Make this chocolate cheesecake with peppermint for a fun, holiday-perfect dessert. It’s not as complicated as it sounds but will get you a lot of pats on the back.
Cheesecake is my all-time favourite dessert.
Each year, around the holidays, I make a New-York style cheesecake. The decadence of it, is something I personally choose not to alter or mess with. In fact, I have rarely, okay, I have never messed with the plain version. I may make a different topping but the cheesecake…well it remains the same.
I also have never shared my recipe, not for any reason, however, there is no real way to make it “easy”, as I often try to make my recipes. This is a true labour of love (not difficult really) but one that does require patience. The making of a cheesecake (the baked versions) requires time and then allowing it to cool, fully, before chilling and deeming it servable.
So, I also have been terrified to mess with a tried and tested recipe.
Why mess with perfection???
However, as Sonal and I (from Dear Girls Love Mom) discussed our next segment for Same Same But Different, we landed on cheesecake.
Same Same But Different is a segment, we created where both Sonal and I take one idea and create two different recipes. The last one we did was Charcuterie Boards. In fact, please follow Sonal so that you can see her recipes also! Click here for Sonal’s cheesecake recipe.
Because it is the holidays, and because most baked cheesecake recipes are similar, it was time to get a tad creative.
I am combining my favourite holiday flavours with this one: cheesecake, peppermint and chocolate.
This is a great recipe, one that isn’t very tough (no separating of egg yolks is needed), but like all really good cheesecakes, it just requires some time.
But…I promise it’s worth it.
Peppermint Chocolate Cheesecake
- 9 inch springform pan
- mixing bowls (2)
- mixer or hand mixer
The Chocolate Crust
- 1 1/2 cups chocolate baking crumbs
- 1/4 cup butter or margarine
- 2 tbsp crushed peppermint candies or candy canes
- 3 pkgs creamcheese
- 4 eggs
- 1 cup coconut sugar or granulated sugar
- 1 cup sour cream
- 2 cups chocolate chips
- 1/2 cup butter or margarine
- 1 cup whipping cream
- 1 tbsp cocoa powder
- 2-3 tbsp crushed peppermint candies or crushed candy canes
The Chocolate Crust
- Melt butter in a saucepan. Once melted, mix in the crumbs.
- Press into the bottom of the pan, firmly.
- Top with the crushed peppermint candies/candy canes and set aside.
- Add the sugar and creamcheese in a bowl and beat together until well blended.
- Add eggs (2 at a time), each time beating until well blended.
- Take a whisk (by hand) and mix in the sour cream. Mix until no white is seen.
- Set aside and start preparing the chocolate.
- In a saucepan, melt the butter and chocolate chips over low heat. Keep mixing until blended and all the chocolate has melted. Do not let it cook or it will burn.
- Fold in the chocolate into the cheese mixture. Do not worry if it's not completely blended, a little swirly look is fine. You con't want to over mix it.
- Pour over the crust in the springform pan and put in the oven.
- Bake at 325°F for at least 1 1/2 hours. Cake is done if the center is firm and no longer liquidy.
- Let cool at room temperature. Once cooled, place in the fridge and chill.
- Beat the whipping cream with the cocoa until reach soft peaks.
- Fold in the peppermint candies (you can add as much as you like, depending on how much mint you prefer).
- Glaze the top of the cake with the whipped topping and serve. Optional: sprinkle extra peppermint candies or shaved chocoalte on top when serving.
Make this cheesecake for the holidays, and if you need to, it freezes very well.
I froze it and passed it around to family members…I mean I love cheesecake but I can’t eat a whole cake!
Remember to stay tuned for more Same Same But Different (one idea, two different recipes) segments by following both Sonal and me on Instagram and our blogs (links below).