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Peppermint Mocha Cheesecake
Recipe by Laura Z.
Tis the Season...
Rich and creamy chocolate peppermint cheesecake with a chocolate cookie crust and espresso ganache topping.

Instructions:
  1. For the crust: Preheat oven to 350°F. Combine the cookie crumbs, espresso powder, and melted butter in a small bowl and mix until well combined. Press the mixture into the bottom of a 9” springform pan and bake for 8 minutes. Remove from the oven and allow to cool.
  2. For the filling: Reduce the oven temperature to 325°F. Beat the cream cheese, sugar, and cocoa powder with an electric mixer until smooth and creamy.
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the peppermint extract and crushed candy canes.
  4. Spread the mixture into the prepared crust and bake for 50 minutes, until just set in the center. Remove from the oven and cool on a wire rack.
  5. For the espresso ganache: Place the mini chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until hot but not boiling. Stir the espresso powder into the heavy cream, then pour the hot espresso cream over the mini chocolate chips. Let stand for 5 minutes, then whisk vigorously until smooth and glossy.
  6. Spread the espresso ganache onto the cooled cheesecake, garnish with crushed candy canes, and refrigerate until ready to serve.
Ingredients:
  • chocolate sandwich cookie crumbs x 1 3/4 cup
  • instant espresso powder x 1 1/2 teaspoon
  • butter, melted x 1/4 cup
  • cream cheese, softened x 24 ounce
  • Sugar x 1 cup
  • cocoa powder (unsweetened) x 3 tablespoon
  • Eggs x 3
  • peppermint extract x 1 1/2 teaspoon
  • crushed candy canes x 1/4 cup
  • mini chocolate chips x 1 cup
  • heavy cream x 2/3 cup
  • instant espresso powder x 3 teaspoon
  • crushed candy canes (for garnish) x 2 tablespoon

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