Peppermint Chocolate Cheesecake Recipe (Holiday Cake)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

peppermint extract

💰Cheaper: mint extract

Mint extract provides a similar flavor at a lower cost

Add about 2 cups of crushed OREO cookies and melted butter to a big mixing bowl.

Mix until combined, using a hand mixer or spatula.

Press the cookie mixture into a prepared cheesecake pan using a flat object like a glass.

Bake the crust in the oven for about 8 minutes.

While the crust is baking, prepare the chocolate ganache by pouring hot heavy cream over 6 ounces of dark chocolate and letting it sit.

Mix slowly to create a smooth chocolate ganache and set it aside.

Prepare the cheesecake batter by adding 3 bars of softened cream cheese to a mixing bowl.

Add flour and about 1 cup of white sugar to the cream cheese and mix on low speed to avoid air bubbles.

Add about 1/2 cup of sour cream and peppermint extract, then mix for about a minute.

Slowly add the chocolate ganache while mixing to avoid air bubbles.

Add eggs and mix on low speed until smooth and creamy.

Fill the cooled crust with the cheesecake batter, scraping down the bowl to not waste any mixture.

Smooth out the top of the batter and prepare to bake.

Use a water bath by placing the cheesecake pan in a larger pan filled with hot water, then bake in the oven.

Let the cheesecake chill for at least four hours, preferably overnight in the fridge.

Decorate the cheesecake by adding a layer of chocolate ganache on top.

Use a metal scraper to cover the surface with ganache, then add peppermint candy pieces and whipped cream swirls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens