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Best Christmas Peppermint Cheesecake Recipe

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★★★★★

4.4 from 116 reviews

This Best Christmas Peppermint Cheesecake features a rich and creamy full-fat cream cheese filling infused with peppermint extract and cocoa, combined with a chocolate Oreo cookie crust. Topped with a luscious semi-sweet chocolate ganache and festive crushed candy canes, this dessert is the perfect holiday treat to impress your guests.

Ingredients

Scale

Crust

  • 24 (278 grams) Oreo cookies, with filling intact
  • 4 tablespoons (57 grams) unsalted butter, melted

Filling

  • 8 ounces (227 grams) semisweet chocolate, chopped
  • 24 ounces (680 grams) full fat cream cheese, softened to room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup heavy cream, at room temperature
  • 1/4 cup (21 grams) unsweetened cocoa powder
  • 4 large eggs plus 1 egg yolk, at room temperature
  • 1 teaspoon peppermint extract

Topping

  • 1 cup (170 grams) semisweet chocolate chips
  • 1/2 cup heavy cream
  • Crushed candy canes, for garnish

Instructions

  1. Preheat oven: Preheat the oven to 325°F (163°C) to prepare for baking the cheesecake in a water bath.
  2. Prepare pan for water bath: Wrap a 9-inch springform pan with three layers of heavy-duty aluminum foil to prevent water leaks. Spray the pan with nonstick cooking spray.
  3. Make crust: Process Oreo cookies in a food processor until finely ground to yield 1 cup of crumbs. Add melted butter and pulse until moistened. Press the mixture into the bottom and halfway up the sides of the prepared pan.
  4. Bake crust: Bake the crust in the preheated oven for 10 minutes or until fragrant. Allow it to cool slightly while maintaining the oven temperature.
  5. Melt chocolate: In a microwave-safe bowl, melt chopped semisweet chocolate in 30-second intervals, stirring between each until smooth. Let cool.
  6. Beat cream cheese mixture: Using an electric mixer, beat the softened cream cheese on medium speed until completely smooth. Add sugar, heavy cream, and cocoa powder; beat until well combined, scraping down sides as necessary.
  7. Add eggs and flavorings: Add eggs and egg yolk one at a time, beating just until smooth after each addition. Gradually beat in peppermint extract and melted chocolate until just combined, avoiding overmixing.
  8. Pour batter & set up water bath: Pour cheesecake batter into the cooled crust and lightly tap the pan to release air bubbles. Place the springform pan into a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  9. Bake cheesecake: Bake at 325°F for 1 hour to 1 hour 15 minutes until the top looks slightly dry and the center still jiggles like Jell-O, being careful not to overbake.
  10. Cool in oven: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 45 minutes to prevent cracks.
  11. Cool completely: Remove the cheesecake from the oven and place on a wire rack to cool to room temperature.
  12. Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or until completely set. Release from the pan onto a serving plate.
  13. Make ganache topping: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan just until simmering, then pour over chocolate chips. Let sit for 3 minutes, then stir until smooth. Let cool slightly if needed to thicken.
  14. Top cheesecake: Pour ganache over the chilled cheesecake and sprinkle with crushed candy canes for garnish.
  15. Serve & store: Serve immediately or store refrigerated for up to 5 days.

Notes

  • Using three layers of heavy-duty foil ensures a watertight seal for the water bath to avoid water seeping into the cheesecake.
  • Allow all ingredients like cream cheese, cream, and eggs to come to room temperature for a smoother batter.
  • Do not overbeat the filling to prevent incorporating too much air, which can cause cracks.
  • The water bath helps to bake the cheesecake evenly and prevent cracking.
  • Cooling the cheesecake gradually inside the oven prevents sudden temperature changes that cause cracks.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • Use crushed candy canes just before serving to keep them crunchy.

Keywords: Christmas, Peppermint, Cheesecake, Holiday dessert, Chocolate cheesecake, Peppermint extract, Festive dessert

Find it online: https://dailysimplerecipe.com/best-christmas-peppermint-cheesecake-recipe/