Ingredients
Scale
- 1 ½ cups chocolate wafer crumbs (or Oreo crumbs)
- ¼ cup unsalted butter, melted
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure peppermint extract
- ½ cup semi-sweet chocolate chips, melted and cooled slightly
- ½ cup crushed candy canes, for garnish
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Mix the chocolate wafer crumbs and melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan. Set the crust aside.
- Step 2: In a large mixing bowl, beat the softened cream cheese and sugar together until completely smooth and lump-free. Beat in the eggs one at a time, ensuring each is incorporated before adding the next, then stir in the peppermint extract.
- Step 3: Separate 1 ½ cups of the cheesecake batter into a separate bowl and gently fold in the melted chocolate chips until combined. Pour the plain peppermint batter over the crust, then dollop the chocolate batter evenly over the top. Use a knife or skewer to gently swirl the chocolate batter into the peppermint batter for a marbled effect.
- Step 4: Prepare a water bath by wrapping the outside bottom of the springform pan tightly in heavy-duty aluminum foil. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan. Bake for 55–65 minutes, or until the edges are set but the center still slightly jiggles.
- Step 5: Turn the oven off and let the cheesecake cool inside the oven with the door slightly ajar for one hour. Remove the cheesecake from the water bath, cool completely on a wire rack, and then chill in the refrigerator for at least 6 hours (preferably overnight) before removing the springform ring and garnishing with crushed candy canes.
Notes
- Store any leftover cheesecake tightly wrapped in the refrigerator for up to 5 days, but wait to apply the crushed candy cane garnish until just before serving to prevent it from dissolving or getting sticky in the humid environment.
- Although this is served cold, let individual slices temper at room temperature for 15 to 20 minutes before enjoying, as this slight warming deepens the flavor of the cream cheese and chocolate.
- For a dramatic marble swirl in the batter, use a light hand and make only three to four gentle passes with your knife or skewer, as over-mixing will turn the separate batters into a single muddy color.
- Try serving this dessert with a drizzle of thick dark chocolate syrup or a cloud of fresh vanilla-laced whipped cream to beautifully balance the intense peppermint note.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American