Why Make This Recipe
Chocolate Peppermint Cheesecake is a delightful combination of rich, creamy chocolate flavors balanced with refreshing peppermint. It’s the perfect dessert for the holiday season or special occasions. This cheesecake not only looks impressive but also tastes amazing, making it a crowd-pleaser at any gathering.
The crunchy crust, velvety filling, and decadent ganache create a harmony of textures and flavors. Whether you’re serving it at a festive party or enjoying it at home, this cheesecake brings a festive spirit that everyone will love.
Equipment Needed for Chocolate Peppermint Cheesecake
To prepare the Chocolate Peppermint Cheesecake, you’ll need the following equipment:
- 8-inch springform pan
- Hand mixer or stand mixer with paddle attachment
- Large mixing bowl
- Food processor or Ziploc bag
- Rimmed baking sheet
- Roasting pan (if using water bath)
- Rubber spatula
- Cooling rack
What You Need to Make Chocolate Peppermint Cheesecake
- Cooking spray
- 3 8 oz. blocks cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 1/2 Tbsp. all-purpose flour
- 1 tsp. peppermint extract
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 1/2 cup chopped chocolate, plus more for garnish
- 1/2 cup chopped white chocolate, plus more for garnish
- 1/2 cup chopped candy canes, plus more for garnish
- 24 Peppermint Oreos
- 5 Tbsp. melted butter
- 3/4 cup hot heavy cream
- 1 1/2 cups semisweet chocolate chips
How to Cook Chocolate Peppermint Cheesecake Step by Step
Begin by preheating your oven to 350 degrees Fahrenheit. While the oven heats up, spray an 8-inch springform pan with cooking spray to prevent the cheesecake from sticking.
Next, prepare the filling. In a large bowl, use a hand mixer or a stand mixer equipped with the paddle attachment to beat the softened cream cheese and granulated sugar together. Continue mixing until the mixture is smooth and creamy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the sour cream, all-purpose flour, peppermint extract, pure vanilla extract, and kosher salt. Stir gently until everything is well combined. To finish the filling, carefully fold in the chopped chocolate and candy canes, making sure not to overmix.
Now, it’s time to make the crust. If you have a food processor, use it to crush the Peppermint Oreos into fine crumbs. If you don’t, you can place the Oreos in a large Ziploc bag and crush them using a rolling pin. Once you have fine crumbs, transfer them to a bowl and stir in the melted butter until every crumb is completely moist. Press this mixture firmly into the bottom of your prepared springform pan to create an even layer.
After the crust is ready, pour the cheesecake filling over it. Place the springform pan on a rimmed baking sheet to catch any drips. Bake the cheesecake in the preheated oven until the center is only slightly jiggly, which will take about 1 hour. If you want to avoid any cracks in the cheesecake surface, consider creating a water bath. To do this, wrap the springform pan in foil and place it in a deep-sided roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the side of the springform pan.
Once baked, turn off the oven and let the cheesecake cool inside for 1 hour. This step is optional but can help prevent cracking. After the hour is up, remove the cheesecake from the oven and allow it to cool completely at room temperature before transferring it to the refrigerator. Chill the cheesecake for at least 4 hours, but it’s best to leave it overnight for enhanced flavor and texture.
Before serving, prepare the chocolate ganache. In a bowl, pour the hot cream over the semisweet chocolate chips and let it sit for about 5 minutes. This will help melt the chocolate. After 5 minutes, gently stir the mixture until it’s completely smooth. If the ganache seems too thin, refrigerate it for about 5 minutes to thicken.
Spread the cooled ganache over the chilled cheesecake, making sure to cover it evenly. For an extra touch, garnish the top with more chopped chocolate and candy canes. Let the cheesecake sit in the refrigerator for another 10 minutes to allow the ganache to set before serving.
How to Make Chocolate Peppermint Cheesecake
To make this delicious Chocolate Peppermint Cheesecake, start by gathering all your ingredients and equipment. Preparation is key to a smooth process when making cheesecake. Make sure your cream cheese is softened to room temperature, which helps in achieving a creamy filling without lumps.
As you mix the filling, remember not to overmix the batter after adding the eggs. This will prevent too much air from getting in, which can lead to cracks while baking. When folding in the chocolate and candy canes, do it gently to keep the mixture airy.
Packing the Oreo crust tightly is essential to create a solid base for the cheesecake. After pouring the filling on top, be gentle as you spread it out to avoid disturbing the crust.
Also, consider using a water bath if you want the ultimate smooth and crack-free surface. It may seem like an extra step, but it does wonders in maintaining the texture of your cheesecake.
Once baked, letting the cheesecake cool gradually and then refrigerate overnight helps to enhance the flavors and achieve the best texture possible. The taste is worth the wait!
How to Serve Chocolate Peppermint Cheesecake
When it’s time to serve your Chocolate Peppermint Cheesecake, remove it from the refrigerator and slice it with a hot, clean knife for smooth edges. The cheesecake can be served alongside additional toppings such as whipped cream or a sprinkle of crushed candy canes for an extra festive touch.
You can also dust the top with cocoa powder for a rich chocolate accent or drizzle some chocolate syrup over it for added sweetness. Serve each slice on a plate and offer forks and napkins for easy enjoyment.
