Creamy cheesecake, rich chocolate, and peppermint candy canes - what's not to love? This chocolate peppermint cheesecake is the perfect showstopper holiday dessert!
large roasting pan (big enough for the springform pan to fit inside)
Ingredients
Oreo Crust
24Oreo Cookieswafers & filling
4tablespoonsunsalted butter (56 grams) melted
Chocolate Peppermint Cheesecake
6ozdark chocolate (170 grams)
½cupheavy cream (120 ml)
24ozfull-fat cream cheese (680 grams) softened
1 ¼cupwhite sugar (250 grams)
1-2teaspoonspeppermint extract
3largeeggs
Topping
4ozdark chocolate (112 grams) chopped
½cupheavy creamy (120 ml)
crushed candy canes
Instructions
Preheat the oven to 325F (160C) degrees.
Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are fully covered. Wrap at least 3 times so that no edges are showing and all the seems are covered at least once.
Oreo Crust
Add the Oreos (wafers and filling) to a food processor and blitz until the cookies are fine crumbs. Or place in a freezer bag and crush with a rolling pin.
Mix together the crushed cookies and melted butter.
Press the cookies into the bottom and slightly up the sides of the pan to create a slight lip. Bake in the preheated oven for 8 minutes. Remove from the oven (keep the oven turned on).
Cheesecake Filling
Chop the chocolate into very small pieces and place in a heatproof bowl.
Heat the heavy cream until almost boiling.
Pour the cream over the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. If the chocolate hasn't quite melted, microwave for 30 seconds on medium power and whisk until smooth. Set aside.
In a large bowl beat the cream cheese an sugar until smooth and creamy.
Mix in the melted chocolate and pepermint extract. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure that everything is evenly mixed.
Turn the mixer to a low speed and beat in the eggs 1 at a time until just combined. Do not overmix the batter.
Place the springform pan (still wrapped in foil) in the middle of a large roasting pan. Pour the cheesecake batter on top of the crust and smooth the top.
Pour bot water into the roasting pan, so that there's about ½ - 1 inch (1-2 cm) of water.
Place the roasting pan in the oven and bake in the preheated oven for 50-60 minutes, or until the top looks just set and the cheesecake has a slight wobble in the middle if you give the pan a gentle nudge. It should wobble like jello.
Cool at room temperature first. Once the water in the pan is room temperature, remove the cheesecake form the roasting pan. Continue to cool on a wire rack (still with the cheesecake in the springform pan) until it reaches room temperature. Cover the top and chill in the fridge for at least 6 hours or overnight.
Topping & Serving
Chop the chocolate into small pieces and place in a heatproof bowl.
Heat the cream until almost boiling.
Pour the cream over the chocolate and whisk until smooth. If the chocolate isn't entirely melted, microwave on medium power for 30 seconds and whisk until smooth.
Remove the cheesecake from the fridge and unclamp the outer ring of your springform pan. If there's condensation on top of the cheesecake, blot it off with a paper towel.
Pour the ganache over top of the cheesecake, smoothing the top as needed. Return to the fridge until you're ready to serve.
When ready to serve, sprinkle the top with crushed candy canes. Slice the cheesecake using a thin, sharp knife (not a table knife). Be sure to slice all the way through the crust.
Notes
Room Temperature Ingredients: The sour cream and eggs should be at room temperature before getting started.
Cream Cheese: Make sure to use full-fat, brick-style cream cheese. Do not use anything that comes in a tub or is labeled low calorie or low fat.
Chocolate: I typically use 70% dark chocolate in the cheesecake filling and 50% dark chocolate for the ganache. Anything between 50% - 70% works well for this recipe. Semi-sweet chocolate works too, but will give you a sweeter cheesecake flavor.
Peppermint Extract: The amount of peppermint extract you use is up to you. If using dark chocolate, especially 70%, I'd recommend 2 teaspoons. If using semi-sweet chocolate, I'd recommend 1 teaspoon.
Storage & Make-Ahead Tips: Cheesecake can be made the day before and chilled overnight. Add the chocolate ganache any time the next day, then sprinkle the candy canes right before serving. Leftovers can be stored in the fridge for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 slice, assuming that the cheesecake is cut into 14 equal pieces.