Chocolate Peppermint Cheesecake Treat (Print Version)
# Ingredients:
→ For the crust
01 -
278 grams Oreo cookies, filling intact (approximately 24 cookies)
02 -
57 grams unsalted butter, melted (4 tablespoons)
→ For the filling
03 -
227 grams semisweet chocolate, chopped (8 ounces)
04 -
680 grams full-fat cream cheese, softened to room temperature (24 ounces)
05 -
200 grams granulated sugar (1 cup)
06 -
120 milliliters heavy cream, at room temperature (1/2 cup)
07 -
21 grams unsweetened cocoa powder (1/4 cup)
08 -
4 large eggs plus 1 egg yolk, at room temperature
09 -
1 teaspoon peppermint extract
→ For the topping
10 -
170 grams semisweet chocolate chips (1 cup)
11 -
120 milliliters heavy cream (1/2 cup)
12 -
Crushed candy canes
# Instructions:
01 -
Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan for a water bath. Wrap the bottom and sides of the pan with three layers of heavy-duty aluminum foil to create a waterproof seal. Spray the pan with nonstick cooking spray.
02 -
In a food processor, process the Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes or until fragrant. Let the crust cool slightly while maintaining the oven temperature.
03 -
In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring between each interval, until smooth. Allow to cool. In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth. Gradually add the sugar, heavy cream, and cocoa powder, mixing until fully incorporated. Scrape down the sides as needed. Add the eggs and yolk one at a time, mixing just until smooth. Mix in the peppermint extract and melted chocolate. Do not overbeat.
04 -
Pour the filling into the cooled crust. Tap the pan on the counter to remove air bubbles. Place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 1 hour to 1 hour 15 minutes, or until the top looks set but the center is slightly wobbly.
05 -
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 45 minutes. Transfer the pan to a wire rack to cool to room temperature. Refrigerate the cheesecake for at least 4 hours, or until fully chilled.
06 -
Place the chocolate chips in a medium heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate chips. Let sit for 3 minutes, then stir until melted and smooth. Allow the mixture to cool slightly and thicken if necessary before using.
07 -
Pour the ganache over the chilled cheesecake and spread evenly. Sprinkle with crushed candy canes. Serve immediately or store in the refrigerator for up to 5 days.
# Notes:
01 -
Ensure the cream cheese is fully softened to avoid lumps in the filling.
02 -
Use a waterproof seal for the water bath to prevent any leakage.