Chocolate Peppermint Cheesecake

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PREP TIME: 20

BAKE TIME: 22 MIN

TOTAL TIME: 42 MIN

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The tastiest dessert to make all through out the Holiday Season.

Ingredients

The Crust

• 1 Cup Oreo Crumbs
• 4 Tbsp Unsalted Melted Butter
• 1 1/2 Tbsp Sugar

Chocolate Ganache

• 1/2 Cup Semisweet Chocolate Chips
• 1/2 Cup Heavy Whipping Cream

Cheesecake Filling

• 14oz Room Temp Cream Cheese
• 2/3 Cup Sugar
• 1/3 Cup Siggi's Vanilla Yogurt
• 3oz Semisweet Chocolate
• 2 Tbsp Heavy Whipping Cream
• 2 Tbsp Dutch Processed Cocoa Powder(Sifted)
• 2 Large Eggs
• 1 1/2 Tsp Vanilla
• Crushed peppermint for garnish

Chocolate Whipped Cream

• 2 Cups Cool Whip
• 4oz Semisweet Chocolate
• 1/4 Cup Dutch Processed Cocoa Powder(Sifted)

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 300F and prepare a cupcake pan with baking cups.
2. On a bowl add the sugar and oreo crumbs and mix until combined. Add butter and mix until combined.
3. Spread evenly between all 12 cups and press down until is it even. Cover with plastic wrap and refrigerate while you make the cheesecake filling.
4. On a microwave safe bowl add the chocolate and heavy whipping cream and heat in 30 second intervals mixing in between until fully melted and combined it should only take 2 to 3 rounds.
5. Once the chocolate is melted and combined sift the cocoa powder and add it to the melted chocolate mixing well until combined it will be thicker.
6. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese, chocolate mixture and sugar for 3-4 minutes until combined and smooth.
7. Add eggs one at a time mixing in slow speed until the eggs are mostly combined then beat on med-high until combined.
8. In a small bowl add the yogurt, heavy whipping cream and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined.
9. Remove the crust from the refrigerator and evenly divide the batter between the cupcake cups filling each until the top.
10. Bake for 20-23 minutes until just slightly jiggly in the center.
11. Allow to cool completely and then cover in plastic wrap and refrigerate for atleast 4-6 hours.
12. Once the cupcakes are set remove carefully from the pan. I like to use a sharp icing spatula reaching in one corner and pushing up gently from the bottom. If it gives you a little trouble when the spatula is on the bottom and you have a grip on the bottom give it a gentle twist to the sides then push up!
13. Next make the ganache. On a microwave safe bowl add the chocolate and heavy whipping cream and heat in 45 second intervals until mixed and combined and allow to cool.
14. Once the ganache has cooled and set cover the top of the cheesecakes and refrigerate while you make the whipped cream.
15. On a heat safe bowl heat the chocolate for the whipped cream and allow to cool.
16. Once cooled sift the cocoa powder and add it to the melted chocolate.
17. Add the chocolate mixture to the cool whip and mix well until combined.
18. Pipe or just simply spoon the chocolate whipped cream on top of the cheesecakes.
19. Sprinkle crushed peppermint and enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery