Peppermint Patty Chocolate Cheesecake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I always look forward to trying new recipes, especially if it includes chocolate - my husband is a chocolate connoisseur (not really, but he loves fine chocolate!). This is decadent-rich chocolate-minty-heavenly! Read more ! Ingredients:
crust |
1 1/2 cups vanilla wafer crumbs (about 45 cookies) |
1/4 cup hershey's special dark cocoa |
1/4 cup powdered sugar |
1/4 cup melted butter |
3 packages (8 oz each) cream cheese, softened |
1 cup sugar |
1/4 cup hershey's special dark cocoa |
1 tsp vanilla extract |
4 eggs |
1/4 cup heavy cream |
1 1/3 cups (8 oz pkg) york mini peppermint patties, divided |
sweetened whipped cream or whipped topping |
Directions:
1. Prepare chocolate crumb crust:
2. Stir together vanilla wafer crumbs, cocoa, powdered sugar and melted butter.
3. Press mixture onto bottom and 1 inch up sides of 9-inch springform pan.
4. Heat oven to 350.
5. Beat cream cheese and sugar in large bowl until smooth.
6. Blend in cocoa and vanilla. Gradually beat in eggs and heavy cream, beating until well blended. Pour 2 cups batter in prepared crust.
7. Place 1/4 cup peppermint patties in small microwave-safe bow. Microwave at medium(50%) for 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until pieces are melted and smooth when stirred.
8. Place 1 cup cheesecake batter into separate bowl; blend in melted chocolate mixture. Carefully spoon over cheesecake batter in pan.
9. Coarsely chop 3/4 cup peppermint patties; sprinkle over surface. Spoon remaining batter over patties; spread to cover.
10. Bake 50-55 minutes or until center is almost set.
11. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature.
12. Cover; refrigerate several hours or until cold.
13. Garnish with whipped cream and remaining peppermint patties. Cover; refrigerate leftovers.
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