The dreamiest chocolate cheesecake with a peppermint holiday twist.
Crunchy OREO crust, rich chocolate cheesecake and peppermint candy pieces!
My favorite Holiday Flavors
When I think of Christmas I think of Cinnamon, Gingerbread, mulled wine and eggnog. These are some of my favorite holiday flavors but then there is peppermint like in a peppermint mocha of one of my favorite coffee chains. This cheesecake tastes almost like a peppermint mocha with its rich chocolate body and refreshing peppermint accents. It is just a great combination if you ask me!
Read here my tips for a crackfree cheesecake every time!
Peppermint Chocolate Cheesecake
Ingredients
For graham crust:
2 cups (240 g) oreo cookies, as crumbs
4 tbsp (60 g) butter, melted
For the cheesecake batter:
24 oz (675 g) cream cheese, softened
3 tbsp all-purpose flour
1/2 cup (120 g) sour cream
3 large eggs
1 cup (200 g) sugar
2 tsp peppermint extract
6 oz (170 g) dark chocolate
1/2 cup (120 ml) heavy cream
For the chocolate ganache topping:
4 oz (115 g) semi sweet chocolate
1/2 cup (120 ml) heavy cream
For the whipped cream:
1/2 cup (120 ml) heavy cream
2 tbsp powdered sugar
INSTRUCTIONS
Step 1:
Preheat oven to 325 °F. To make the OREO cookie crust use a food processor and pulse cookies until fine crumbs form. Add melted butter and pulse until combined. Fill in prepared 8 or 9-inch springform pan. Press into bottom and 1/4 inch up the sides. Bake for 8 minutes. Let cool on a wire rack. Heat up water for the water bath.
Step 2:
Prepare the chocolate ganache before making the cheesecake batter. So bring heavy cream to a simmer and pour the hot cream over the chocolate in a heat proof bowl. Let it sit for 3 minutes, then whisk it until it comes together. Set aside until needed.
Step 3:
To make the cheesecake batter use a large mixing bowl and add cream cheese, flour and sugar. Mix it on the lowest setting of an electric mixer until it is smooth. This should take about 4 minutes. Add sour cream and peppermint extract and mix it in. Then slowly add the chocolate ganache and keep mixing it. When it is smooth add the eggs and mix until smooth.
Step 4:
Slowly pour the cheesecake batter on the cooled OREO cookie crust and spread it with a spatula to cover the whole surface. Wrap the cake in aluminum foil to prevent water from entering or use a silicone mold. Place the cake in a bigger baking dish and fill it with water. Then bake at 325 °F for about 70 minutes. After baking turn off the oven without opening it and let the cheesecake cool in oven for 10 to 15 minutes. Then take it out and cut it around the edges of the cheesecake to loosen it from the pan. Let the cake cool at room temperature for at least 30 minutes but better for 1 hour, then refrigerate for at least 4 hours.
Step 4:
Decorate the cooled cake with chocolate ganache. See step 2 for instructions. It should have a smooth consistency but not be too runny. Let the ganache cool to almost room temperature while the cake is cooling in the fridge. Pour it over the cheesecake and smooth it with a spatula. Shortly before serving sprinkle peppermint candy pieces over it and decorate it with whipped cream swirls.
Enjoy cold!
**Pro Tips**
To soften cream cheese very nicely fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.
If the cheesecake has a layer of condense water on its top after cooling use a paper towel and dry it before adding the ganache layer.
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