Chocolate Peppermint Cheesecake

This week being a busy week of class, work, and social engagements I didn’t have the time to create anything sweet. So, this is a recipe I made a little while back and it was a hit with my fellow nurses. Not that pretty but delicious nonetheless.

This cheesecake has a Girl scout Thin Mint crust and a dark chocolate and peppermint filling. I am just glad I ordered a few boxes. Some cookies to bake and some to eat. (And some cookies to eat while I bake!) Enjoy!

Chocolate Peppermint Cheesecake

INGREDIENTS

For the Crust

1 1/2 cups chocolate sandwich cookies, crushed (Girl Scout Thin Mint)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Cheesecake Filling

4 (8 ounce) packages cream cheese, room temperature
1 1/2 cups granulated sugar
3/4 cup heavy cream, room temperature
4 large eggs, room temperature
1 cup sour cream, room temperature
1 1/2 tablespoons pure vanilla extract
1/2 teaspoon peppermint extract
2/3 cup cocoa powder
2 tablespoons all-purpose flour

DIRECTIONS

Preheat oven to 350 degrees F. Thoroughly spray a 9-inch springform pan with non-stick baking spray. If attempting a water bath, make sure your springform pan is securely closed then triple wrap the sides of the pan with foil to prevent any water from seeping into the sides. It is crucial that the pan doesn’t have any openings or water could seep in creating a soggy cheesecake.

For the Crust

Whisk together chocolate cookie crumbs and sugar with melted butter.

Press mixture into the bottom of the springform pan and bake in the oven for 10-15 minutes.

For the Cheesecake Filling

In the mixer, mix cream cheese and sugar at medium speed until completely blended and smooth.

Add in heavy cream, and then add in the eggs one at a time, mixing until incorporated.

Lastly, pour in sour cream, vanilla extract, peppermint extract, cocoa powder and flour and mix until entire batter is smooth, scraping down sides as needed. Carefully pour the batter into the prepared pan.

Water bath: Place your cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up the sides of the springform pan.

Bake cheesecake for 1 hour. Turn the oven off and let the cake cool in oven with the door closed for 4 additional hours.

Remove cheesecake from oven after 4 hours and make sure the cheesecake is completely chilled before placing in the refrigerator, then chill overnight until ready to serve.

(Adapted from blog.kitchenaid.com)

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