Chocolate Peppermint Cheesecake

Ingredients:

  • 3 (8 ounce) blocks cream cheese (softened)
  • 1 cup sugar
  • 2 large eggs
  • ¼ cup sour cream
  • 1½ tablespoons flour
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ½ cup (plus more for garnish) chocolate (chopped)
  • ½ cup (plus more for garnish) white chocolate (chopped)
  • ½ cup (plus more for garnish) candy canes (chopped)
  • Crust
    • 24 peppermint Oreos©
    • 5 tablespoons butter (melted)
  • Ganache
    • ¾ cup hot heavy cream
    • 1½ cups semisweet chocolate chips

Directions

Preheat oven to 350º F and spray a 9 inch springform pan with cooking spray.

In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.

In a food processor fitted with a metal blade or in a large Ziploc bag, crush cookies into fine crumbs. Stir with melted butter until completely moist.

Add crust to prepared pan and pack tightly.

Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour.

Turn off oven and let cheesecake cool in oven 1 hour (this step is optional but prevents cracking).

Refrigerate cheesecake until completely chilled, at least 4 hours but preferably overnight

Pour hot cream over chocolate chips and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)

Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.

Refrigerate 10 minutes before serving to let ganache harden.

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