Chocolate Peppermint Cheesecake
A delightful combination of rich chocolate and refreshing peppermint atop a crunchy Oreo crust, perfect for holiday gatherings and special occasions.
Ingredients
For the crust
- 2 cups Oreo crumbs Crushed Oreo cookies
- 1/2 cup unsalted butter, melted Melted for the crust
For the filling
- 4 packages (8 oz each) cream cheese, softened Make sure it's at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs At room temperature
- 1 cup sour cream
- 1/2 cup cocoa powder
- 1/2 teaspoon peppermint extract
For the topping
- 1 cup chocolate ganache For pouring over the cheesecake
- 1/2 cup crushed peppermint candies For garnish
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Combine the Oreo crumbs with the melted butter in a mixing bowl until well blended. Press the mixture into the bottom of a springform pan to form the crust.
- In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- Add the eggs one at a time, beating well after each addition.
- Incorporate the sour cream, cocoa powder, and peppermint extract until fully combined.
- Pour the cheesecake filling over the prepared crust.
Baking
- Bake the cheesecake for 55-60 minutes, until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool to room temperature, then refrigerate for several hours or overnight.
Serving
- Pour chocolate ganache over the chilled cheesecake and garnish with crushed peppermint candies.
- Slice and serve with whipped cream or vanilla ice cream if desired.
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Notes
Make sure to use room temperature ingredients for best results. Chill the cheesecake overnight for enhanced flavor.