Chocolate Chunk Candy Cane Cheesecake Recipe

Name: Chocolate Chunk Candy Cane Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chocolate wafer cookie crumbs (about 32 cookies); 1/4 cup butter, melted; 2 tablespoons sugar; 4 (8-oz.) packages cream cheese, softened; 1 (14-oz.) can sweetened condensed milk; 1/3 cup whipping cream; 1/4 cup sugar; 2 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 3 large eggs; 1 1/2 cups semisweet chocolate chunks; 1/2 cup coarsely crushed hard peppermint candies (about 18 candies); 3/4 cup whipping cream; 1 1/2 cups semisweet chocolate morsels; Garnishes: 65 soft peppermint sticks (5 small bags), broken, and peppermint bark

Servings: persons

1 1/2 cups chocolate wafer cookie crumbs (about 32 cookies)
1/4 cup butter, melted
2 tablespoons sugar
4 (8-oz.) packages cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1/3 cup whipping cream
1/4 cup sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups semisweet chocolate chunks
1/2 cup coarsely crushed hard peppermint candies (about 18 candies)
3/4 cup whipping cream
1 1/2 cups semisweet chocolate morsels
Garnishes: 65 soft peppermint sticks (5 small bags), broken, and peppermint bark

1
["Combine first 3 ingredients; stir well. Press mixture firmly on bottom of a lightly greased 9"" springform pan. Bake at 325u00b0 for 14 minutes; let cool.", "Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add sweetened condensed milk, beating just until blended. Add 1/3 cup whipping cream and next 3 ingredients, beating just until blended. Add eggs, 1 at a time, beating just until yellow disappears. Stir in chocolate chunks and crushed candies.", "Pour batter into baked crust. Bake at 325u00b0 for 52 to 55 minutes or until edges are set and center is almost set. Turn off oven. Immediately run a knife around edge of pan, releasing sides. With oven door slightly open, let cheesecake stand in oven 1 hour. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours. Remove sides and bottom of pan; place cheesecake on a serving plate.", "Pour 3/4 cup whipping cream into a microwave-safe bowl. Microwave at HIGH 1 minute or until hot. Add 1 1/2 cups semisweet morsels; stir until chocolate melts and mixture is smooth. Pour ganache over chilled cheesecake, allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula. Let stand 10 minutes before garnishing. Store in refrigerator.", "For easy cleanup, place wax paper strips under edges of cheesecake on serving plate. When you pour the ganache, it will drip onto the wax paper. Gently remove wax paper strips after the 10-minute standing time."]

2384

kcal

Calories

161

Fat

198

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups chocolate wafer cookie crumbs (about 32 cookies), 1/4 cup butter, melted, 2 tablespoons sugar, 4 (8-oz.) packages cream cheese, softened, and more.

Yes, Chocolate Chunk Candy Cane Cheesecake 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.

Chocolate Chunk Candy Cane Cheesecake

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