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Chocolate Peppermint Cheesecake Recipe

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★★★★★

4.7 from 422 reviews

This decadent Chocolate Peppermint Cheesecake pairs a rich chocolate and Oreo cookie crust with a smooth, creamy chocolate peppermint filling. Topped with a luscious chocolate ganache and festive crushed candy canes, this dessert is perfect for holiday celebrations or any chocolate lover’s craving.

Ingredients

Scale

For the crust:

  • 24 (278 grams) Oreo cookies, filling intact
  • 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, completely softened to 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

Instructions

  1. Prepare the pan and water bath: Preheat the oven to 325°F. Wrap a 9-inch springform pan with three sheets of heavy-duty aluminum foil to ensure it is waterproof. Spray the pan with nonstick cooking spray.
  2. Make the crust: Process the Oreo cookies in a food processor until finely ground (about 1 cup of crumbs). Add melted butter and pulse until the crumbs are moistened. Press the crust mixture firmly into the bottom and halfway up the sides of the prepared springform pan. Bake for 10 minutes until fragrant, then let cool slightly while keeping the oven on.
  3. Melt the chocolate: In a microwave-safe bowl, melt the chopped semisweet chocolate in 30-second intervals, stirring in between, until smooth and melted. Set aside to cool.
  4. Make the filling: Using an electric mixer, beat the softened cream cheese on medium speed until smooth and lump-free. Add sugar, heavy cream, and cocoa powder, and mix until well combined. Scrape the bowl as needed for even mixing. Add the eggs and extra yolk one at a time, beating just until combined after each addition. Slowly mix in the peppermint extract and the cooled melted chocolate, careful not to overbeat.
  5. Assemble and bake: Pour the cheesecake filling over the crust. Tap the pan to release air bubbles. Place the springform pan into a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath. Bake for 1 hour to 1 hour 15 minutes, until the top appears set but the center still jiggles slightly like Jell-O. It’s better to underbake than overbake.
  6. Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 45 minutes to prevent cracking. Then transfer to a wire rack and cool to room temperature before refrigerating for at least 4 hours until fully chilled.
  7. Make the topping: Heat the heavy cream in a small saucepan until just simmering. Pour over the semisweet chocolate chips placed in a heatproof bowl. Let sit for 3 minutes, then stir until smooth and melted. Let the ganache cool slightly to thicken, then pour over the chilled cheesecake.
  8. Add finishing touch: Sprinkle crushed candy canes over the ganache. Serve immediately or refrigerate for up to 5 days.

Notes

  • Use softened cream cheese at room temperature to ensure a smooth filling without lumps.
  • For the water bath, you can also use an oven-safe roasting bag to prevent leaks instead of foil.
  • Be careful not to overbeat the filling after adding eggs to avoid cracking.
  • Allow the cheesecake to cool slowly in the oven after baking to prevent cracking.
  • Chill the cheesecake fully before adding the ganache topping for best results.
  • Store leftover cheesecake in the refrigerator for up to 5 days.

Keywords: Chocolate Cheesecake, Peppermint Dessert, Holiday Cheesecake, Oreo Crust, Chocolate Peppermint, Christmas Dessert

Find it online: https://deliciousdishspot.com/chocolate-peppermint-cheesecake-recipe/