Chocolate-Peppermint Cheesecake

Name: Chocolate-Peppermint Cheesecake
Total time: 710 min
Ingredients: CRUST; 2 cups chocolate wafer crumbs (about 35 wafers); 5 tablespoons butter, melted; 3 tablespoons sugar; Vegetable cooking spray; FILLING; 1 cup semisweet chocolate morsels; 1/4 cup heavy cream; 4 (8-oz.) packages cream cheese, softened at room temperature; 1 cup sugar; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 4 large eggs; ADDITIONAL INGREDIENTS; Whipped Peppermint Cream; Garnish: crushed peppermint candies

5.0

(1)

1 Review

Don't worry if your cheesecake cracks; the light and fluffy layer of whipped cream will cover it.

By Southern Living Editors

Updated on February 27, 2023

Hands On Time:

30 mins

Total Time:

11 hrs 50 mins

Yield:

10 to 12 servings

Chocolate-Peppermint Cheesecake — Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller

Ingredients

CRUST
2 cups chocolate wafer crumbs (about 35 wafers)
5 tablespoons butter, melted
3 tablespoons sugar
Vegetable cooking spray
FILLING
1 cup semisweet chocolate morsels
1/4 cup heavy cream
4 (8-oz.) packages cream cheese, softened at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 large eggs
ADDITIONAL INGREDIENTS
Whipped Peppermint Cream
Garnish: crushed peppermint candies

Directions

Prepare Crust: Preheat oven to 350°. Stir together first 3 ingredients in a medium bowl. Press mixture on bottom and 1 inch up sides of a lightly greased (with cooking spray) 9-inch springform pan. Bake 10 minutes. Let stand at room temperature until ready to use.
Prepare Filling: Reduce oven temperature to 325°. Microwave chocolate morsels and cream in a small microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Cool 10 minutes.
Beat cream cheese and 1 cup sugar at medium-low speed with a heavy-duty electric stand mixer just until smooth. Add chocolate mixture and extracts, and beat at low speed just until blended. Add eggs, 1 at a time, beating at low speed just until yellow disappears after each addition; pour into prepared crust.
Bake at 325° for 50 minutes to 1 hour or until center of cheesecake jiggles and is almost set. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides.) Cool cheesecake completely on a wire rack (about 2 hours). Cover and chill 8 hours to 2 days.
Remove sides of pan, and spread Whipped Peppermint Cream over cheesecake.