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Ingredients
US|METRIC
12 SERVINGS
- 1 1/2 cups chocolate sandwich cookies (crushed)
- 3 Tbsp. granulated sugar
- 5 Tbsp. unsalted butter (melted)
- 32 oz. cream cheese (room temperature)
- 1 1/2 cups granulated sugar
- 3/4 cup heavy cream (room temperature)
- 4 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- 1 1/2 Tbsp. pure vanilla extract
- 1/2 tsp. peppermint extract
- 2/3 cup cocoa powder
- 2 Tbsp. all-purpose flour
- 1 cup heavy whipping cream (cold)
- 1 Tbsp. granulated sugar
- 1/4 tsp. peppermint extract
- 1 drop red food coloring
- peppermint (For garnish: crushed and whole, optional)
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Directions
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly spray a 9-inch springform pan with non-stick baking spray. If attempting a water bath, make sure your springform pan is securely closed then triple wrap the sides of the pan with foil to prevent any water from seeping into the sides. It is crucial that the pan doesn’t have any openings or water could seep in creating a soggy cheesecake.
- For the Crust: Whisk together chocolate cookie crumbs and sugar with melted butter.
- Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.
NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat480 |
% DAILY VALUE |
Total Fat53g82% |
Saturated Fat30g150% |
Trans Fat |
Cholesterol230mg77% |
Sodium370mg15% |
Potassium300mg9% |
Protein10g |
Calories from Fat480 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber2g8% |
Sugars40g |
Vitamin A40% |
Vitamin C2% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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