Description
This decadent Chocolate Peppermint Cheesecake combines a rich, creamy chocolate filling infused with refreshing peppermint extract on top of a crisp Oreo cookie crust. Topped with a luscious chocolate ganache and festive crushed candy canes, it’s the perfect holiday dessert with a smooth, velvety texture and a hint of minty brightness.
Ingredients
Scale
For the crust:
- 24 Oreo cookies (278 grams), 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
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake and crust.
- Prepare the pan for water bath: Line a 9-inch springform pan with three layers of heavy-duty aluminum foil wrapped carefully to create a waterproof seal. Spray the pan with nonstick cooking spray to prevent sticking.
- Make the crust: In a food processor, pulse the Oreo cookies until finely ground to make about 1 cup of crumbs. Add the melted butter and pulse until combined. Press the crumb mixture firmly into the bottom and halfway up the sides of the prepared pan.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes, until it releases a fragrant aroma. Let it cool slightly and keep the oven temperature steady for the filling.
- Melt the chocolate for filling: Microwave the chopped semisweet chocolate in 30-second bursts, stirring between each, until melted and smooth. Set aside to cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese on medium speed until smooth and free of lumps. Add sugar, heavy cream, and cocoa powder; beat until well combined. Scrape down the bowl, then add eggs and egg yolk one at a time, beating just until smooth. Gently mix in peppermint extract and melted chocolate until just combined, avoiding overmixing.
- Pour and bake with water bath: Pour the batter into the cooled crust and tap the pan on the counter to release air bubbles. Place the springform pan inside a larger roasting pan and pour boiling water into the outer pan until halfway up the springform pan’s sides. Bake at 325°F for 1 hour to 1 hour 15 minutes until the top looks set but the center is still slightly jiggly.
- Cool gradually: Turn off the oven, leave the door slightly open, and let the cheesecake cool for 45 minutes to reduce cracks.
- Room temperature cooling: Remove the cheesecake from the oven and foil, then transfer to a wire rack to cool completely to room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or until fully chilled and set.
- Make the topping: Heat heavy cream in a small saucepan just until it simmers, then pour it over the semisweet chocolate chips in a heatproof bowl. Let sit for 3 minutes, then stir until smooth and melted. Cool slightly for thickening if needed.
- Finish and serve: Pour the ganache over the chilled cheesecake and sprinkle generously with crushed candy canes. Serve immediately or store in the refrigerator for up to 5 days.
Notes
- You can use an oven-safe roasting bag wrapped around your springform pan to prevent leaks during the water bath. Secure the bag with foil and leave the top open for accessibility.
- Ensure cream cheese is at room temperature and completely softened to avoid lumps and unincorporated bits in the filling.
- The gentle cooling method with the oven door cracked helps prevent cracking on the surface of the cheesecake.
- Underbake slightly for best texture; the center should remain a bit wobbly when done.
- Store leftover cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cheesecake)
- Calories: 480
- Sugar: 35g
- Sodium: 220mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
