Introduction
Get ready to indulge in a slice of heaven with this rich and creamy Chocolate Peppermint Cheesecake! Perfectly merging the decadent flavor of semi-sweet chocolate with the refreshing essence of peppermint, this dessert is a true delight for the senses. Whether you’re celebrating a holiday or simply treating yourself or loved ones, this cheesecake is sure to be the star of the show. With a luscious texture and a delightful crunch from the cookie crust, it’s a festive treat that’s easy to make yet looks impressive!
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ½ teaspoon peppermint extract
- 3 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted and cooled
- 1 cup whipped cream
- Additional crushed peppermint candies for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 4 hours 30 minutes (including chilling)
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (160°C) to create the perfect baking environment for your cheesecake.
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until the mixture resembles wet sand.
- Gently press the buttery crumb mixture into the bottom of a springform pan, creating an even crust.
- In a large mixing bowl, beat softened cream cheese and granulated sugar together until the mixture is velvety smooth and creamy.
- Add the peppermint extract and blend until fully incorporated—this will give your cheesecake that magical minty flair!
- To the cream cheese mixture, add the eggs one at a time, mixing on low speed after each addition just until combined—be careful not to overmix.
- Next, fold in the sour cream and melted chocolate until everything is beautifully blended.
- Pour the luscious cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 60 to 70 minutes, or until the center is set but still has a gentle jiggle.
- Once done, turn off the oven and crack the oven door open, letting the cheesecake cool inside for about an hour. This will help prevent cracks!
- After cooling, remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to allow all the flavors to meld.
- Before serving, spread a generous layer of whipped cream over the top and garnish with crushed peppermint candies for that extra festive touch.
Notes or Tips
For an extra burst of flavor, consider adding a swirl of melted chocolate over the whipped cream before garnishing with crushed candies. And if you prefer a richer taste, using dark chocolate in place of semi-sweet will elevate this dessert even more!
Cooking Techniques
Baking a cheesecake can seem daunting, but with a few simple techniques, you’ll achieve a perfect outcome every time. Always use room temperature ingredients to ensure a smooth batter, and avoid overmixing once the eggs are added to keep the texture creamy and avoid cracks. The cooling phase in the oven helps gently lower the temperature, providing a stable environment that reduces the likelihood of a cracked top.
FAQ
Can I freeze the cheesecake?
Yes! This cheesecake can be frozen for up to three months. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools and chills in the refrigerator.
Conclusion
This Chocolate Peppermint Cheesecake is not just a dessert; it’s an experience. From the moment you slice into it, revealing the rich layers to the first heavenly bite, it’s perfect for any festive occasion or simply as a special treat. Don’t forget to share it—though you might be tempted to keep it all to yourself!