Chocolate Peppermint Cheesecake #IDBaking

Last year, I created {cough, cough} a peppermint hot chocolate recipe using Peppermint Mocha creamer from International Delight. Grace and I have been looking forward to this year’s Peppermint Mocha season with glee.

A few weeks ago, I realized that creamer can be used in place of cream in recipes.

This was a revelation of epic proportions.

The girls and I immediately drove to our local Walmart and purchased two large bottles of creamer, in York Peppermint Patty and Peppermint Mocha flavors. (I wanted to try Pumpkin Spice but I let Grace overrule me. She doesn’t like anything pumpkin this year.)

At home, we had a taste test to determine which International Delight flavor would work best in our cheesecake. York Peppermint Patty won out, and we saved Peppermint Mocha for hot chocolate and other fineries.

So she helped me to make the York Peppermint Patty chocolate peppermint cheesecake. We served it with Thanksgiving dinner.

Half of the guests at Thanksgiving dinner said, “Tara, did you take pictures of your cheesecake yet?”

I took some. They were all blurry. Gah.

peppermint cheesecake

As usual, my cheesecake cracked.

As usual, I covered the giant cracks in my cheesecake with chocolate ganache.

As usual, my cheesecake was amazing. It was so amazing that I may have licked the springform pan.

Chocolate Peppermint Cheesecake

Chocolate Peppermint Cheesecake
Prep time: 
Cook time: 
Total time: 
 
Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Plan accordingly.
Ingredients
  • 2 cups crushed Oreo cookies
  • 4 tablespoons butter, melted
  • 3 blocks of cream cheese, 8 oz each (total of 24 oz), at room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1½ cups International Delight York Peppermint Patty, divided
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1 bag of Andes bits
  • 1-1½ cups semi sweet chocolate chips
  • 3 tablespoons butter
Instructions
  1. Preheat oven to 350 degrees F. Begin to boil a large pot of water for the water bath.
  2. Mix the Oreo cookies and melted butter together and press into the bottom of a 9-inch springform pan. Set crust aside.
  3. Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add 1 cup of International Delight creamer, peppermint extract, vanilla, and Andes bits, and blend until smooth and creamy. Here’s a side note: Overbeating the cheese mixture during step three will lead to an excess of air in the batter, which leads to excessive puffiness during baking and the dreaded chasm across the top when the puffiness falls during cooling. Mix it just enough to incorporate all of the ingredients, and then stop.
  4. Pour the batter into the prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface.
  5. Place the springform pan into a baking dish and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
  6. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it (hopefully) won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter.
  7. While the cake is cooling on the counter, prepare the chocolate ganache. Heat chocolate chips, butter (cut into small cubes), and ½ cup International Delight creamer in a pan in the microwave in 30-second increments. I heated it for 30 seconds, then stirred well, then heated for 15 seconds and stirred well. It was still thick, but thin enough to pour. I poured it all over the top of the cooling cheesecake.
  8. Once the chocolate has set, cover the cheesecake with plastic wrap and put it in the fridge to chill over night. (If you cover it before the chocolate is set, the chocolate will get weird on top.)
  9. Once fully chilled, the cheesecake is ready to serve.

Share Your Delight

Through the Share Your Delight program, if you register the UPC from any International Delight creamer this holiday season, International Delight will donate 50 cents to the Coats for Kids Foundation.

International Delight Facebook page shares coupon savings and more information about sharing your delight this holiday season.

This is a sponsored post written by me on behalf of International Delight. The opinions and text are all mine.

 

© 2012 – 2014, Tara Ziegmont. All rights reserved.

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: