Introduction
Get ready to indulge in a festive dessert that’s sure to bring joy to your holiday gatherings! This Chocolate Peppermint Cheesecake is a delightful combination of rich, creamy cheesecake paired with the refreshing taste of peppermint. It’s perfect for any celebration, but especially during the winter season when peppermint takes center stage. Imagine sinking your fork into this velvety cheesecake, topped with a dollop of whipped cream and a sprinkle of crushed peppermint candies. It’s a true crowd-pleaser that will leave everyone wanting more!
Ingredients
- 1 ½ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips, melted
- ½ teaspoon peppermint extract
- Whipped cream for topping
- Crushed peppermint candies for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes (including cooling)
Yield: 10 servings
Directions and Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until the crumbs are uniformly coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust.
- In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy, free from lumps.
- Gradually add the granulated sugar to the cream cheese, mixing well until fully combined.
- Add in the sour cream, eggs, and vanilla extract; mix until everything is combined and the mixture is smooth.
- Gently stir in the melted chocolate and peppermint extract until your batter is velvety and uniform in color.
- Pour this delectable cheesecake mixture over the prepared crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggles—this will ensure a creamy texture.
- Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, allowing the flavors to deepen.
- Before serving, top each slice with a generous swirl of whipped cream and sprinkle with crushed peppermint candies for that festive touch.
Notes or Tips
For an extra splash of chocolate flavor, feel free to add chocolate shavings on top of your whipped cream. When crushing peppermint candies, place them in a zip-top bag and gently pound them with a rolling pin for perfectly sized pieces. If you’re making this cheesecake ahead of time, it keeps beautifully in the refrigerator for up to a week!
Cooking Techniques
Ensuring that your cream cheese is softened before you begin mixing is key to achieving that smooth consistency we all adore in cheesecakes. A water bath can also be beneficial for preventing cracks; simply place a baking dish filled with water on a lower rack while the cheesecake bakes, which creates a moist environment in the oven.
FAQ
Can I substitute the sour cream? Yes, you can use Greek yogurt for a healthier option while maintaining a lovely texture.
How do I know when my cheesecake is done? The edges should be set, but the center will still have a slight jiggle. It will firm up as it cools.
Can I freeze this cheesecake? Absolutely! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
This Chocolate Peppermint Cheesecake is not only a feast for the taste buds, but it also adds a beautiful touch to your dessert table. Its rich flavors and festive flair make it a perfect choice for holiday gatherings or any special occasion. Enjoy each velvety slice and share the joy of this enchanting treat with your family and friends!