Peppermint Chocolate Cheesecake

A cool and creamy chocolate cheese cake with peppermint candy cane bits in a
chocolate ganache! The perfect dessert for the holidays!

Peppermint Chocolate Cheesecake

ingredients

For the cheesecake:

• 1/2 cup heavy/whipping cream (or sour cream)
• 10.5 ounces (300g) dark chocolate (chips or chopped)
• 1 1/2 cups chocolate cookie crumbs (gluten-free for gluten-free)
• 6 tablespoons butter, melted
• 24 ounces cream cheese, softened
• 3 eggs
• 1 teaspoon peppermint extract
• 1 cup sugar
• 1/2 cup peppermint candy canes, crushed
• 1/2 cup chocolate chips (white or dark) (optional)
• 1/4 cup peppermint candy canes, crushed

For the ganache:

• 1 cup dark chocolate (chips or chopped)
• 1/2 cup heavy/whipping cream
• 1/2 teaspoon peppermints extract

directions

For the cheesecake:

1. Melt the chocolate into the cream and set aside.
2. Mix the crumbs and butter and press into the bottom of a greased 8-9 inch spring form pan.
3. Beat the cream cheese, beat in the eggs, one at a time, followed by the peppermint extract, sugar, and melted chocolate.
4. Mix in the candy cane bits and chocolate chips.
5. Pour the batter into the pan with the crust, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set (the top will still be a little jiggly), about 50-70 minutes, before removing and letting cool at room temperature before transferring to the fridge to chill.
6. Pour the chocolate ganache evenly over the cheesecake and sprinkle on the crushed candy cane bits and let the cheesecake chill in the fridge until the chocolate is set.

For the ganache:

7. Melt the chocolate into the cream, ix in the peppermint extract and remove from heat.

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