Chocolate Peppermint cheesecake
  1. Chocolate Crust Directions
  2. Line a cupcake pan with cupcake liners
  3. Crush the cookies into fine crumbles and pour into a bowl
  4. Mix together the melted butter and sugar into the crushed cookies
  5. Scoop about 1 tbsp of the crust into the cupcake liners
  6. Using a flat bottom cup, lightly press the crust into a flat disk
  7. Cheesecake Directions
  8. Bring oven temp down to 325
  9. Using a standing mixer, beat together the cream cheese and sugar until
  10. smooth and creamy
  11. Beat in the sour cream, peppermint extract , cocoa powder and salt
  12. until combined
  13. Beat in the eggs, 1 at a time until combined
  14. Scoop about ¼ C of the cheesecake batter into the cupcake liners
  15. Bake in the oven for 17-21 minutes or until the edges are firm and it
  16. slightly jiggles in the center
  17. Allow to cool completely before removing and placing into the fridge overnight
  18. Chocolate Ganache Directions
  19. Using a small saucepan, bring the heavy whipping cream to a simmer
  20. Pour over the chocolate chips in a heat safe bowl
  21. Allow to sit for a minute before whisking until smooth
  22. Spoon on about 1-2 tbsp of the gananch onto the top of the cooled cheesecakes
  23. Sprinkle some crushed peppermint candy on top
  24. Enjoy!
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