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Chocolate Peppermint Cheesecake Recipe

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4.3 from 31 reviews

This rich and festive Chocolate Peppermint Cheesecake combines a crunchy Peppermint Oreo crust with a smooth peppermint-infused cream cheese filling studded with chopped chocolates and crushed candy canes. Finished with a luscious homemade chocolate ganache and garnished with white and dark chocolate as well as candy canes, this dessert is perfect for holiday celebrations or any chocolate- and peppermint-loving occasion.

Ingredients

For the Crust

  • 2 cups Peppermint Oreo Cookie Crumbs (about 18 cookies, or regular Oreos)
  • 5 tablespoons Butter, melted

For the Cheesecake Filling

  • 24 oz (3 packages) Cream Cheese, room temperature
  • 1 cup Granulated Sugar
  • 1/4 cup Greek Yogurt or Sour Cream
  • 1 tablespoon All-Purpose Flour
  • 1 tablespoon Cornstarch
  • 1/4 teaspoon Salt
  • 1 teaspoon Peppermint Extract
  • 1 teaspoon Pure Vanilla Extract
  • 2 large Eggs, room temperature
  • 1/2 cup Chopped Chocolate (plus extra for garnish)
  • 1/2 cup Chopped White Chocolate (plus extra for garnish)
  • 1/2 cup Chopped Candy Canes (plus extra for garnish)

For the Chocolate Ganache

  • 3/4 cup Heavy Cream
  • 1 1/2 cups Semisweet Chocolate Chips

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C) and place a roasting pan or a large pan on the lower rack to prepare for a hot water bath. Fill this pan with hot water to about 2 inches deep to ensure even, moist baking.
  2. Prepare the springform pan: Spray an 8-inch springform pan with cooking spray. Wrap the outside of the pan thoroughly with four layers of heavy-duty 18-inch aluminum foil to prevent water from seeping in during the water bath baking.
  3. Make the Oreo crust: Using a food processor, pulse the Oreo cookies until fine crumbs form, or crush them in a sealed plastic bag with a rolling pin. In a small bowl, combine the crumbs with melted butter. Press this mixture evenly into the bottom of the prepared springform pan using the bottom of a glass or measuring cup for a firm base.
  4. Bake the crust: Place the crust in the oven and bake for 10 minutes. Remove and allow it to cool completely while you prepare the filling.
  5. Make the cheesecake filling: In a mixing bowl fitted with paddle attachment, beat the cream cheese and sugar at low speed until smooth and creamy, scraping down the sides frequently. Add Greek yogurt, flour, cornstarch, salt, peppermint extract, and vanilla extract. Beat to combine, then add eggs one at a time, beating gently after each addition. Finally, fold in the chopped chocolates and crushed candy canes carefully by hand to evenly distribute them without overmixing.
  6. Assemble the cheesecake: Pour the batter into the cooled crust, smoothing the top. Place the wrapped springform pan into the prepared water bath pan with hot water reaching approximately 2 inches up the side of the cheesecake pan.
  7. Bake the cheesecake: Bake in the oven for 60 to 70 minutes. Start checking at the 60-minute mark by gently shaking the pan; the cheesecake should be slightly jiggly in the center but not liquid. If it appears too liquid, bake for additional 10-minute intervals until the desired consistency is reached.
  8. Cool the cheesecake slowly: When baked, turn the oven off but leave the cheesecake inside with a wooden spoon holding the oven door slightly ajar. This gradual cooling process prevents cracking. Let it cool this way for about 1 hour.
  9. Chill the cheesecake: Remove the cheesecake from the oven and carefully peel off the foil wrap. Refrigerate the cheesecake for at least 5 hours or until completely set.
  10. Prepare the ganache: In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Microwave in 30-second increments, stirring after each, until the mixture is smooth and completely melted, about 1 minute total.
  11. Finish the cheesecake: Spread the warm ganache evenly over the chilled cheesecake. Garnish the top with the reserved chopped chocolates and crushed candy canes for a festive touch.
  12. Serve: Run a knife around the cheesecake edges before removing the springform pan sides for an easy release. Slice and serve chilled.

Notes

  • Room temperature ingredients ensure a smooth, lump-free cheesecake batter.
  • Wrapping the springform pan with multiple layers of foil prevents water from leaking in during the water bath baking.
  • Use a gradual cooling method to avoid cracks on top of the cheesecake.
  • You can substitute peppermint extract with vanilla if preferred, but peppermint enhances the holiday flavor.
  • For a stronger peppermint crunch, increase the amount of crushed candy canes in the filling or as garnish.
  • This cheesecake requires at least 6 hours including chilling time; plan ahead for best results.

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