Chocolate Peppermint Cheesecake

Chocolate peppermint cheesecake is perfect for holiday parties or special occasions. It has everything you love in a cheesecake along with a chocolate cookie crust, chopped chocolate, a chocolate ganache, and plenty of peppermint flavor.

5 from 5 votes

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Prep Time: 30

Cook Time: 1 30

chilling time: 12

Total Time: 14

Servings: people

Equipment

9" springform pan
slow cooker oven liner*

Ingredients

Chocolate Crust:

30 regular Oreo cookies, about 3 cups Oreo cookie crumbs
5 tablespoon butter, melted and cooled
¼ teaspoon peppermint extract

Cheesecake Filling:

3 (8 oz.) packages full-fat cream cheese, softened to room temperature
1 and ¼ cup granulated sugar
2 tablespoon all-purpose flour
1 cup full-fat sour cream
½ teaspoon peppermint extract
3 large eggs, room temperature
4 oz. bar semi-sweet chocolate, chopped in ¼" pieces
4 oz. bar white chocolate, chopped in ¼" pieces
½ cup red & white candy canes, crushed (about 6 regular-size candy canes)

Chocolate Ganache:

1 cup white chocolate chips*
2 tablespoon butter
½ cup heavy whipping cream

Instructions

Line the bottom of the springform pan with parchment paper and spray generously with non-stick cooking spray. Tie a slow cooker oven liner tightly around the outside and wrap several layers of heavy-duty aluminum foil around the bottom and up the sides.
Preheat your oven to 350°F and begin boiling water for the water bath.
Make the chocolate crust: Use a food processor to pulse the Oreo cookies into fine crumbs. Work in batches if needed. Use a fork to mix the Oreo crumbs with the melted butter until combined. Add the mixture to your prepared pan and use a clean glass or a measuring cup to press it evenly into the bottom and slightly up the sides. Prebake the crust for 10 minutes while you make the filling.
Make the filling: Use a hand-held mixer to beat the room temperature cream cheese, sugar, and flour together in a large bowl until smooth and creamy with no lumps. Add the sour cream and peppermint extract and mix until smooth. Add the room temperature eggs one at a time, mixing until just combined after each, and then mix until smooth after all of them are added. Try not to overmix. Fold in the chopped semi-sweet and white chocolate and the crushed candy canes. Pour the filling into the pre-baked crust and use a rubber spatula to evenly spread it out. Tap the pan on the counter a few times to release any trapped air bubbles.
Bake the Cheesecake: Place the cheesecake in a larger baking pan with high sides and carefully pour the boiling water around it, going up about 2 inches around the sides of the springform pan. Bake for 85-90 minutes, it should be set with a 2-3" wobbly center. Turn the oven off and keep the cheesecake in with the door slightly cracked. Allow the cheesecake to cool in the oven for 1 hour, then let it cool completely at room temperature before refrigerating. Refrigerate overnight so the cheesecake can fully set.
Make the chocolate ganache: Melt the butter in a medium saucepan with the heavy cream and bring the cream to a boil, then pour it over the chocolate chips and stir until the chocolate is melted and the ganache is smooth.
Pour the ganache over the cooled cheesecake and decorate with some mini candy canes or more crushed candy canes, if desired.

Notes

*You can also use milk or dark chocolate chips.

I like to wrap a slow cooker oven liner around the springform pan before wrapping it with foil. That way there's no possibility any water from the water bath will leak into the cheesecake.

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