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Cocoa Peppermint Cheesecake

Seven days left till Christmas. This week will surely be filled with madness in all stores. Everything being picked through to find that one perfect gift or more stocking stuffers. Madness in grocery and liquor stores to get absolutely everything you’ll need for Christmas dinner celebrations. Just madness. Here is Colorado, it’s looking like we’re set to have a white Christmas, as it looks like a bunch of snow will be headed our way just in time.

Seven days left till Christmas, and I’ve got one more Christmas dessert to share. This cheesecake is extra fluffy and light, not too sweet, with just a subtle hint of peppermint. It is sure to please any cheesecake loving crowd you’ve got.

Cocoa Peppermint Cheesecake

Crust

Oreo crumbs 1 ¼ cup

Melted butter 2 oz.

Peppermint Cocoa Cheesecake

Cream cheese, room temp 38 oz.

Sugar 9 oz.

Cornstarch 1.5 oz.

Sour cream 3.75 oz.

Eggs 3

Yolks 1

Crushed candy canes 3

Cocoa Sauce

 

Directions:

Preheat oven to 350 degrees F (176 C).

Mix melted butter with oreo crumbs. Pour into greased spring form pan and press gently with the back of a measuring cup to form a uniform crust. Bake for 10 minutes.

Reduce oven temp to 250 degrees F (121 C).

Place the room temp cream cheese in a standing mixer fitted with a paddle attachment and turn on low speed. You want to keep the speed on low the entire time as to not incorporate too much air into the cheesecake. Next, add sugar, then cornstarch. Scrape down sides as needed.

Add sour cream next. Then add eggs, one at a time, then the yolk.

Lastly, fold in the crushed candy canes by hand. Pour into cooled spring form pan.

Bake with a water bath for 1 hour 25 minutes, or until the cheesecake doesn’t seem liquid in the center.

Cool for 5+ hours.

Glaze with cocoa sauce once cooled and ready to serve. Enjoy!

Cocoa Peppermint Cheesecake

Oreo crust, crushed peppermint cheesecake, chocolate glaze
Servings: 10
Author: Saura Madani

Ingredients

Crust

  • 1 1/4 cup crushed oreos
  • 2 oz melted butter

Cocoa Peppermint Cheesecake

  • 38 oz cream cheese, room temp
  • 9 oz sugar
  • 1.5 oz cornstarch
  • 3.75 oz sour cream
  • 3 eggs
  • 1 yolk
  • 3 crushed candy canes

Chocolate Sauce

  • 87.5 g water
  • 75 g cream
  • 112 g sugar
  • 37.5 g cocoa powder

Instructions

  • Preheat oven to 350 degrees F (176 C).
  • Mix melted butter with oreo crumbs. Pour into greased spring form pan and press gently with the back of a measuring cup to form a uniform crust. Bake for 10 minutes
  • Reduce oven temp to 250 degrees F (121 C).
  • Place the room temp cream cheese in a standing mixer fitted with a paddle attachment and turn on low speed. You want to keep the speed on low the entire time as to not incorporate too much air into the cheesecake. Next, add sugar, then cornstarch. Scrape down sides as needed.
  • Add sour cream next. Then add eggs, one at a time, then the yolk.
  • Lastly, fold in the crushed candy canes by hand. Pour into cooled spring form pan.
  • Bake with a water bath for 1 hour 25 minutes, or until the cheesecake doesn’t seem liquid in the center.
  • Cool for 5+ hours.
  • Glaze with cocoa sauce once cooled and ready to serve. Enjoy!

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