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Double-Chocolate Peppermint Cheesecake

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By Betty Crocker Kitchens
Updated Jan 8, 2015
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Serve your guests with this cheesecake that’s made with chocolate – a minty Christmas dessert.

Double-Chocolate Peppermint Cheesecake

  • Prep Time 35 min
  • Total 9 hr 30 min
  • Servings 16
  • Ingredients 14
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Ingredients

Crust

  • 1 1/2 cups chocolate wafer cookie crumbs (about 32 cookies)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar

Filling

  • 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

Ganache

  • 3/4 cup whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 1 bag (12 oz) soft peppermint sticks, coarsely crushed

Garnish

  • Store-bought peppermint bark
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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

672 Calories
38g Total Fat
9g Protein
72g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
672
Total Fat
38g
0%
Saturated Fat
22g
0%
Sodium
322mg
0%
Total Carbohydrate
72g
0%
Dietary Fiber
2g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
5 Other Carbohydrate; 6 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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