Description
A rich and creamy peppermint chocolate cheesecake perfect for the holidays.
Ingredients
Scale
- 1 ½ cups chocolate sandwich cookie crumbs
- ¼ cup melted unsalted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- 1 cup crushed peppermint candies
- Whipped cream for topping
- Additional crushed peppermint candies for garnish
- Mini candy canes for decoration
Instructions
- Preheat and Prepare:
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan or line with parchment paper.
- Make the Crust:
- In a bowl, combine chocolate sandwich cookie crumbs and melted butter.
- Press this mixture into the bottom of the prepared pan to form an even crust.
- Bake for 10 minutes and allow to cool slightly.
- Prepare the Filling:
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar, vanilla extract, and peppermint extract. Mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and heavy cream until smooth.
- Fold in 1 cup of crushed peppermint candies.
- Bake the Cheesecake:
- Pour the filling over the cooled crust in the springform pan.
- Place the pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Decorate and Serve:
- Top with whipped cream and additional crushed peppermint candies.
- Decorate with mini candy canes before slicing and serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake.
- Use a water bath to prevent cracks. Wrap the outside of the springform pan with foil and place it in a larger pan filled with a few inches of water.
- Allow the cheesecake to reach room temperature before refrigerating to prevent condensation on the surface.
- For a richer flavor, allow the cheesecake to chill overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24 grams
- Sodium: 320 mg
- Fat: 26 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 110 mg