Description
A delicious and festive cheesecake that combines chocolate, peppermint, and a no-bake simplicity.
Ingredients
Scale
- 2 cups chocolate sandwich cookie crumbs
- 5 tablespoons unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips, melted
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping or whipped cream
- 3/4 cup crushed peppermint candies
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Whipped cream (for garnish)
- Crushed peppermint candies (for garnish)
Instructions
- Begin by combining the chocolate sandwich cookie crumbs with the melted unsalted butter in a mixing bowl. Stir until the crumbs are thoroughly coated and resemble wet sand. Press the mixture firmly into the base of a 9-inch springform pan to form a uniform layer. To set the crust properly, place the pan in the freezer while you prepare the next layer.
- In a separate bowl, use an electric mixer to beat 4 oz of softened cream cheese with 1/4 cup of granulated sugar until the mixture is smooth and creamy. Melt the semi-sweet chocolate chips and add them to the cream cheese mixture, blending until fully combined. Gradually fold in 1/2 cup of heavy cream until the mixture is fluffy and light. Spread this chocolate cheesecake mixture evenly over the prepared cookie crust and place the pan back in the freezer to set.
- In a large mixing bowl, beat together the remaining 16 oz of softened cream cheese, 1/2 cup of granulated sugar, 1/2 cup of sour cream, 1/2 teaspoon of peppermint extract, and 1 teaspoon of vanilla extract. Beat until the mixture is smooth and well-blended. Then, gently fold in the whipped topping and crushed peppermint candies, taking care not to deflate the mixture. Once incorporated, spread this fluffy peppermint filling over the chilled chocolate layer, smoothing it out evenly.
- Now it’s time for the cheesecake to set. Cover the springform pan with plastic wrap and refrigerate it for at least 6 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to firm up.
- To make the decadent ganache, gently heat 1/2 cup of heavy cream in a microwave-safe bowl until it’s just hot but not boiling. Pour the hot cream over 3/4 cup of semi-sweet chocolate chips and let it sit for about 2 minutes. Stir the mixture until the chocolate is completely melted and smooth. Allow the ganache to cool slightly before spreading it over the chilled cheesecake.
- Once the ganache has been applied, chill the cheesecake once more until the ganache is firm. Just before serving, garnish the cheesecake with dollops of whipped cream and additional crushed peppermint candies for that festive touch.
Notes
Chill the cheesecake overnight for the best texture and easier slicing.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 480 kcal
- Sodium: 270 mg
- Protein: 5 g