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Yields:
8 - 10 serving(s)
Prep Time:
35 mins
Total Time:
6 hrs 15 mins
Ingredients
- 1 9-oz. package chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
- 4 Tbsp. salted butter, melted
- 3 8-oz. packages cream cheese, at room temperature
- 1 3/4 cups granulated sugar
- 1/2 tsp. kosher salt
- 3 large eggs, at room temperature
- 3/4 cup heavy cream, at room temperature
- 1 tsp. peppermint extract
- 3/4 cup semisweet chocolate chips
- Crushed candy canes or peppermints, for topping
Directions
- Step 1Position a rack in the center of the oven and preheat to 325º. Wrap the bottom and sides of a 9-inch springform pan with foil. Pulse the cookies in a food processor until finely ground. Add the melted butter; pulse a few times to mix well. Transfer the mixture to the springform pan; use the bottom of a measuring cup to press the crumbs into the bottom and 1 inch up the sides of the pan.
- Step 2Beat the cream cheese, sugar and salt in a large bowl with a mixer on medium speed, scraping down the sides, until smooth, about 2 minutes. Beat in the eggs, one at a time, until just smooth, about 1 minute. Add 1/4 cup heavy cream and the peppermint extract and mix until just smooth, about 30 more seconds. Pour the cream cheese mixture into the crust and spread evenly.
- Step 3Place the springform pan in a roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. Bake until the cheesecake is set but still jiggly in the center, about 1 hour. Turn off the oven, open the door and let the cheesecake sit in the oven for 10 minutes. Carefully transfer to a rack and let cool until the pan is warm but not hot, about 30 minutes. Refrigerate until cold and set, at least 4 hours or overnight.
- Step 4Make the topping: Heat the remaining 1/2 cup heavy cream in a small saucepan over medium-low heat. Put the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and stir until completely melted; let cool 5 minutes. Pour the melted chocolate in the center of the cheesecake and spread to make a 7-inch round. Sprinkle with crushed candy. Refrigerate until the chocolate is set, about 15 minutes. Remove the springform ring, then slice.
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