Description
Indulge in the rich flavors of creamy cheesecake infused with refreshing peppermint and a buttery chocolate cookie crust, topped with smooth white chocolate ganache.
Ingredients
Scale
- 1 1/2 cups crushed chocolate cookies
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large eggs
- 1/2 cup crushed peppermint candies
- 8 ounces white chocolate, chopped
- 1/2 cup heavy cream
- Chocolate shavings or additional crushed peppermint for garnish
Instructions
- Preheat the oven to 325°F (160°C). In a medium bowl, combine the crushed chocolate cookies with the melted butter. Press it firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the vanilla extract and sour cream, mixing until combined.
- Add the eggs, one at a time, mixing until just incorporated. Gently fold in the crushed peppermint candies.
- Pour the cheesecake batter over the prepared crust and spread it evenly.
- Bake for 55-60 minutes, or until the center is set. Let cool at room temperature.
- Refrigerate for at least 4 hours or preferably overnight.
- In a saucepan, gently heat the heavy cream, then add the chopped white chocolate. Stir until melted and smooth.
- Pour the ganache over the cooled cheesecake and garnish with chocolate shavings or additional crushed peppermint.
Notes
For an ultra-smooth filling, ensure cream cheese is at room temperature before mixing. Don’t skip the chilling time for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg