Peppermint Chocolate Cheesecake
By: Emma Wilhelm
Crust:
1 ½ cups chocolate wafer cookie crumbs (about 32 cookies)
¼ cup butter, melted
2 tablespoons sugar
Filling:
4 packages (8 oz each) cream cheese, softened
¼ cup sugar
1 can (14 oz) sweetened condensed milk (not evaporated)
⅓ cup whipping cream
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 eggs
Ganache:
¾ cup whipping cream
1 ½ cups semisweet chocolate chips
1 bag (12 oz) soft peppermint stick, coarsely crushed
Garnish:
Store bought peppermint bark
Steps:
Heat oven to 350°F. Wrap the outside bottom and side of a 9-inch spring form pan with heavy-duty foil to prevent leaking. Spray the inside bottom and side of the pan with cooking spray. In a small bowl, mix crust ingredients. Press firmly on the bottom of the pan. Bake for 10 minutes. Reduce oven temperature to 300°F. Cool crust for 10 minutes.
Meanwhile, in a large bowl, beat cream cheese and 1/4 cup sugar with an electric mixer on medium-high speed until light and fluffy. Gradually add condensed milk, beating just until blended. Add 1/3 cup whipping cream, the flour and vanilla; beat just until blended. Add eggs, one at a time, beating just until blended. Pour over the crust.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until the edge of the cheesecake is set at least 2 inches from the edge of the pan but the center of cheesecake still jiggles slightly when moved. Turn the oven off; open the oven door at least 4 inches. Let cheesecake remain in the oven for 30 minutes. Run a small metal spatula around the edge of the pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Refrigerate at least 6 hours or overnight.
Run a small metal spatula around the edge of the cheesecake; carefully remove foil and side of pan. Place cheesecake on a serving plate. In a medium microwavable bowl, microwave 3/4 cup whipping cream on High 1 minute or until hot. Add chocolate chips; stir until chocolate is melted and mixture is smooth. Pour ganache over cheesecake; smooth ganache with spatula. Let stand for 10 minutes. Gently press crushed peppermint sticks into the side of the cheesecake. Cover; refrigerate any remaining cheesecake. Garnish with peppermint bark, if desired.
