Dessertsclosetcooking
Peppermint Chocolate Cheesecake
A cool and creamy chocolate cheese cake with peppermint candy cane bits in a chocolate ganache! The perfect dessert for the holidays!
👥 12 Servings⏱️ Prep & Cook: 5h 10m⏳ Prep: 10 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Melt the chocolate into the cream and set aside.
2
Mix the crumbs and butter and press into the bottom of a greased 8-9 inch spring form pan.
(300g) (white or dark) chocolate (chips or chopped)10.5 ouncesbutter, melted6 tablespoons
3
Beat the cream cheese, beat in the eggs, one at a time, followed by the peppermint extract, sugar, and melted chocolate.
(300g) (white or dark) chocolate (chips or chopped)10.5 ouncescream cheese, softened24 ounceseggs3peppermint extract1 teaspoonsugar1 cup
4
Mix in the candy cane bits and chocolate chips.
5
Pour the batter into the pan with the crust, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set (the top will still be a little jiggly), about ⏱️ 50-70 minutes, before removing and letting cool at room temperature before transferring to the fridge to chill.
6
Remove the side of the springform pan and pour the chocolate ganache evenly over the cheesecake and sprinkle on the crushed candy cane bits and let the cheesecake chill in the fridge until the chocolate is set.
7
Melt the chocolate into the cream, ix in the peppermint extract and remove from heat.
(300g) (white or dark) chocolate (chips or chopped)10.5 ouncespeppermint extract1 teaspoon
Nutrition Facts
calories
Calories 892
fat Content
Fat 68g
fiber Content
Fiber 5g
sugar Content
Sugars 45g
sodium Content
Sodium 394mg
protein Content
Protein 10g
trans Fat Content
Trans 0.2g
cholesterol Content
Cholesterol 178mg
carbohydrate Content
Carbs 65g
saturated Fat Content
Saturated 36g
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