Two of my favorite winter flavors in one delicious treat! If one of your New Year's Resolutions was to eat healthier, then you may want to skip this post! There is nothing healthy about this recipe, but it is a sweet treat that is perfect for the winter season. I've made this recipe for two recent gatherings and it has proven to be a crowd pleaser.
Before you get started, I wanted to note that it's best to start this recipe the day prior to your event so that the cheesecake has enough time to cool completely. Or you could start in the morning for a dinner event; overnight is just my preference. Cheesecake can seem intimidating but I promise this recipe is simple and the result is worth the time it takes!
Peppermint Chocolate Cheesecake - recipe adapted from SkilletJoy
INGREDIENTS:
Crust:
- 30 Oreo cookies
- 1/3 cup unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese
- 1 & 1/4 cup sugar
- 1 cup sour cream
- 1 tbsp cornstarch
- 2 tsp peppermint extract
- 3-4 drops of red or pink food coloring *optional
- 3 eggs
- 2 egg yolks
Chocolate Ganache:
- 4 oz semi sweet chocolate
- 5 tbsp heavy cream
- crushed peppermint candies
INSTRUCTIONS
Preheat the oven to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil about 3 times; whatever is needed to help prevent the water bath from getting in. Set the pan in a roasting pan or on a baking sheet with a lip. Next pepare the crust.
Crush the Oreos, filling and cookies both, with a food processor. If you don't have a processor, put the cookies in a couple of large zip baggies and crush them with a rolling pin. Once the cookies resemble fine crumbs, mix in the melted butter. Press the mixture into the bottom of the cheesecake pan and bake for 10 minutes. Remove the crust from the oven but leave the oven on.
Next prepare the filling. In the bowl of a stand mixer (or large bowl & use a hand mixer) mix the cream cheese and sugar together until creamy, about 2 minutes. Scrape down the bowl at least once to make sure everything is smooth. Be careful not to over mix.
Add the sour cream, cornstarch, peppermint extract and food coloring if using. Mix until smooth and well combined.
In a separate small bowl, whisk together the eggs and yolks. Slowly add to the rest of the filling mixture. Stop mixing as soon as everything comes together. Pour the batter into the cheesecake pan and smooth the top with a spoon.
Heat enough water to fill your baking sheet/roasting pan with at least 0.5 inches of water. Carefully transfer to the middle rack of the oven. Bake for 60 minutes or until the top of the cheesecake is set. Remove from the oven and allow it to cool before transferring to the fridge to chill and set. I like to allow mine to chill overnight.
Once the cheesecake is completely chilled, you can prepare the topping. Chop the semi sweet chocolate and place in a small bowl. Heat the cream until just boiling and pour over the chocolate. Allow it to set for about 1 minute and then whisk until smooth. Pour into the center of the cheesecake and smooth it out to the edges. Top with crushed peppermints and even whipped cream if you like!
This recipe is perfect for sharing! I hope you try it and enjoy it with friends and family!
