Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Category: Dessert