WHITE CHOCOLATE PEPPERMINT CHEESECAKE
Making a peppermint cheesecake is a Christmas tradition around our house. We've tried many recipes, and this is the best combination we've found! It gets rave reviews from our family. Light and minty, with a hint of chocolate. While this recipe is involved, it is not difficult. Keep at it and your work will pay off! Delicious results. Top with mini chocolate chips and additional Andes® peppermint chips if desired. Store in a refrigerator.
Provided by Rick Fields
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 11h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
- Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
- Bake in the preheated oven until just set, 8 to 10 minutes.
- Reduce the oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
- Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
- Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
- Chill for 4 hours, to overnight.
- Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
- Remove the sides of the springform pan. Cut into slices and enjoy.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 39.8 g, Cholesterol 98.6 mg, Fat 31.2 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 19.4 g, Sodium 294.9 mg, Sugar 25.9 g
CHOCOLATE PEPPERMINT CHEESECAKE
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
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.
CHOCOLATE-PEPPERMINT CHEESECAKE
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
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
CHOCOLATE PEPPERMINT CHEESECAKE BITES
Chocolate peppermint cheesecake bites have a crunchy chocolate cookie layer on bottom with delicious peppermint chocolate cheesecake and bits of crushed candy cane and chocolate swirls on top. A winning combination for this holiday season! After they are done, store in the refrigerator.
Provided by Culinary Envy
Categories Desserts Cakes Holiday Cake Recipes
Time 3h12m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
- Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
- Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
- Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
- Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.
Nutrition Facts : Calories 257 calories, Carbohydrate 26.9 g, Cholesterol 53.8 mg, Fat 15.4 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 8.5 g, Sodium 194.2 mg, Sugar 19.6 g
DOUBLE-CHOCOLATE PEPPERMINT CHEESECAKE
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
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
WHITE CHOCOLATE PEPPERMINT CHEESECAKE
Bits of pretty mint candies dot every slice of this velvety cheesecake. You'll turn to this classic dessert time and again.-Grenville Samson, Oswego, New York
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies., 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, about 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 430 calories, Fat 29g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 257mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 7g protein.
PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE
Make and share this Philadelphia White Chocolate-Peppermint Cheesecake recipe from Food.com.
Provided by Chef mariajane
Categories Cheesecake
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
- Mix graham crumbs and butter; press firmly onto bottom of pan.
- Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a atime, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.
Nutrition Facts : Calories 400.4, Fat 32.5, SaturatedFat 19.7, Cholesterol 145.8, Sodium 281.1, Carbohydrate 21.1, Fiber 0.2, Sugar 15.2, Protein 7.5
DOUBLE CHOCOLATE-PEPPERMINT BARK CHEESECAKE
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
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
NO-BAKE CHOCOLATE PEPPERMINT CHEESECAKE SQUARES
Cookie crumb crust filled with peppermint cheesecake filling.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 5h45m
Yield 16
Number Of Ingredients 12
Steps:
- In a 9-inch square pan, stir together crumbs and coconut oil until combined and press evenly into the pan. Freeze for 1 hour.
- In a blender combine cashews, coconut milk, coconut oil, Sugar In The Raw®, Stevia In The Raw®, and peppermint extract. Blend until completely smooth and pour over crust. Freeze until firm, about 4 hours.
- In a medium saucepan over low heat, melt chocolate with coconut oil, stirring frequently. Pour over cold cheesecake and immediately sprinkle with peppermint candy, then place back the freezer until set, about 5 minutes. Cut into squares and serve.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 26.1 g, Cholesterol 0.8 mg, Fat 22.8 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 13.8 g, Sodium 147.2 mg, Sugar 14.2 g
CHOCOLATE PEPPERMINT CHEESECAKE BARS
Steps:
- Preheat oven to 350ºF.
- Generously mist a 9-inch square baking pan (3 inches high) with nonstick spray, and line with a sheet of parchment paper, allowing the excess paper to drape over the sides of the pan.
- Place the chocolate sandwich cookies in the bowl of a food processor, and chop finely. Stir in the melted butter, and press the mixture into the bottom of the prepared pan.
- Place the sugar, cocoa, and salt in a large mixing bowl, and whisk to combine. Add the Philadelphia Cream Cheese, mixing on medium-low speed until combined. Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. Stir in the cream, melted chocolate, and peppermint extract, and transfer the batter to the prepared pan.
- Rap the unbaked cheesecake sharply on the counter a few times to eliminate any large air bubbles. Place it in a larger baking dish, and pour very hot water into the larger dish until it comes up about 1 inch around the cheesecake pan.
- Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and bake for another 65 minutes, or until set around the edges but still slightly jiggly toward the center. Turn off the oven, and prop the door ajar with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour. Refrigerate 2 hours to overnight before removing from the pan and cutting into bars.
- Garnish cheesecake bars with mints just before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE
The candy canes are cute, but they're really just for show. The serious peppermint flavor in this white chocolate cheesecake comes from the extract.
Provided by My Food and Family
Categories Dairy
Time 5h35m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared 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 remove 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 320 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 28 g, Protein 6 g
WHITE CHOCOLATE PEPPERMINT CHEESECAKE!
With a subtle mint flavor and darling pink color, it was love at first bite for us! Perfect for Valentine's Day, Christmas or any day when a sweet treat is called for.
Provided by Beth Colon
Categories Other Desserts
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350* Pour the box of wafers into food processor and pulse until they are finely crumbled. Pour in melted butter and combine until no more dry crumbs are left. Pour into spring form pan and press against bottom of pan and half way up the sides. Place in oven and bake crust for 10 minutes.
