Chocolate Peppermint Cheesecake

By Tessa Arias, Handle The Heat

Chocolate Peppermint Cheesecake features a buttery Oreo cookie crust, an ultra rich a decadent chocolate peppermint filling, and is topped with fudgy ganache and crushed candy canes. It’s the perfect Christmas dessert for a crowd!

Yield

12 servings

Prep Time

30 minutes

Cook Time

1 hour

Chilling time

4 hours 45 minutes

Ingredients

For the crust:

• 24 (278 grams) Oreo cookies
• 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, at 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

Directions

• Preheat the oven to 325°F.

• Prepare a 9-inch springform pan for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there’s three sheets of foil to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray pan with nonstick cooking spray.

Make the crust:

• In the bowl of a food processor, process the cookies until you have 1 cup finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of the pan.

• Bake for 10 minutes, or until fragrant. Let cool slightly and maintain oven temperature while making the filling.

Make the filling:

• In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.

• In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the bowl as needed. Add the sugar, cream, and cocoa powder and beat until well combined. Scrape down the sides of the bowl to make sure all cream cheese is being incorporated. Add the eggs and yolk, one at a time, beating just until smooth. Gradually beat in the peppermint extract and melted chocolate until just combined. Be careful not to overbeat.

• Pour the batter into the cooled crust. Tap the pan against the counter to release any air bubbles. Place the pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for 1 hour to 1 hour 15 minutes, or until the top looks slightly dry but the middle is still wobbly like Jell-O. Err on the side of underbaking rather than overbaking.

• Turn off the oven and crack the oven door open and allow to cool for 45 minutes. This will prevent cracks.

• Remove the cheesecake from the oven to a wire rack to cool to room temperature.

• Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

Make the topping:

• Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. If needed, allow to cool and thicken. Pour over the cheesecake.

• Sprinkle with crushed candy canes. Serve or store in the fridge for up to 5 days.