Description
A festive dessert that combines creamy cheesecake with refreshing peppermint and chocolate, perfect for winter gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs and melted butter and pressing it into a greased 9-inch springform pan.
- Melt the semi-sweet chocolate chips in a microwave or double boiler and set aside to cool slightly.
- Beat the softened cream cheese and sugar together until creamy.
- Add the eggs one at a time and mix well after each addition.
- Divide the batter in half; mix melted chocolate into one half and peppermint extract into the other half.
- Layer the chocolate batter over the crust and dollop the peppermint batter on top, swirling gently.
- Bake for 50-60 minutes until the center is set but slightly jiggly.
- Cool the cheesecake in the oven with the door ajar for about an hour, then refrigerate for at least 4 hours.
- Garnish with crushed candy canes before serving.
Notes
For best results, use room temperature ingredients and avoid overmixing after adding eggs.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg