Double Chocolate Peppermint Cheesecake Recipes

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DOUBLE-CHOCOLATE PEPPERMINT CHEESECAKE



Double-Chocolate Peppermint Cheesecake image

Serve your guests with this cheesecake that's made with chocolate - a minty Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h30m

Yield 16

Number Of Ingredients 14

1 1/2 cups chocolate wafer cookie crumbs (about 32 cookies)
1/4 cup butter, melted
2 tablespoons sugar
4 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1 can (14 oz) sweetened condensed milk (not evaporated)
1/3 cup whipping cream
2 tablespoons Gold Medal™ all-purpose flour
2 teaspoons vanilla
3 eggs
3/4 cup whipping cream
1 1/2 cups semisweet chocolate chips
1 bag (12 oz) soft peppermint sticks, coarsely crushed
Store-bought peppermint bark

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press firmly in bottom of pan. Bake 10 minutes. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium-high speed until light and fluffy. Gradually add condensed milk, beating just until blended. Add 1/3 cup whipping cream, the flour and vanilla; beat just until blended. Add eggs, one at a time, beating just until blended. Pour over crust.
  • Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • Run small metal spatula around edge of cheesecake; carefully remove foil and side of pan. Place cheesecake on serving plate. In medium microwavable bowl, microwave 3/4 cup whipping cream on High 1 minute or until hot. Add chocolate chips; stir until chocolate is melted and mixture is smooth. Pour ganache over cheesecake; smooth ganache with spatula. Let stand 10 minutes. Gently press crushed peppermint sticks into side of cheesecake. Cover; refrigerate any remaining cheesecake. Garnish with peppermint bark, if desired.

Nutrition Facts : Calories 672, Carbohydrate 72 g, Fat 6, Fiber 2 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 322 mg

PEPPERMINT CHEESECAKE



Peppermint Cheesecake image

If you love cheesecake and love peppermint candy this will be perfect! Delicious and great for the holidays!

Provided by Mrs Sarah

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h50m

Yield 10

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 tablespoon vanilla extract
2 eggs
½ cup crushed peppermint candies, divided
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust.
  • Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
  • Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.

Nutrition Facts : Calories 378.4 calories, Carbohydrate 38.8 g, Cholesterol 86.5 mg, Fat 22.6 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 287.8 mg, Sugar 27 g

DOUBLE CHOCOLATE-PEPPERMINT CHEESECAKE



Double Chocolate-Peppermint Cheesecake image

What's better than Chocolate-Peppermint Cheesecake? Double Chocolate-Peppermint Cheesecake! And it's ready for the oven in just 15 minutes.

Provided by My Food and Family

Categories     Dairy

Time 6h5m

Yield 16 servings

Number Of Ingredients 11

10 chocolate graham crackers, finely crushed (about 1-1/2 cups)
3 Tbsp. sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 140 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

CHOCOLATE PEPPERMINT CHEESECAKE



Chocolate Peppermint Cheesecake image

After making some delicious dessert bars, I was determined to turn the recipe into a chocolate peppermint cheesecake. This festive dessert is the result and one of my favorites to serve for the holidays. Whether I share it with family or give it as a gift, it always receives rave reviews. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 17

2 cups Oreo cookie crumbs
6 tablespoons sugar
4 tablespoons butter, melted
FILLING:
3/4 cup semisweet chocolate chips
1/2 cup white baking chips
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon peppermint extract
4 large eggs, lightly beaten
1/3 cup peppermint crunch baking chips
GANACHE:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream
Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.

Nutrition Facts : Calories 561 calories, Fat 39g fat (22g saturated fat), Cholesterol 120mg cholesterol, Sodium 329mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.

PEPPERMINT CHEESECAKE



Peppermint Cheesecake image

People are thrilled when they see me coming with this rich, smooth cheesecake-it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. -Carrie Price, Ottawa, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 15

2-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/3 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 teaspoons vanilla extract
1 teaspoon peppermint extract
3 large eggs, lightly beaten
1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
Miniature candy canes, optional

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.

Nutrition Facts : Calories 711 calories, Fat 51g fat (33g saturated fat), Cholesterol 153mg cholesterol, Sodium 424mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.

DOUBLE CHOCOLATE-PEPPERMINT BARK CHEESECAKE



Double Chocolate-Peppermint Bark Cheesecake image

Peppermint bark? Cheesecake? Double chocolate anything? If you're a fan of all three, this dessert's for you. (And 15 of your closest friends.)

Provided by My Food and Family

Categories     Dairy

Time 5h50m

Yield 16 servings

Number Of Ingredients 11

18 vanilla creme-filled chocolate sandwich cookies, finely crushed
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, melted
1/2 cup whipping cream
15 starlight mints, lightly crushed

Steps:

  • Heat oven to 325°F.
  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, sugar and extract in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add sour cream and white chocolate; mix well. Pour over crust.
  • Bake 55 to 60 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Heat bittersweet chocolate and cream in small saucepan on low heat until blended and thickened. Cool slightly until warm. Pour over cheesecake; sprinkle with crushed candy.

Nutrition Facts : Calories 490, Fat 36 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 150 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

CHOCOLATE-PEPPERMINT CHEESECAKE



Chocolate-Peppermint Cheesecake image

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!

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 6h5m

Yield 16

Number Of Ingredients 9

1 ¼ cups chocolate cookie baking crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
¾ cup white sugar
1 teaspoon peppermint extract
3 eggs
½ cup whipping cream
1 tablespoon white sugar
1 candy cane, crushed

Steps:

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

Nutrition Facts : Calories 325 calories, Carbohydrate 30.2 g, Cholesterol 96.8 mg, Fat 21 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 11.5 g, Sodium 234.3 mg, Sugar 22.7 g

DOUBLE CHOCOLATE ALMOND CHEESECAKE



Double Chocolate Almond Cheesecake image

This cheesecake is easy to make-but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 large eggs, room temperature, lightly beaten
TOPPING:
1 cup sour cream
1/4 teaspoon baking cocoa
2 tablespoons sugar
1/2 teaspoon almond extract
Sliced almonds, toasted, optional

Steps:

  • In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.

Nutrition Facts : Calories 315 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 215mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

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