Chocolate-Peppermint Cheesecake

This festive Chocolate-Peppermint Cheesecake combines rich chocolate with refreshing peppermint, making it an ideal dessert for holiday gatherings. The creamy cheesecake sits atop a chocolate cookie crust and is topped with a glossy chocolate ganache and crushed peppermint candies for added flair.

Ingredients:

For the Crust:

• 2 cups chocolate cookie crumbs (about 20 cookies) 🍪
• 1/4 cup unsalted butter, melted 🧈

For the Cheesecake Filling:

• 24 oz (680 g) cream cheese, softened 🧀
• 1 cup granulated sugar 🥄
• 1/4 cup unsweetened cocoa powder 🍫
• 4 large eggs 🥚
• 1 teaspoon peppermint extract 🌿
• 1/2 cup sour cream 🥛
• 1/2 cup heavy cream 🥛

For the Ganache Topping:

• 1 cup semi-sweet chocolate chips 🍫
• 1/2 cup heavy cream 🥛
• Crushed peppermint candies, for garnish 🍬

Directions:

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C).
   • Mix the chocolate cookie crumbs with melted butter until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese until smooth.
   • Add the granulated sugar and cocoa powder; mix until fully incorporated.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the peppermint extract, sour cream, and heavy cream until the batter is smooth and creamy.
3. Bake the Cheesecake:
   • Pour the filling over the cooled crust.
   • Place the springform pan in a larger baking pan and add hot water until it reaches halfway up the sides of the springform pan (creating a water bath).
   • Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
   • Remove from the oven and refrigerate for at least 4 hours or overnight.
4. Prepare the Ganache Topping:
   • In a saucepan over medium heat, bring the heavy cream to a simmer.
   • Remove from heat and pour over the chocolate chips in a heatproof bowl.
   • Let sit for 2 minutes, then stir until smooth and glossy.
   • Allow the ganache to cool slightly before pouring over the chilled cheesecake.
   • Spread evenly and sprinkle with crushed peppermint candies.
   • Return the cheesecake to the refrigerator to set the ganache.
5. Serve:
   • Once the ganache is set, slice the cheesecake with a sharp knife, wiping it clean between cuts for neat slices.
   • Serve chilled and enjoy the festive flavors.

Tips for Success:

• Ensure all ingredients are at room temperature before mixing to achieve a smooth filling.
• Baking the cheesecake in a water bath helps prevent cracks on the surface.
• For a more intense peppermint flavor, increase the peppermint extract slightly, but be cautious as it can be overpowering.