Name: Christmas Choc-Peppermint Cheesecake recipe
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 12
Ingredients: 250 g chocolate ripple biscuits; 125 g butter melted; 500 g cream cheese; 1 1/2 cups thickened cream; 3/4 cups caster sugar; 3 eggs; 3 drops peppermint essential oil; 1/2 cup chocolate sprinkles *to decorate; 1 packet M&Ms, *to decorate; 1 packet candy canes *to decorate

by Greer Worsley Last updated on 11/11/2020

What could be more festive sitting atop your Christmas table this year than a candy cane adorned cheesecake? With a chocolate crumb base and peppermint flavoured filling, this festive cheesecake absolutely looks and tastes the part. - Greer Worsley

Ingredients

250 g chocolate ripple biscuits
125 g butter melted
500 g cream cheese
1 1/2 cups thickened cream
3/4 cups caster sugar
3 eggs
3 drops peppermint essential oil
1/2 cup chocolate sprinkles *to decorate
1 packet M&Ms, *to decorate
1 packet candy canes *to decorate

Method

Step 1

Preheat oven to 180C (160C fan-forced). Line the base of a 22cm springform cake tin with baking paper. Grease the sides with a little butter.
Step 2

In a food processor, blitz biscuits to form a fine crumb. Add butter and process to combine. Tip into prepared tin and use the back of a spoon to line the base with an even layer of biscuit, coming 2-3cm up the sides as well. Refrigerate for 30 minutes.
Step 3

Wipe out bowl of food processor. Place in cream cheese, 1/2 cup cream and sugar and process until smooth. Add eggs one at a time, processing between each addition. Add peppermint oil or essence a little at a time, tasting as you go.
Step 4

Remove cake tin from fridge and place on an oven tray. Carefully pour in filling. Bake for 50 minutes until just set. Turn off oven and leave cheesecake in while it cools for 1-2 hours. Place in fridge to cool and set completely.
Step 5

Just prior to serving, whip remaining cream until thick. Carefully remove cheesecake from tin and place on serving platter. Spread cream over the top and decorate with chocolate sprinkles, M&M’s and candy canes.

Recipe Notes

from Australia’s Best Recipes team

User red and green M&M's.

If replacing peppermint essential oil with peppermint essence use 1-2 tsp.

For best results, make sure cream cheese is at room temperature before you begin.

Hold off on adding the finishing touches to your cheesecake until you are ready to serve it, as the sprinkles and M&M’s will leach colour into the cream if left too long.

You could try folding some chocolate chips through the filling before baking to add more of a chocolate hit.

This recipe was created and photographed by Greer Worsley for Best Recipes.

If you like the sound of this recipe, you might also like this Honeycomb Cheesecake.