Description
Indulge in the decadent flavors of peppermint mocha cheesecake with this easy recipe. Learn how to make this festive dessert for your next gathering!
Ingredients
- For the crust:
- – 2 cups (480 ml) finely ground chocolate sandwich cookies with peppermint filling
- – 4 tablespoons (60 g) unsalted butter, melted
- For the cheesecake:
- – 120 ml sour cream
- – 1 teaspoon (5 ml) vanilla extract
- – 2 teaspoons (10 ml) peppermint extract
- – 1 1/2 tablespoons (23 ml) instant espresso powder
- – 8 ounces (225 g) dark chocolate, finely chopped
- – 3 (8-ounce) packages cream cheese, at room temperature
- – 3 tablespoons (15 g) unsweetened cocoa powder, sifted
- – 1/4 teaspoon (1 ml) salt
- – 1 1/4 cups (250 g) sugar
- – 3 large eggs, at room temperature
- – Freshly whipped cream and chocolate shavings for topping, optional
Instructions
- To prepare the crust, preheat the oven to 400ºF. Cover the base of a 9-inch springform pan with parchment paper. Mix together the crushed chocolate sandwich cookies and melted butter in a medium-sized bowl, using a fork until all crumbs are dampened. Move the crumb mixture to the lined pan. Carefully press the crumbs up the sides of the pan, then use a glass or flat-bottomed tool to press them evenly on the bottom. Bake the crust for 10 minutes, then allow it to cool on a wire rack. Lower the oven temperature to 300ºF.
- For the filling, stir together the sour cream, vanilla, peppermint, and espresso powder in a small bowl and set aside. Melt the chocolate using either a double boiler or microwave, and let it cool slightly.
- In the mixing bowl of an electric mixer, combine the cream cheese, cocoa powder, and salt. Whip on medium-high speed until light and fluffy, approximately 2 minutes. Gradually add the sugar, continuing to beat for another 2-3 minutes, scraping down the sides of the bowl as needed. Incorporate the cooled chocolate and mix on medium-low speed. Blend in the sour cream mixture until it is uniformly mixed. Add eggs one at a time, mixing gently until just incorporated.
- Pour the prepared filling over the cooled crust. Bake for 50-60 minutes or until the center has a slight wobble. Let it cool on a wire rack for 1-2 hours, then cover and chill in the refrigerator for at least 8 hours or overnight.
- When ready to serve, carefully remove the side of the springform pan. If desired, top with whipped cream and chocolate shavings. Warm a long, sharp knife under hot water, then dry it with a towel. Cut the cheesecake into thin slices, cleaning and reheating the knife as needed between each cut. Serve cold.
Notes
- Be sure to use finely ground chocolate sandwich cookies with peppermint filling for a flavorful crust.
- Use room temperature cream cheese and eggs for a smoother cheesecake filling.
- Allow the cheesecake to cool and chill in the refrigerator for at least 8 hours to set properly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Fat: 30g
- Protein: 6g
Keywords: peppermint mocha,, cheesecake recipe,, chocolate crust,, easy dessert,, holiday treat
