Description
Luxurious chocolate peppermint cheesecake brings holiday magic right to your dessert table. Rich chocolate and cool peppermint create an irresistible combination you cannot resist on festive occasions.
Ingredients
Scale
Main Ingredients:
- 24 (278 grams) Oreo cookies
- 24 ounces (680 grams) full-fat cream cheese
- 8 ounces (227 grams) semisweet chocolate
- 4 large eggs
- 1 cup (200 grams) granulated sugar
Binding and Flavor Ingredients:
- 4 tablespoons (57 grams) unsalted butter, melted
- ½ cup heavy cream
- ½ cup heavy cream
- ¼ cup (21 grams) unsweetened cocoa powder
- 1 teaspoon peppermint extract
- 1 egg yolk
Topping and Garnish:
- 1 cup (170 grams) semisweet chocolate chips
- Crushed candy canes
Instructions
- Prepare the oven by heating to 325°F and shield a springform pan with multiple layers of aluminum foil, ensuring a waterproof barrier.
- Transform Oreo cookies into fine crumbs using a food processor, then integrate melted butter until the mixture feels uniformly moistened.
- Press the cookie crumb mixture firmly into the pan’s bottom and partial sides, creating a compact base.
- Bake the crust for 10 minutes until aromatic, then allow to cool while maintaining the oven temperature.
- Melt chocolate carefully in microwave-safe bowl, stirring between 30-second intervals until achieving a silky consistency.
- Whip cream cheese using an electric mixer until achieving a perfectly smooth texture, periodically scraping the bowl’s edges.
- Incorporate granulated sugar, heavy cream, and cocoa powder into the cream cheese, blending until thoroughly combined.
- Gently introduce eggs and yolk individually, mixing on low speed to prevent overmixing.
- Fold in peppermint extract and melted chocolate, creating a harmonious, velvety filling.
- Transfer the batter into the prepared crust, tapping the pan to release potential air bubbles.
- Create a water bath by placing the springform pan inside a larger roasting pan, carefully adding boiling water halfway up the sides.
- Bake for approximately 1 hour to 1 hour 15 minutes, watching for a slightly dry surface while maintaining a wobbling center.
- After baking, turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for 45 minutes.
- Remove from oven and transfer to a wire rack, then refrigerate for a minimum of 4 hours.
- Prepare ganache by heating cream until it reaches a gentle simmer, then pouring over chocolate chips.
- Allow the mixture to rest for 3 minutes before stirring until achieving a glossy, smooth texture.
- Drizzle the ganache evenly across the chilled cheesecake’s surface.
- Sprinkle crushed candy canes as a festive final touch.
- Refrigerate the cheesecake and consume within 5 days for optimal flavor and texture.
Notes
- Waterproof your springform pan meticulously with multiple aluminum foil layers to prevent water seepage during the water bath baking process.
- Use a food processor to create ultra-fine Oreo cookie crumbs for a smooth, compact crust that binds perfectly with melted butter.
- Beat cream cheese thoroughly to eliminate lumps, ensuring a silky-smooth cheesecake texture without any unwanted grainy consistency.
- Incorporate eggs gently and minimally to maintain the delicate structure and prevent potential cracks in your final dessert.
- Cool the cheesecake gradually inside the oven with the door slightly ajar to prevent sudden temperature changes that can cause unsightly surface cracking.
- Refrigerate for a minimum of 4 hours to allow complete chilling and flavor melding, which enhances the chocolate and peppermint profile.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 470
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 100 mg