A delicious blend of chocolate and peppermint, a favourite festive mix. Creamy chocolate cheesecake, frosty peppermint and luscious whipped cream. A beautiful and delectable cheesecake recipe!

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
5 hrs
total:
6 hrs 5 mins
Servings:
16
Yield:
16 servings, 1 slice (82g) each
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F (175 degrees C).

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  • Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.

  • Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

  • Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

  • Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

Variation:

Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 4 oz. melted BAKER'S Semi-Sweet Chocolate into cheesecake batter before pouring over crust and baking as directed.

Variation:

For a change of pace, prepare using your favourite extract, such as almond or orange, and omitting the candy cane garnish.

Shortcut:

Enjoy a serving of this rich and indulgent treat on special occasions.

Nutrition Facts

325 calories; protein 4.9g; carbohydrates 30.2g; fat 21g; cholesterol 96.8mg; sodium 234.3mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
12/27/2014
This was very easy and delicious!!! I was not able to find the cookie baking crumbs so I used enough chopped Oreo crumbs (from 2 boxes of Oreo no bake dessert) and mixed with the butter for a delicious crust. I was not able to find the chocolate cream cheese so I just used all regular cream cheese. I had pre-chopped my candy canes (4) before our guests arrived and the cheesecake needed to cool for 4 hrs. Some of our guests were getting ready to leave but I did not want them to miss the dessert so i skipped the whipped topping and just sprinkled my candy cane crumble on top and it was a hit. (It was rich enough without the added cream and chocolate.) DELICIOUS!!!! Read More
(2)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/27/2014
This was very easy and delicious!!! I was not able to find the cookie baking crumbs so I used enough chopped Oreo crumbs (from 2 boxes of Oreo no bake dessert) and mixed with the butter for a delicious crust. I was not able to find the chocolate cream cheese so I just used all regular cream cheese. I had pre-chopped my candy canes (4) before our guests arrived and the cheesecake needed to cool for 4 hrs. Some of our guests were getting ready to leave but I did not want them to miss the dessert so i skipped the whipped topping and just sprinkled my candy cane crumble on top and it was a hit. (It was rich enough without the added cream and chocolate.) DELICIOUS!!!! Read More
(2)
Rating: 5 stars
12/29/2016
I also increased the peppermint extract to 2 tspns as other reviewers suggested and I also could not find chocolate cream cheese so I made my own by doing the following: melting 1 cup semisweet chocolate chips in the microwave for 1 minute and then stirring the chips until they were liquid and smooth. I added the melted chocolate last and gradually while beating on low. Oh and for the crumb crust I used chocolate graham crackers that I pulverized in a ziploc bag with a hammer. Just popped the cake in the oven so I will have to update this review once I enjoy it with my family tomorrow! It looked great though and the batter tasted good.;) Read More
(1)
Rating: 4 stars
12/22/2015
It had a nice rich flavor except for the peppermint. I had to substitute with cream de menth and did not use enough. I used melted Baker's chocolate bars. Also disappointed my crust stuck to pan probably due to butter leaking into my oven during baking which was a smoky issue. If I make again I will not use springform pan. Read More
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Rating: 4 stars
12/31/2015
This cheesecake was very rich and very tasty. I couldn't find chocolate cream cheese and I searched multiple stores. I decided to make my own using 4 tablespoons of chocolate syrup and 2 teaspoons of unsweetened cocoa powder per each 8 ounce package of cream cheese. Mix with a hand mixer and voila! I also added a tad bit extra peppermint extract than what the recipe called for and still I could hardly taste the peppermint. However everyone that tried it loved it. Read More
Rating: 5 stars
12/12/2016
I made this for a family Christmas get together and it was definitely a hit! I wasn't able to get chocolate cream cheese so I melted about 3/4 of a cup of semisweet chocolate chips and added it to the mixture last. Also I read some reviews that said it wasn't pepperminty enough so I used 2 tsp of extract and that gave the peppermint enough punch to cut through the richness of the chocolate. My only issue was that even baking it in a water bath and letting it sit in the oven for 45 minutes with the oven off after baking was that it got a huge crack right through the middle. However it was easily covered with the whipped cream and it was likely due to the fact my oven isn't a convection oven. Overall I would definitely make this again! Read More