- 2. While this is cooking, melt 4 oz of the white chocolate in a double boiler on stove top. When crust comes out of the oven, pour the white chocolate on the bottom of crust and smooth out so that it covers the entire bottom (This step and the baking of the crust ensures that there will be solid bottom of the cheesecake. If you like your bottom less firm, omit this step) Place in refrigerator to harden.
- 3. For the cheesecake, melt remaining white chocolate in double boiler and set aside to cool slightly. Cream together all of the cream cheese (room temperature) and the 1 1/2 cups of sugar. Add eggs one at a time, mixing smooth after each addition. Add the sour cream and the cooled chocolate; mix well. Smash the starlight mints into a fine powder and fold into the cheesecake mixture.
- 4. Reduce oven temp to 300* Pour cheesecake mix into prepared, cooled pan. Fill within a 1/2 inch from top. Cake will rise but shouldn't overflow. Place a baking pan half filled with hot water on bottom rack of oven. Place cheesecake pan on a baking sheet (in case the spring form pan leaks) and place on the rack above the pan holding the water. Bake for 1 1/2 hours.
- 5. After 1 1/2 hours, turn off oven and let the cheesecake sit for 4 hours. Take out of oven and refrigerate overnight. When you are ready to serve, run knife around the edges of the cake to loosen and then remove the outer ring of the spring form pan. You can smooth the sides of the cheesecake with a damp butter knife if needed. Enjoy!!!
PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE
Steps:
- HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends extending over sides of pan. 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 well 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 just before serving.
WHITE CHOCOLATE PEPPERMINT CHEESECAKE BITES
These cheesecake bites are my favorite holiday treat, perfect for large parties! A family favorite and one of my most requested recipes. You can also use this recipe to make the cheesecake whole instead of the bites, enjoy!
Provided by Amanda Heinrich
Categories Other Desserts
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325°F if using a 24 cup mini muffin pan.
- 2. Mix crumbs, 1/4 cup of the sugar and the melted butter. Spray pan with nonstick cooking spray. Scoop about half a spoonful of the the crumb mixture into each mini muffin cup; press firmly using the bottom of a shot glass or similar object. Bake approximately 8 minutes.
- 3. Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the peppermint extract. Fill each cup by transferring cheesecake mixture to a gallon size ziploc bag and cutting one of the corners.
- 4. Bake 27 - 28 minutes or until set; cool completely before removing from pan. Use a knife to carefully pop out the bites from the pan. Refrigerate at least 4 hours or overnight.
- 5. Top with the cool whip and chopped Andes mints. Store in refrigerator.
WHITE CHOCOLATE PEPPERMINT CHEESECAKE
I found this gem in the debbie Macomber christmas cookbook. It will be served on my christmas dessert buffet this year.. for the crust I used girl scout thin mints I had frozen
Provided by GingerlyJ
Categories Cheesecake
Time 1h35m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 14
Steps:
- to make the crust preheat oven to 350.
- wrap foil inside and around sides of 9 inch springform pan.
- in a food processor, pulse cookies into fine crumbs add four tablespoons melted butter and process until crumbs are moist and hold together.
- press crumbs into bottom and up sides of pan. bale for ten minutes and transer to a wire rack to cool.
- for filling, in a large bowl beat cream cheese with electric mixer until fluffy.
- gradually beat in sugar, flour, vanilla and peppermint.
- scrape down sides of bowl.
- add eggs one at a time beating after each addition.
- mix in sour cream until well blended.
- carefully pour filling into crust.
- place foil wrapped pan in a larger deep pan.
- heat water in a kettle and pour into larger pan til it reaches halfway up sides of cake pan.
- bake for 1 hour and ten minutes until edges are set and center jiggles.
- transer to a wire rack to cool.
- loosesly cover cake and refrigerate until cold.
- for the glaze melt white chocolate and butter in a bowl and set over saucepan of hot water stirring often.
- remove from heat.
- whisk in confectioner's sugar and cream.
- drizzle glaze over cooled cake.
- artfully arrange peppermint pattys on top of cake.
Nutrition Facts : Calories 447.2, Fat 29.9, SaturatedFat 16.1, Cholesterol 122.6, Sodium 295.1, Carbohydrate 40.2, Fiber 0.5, Sugar 33.5, Protein 6.3
DOUBLE CHOCOLATE-PEPPERMINT CHEESECAKE
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
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
PEPPERMINT PATTY CHOCOLATE CHEESECAKE
Dreams do come true. I woke up a couple of days ago and could almost taste the cheesecake that I had dreamed about. So of course I jotted it down. Made it today. And all I can say is oh yea
Provided by Kathy Griffin
Categories Chocolate
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. In a small bowl add melted butter and sugar to chocolate graham cracker crumbs. Mix well. Pour into a 10 inch springform pan and press down. Bake 10 minutes, remove from oven and let cool
- 2. In a bowl cream together cream cheese and sugar. Add cocoa and mix well. Add egg and peppermint extract and mix well. Pour onto cooled crust and spread to cover crust ( I wrapped my pan bottom with aluminum foil and place in a baking dish with 1 inch of water)
- 3. Bake in a preheated 350 degree oven for 50-55 minutes ( mine was 50) Let cool for 45-60 minutes before removing from pan. Let chill for well as long as you can with out cutting it :) ( about 3 hours)
- 4. In a microwave safe bowl break peppermint patties in pieces add heavy cream and microwave 1 minute. Stir well. Continue in 15 second burst until candies are melted and mixed well. Pour over cheesecake and let cool. Slice and enjoy.
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