Chocolate Peppermint Cheesecake with Chocolate Ganache
Chocolate Peppermint Cheesecake with Chocolate Ganache is the perfect holiday treat!
Ingredients
Ingredients for Crust
- 2 cups crushed chocolate graham crackers
- ⅓ cup butter
Ingredients for Filling
- 3 -8 ounce packages cream cheese 24 ounces total, softened
- ¾ cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 7 ounces condensed milk half a full size can
- 6 ounces dark chocolate chips melted
- ⅓ cup M&M's® White Peppermint roughly chopped
Ingredients for Ganache
- 6 ounces dark chocolate chips
- 4 TBS heavy whipping cream
- ½ cup M&M's® White Peppermint chopped
Instructions
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Preheat oven to 325 degrees F. Place a baking dish with about an inch of water in the bottom of the oven**
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In a medium bowl, combine graham cracker crumbs and butter, mix well to moisten. Press into the bottom of a 10 inch spring form pan.
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Using a stand mixer or electric mixer, add cream cheese and sugar to the bowl, mix on a high speed to combine. Add eggs, one at a time until combined. Add vanilla and peppermint extract; mix. Add condensed milk and melted chocolate chips; combine until just mixed. Remove bowl, add ⅓ cup chopped M&M's® White Peppermint; fold to combine. Pour filling on top of graham cracker crust and evenly smooth out the top. Place into oven and cook for 50-60 minutes, or until just set.
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Remove from oven and allow to cook on the counter for 1 hour. Place into fridge and leave for at least 6 hours, preferably overnight.
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The next day, using a double boiler, add chocolate chips and heavy whipping cream; mix while melting, until melted and combined. Use a spatula to spread ganache over the top and sides of the cake. Sprinkle ½ cup M&M's® White Peppermint over the top.
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Slice and serve. Store in refrigerator.
Recipe Notes
**This water dish will help humidify the oven - leave at the bottom while the cheesecake bakes.