Description
Rich chocolate peppermint cheesecake draws inspiration from classic holiday desserts and blends creamy indulgence with festive mint notes. Chocolate lovers will discover a perfect balance of cool peppermint and deep cocoa flavors in this irresistible seasonal treat.
Ingredients
Scale
- 24 (278 grams) oreo cookies
- 24 oz (680 grams) full-fat cream cheese
- 8 oz (227 grams) semisweet chocolate
- 4 large eggs
- 1 cup (200 grams) granulated sugar
- 4 tbsps (57 grams) unsalted butter, melted
- ½ cup heavy cream
- ½ cup heavy cream
- ¼ cup (21 grams) unsweetened cocoa powder
- 1 egg yolk
- 1 tsp peppermint extract
- 1 cup (170 grams) semisweet chocolate chips
- Crushed candy canes
Instructions
- Crust Preparation: Create a fine crumb mixture from Oreo cookies and melted butter, pressing firmly into a foil-wrapped springform pan. Bake at 325°F for 10 minutes, then cool while maintaining oven temperature.
- Chocolate Melting: Carefully melt chocolate in microwave-safe bowl, stirring between 30-second intervals until achieving a silky consistency.
- Cheesecake Base: Whip cream cheese until smooth, gradually blending in sugar, heavy cream, and cocoa powder. Incorporate eggs individually on low speed to prevent overmixing.
- Flavor Infusion: Gently fold in peppermint extract and melted chocolate, creating a velvety filling. Pour batter into prepared crust, tapping to release air bubbles.
- Baking Technique: Establish a water bath by placing springform pan in a larger roasting pan, adding boiling water halfway up the sides. Bake for 1 to 1¼ hours, looking for a slightly dry surface with a gentle center wobble.
- Cooling Process: Turn off oven, leaving door slightly ajar for 45 minutes. Transfer to wire rack, then refrigerate for minimum 4 hours.
- Ganache Topping: Heat cream to a gentle simmer, pour over chocolate chips. Let rest for 3 minutes, then stir until achieving a glossy finish.
- Final Presentation: Drizzle ganache evenly across chilled cheesecake, sprinkle with crushed candy canes. Refrigerate and enjoy within 5 days for optimal taste and texture.
Notes
- Waterproof Pan Protection: Wrap springform pan meticulously with multiple aluminum foil layers to prevent water seepage during water bath baking.
- Prevent Overmixing Technique: Mix eggs gently on low speed to avoid incorporating excess air, which can cause cheesecake cracking or uneven texture.
- Chocolate Melting Mastery: Use 30-second microwave intervals and stir between each session to achieve smooth, perfectly melted chocolate without burning.
- Cooling Precision: Allow cheesecake to cool gradually in oven with door slightly open to minimize surface cracking and ensure even temperature reduction.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 462
- Sugar: 29 g
- Sodium: 317 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 114 mg