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Chocolate Peppermint Cheesecake

Chocolate Peppermint Cheesecake

For all those that love peppermint and cheesecake, why not try this delicious combo!

For all those that love peppermint and cheesecake, why not try this combo!

YIELDS: 8 – 10

PREP TIME: HOURS 30 MINS

TOTAL TIME: HOURS 30 MINS

INGREDIENTS:

  • 8-oz blocks cream cheese, softened
  • 1 c. sugar
  • large eggs
  • 1/4 c. sour cream
  • 1 1/2 tbsp. flour
  • 1 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 1/2 c. chopped chocolate, plus more for garnish
  • 1/2 c. chopped white chocolate, plus more for garnish
  • 1/2 c. chopped candy canes, plus more for garnish

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FOR THE OREO CRUST
  • 24 Peppermint Oreos
  • 5 tbsp. melted butter

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FOR THE CHOCOLATE GANACHE:
  • 3/4 c. hot heavy cream
  • 1 1/2 c. semisweet chocolate chips
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DIRECTIONS:

  1. Preheat oven to 350º and spray a 9″ springform pan with cooking spray. Make the filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.
  2. Make the crust: In a food processor fitted with a metal blade or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist.
  3. Add crust to prepared pan and pack tightly.
  4. Pour over filling and place the pan on a rimmed baking sheet. Bake until centre is only slightly jiggly, about 1 hour. (If you want to use a water bath to ensure no cracking, wrap springform pan in foil and place springform pan in a deep-sided roasting pan. Pour boiling water into roasting pan until it reaches halfway up the springform pan.)
  5. Turn off oven and let cheesecake cool in oven 1 hour (this step is optional but prevents cracking).
  6. Refrigerate cheesecake until completely chilled, at least 4 hours but preferably overnight
  7. Before serving, make chocolate ganache: Pour hot cream over chocolate chips and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)
  8. Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.
  9. Refrigerate 10 minutes before serving to let ganache harden.

 

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