Ingredients
- Chocolate cookie crumbs: 1 1/2 cups
- Melted butter: 5 tablespoons
- Cream cheese, softened: 32 ounces (4 blocks)
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Unsweetened cocoa powder: 1/4 cup
- Peppermint extract: 1 teaspoon
- Heavy cream: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Step 3: Stir in cocoa powder, peppermint extract, and heavy cream until well combined. Pour the cheesecake batter over the cookie crust.
- Step 4: Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
- Step 5: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Step 6: Remove from oven, let cool completely, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days to maintain its creamy texture.
- There is no need to reheat cheesecake, but if you prefer a softer slice, let it sit at room temperature for 15-20 minutes before serving.
- Garnish each slice with crushed peppermint candies or chocolate shavings for an extra festive touch.
- For a richer chocolate flavor, bloom the cocoa powder in a tablespoon of hot water before adding it to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American