Chocolate Peppermint Cheesecake Recipe

Name: Chocolate Peppermint Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Oreo cookie crumbs; 6 tablespoons sugar; 4 tablespoons butter, melted; 3/4 cup semisweet chocolate chips; 1/2 cup white baking chips; 4 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 1 cup sour cream; 2 tablespoons all-purpose flour; 1/4 teaspoon peppermint extract; 4 large eggs, lightly beaten; 1/3 cup peppermint crunch baking chips; 1/2 cup semisweet chocolate chips; 1/4 cup heavy whipping cream; Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses

Servings: persons

2 cups Oreo cookie crumbs
6 tablespoons sugar
4 tablespoons butter, melted
3/4 cup semisweet chocolate chips
1/2 cup white baking chips
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon peppermint extract
4 large eggs, lightly beaten
1/3 cup peppermint crunch baking chips
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream
Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses

1
Preheat oven to 325u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips.
2
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
3
Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4
Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.

1699

kcal

Calories

123

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups Oreo cookie crumbs, 6 tablespoons sugar, 4 tablespoons butter, melted, 3/4 cup semisweet chocolate chips, and more.

Yes, Chocolate Peppermint Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peppermint Cheesecake

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