Description
Indulge in the festive delight of Ghirardelli Peppermint Cheesecake—a luscious dessert that combines rich chocolate and refreshing peppermint. Perfect for holiday gatherings, this cheesecake features a creamy filling nestled in a decadent chocolate cookie crust, topped with crunchy candy canes. With its stunning presentation and irresistible flavor, this cheesecake will be the highlight of your dessert table, leaving your guests clamoring for seconds.
Ingredients
Scale
- 8 oz Ghirardelli dark chocolate, chopped
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 tsp peppermint extract
- 1 pre-made chocolate cookie crust (9-inch)
- 2 candy canes, crushed (for topping)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine crushed chocolate cookie crumbs with melted butter. Press into the bottom of the prepared pan.
- Melt Ghirardelli chocolate in a microwave-safe bowl until smooth.
- In another bowl, beat cream cheese with sugar until fluffy. Gradually mix in heavy cream until smooth.
- Fold melted chocolate and peppermint extract into the cream cheese mixture until combined.
- Pour filling into the crust and bake for about 50 minutes or until slightly jiggly in the center. Let cool and refrigerate for at least four hours or overnight before serving.
- Top with crushed candy canes before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg