Cheesecake with Peppermint-Chocolate Sauce – a delicious recipe with graham cracker crumbs, sugar, unsalted butter, Batter, Chocolate Sauce, 'S Bittersweet Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cheesecake: Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
2
Bake in 325 degrees F standard oven 10 min.
3
; cool.
4
Stir cheesecake batter in each tub until creamy; pour over each crust.
5
Bake as directed on tub; cool completely.
6
Refrigerate several hours or until chilled.
7
Cut each cheesecake into 12 slices.
8
Peppermint-Chocolate Sauce: Place chopped chocolate in large heat proof bowl.
9
Bring water, sugar and corn syrup to boil in saucepan on medium heat.
10
Remove from heat.
11
Whisk in cocoa powder.
12
Pour over chopped chocolate; stir until melted.
13
Cool.
14
Stir in extract.
15
For each serving: Top 1 Cheesecake slice with 2 Tbsp.
16
Peppermint-Chocolate Sauce.
1134
kcal
Calories
67
g
Fat
112
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Cheesecake, 1-1/2 qt. graham cracker crumbs, 1 cup sugar, 1-3/4 cups unsalted butter, melted, and more.
Yes, Cheesecake with Peppermint-Chocolate Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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