This cheesecake is delightful on its own, but it also pairs beautifully with coffee or hot cocoa. It provides a wonderful contrast between the rich dessert and a warm beverage.
What to Serve with Chocolate Peppermint Cheesecake
Chocolate Peppermint Cheesecake can stand alone as a luxurious dessert, but there are several options that enhance the experience. A scoop of vanilla ice cream or a dollop of whipped cream complements the richness of the cheesecake beautifully.
For a festive touch, consider serving it with candy canes or chocolate shavings on the side. Hot cocoa or peppermint tea can be excellent drink pairings, enhancing the chocolate and mint flavors in the cheesecake.
If you are hosting a holiday gathering, this cheesecake can be a part of a dessert table that includes other festive treats, balancing flavors and textures for guests to enjoy.
How to Store Chocolate Peppermint Cheesecake
To store any leftover Chocolate Peppermint Cheesecake, make sure it is well-wrapped. Use plastic wrap or place the cheesecake in an airtight container. By keeping the cheesecake covered, you can prevent it from absorbing any odors from the refrigerator.
Refrigerated cheesecake will stay fresh for about 5 to 7 days. If you want to keep it for a longer time, consider freezing it. To freeze, make sure the cheesecake is completely chilled, then wrap it tightly in plastic wrap followed by aluminum foil. It can last in the freezer for up to 2 months.
When you are ready to enjoy it again, thaw the cheesecake in the refrigerator overnight before serving it. This gradual thawing helps to maintain its texture and flavor.
Tips to Make Chocolate Peppermint Cheesecake
To achieve the best Chocolate Peppermint Cheesecake, here are some handy tips. First, make sure all ingredients are at room temperature before mixing. This will help in creating a smooth mixture without lumps.
When mixing the cream cheese, don’t rush it; take your time to ensure it’s well blended with the sugar. This ensures a creamy filling that’s devoid of any graininess.
Also, keep an eye on the baking time. Every oven is different, so check your cheesecake several minutes before the suggested time to avoid overbaking. The center should jiggle slightly but be set around the edges.
Additionally, if your cheesecake cracks despite your best efforts, don’t worry! You can cover it with ganache and decorations. This will still look lovely and tastes divine.
Variation
If you’re looking to switch things up a bit, there are several variations you could try. Instead of using peppermint Oreos, you could use regular Oreos for a more classic chocolate flavor.
For the chocolate filling, consider mixing in a swirl of raspberry or cherry preserves for a fruity flavor contrast that pairs well with chocolate. Another fun idea is to incorporate crushed nuts or different flavored candies into the filling for a unique twist.
You could also adapt the ganache; for a different taste, experiment with flavored liqueurs, or use dark chocolate instead of semisweet for a richer taste.
Best Time to Make Chocolate Peppermint Cheesecake
The best time to make Chocolate Peppermint Cheesecake is definitely during the holiday season. It’s a hit at Christmas, Thanksgiving, or any festive gathering where you want to impress guests with a luscious dessert.
You can also make it in advance for celebrations, saving you time on the day of the event. Preparing it a day before allows the flavors to meld beautifully and ensures that it is perfectly chilled and ready to serve.
Don’t hesitate to enjoy this cheesecake any time of the year, but it particularly shines in colder months when the taste of peppermint feels most comforting.
Common Mistakes to Avoid
When making Chocolate Peppermint Cheesecake, it’s essential to avoid common pitfalls. One common mistake is not letting the cream cheese soften properly. Always allow it to sit at room temperature to achieve a creamy texture.
Another mistake is overmixing the batter after adding eggs, which can introduce too much air, causing the cheesecake to crack while baking. Remember to fold in ingredients gently to maintain the creamy consistency.
Don’t skip the chilling time after baking. Rushing this step can lead to a gummy texture rather than a perfect creamy slice. Finally, if using a water bath, check that the foil is secure to prevent any water from leaking in.
Nutritional Notes
A slice of Chocolate Peppermint Cheesecake is a delicious indulgence. However, it is also rich in calories and fats due to the cream cheese, sugar, and chocolate. Portion control is essential if you are mindful of your dietary intake.
For those looking for lower-calorie options, consider using reduced-fat cream cheese or a sugar substitute in your batter. Just keep in mind that the flavor and texture may slightly vary.
FAQs
1. Can I make this cheesecake in advance?
Yes, preparing your Chocolate Peppermint Cheesecake a day or two ahead is ideal. Just ensure it’s stored correctly in the refrigerator, covered well.
2. How do I know when my cheesecake is done?
The cheesecake is done when the center is slightly jiggly but set, and the edges look firm. It will continue to firm up as it cools.
3. What if my cheesecake cracks?
If your cheesecake cracks, don’t worry! Cover it with ganache or whipped cream, and it will still look beautiful and taste delicious.
Conclusion
Chocolate Peppermint Cheesecake is a delightful treat that combines rich chocolatey goodness with refreshing peppermint flavors, making it perfect for any occasion. Its creamy filling and crunchy Oreo crust create an irresistible dessert that everyone will love.
By following the steps carefully and using the tips provided, you can create a show-stopping cheesecake that is not only delicious but also visually stunning. Enjoy making and sharing this festive dessert, and watch as it brings joy to family and friends on special occasions!
