Browse by
Browse by
Browse by
Browse by
Chocolate Peppermint Cheesecake
Tested by Imperial Sugar
Chef Eddy Recipe
Chocolate Peppermint Cheesecake
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Dark chocolate and spicy peppermint are a flavor marriage made in heaven. This over-the-top Chocolate Peppermint Cheesecake can be made a day ahead since it tastes even better the next day! 

Prep time
1:10
Bake/Cook time
1:30 to 2:00
Yield
1 9-inch cheesecake
Sign in to post a comment
Chocolate Peppermint Cheesecake
Extra Fine Granulated Sugar
Prep time :
1:10
Bake/Cook time :
1:30 to 2:00
Yield :
1 9-inch cheesecake

INGREDIENTS

Crust

Chocolate Cheesecake

  • 2 (8 oz) packages cream cheese, soft at room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 large eggs
  • 1 cup sour cream, full fat
  • 1 tablespoon vanilla extract
  • 3/4 cup best quality semi or bittersweet chocolate chips

Mint Cheesecake

Garnish

DIRECTIONS

  1. Preheat oven to 350°F.
  1. To make crust: Crush graham crackers with a rolling pin to obtain 1 3/4 cups.  Add melted butter and sugar and combine well. Press onto bottom of a 9 inch diameter spring form pan and place in oven for 10 minutes. Remove from oven and reduce oven temperature to 325°F.
  2. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water could penetrate thru foil. Place in a roasting pan and set aside.
  3. For chocolate layer, blend cream cheese and sugar on lowest speed, alternatively mix by using a hand held spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions. Add sour cream and vanilla.
  4. Place chocolate in a bowl and melt over very low simmering water and stir until just melted. Add to above and combine well, pour batter into springform pan.
  5. For mint layer blend cream cheese and sugar on lowest speed, alternatively mix by using a hand held spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions. Add sour cream, peppermint and green food color.
  6. Spoon mint layer on top of chocolate layer. (Don't pour.)
  7. Pour water into roasting pan about 1-inch high and place into oven.
  8. Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes, but it could take up to 2 hours depending on temperature of cheesecake batter.
  9. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
  10. Run a sharp knife around edge and bottom of cheesecake and place on a serving platter.
  11. Prepare ganache and while still warm pour half of ganache onto cheesecake. Serve remaining ganache reheated on side.
  12. Whip cream and sugar until stiff peaks form, place in a piping bag fitted with a plain pastry tube and pipe a circle in center.
  13. Chop chocolate mint chocolates in 4 pieces and place in center of cake. Sprinkle with powdered sugar.
Shout Out To Our Baking Friends
    ::    Connie    ::    Vic    ::    Furl    ::    Ryleigh S    ::    nora    ::    mar    ::    8tseven    ::    Jinger Renee    ::    s S    ::    Edie W    ::    Juanita    ::    me    ::    Karen K    ::    CharB    ::    kathleen s    ::    Laura A    ::    lindsay    ::    Mamm    ::    Whalestales    ::    Stephanie
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.