Chocolate Peppermint Cheesecake with Chocolate Ganache

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 12 oz Dark chocolate chip
  • 3/4 cup Granulated sugar
  • 1 tsp Peppermint extract
  • 1 tsp Vanilla extract

• Snacks

  • 2 cups Chocolate graham crackers

• Dairy

  • 1/3 cup Butter
  • 7 oz Condensed milk
  • 3 8 ounce packages Cream cheese
  • 4 tbsp Heavy whipping cream

• Desserts

  • 3/4 cup M & m s white peppermint

Found on domesticsuperhero.com

Description

Ingredients

• 2 cups crushed chocolate graham crackers
• 1/3 cup butter
• 3 -8 ounce packages cream cheese (24 ounces total), softened
• ¾ cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 7 ounces condensed milk (half a full size can)
• 6 ounces dark chocolate chips, melted
• 1/3 cup M&Ms® White Peppermint roughly chopped
• 6 ounces dark chocolate chips
• 4 TBS heavy whipping cream
• 1/2 cup M&Ms® White Peppermint, chopped

Directions

• Preheat oven to 325 degrees F. Place a baking dish with about an inch of water in the bottom of the oven** 1.In a medium bowl, combine graham cracker crumbs and butter, mix well to moisten. Press into the bottom of a 10 inch spring form pan. 2. Using a stand mixer or electric mixer, add cream cheese and sugar to the bowl, mix on a high speed to combine. Add eggs, one at a time until combined. Add vanilla and peppermint extract; mix. Add condensed milk and melted chocolate chips; combine until just mixed. Remove bowl, add 1/3 cup chopped M&Ms® White Peppermint; fold to combine. Pour filling on top of graham cracker crust and evenly smooth out the top. Place into oven and cook for 50-60 minutes, or until just set. 3. Remove from oven and allow to cook on the counter for 1 hour. Place into fridge and leave for at least 6 hours, preferably overnight. 4. The next day, using a double boiler, add chocolate chips and heavy whipping cream; mix while melting, until melted and combined. Use a spatula to spread ganache over the top and sides of the cake. Sprinkle 1/2 cup M&Ms® White Peppermint over the top. 5. Slice and serve. Store in refrigerator.