After making some delicious dessert bars, I was determined to turn the recipe into a chocolate peppermint cheesecake. This festive dessert is the result and one of my favorites to serve for the holidays. Whether I share it with family or give it as a gift, it always receives rave reviews. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.
Nutrition Facts : Calories 561 calories, Fat 39g fat (22g saturated fat), Cholesterol 120mg cholesterol, Sodium 329mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
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Bamuda Soja
[email protected]This cheesecake was delicious! The chocolate and peppermint flavors were perfect together and the crust was the perfect combination of crunchy and crumbly.
JOHAN OLIVIER
[email protected]This cheesecake was a bit too dense for my taste, but the flavors were still good. I would recommend using a different crust next time.
Duck's paradox
[email protected]I followed the recipe exactly and my cheesecake turned out great! The flavors were perfect and the cheesecake was so creamy.
Mathew King
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The chocolate and peppermint flavors were great together and the crust was nice and crumbly.
Dominique Williams
[email protected]I made this cheesecake for my family and they all loved it. The chocolate and peppermint flavors were a perfect match and the cheesecake was so creamy and delicious.
Md Zihad Khan
[email protected]This was the best cheesecake I've ever had! The chocolate and peppermint flavors were amazing and the crust was so good.
Annie Cuyos
[email protected]I'm not usually a fan of chocolate and peppermint together, but this cheesecake changed my mind. The flavors were so well-balanced and the cheesecake was incredibly creamy.
Mahabur Rhaman
[email protected]This cheesecake was so easy to make and it turned out perfect! The flavors were delicious and the crust was the perfect consistency.
MD AKIB SHEKH
[email protected]I made this cheesecake for a party last weekend and it was a huge hit! Everyone loved the flavor and the presentation was beautiful.
Slothy
[email protected]This cheesecake was amazing! The chocolate and peppermint flavors were perfect together, and the crust was the perfect combination of crunchy and crumbly. I will definitely be making this again!