Chocolate Peppermint Cheesecake

5 from 6 reviews

This chocolate peppermint cheesecake has an Oreo crust, very chocolatey cheesecake full of peppermint chips, and chocolate ganache. It is decorated in more peppermint chips and Lindt peppermint truffles.

Prep Time45

Cook Time1 20

Chilling Time6

Total Time8 5

Servings: slices

Calories: 355kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

3 cups Oreo crumbs fine crumb. whole pack of family size Oreos.
4 TBSP Unsalted butter melted

Chocolate Peppermint Cheesecake

24 oz Cream cheese room temperature
1 cup White granulated sugar
3 TBSP Unsweetened cocoa powder
1/2 cup Sour cream or greek yogurt. room temperature
1/2 cup Heavy cream room temperature
1 tsp Pure vanilla extract
8 oz Semi-sweet chocolate bars Lindt 70%. I used two bars.
4 Large eggs room temperature
1 1/2 cups Andes peppermint chips

Chocolate Ganache

1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream
Andes peppermint chips for decoration
Lindt peppermint truffles for decoration

US - Metric

Instructions

Oreo Crust

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again.
Using a food processor, blend the Oreos into a fine crumb. Add the melted butter and Oreo crumbs into a small bowl. Use a fork to mix it together.
Pour the crumbs into the pan. Use your hands to press the crumbs halfway up the sides of the pan. Use a measuring cup to compact the crust on the bottom of the crust.
Bake for 12 minutes.

Chocolate Peppermint Cheesecake

Place the chocolate into a bowl. Heat in the microwave for 20 second intervals until melted. Make sure to mix the chocolate well between each interval.
Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape the bowl using a rubber spatula. If any chunks of cream cheese remain, beat on high until all is smooth.
Add in the sour cream, heavy cream, vanilla, and melted chocolate. Mix on medium speed until combined. Add in the eggs and mix on low speed until just combined.
Take off the mixer and mix the batter using a rubber spatula. Add in the peppermint chips and mix. Pour the cheesecake batter into the spring form pan.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake for 70-80 minutes. Bake until the edges are set and the middle has a slight jiggle.
Turn off the oven, crack open the door, and let it sit for 30 minutes to slowly cool.
Take the springform pan out of the water bath and place on a cooling rack to cool completely. Once cool, place foil over the pan and chill for at least 6 hours in the fridge or overnight.

Chocolate Ganache

Place chocolate chips into a bowl. Heat the heavy cream in a small pan on medium-low speed. Heat until the heavy cream is steaming.
Pour the hot cream over the chocolate chips. Let it sit for 2 minutes because mixing until smooth. If any chocolate chunks remain, heat in the microwave for 15 seconds and mix until smooth.
Take the cheesecake out of the springform pan and remove the parchment paper. Pour the chocolate ganache on top of the cheesecake. Decorate with more peppermint chips and Lindt truffles.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition