Description
This decadent Chocolate Peppermint Cheesecake combines a rich Oreo crust with a luxuriously creamy chocolate filling infused with refreshing peppermint extract. Topped with a luscious ganache and festive crushed candy canes, this dessert is perfect for holiday celebrations or any time you crave a festive chocolate treat.
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, quantity as desired for garnish
Instructions
- Prepare the Crust: Crush the Oreo cookies with the filling intact into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with melted unsalted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill while preparing the filling.
- Melt the Chocolate: In a heatproof bowl set over a pot of simmering water (double boiler), melt the semisweet chocolate, stirring until smooth and glossy. Set aside to cool slightly.
- Mix the Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined. Add the cocoa powder and mix until evenly incorporated. Slowly mix in the heavy cream, followed by the melted chocolate, beating to achieve a silky texture.
- Add Eggs and Flavor: Beat in the eggs and egg yolk one at a time, mixing just until incorporated after each addition to avoid overbeating. Stir in the peppermint extract to infuse the filling with a refreshing holiday flavor.
- Assemble and Bake: Pour the chocolate filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for 55-65 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes to cool gradually and prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Allow it to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set fully.
- Prepare the Topping: Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let stand for a few minutes, then stir gently to create a smooth chocolate ganache.
- Decorate the Cheesecake: Spread the ganache evenly over the chilled cheesecake. Sprinkle crushed candy canes on top for festive decoration and a peppermint crunch. Return to the refrigerator for 30 minutes to allow the ganache to firm up before serving.
- Serve: Carefully release and remove the springform pan sides. Slice the cheesecake with a warm knife for clean cuts. Serve chilled and enjoy the perfect balance of rich chocolate and refreshing peppermint flavors.
Notes
- Room temperature ingredients (cream cheese, eggs, heavy cream) help ensure a smooth, lump-free filling.
- To avoid cracking, avoid overmixing and allow the cheesecake to cool gradually inside the oven with the door slightly open.
- Use a warm knife when slicing the cheesecake to achieve neater slices.
- Candy canes can be substituted with crushed peppermint candies or peppermint bark for garnish.
- The cheesecake can be stored covered in the refrigerator for up to 5 days or frozen for up to 1 month.
