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Double Chocolate Peppermint CheesecakeYUMMLY
Double Chocolate Peppermint Cheesecake
Meet your new holiday blockbuster dessert, made easy. This silky cheesecake with a little peppermint crunch boasts a dark chocolate cookie crust and luscious, bakery-worthy chocolate ganache that’s made in the microwave! The recipe includes foolproof tips to keep the cheesecake from cracking, including baking it in a low oven and letting it sit out to cool for an hour before chilling in the fridge. While you should plan ahead to allow for chilling time, the actual hands-on time is only about 25 minutes. The recipe is a Yummly original created by Saura Kline.
- Preheat oven to 350°F with a rack set in center. Lightly spray a 9-inch springform pan with cooking spray. Place pan on a parchment-lined baking sheet.
- In a food processor, combine chocolate sandwich cookies and salt. Whirl until cookies break up into fine crumbles. With motor running, add melted butter and continue to process until well combined. Transfer contents into springform pan. With the bottom of a measuring cup, press cookie crust down in an even layer to cover only the bottom of the pan.
- Bake crust until it no longer appears wet from the butter, about 10 minutes, then remove from oven and let cool on a wire rack while you prepare cheesecake filling. Reduce oven to 250°F.
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|Calories500Calories from Fat320|
|% DAILY VALUE|
|Calories from Fat320|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.