This Double Chocolate Peppermint Cheesecake is the only way I can enjoy chocolate and mint together.
This is Double Chocolate Peppermint Cheesecake is an awesome way to “Tis Your Season” :-).
There is no illusion given in the first sentence of this blog post. I am not a huge fan of chocolate and mint together. Never have! You will never see me with a Peppermint Patty or Chocolate and Mint Ice Cream. It is not my thing. Now that I think about it, there really is no reason for it as those two flavors are pretty simple. Nevertheless, I firmly believe that when there is anything where chocolate is the main player, it shouldn’t have a sidekick flavor that can and should stand on its own. Mint is pretty strong and dominate on its own. I feel that mint should be a complementary flavor or stand alone. Does that make sense? For instance, mint does really well with lemonade as being a hidden note. It does well in teas because it is subtle in the background. Mint works best being dominate as, let’s say, an actual peppermint. But when it comes to pairing with chocolate, which is a strong flavor on its own, the two doesn’t really work for me. I hope I explained and justified my reasoning well enough. With that explanation, I am sure you are wondering why this Double Chocolate Peppermint Cheesecake recipe is on my blog if I don’t like these two flavors together, right? Well let me explain further.
As a food blogger, I am exposed to new and interesting food pairings all the time. Also, I know that overtime taste buds do change and it is always a good idea to try things that you don’t like every now and then just to discover if your buds have evolved. So, when I came up with this cheesecake recipe, I knew if I was going to combine chocolate and mint they both could not be like two Kardashian sisters trying to get the most followers and likes through social media. There could only be one Kim and the other would need to be in the background. Kind of like Kourtney. She doesn’t seem to mind having a seat. I needed mint to be my Kourtney and I needed chocolate to be my Kim.
I wanted two types of chocolate and a chocolate crust to compensate for the mint. A little mint extract goes a long a way. Only a teaspoon is all that is needed. Yep! That would go well with two different types of chocolate and not overpower the entire cheesecake. Oh yea I didn’t tell you. In this cheesecake you will taste white chocolate and a nice topping of chocolate ganache on top. You want to know the surprisingly good part of this cheesecake? It’s the crushed peppermint candy canes on top! I mean it’s just fun to have that crunch to add a different texture to the cake. So, if you are like me someone who isn’t too crazy about the marriage of chocolate and mint, trust me when I say that you probably won’t mind this Double Chocolate Peppermint Cheesecake. The mint and chocolate combination isn’t too strong, the crust is crunchy and chocolatey, and this cheesecake is loaded with two types of chocolate and crunchy peppermint candy. I am sure you will like it.
- 25 Chocolate Creme Cookies
- 4 tbsp. Butter, melted
- 4-8 oz. Cream Cheese blocks, room temperature
- 1 c. sugar
- 1 tsp. Peppermint extract
- 2 tsp. Vanilla extract
- 4 eggs, room temperature
- 1 ¼ c. white chocolate, melted
- 1 c. peppermint candy canes, crushed and more for topping
- 12 oz. semi sweet chocolate chips
- 1 c. heavy whipping cream
- 1 tsp. Vanilla extract
- In a food processor, add the cookies and pulse until finely ground and turn to bowl. Add the melted butter and stir until the ground crumbs looks like wet coarse crumbs. Pour into a sprayed and prepared 9 inch springform pan and flatten into the bottom of the pan. Place into the oven for 5 minutes. Remove and allow to cool.
- In a large bowl, add the cream cheese and blend until creamy; add the sugar and the eggs one at a time. Use a rubber spatula and scrape the edges. Finally, add both extracts (vanilla and mint), and white chocolate. Pour the 1 cup of crushed candy canes onto the cookie crust and pour the cream cheese batter on top. Bake in the oven on the middle rack for 50-60 minutes or until set in the middle. Allow the cheesecake to completely cool, at least 1 hour. Keep in springform pan.
- Place the semi sweet chocolate chips in a bowl and bring the whipping cream to a slight boil. Pour the cream on top of the chocolate chips and using a rubber spatula, carefully stir until smooth and there are no lumps. Finally, add the vanilla extract. Set aside and allow to cool. The ganache will thicken, at least 30 minutes. Once the cheesecake has cooled, pour the ganache over the cheesecake while still in the spring form pan. Sprinkle more crushed candy canes on top of the chocolate and place in the refrigerator for, at least 4 hours or overnight. Serve as desired.