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Double-Chocolate Peppermint Cheesecake
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Prep Time:
35 minutes
Total Time:
9 hours 30 minutes
Indulge in a festive mint chocolate cheesecake for holiday entertaining.
Ingredients:
  • 1 1/2 cups chocolate wafer cookie crumbs (about 32 cookies)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 4 packages (8 oz each) cream cheese, softened
  • 1/4 cup sugar
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1/3 cup whipping cream
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 teaspoons vanilla
  • 3 eggs
  • 3/4 cup whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 1 bag (12 oz) soft peppermint sticks, coarsely crushed
  • Store-bought peppermint bark
Instructions:
  • Preheat oven to 350°F. Wrap the outside bottom and side of a 9-inch springform pan with heavy-duty foil to prevent leaking. Grease the inside bottom and side of the pan with cooking spray. In a small bowl, combine the crust ingredients and press firmly onto the bottom of the pan. Bake for 10 minutes, then reduce the oven temperature to 300°F and let the crust cool for 10 minutes.
  • In a large bowl, mix cream cheese and 1/4 cup sugar with an electric mixer until light and fluffy. Gradually blend in condensed milk, then add 1/3 cup whipping cream, flour, and vanilla until well combined. Beat in eggs one at a time until just blended. Pour over crust.
  • Bake the cheesecake for 1 hour 15 minutes to 1 hour 25 minutes until the edges are set at least 2 inches from the pan, with the center slightly jiggly. Turn off the oven and open the door at least 4 inches. Allow the cheesecake to rest in the oven for 30 minutes. Gently loosen the edges with a small metal spatula, then let it cool in the pan on a rack for 30 minutes. Refrigerate for at least 6 hours or overnight before serving.
  • Gently release the cheesecake from the pan using a small metal spatula and remove the foil. Transfer the cheesecake to a serving plate. In a medium microwavable bowl, heat 3/4 cup of whipping cream in the microwave on High for 1 minute until hot. Add chocolate chips and stir until melted and smooth. Pour the ganache over the cheesecake and spread it evenly with a spatula. Allow it to rest for 10 minutes. Press crushed peppermint sticks onto the sides of the cheesecake. If desired, top with peppermint bark before refrigerating any leftovers.

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