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How To make Mint Chocolate Candy Cheesecake
BASE:
1 c Chocolate wafer crumbs
3 T Margarine, melted
BODY:
3 pk 8-ounce cream cheese, soften
2/3 c Sugar
3 ea Eggs
1 pk 6-ounce semi-sweet chocolate
1/2 c Chopped creme de menthe mint
1/2 c Sour cream
1 t Vanilla
BODY: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, mint wafers, sour cream and vanilla; pour over crust. Bake at 350, 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional mint wafers, if desired.
How To make Mint Chocolate Candy Cheesecake's Videos
Chocolate Peppermint Cheesecake | Delish
All we want for Christmas is cheesecake.
DIRECTIONS
1. Preheat oven to 325º. Make filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.
2. Make crust: In a food processor fitted with a metal blade or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist.
3. Add crust to an 8 or 9 springform pan and pack tightly.
4. Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. Refrigerate until completely chilled, 4 hours.
5. Make chocolate ganache: Pour hot cream over chocolate and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)
6. Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.
7. Refrigerate 10 minutes before serving to let ganache harden.
INGREDIENTS
3 8-oz blocks cream cheese, softened
1 c. sugar
2 large eggs
1/4 c. sour cream
1 1/2 tbsp. flour
1 tsp. peppermint extract
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 c. chopped chocolate, plus more for garnish
1/2 c. chopped white chocolate, plus more for garnish
1/2 c. chopped candy canes, plus more for garnish
FOR THE OREO CRUST
24 Peppermint Oreos
5 tbsp. melted butter
FOR THE CHOCOLATE GANACHE
3/4 c. hot heavy cream
1 1/2 c. semisweet chocolate chips
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Chocolate Peppermint Cheesecake
Learn how to make New York style Vanilla Cheesecake, how to turn it into Chocolate Cheesecake, and then take it up a notch to Chocolate Peppermint Cheesecake! Gluten free, vegetarian, and low in sugar.
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You'll find the written recipe and links to exact products I use in my kitchen here:
No Bake Peppermint Bark Cheesecake l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crust
▢ ½ cup melted butter
▢ 300 grams chocolate sandwich cookies (about 25 cookies)
Cheesecake Filling
▢ 1 cup white chocolate chips (170g)
▢ 1 cup + 2 tablespoons heavy whipping cream (divided)
▢ 24 oz full fat cream cheese (room temperature) 3 packages or 750 grams
▢ 1 ¼ cups powdered sugar
▢ 1 teaspoon vanilla
▢ 1 teaspoon mint extract
▢ ½ recipe peppermint bark (prepared)* (about 300 grams)
Garnish
▢ 1½ cups heavy whipping cream
▢ 3 tablespoons powdered sugar
▢ crushed candy canes for garnish
Instructions
In a medium bowl, stir together white chocolate and 2 tablespoons cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge just to cool to room temperature, stirring occasionally.
Crust
Combine melted butter and cookies in a food processor and process until smooth and a ball forms (Alternately, you could crush the cookies finely and stir together with melted butter)
Press into a 9″ Springform pan.
Cheesecake Filling
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, mint extract and beat on high until light and fluffy, 2-3 minutes.
Add cooled melted white chocolate and beat on medium speed until incorporated.
In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture.
Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.
Spread cheesecake filling into the prepared crust and smooth the top. Refrigerate at least 8 hours (overnight is even better) until chilled and firm.
Garnish
In a medium bowl, whip cream and powdered sugar with an electric mixer until stiff peaks form.
Swirl around the edge of the cheesecake and garnish with the remaining peppermint bark and some crushed candy canes as desired.
Slice and serve.
MINT CHOCOLATE CHIP CHEESECAKE RECIPE
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for a mint chocolate chip cheesecake.
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Ingredients
Crush 125 Grams of cookies
30 Grams of melted butter
500 Grams of cream cheese
1 Cup of sugar
150ml of thickened cream
1/2 Tablespoon of peppermint extract
6-12 Drops of food colouring
1/2-2/3 Of a cup of mini choc bits Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
Chocolate Peppermint Cheesecake Truffles Recipe
Thanks for watching! Check out the written Chocolate Peppermint Cheesecake Truffles recipe here
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How to make Chocolate Mint Cheesecake Bars l Recipe l Step by Step tutorial l Easy Dessert
Check out this video to see how easy it is to make these amazing chocolate mint cheesecake bars! YUM!!!!
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