
- Place the lid and ring on top of the mason jar. You'll want the ring on fingertip tight meaning firmly, but not as tight as possible.
- Once the water is up to temperature, add the mason jars to the water.
- Cook for 1 hour and 30 minutes.
- Once done, remove the cheesecakes from the water to cool to room temperature. Then place in the fridge to chill overnight.
- Before serving cheesecakes, add whipped cream, crushed peppermint candies, and marshmallows to the top.
Whipped Cream
- In a large bowl, add in the heavy cream and powdered sugar. Beat until stiff peaks form.
- Add the whipped cream to a piping bag fitted with a 1M tip and pipe swirls of whipped cream on each cheesecake.
- Add the marshmallows and sprinkle on the crushed peppermint candies.
Nutrition Information
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Calories
744kcal
(37%)
Carbohydrates
50g
(17%)
Protein
11g
(22%)
Fat
58g
(89%)
Saturated Fat
33g
(165%)
Cholesterol
261mg
(87%)
Sodium
573mg
(24%)
Potassium
211mg
(6%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
2062IU
(41%)
Calcium
146mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5cheesecakes
Amount Per Serving
Calories 744 kcal
% Daily Value*
| Calories | 744kcal | 37% |
| Carbohydrates | 50g | 17% |
| Protein | 11g | 22% |
| Fat | 58g | 89% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 261mg | 87% |
| Sodium | 573mg | 24% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 2062IU | 41% |
| Calcium | 146mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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