Prepare to embark on a decadent dessert journey that will tantalize your taste buds and elevate your baking skills! This Chocolate Peppermint Cheesecake is not just a dessert – it's a luxurious experience that combines the rich, velvety smoothness of chocolate with a refreshing hint of peppermint. Whether you're looking to impress guests or treat yourself to an extraordinary culinary creation, this recipe promises to be a showstopper that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 tsp peppermint extract
- 1 cup chocolate ganache
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the cookie crumb mixture firmly into the bottom of the prepared springform pan, creating an even, compact crust. Use the back of a spoon or flat-bottomed glass to pack it down.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar using an electric mixer until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate vanilla extract, sour cream, and peppermint extract. Mix until the ingredients are fully combined and the batter is smooth.
- Pour the cheesecake batter over the prepared cookie crust, spreading it evenly with a spatula.
- Place the springform pan in a large water bath to ensure even baking and prevent cracking. Wrap the outside of the pan in aluminum foil to prevent water from seeping in.
- Bake in the preheated oven for 60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Prepare the chocolate ganache by heating cream and pouring over chopped chocolate. Stir until smooth and glossy.
- Remove the cheesecake from the springform pan and pour the ganache over the top, allowing it to drip down the sides.
- Garnish with crushed peppermint candies or chocolate shavings if desired. Chill for an additional 30 minutes before serving.
Tips
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature to create a smooth, lump-free cheesecake batter.
- Water Bath Technique: The water bath is crucial for preventing cracks and ensuring even baking. Wrap the springform pan carefully in aluminum foil to prevent water from seeping in.
- Don't Overmix: When adding eggs, mix just until incorporated to prevent adding too much air, which can cause cracking.
- Cooling is Key: Allow the cheesecake to cool gradually at room temperature before refrigerating to prevent surface cracks.
- Ganache Perfection: For a smooth ganache, let the hot cream sit on the chocolate for a minute before stirring to create a glossy finish.
- Make Ahead: This cheesecake actually tastes better when made a day in advance, allowing the flavors to meld and the texture to set perfectly.
- Garnish Options: For an extra festive touch, sprinkle crushed peppermint candies or chocolate shavings on top just before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 8g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 130mg
