Description
A delightful fusion of rich chocolate and refreshing peppermint in a creamy cheesecake cake, perfect for holiday gatherings and special occasions.
Ingredients
- 1 1/2 cups crushed chocolate graham crackers
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tsp peppermint extract
- 1 cup semi-sweet chocolate chips
- Whipped cream for topping
- Crushed peppermint candies for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the crushed chocolate graham crackers with melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan.
- In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and peppermint extract.
- Gently fold in the chocolate chips.
- Pour the cheesecake mixture over the crust.
- Bake in the preheated oven for 55-65 minutes until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and crushed peppermint candies.
Notes
Use room temperature ingredients for smooth mixing and avoid overmixing. Chill overnight for improved flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American