Description
Peppermint Chocolate Cheesecake is a rich and festive dessert featuring a creamy chocolate cheesecake base infused with peppermint flavor, topped with chocolate ganache and crushed candy canes—perfect for the holidays.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs (like Oreos)
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 4 oz semisweet chocolate, melted and slightly cooled
- 3 large eggs
- 1/2 cup heavy cream (for ganache)
- 4 oz semisweet chocolate (for ganache)
- 1/4 cup crushed peppermint candies or candy canes (for topping)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix chocolate cookie crumbs and melted butter in a bowl. Press firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and peppermint extract. Mix until combined.
- Blend in the melted chocolate until fully incorporated.
- Add eggs one at a time, beating just until combined after each addition.
- Pour the batter over the crust and smooth the top. Bake for 50–60 minutes, or until the center is set and slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- To make the ganache, heat heavy cream in a saucepan until just simmering. Pour over the chocolate and let sit for 2 minutes, then stir until smooth.
- Pour ganache over the chilled cheesecake and spread evenly. Top with crushed peppermint candies.
- Chill until ganache is set, then slice and serve.
Notes
- Use room temperature ingredients for a smoother cheesecake texture.
- Do not overmix after adding the eggs to prevent cracks.
- For a stronger peppermint flavor, increase peppermint extract slightly, but avoid overpowering the chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg