Chocolate Peppermint Cheesecake

Creamy cheesecake, rich chocolate, and peppermint candy canes - what's not to love? This chocolate peppermint cheesecake is the perfect showstopper holiday dessert!

 
Oreo Crust
24 Oreo Cookies wafers & filling
4 tablespoons unsalted butter melted

Chocolate Peppermint Cheesecake
20 oz full-fat cream cheese softened
1 cup white sugar
5 oz dark chocolate melted & cooled slightly
2/3 cup sour cream
1-2 teaspoons peppermint extract
3 large eggs

Topping
6 oz dark 50-70% or semi-sweet chocolate, chopped
1/2 cup whipping cream
2 teaspoons corn syrup
crushed candy canes

• Preheat the oven to 350F degrees.
•  Let the cream cheese, eggs, & sour cream warm up to room temperature before getting started.
• Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are fully covered. 
• Wrap at least 3 times so that no edges are showing.
• Add the Oreos to a food processor and blitz until the cookies are fine crumbs.
• Add in the melted butter and blitz until combined.
• Press the cookies into the bottom and slightly up the sides of the pan to form the crust. 
• Place in the freezer as you make the filling.
• In a large bowl beat the cream cheese an sugar until smooth.
• Mix in the melted chocolate, being sure to turn off the mixer and scrape off the sides and bottom of the bowl as necessary.
• Beat in the sour cream and peppermint extract.
• Mix in the eggs 1 at a time until the batter is just combined. 
• Be careful not to over mix.
• Pour the cheesecake batter on top of the crust and smooth the top.
• Place the cheesecake crust in the middle roasting dish (the outside still wrapped in foil). 
• Pour about 1/2 inch of water into the roasting pan.
• Bake in the preheated oven for 50-60 minutes, or until the top looks just set and it still has a slight wobble in the middle if you give the pan a gentle nudge.
• Cool at room temperature first. 
• Once the water in the pan is room temperature, remove the cheesecake from the roasting pan,
• Cover the top and chill in the fridge for at least 4 hours or overnight.
• For the Topping..Chop the chocolate into small pieces and place in a heatproof bowl.
• Add the cream to a small saucepan and over low-medium heat. 
• Bring the cream to a simmer.
• Pour the cream over the chocolate and whisk until smooth. 
• Whisk in the corn syrup.
• Remove the cheesecake from the fridge and unclamp the outer ring of your springform pan.
• Pour the ganache over top of the cheesecake, smoothing the top as needed.
• Sprinkle crushed candy canes overtop.
• Optionally top each piece with whipped cream before serving.
• Store leftovers covered, or in an airtight container in the fridge.

Note: Use 1 teaspoon for a less peppermint flavor or up to 2 teaspoons for a stronger peppermint flavor. If you're using semi-sweet chocolate, I recommend only 1 teaspoon.

Recipe: Just So Tasty