Chocolate Peppermint Cheesecake
After making some delicious dessert bars, I was determined to turn the recipe into a chocolate peppermint cheesecake. This festive dessert is the result and one of my favorites to serve for the holidays. Whether I share it with family or give it as a gift, it always receives rave reviews. —Sue Gronholz, Beaver Dam, Wisconsin
Total TimePrep: 30 min. Bake: 1 hour 20 min. + chilling
- 2 cups Oreo cookie crumbs
- 6 tablespoons sugar
- 4 tablespoons butter, melted
- 3/4 cup semisweet chocolate chips
- 1/2 cup white baking chips
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon peppermint extract
- 4 large eggs, lightly beaten
- 1/3 cup peppermint crunch baking chips
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
- Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.
* If you are unable to find Andes Peppermint Crunch Baking Chips or Hershey's Candy Cane Kisses, you can make homemade Peppermint Crunch Chips: In a small microwave-safe bowl, melt 1 cup vanilla chips; stir in 1/3 cup crushed peppermint candies. Spread on a waxed paper-lined cookie sheet; refrigerate until firm. Chop into small pieces.