Description
This rich and creamy Chocolate Peppermint Cheesecake features a crunchy Oreo cookie crust and a luscious chocolate filling infused with refreshing peppermint. Perfectly baked to a silky smooth texture and topped with crushed peppermint candies and chocolate curls, this dessert is an ideal festive treat for any occasion.
Ingredients
Scale
Crust
- 24 Oreo cookies, finely crushed
- 5 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 8 ounces bittersweet or semisweet chocolate, melted and cooled
- 1 teaspoon peppermint extract
Topping
- 1/3 cup crushed peppermint candies
- 1/4 cup chocolate shavings or curls
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining it with parchment paper and lightly greasing the sides to ensure easy removal of the cheesecake later.
- Prepare the Crust: Using a food processor, crush the Oreo cookies until they become fine crumbs. Transfer the crumbs to a bowl and mix thoroughly with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared springform pan to form the crust.
- Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove it afterwards and allow it to cool completely to set properly.
- Melt the Chocolate: Melt the bittersweet or semisweet chocolate using a double boiler or microwave in short bursts. Stir until smooth and allow to cool slightly, ensuring it doesn’t set before combining with the other ingredients.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the granulated sugar and continue mixing until fully blended.
- Add Eggs: Add the eggs one at a time, mixing just until each egg is incorporated to prevent overmixing which can cause cracks.
- Add Cream and Extract: Mix in the sour cream, heavy cream, and peppermint extract until evenly combined, creating a smooth batter.
- Incorporate Melted Chocolate: Stir in the cooled melted chocolate until the filling is smooth and homogenous, ensuring all ingredients are well blended.
- Fill the Pan: Pour the chocolate filling evenly over the cooled Oreo crust. Gently tap the pan on the counter to remove any air bubbles trapped in the batter.
- Bake the Cheesecake: Bake for 55–65 minutes until the edges are set and the center still jiggles slightly when you gently shake the pan, indicating it’s perfectly baked but not overdone.
- Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks and ensures smooth texture.
- Chill the Cheesecake: Remove the cheesecake from the oven and allow it to reach room temperature. Then refrigerate for at least 6 hours or preferably overnight to fully set and develop flavors.
- Add Toppings and Serve: Before serving, generously sprinkle crushed peppermint candies and chocolate shavings or curls over the top for an appealing garnish. Use a warm knife to slice the cheesecake cleanly.
Notes
- Use a warm knife when slicing the cheesecake to achieve smooth, clean cuts.
- Allow the chocolate to cool slightly before mixing into the cream cheese to avoid melting or curdling the filling.
- Do not overmix the batter once eggs are added to prevent cracking during baking.
- Cracking the oven door during cooling helps prevent sudden temperature changes and cracks in the cheesecake.
- Refrigerating overnight improves the texture and flavor absorption.
