Chocolate Peppermint Cheesecake

How to Make Chocolate Peppermint Cheesecake

What’s the Best Springform Pan for Cheesecake?

• Springform pans have deep sides and a removable bottom, making easy work of removing the cheesecake from the pan and cutting beautiful slices.
• I like this Nordic Ware 10-cup springform pan.
• Be sure to hand wash springform pans to preserve their nonstick surface and spring mechanism.
• Even if your pan claims to be “leakproof,” almost no pan in existence actually is. See my water bath tips below.

The Oreo Crust

Don’t remove the creme filling from your Oreos! A food processor makes quick and easy work of grinding the cookies into fine crumbs. The finer the crust is ground, the more solid it’ll be once you go to cut a slice.

How to Prevent Cheesecake Cracks

Perfectly smooth cheesecake with zero cracks requires 3 steps. However, even if a crack forms, it’s no big deal in this recipe since the cheesecake will be topped with thick chocolate ganache.

1. Avoid Overbeating Cheesecake Filling!

Be sure to use high-quality full-fat bricks of cream cheese. Some ‘generic’ brands are too watery.

The cream cheese should be completely softened to room temperature. If it’s too cold, it won’t mix thoroughly and you’ll end up with little bits and pockets of unblended cream cheese, which is extra obvious in a chocolate cheesecake. Make sure your eggs are at room temperature too!

One of the tricks to making perfectly smooth and creamy cheesecake is to blend the cream cheese and sugar to oblivion. After the eggs are added, only beat until they’re just incorporated. If you overbeat the batter once the eggs are added, you run the risk of causing all sorts of problems, like large cracks on the cheesecake surface.

2. No Quick Temperature Changes

Cheesecake is delicate and finicky. Quick temperature changes cause cracks. You want gentle and slow heat and then slow cooling.

Once the cheesecake is done baking, we turn off the oven heat, crack open the oven door, and allow the cheesecake to slowly and gently cool for another 45 minutes inside the oven. That’s also why we bake the cheesecake in a water bath, to ensure gentle baking.

To prevent the cheesecake from cracking as it cools to room temperature out of the oven, run a thin knife around the edge of the cake as soon as it comes out of the oven. Only after the cheesecake has thoroughly chilled in the fridge should you remove the springform ring.

3. Do Not Overbake Cheesecake

Cheesecake is done baking BEFORE it looks done. The residual heat of the oven will continue to cook the cheesecake. You want the center of the cheesecake to look slightly wobbly or jiggly like Jell-O when the baking time has ended. It should look dry on the surface.

How to Prepare a Cheesecake Water Bath

1. Make sure you have a baking pan that’s deep enough and wide enough for the springform pan to fit inside. A roasting pan is usually ideal, but I’ve even used an extra-large cake pan or a large skillet. Get creative if you need to!
2. Two, make sure the springform pan is protected from the water. You don’t want any water to seep through the cracks of the pan and make a mushy crust.
3. To seal off the pan, place a large square of heavy-duty aluminum foil underneath the pan. You want the heavy-duty stuff that creates bigger sheets of foil to completely encompass the base of the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. I’ve even used duct tape to seal the foil to prevent water from leaking through.
4. Reader Holly shared a wonderful tip for keeping the water out, “I use a turkey roasting bag, then put a layer of foil around the bottom and sides of the pan to hold it in place. I don’t close the bag over the top. Keeps the water out and the crust dry.”

How to Serve Chocolate Peppermint Cheesecake

This part requires the most patience! You must let it chill in the fridge for at least 4 hours before you even think of slicing and serving it! I usually like to let it chill overnight, just to make sure it’s completely set and I’m able to cut clean pretty slices.

1. Remove the cheesecake from the springform pan. You can leave it on the removable bottom or move it to a serving platter.
2. If time permits, let the cheesecake sit at room temperature for 30 minutes before serving for best taste and texture.
3. Use a fairly big sharp knife like this one to cut slices.
4. Run the knife under hot water and wipe off the blade between each slice so they’re clean and pretty.
5. Then slide a metal server underneath the crust to ensure it doesn’t crumble.

How to Store Chocolate Peppermint Cheesecake

Store the cheesecake in the fridge for up to 5 days after you top it with the ganache. If you need to store the cheesecake longer than that, see the freezing instructions just below.

How to Freeze Chocolate Peppermint Cheesecake

I recommend freezing the Chocolate Peppermint Cheesecake without the ganache and candy canes. You can place the whole cheesecake or individual slices on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag or an airtight container. Freeze for up to 2 months.

To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for about 30 minutes.