Chocolate Peppermint Cheesecake
A thick, creamy peppermint cheesecake topped with dark chocolate ganache and whipped cream.
Servings: 16 servings
for the Cheesecake
- 18 Oreos finely crushed (about 1-1/2 cups)
- 3 tablespoons butter melted
- 4 8 ounce packages Cream Cheese, room temperature
- 1 cup sugar
- 4 ounces high quality white chocolate melted
- 25 peppermint hard candies such as starlight mints
- 1/4 teaspoon peppermint extract
- 2/3 cup sour cream room temperature
- 4 eggs room temperature
for the Ganache
- 4 ounces semi sweet chocolate
- 4 ounces heavy cream
- 1 candy cane crushed
- Whipped cream
Preheat the oven to 325 F. Stir the crushed Oreos and melted butter together. Press into the bottom of a 9 inch springform pan.
In a large bowl beat together the cream cheese and sugar until smooth. Beat in the melted white chocolate, crushed peppermints, peppermint extract and sour cream. Add the eggs, one at a time, beating just until combined after each addition.
Pour the batter on top of the crust in the spring form pan and bake for 55 to 60 minutes or until center is just set. Turn off the oven and let cool inside the oven for an hour. Remove and cool completely.
To make the ganache, chop the chocolate and place in a heat proof bowl. Heat the cream in a saucepan over low heat until hot. do not boil. Pour the cream over the chocolate and whisk until smooth.
Cool and pour of cheesecake. Add whipped cream and crushed candy canes right before serving.
Serving: 1piece | Calories: 346kcal | Carbohydrates: 35g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 168mg | Fiber: 1g | Sugar: 28g