Description
This decadent Chocolate Peppermint Cheesecake combines a rich, smooth chocolate cream cheese filling infused with refreshing peppermint extract, nestled on a crunchy Oreo cookie crust, and topped with a luscious chocolate ganache and crushed candy canes for a festive finish. Perfect for holiday celebrations or any time you crave a luxurious and refreshing dessert.
Ingredients
Scale
- 24 Oreo cookies (278 grams), filling intact
- 4 tablespoons (57 grams) unsalted butter, melted
- 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
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup heavy cream
- Crushed candy canes
Instructions
- Preheat your oven to 325°F (163°C).
- Line a 9-inch springform pan with three layers of heavy-duty aluminum foil. Spray the pan with nonstick cooking spray.
- Pulse Oreo cookies in a food processor until finely ground. Add melted butter and pulse until moistened. Press the mixture into the bottom and halfway up the sides of the prepared pan.
- Bake the crust for 10 minutes. Allow it to cool slightly.
- Microwave chopped semisweet chocolate in 30-second intervals until smooth. Set aside to cool.
- Beat the softened cream cheese on medium speed until smooth. Add sugar, heavy cream, and cocoa powder, beating until combined. Add eggs and egg yolk one at a time, mixing until smooth. Fold in peppermint extract and melted chocolate.
- Pour the filling into the cooled crust. Tap the pan against the counter to release air bubbles. Place the springform pan inside a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake at 325°F for 1 hour to 1 hour 15 minutes until the top is slightly dry but the center jiggles.
- Turn off oven, crack door open, and let cheesecake cool inside for 45 minutes.
- Remove cheesecake from oven and cool to room temperature on a wire rack.
- Refrigerate cheesecake for at least 4 hours until fully chilled and set.
- Heat heavy cream until simmering. Pour over chocolate chips and let sit for 3 minutes. Stir until smooth.
- Pour the ganache over the chilled cheesecake. Sprinkle with crushed candy canes.
- Serve immediately or store in the refrigerator for up to 5 days.
Notes
- Prep Time: 2 hours
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 300mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg