Chocolate Candy Cane Cheesecake

Desserts

Chocolate and peppermint are a timeless pairing that will make this delicious cheesecake a holiday favourite. 

    Rating: 3 Stars

    Ingredients

    Base:
    3/4 cup175 mLGAY LEA - Unsalted Butter, softened
    1/2 cup125 mLGranulated Sugar
    1 1/4 cups300 mLAll Purpose Flour
    1/3 cup75 mLUnsweetened Cocoa Powder, sifted
    1/2 tsp2 mLSalt
    Filling:
    1 cup250 mLGAY LEA - Gold Premium Sour Cream
    1 pkg250 gCream Cheese, plain brick style, softened
    1/2 cup125 mLGranulated Sugar
    1/2 tsp2 mLpeppermint extract
    2 2 Eggs
    Glaze:
    3/4 cups175 mLSemisweet Chocolate Chips
    3/4 tbsp45 Corn Syrup
    2 tbsp30 mLGAY LEA - Unsalted Butter
    candy canes, optional
    Add to Shopping List

    Instructions:

    Base:

    1. Preheat oven to 325F (160C).
    2. Grease a 9-inch (25 cm) springform pan lightly.
    3. Beat butter with sugar until fluffy.
    4. Stir flour with cocoa and salt.
    5. Add to butter mixture and mix until dough comes together.
    6. Press dough into the bottom of the prepared pan.
    7. Bake for 20 minutes. 

    Filling:

    1. Beat cream cheese with sour cream, sugar and extract until very smooth.
    2. With mixer on low, mix in eggs, just until combined.
    3. Pour over prepared crust.
    4. Bake for 30 to 35 minutes or until just jiggly in centre.
    5. Run a thin knife around the edges of the cake.
    6. Cool to room temperature. 

    Glaze:

    1. In a small bowl set over simmering water, melt chocolate chips with corn syrup and butter until smooth.
    2. Spread evenly over cooled cheesecake.
    3. Sprinkle with crushed candy canes (if using).
    4. Chill for at least 4 hours before removing the ring and slicing into wedges. 

    Makes 10 servings

    • Alternate Garnish: Omit the candy canes and drizzle the chocolate layer with a little melted white chocolate blended with a drop or two of peppermint extract.  
    • Variation: Omit the candy cane topping, use vanilla extract instead of peppermint extract and add 1 tbsp (15 mL) finely grated orange zest to the filling for an orange chocolate cheesecake bar. 
    • Perfect Slices: Use the foil to lift the dessert onto a cutting board. Use a large chef's knife and wipe between slices with a warm, wet kitchen towel.
    Add comment
    • No comments found

    Share It

    Ingredients

    Base:
    3/4 cup175 mLGAY LEA - Unsalted Butter, softened
    1/2 cup125 mLGranulated Sugar
    1 1/4 cups300 mLAll Purpose Flour
    1/3 cup75 mLUnsweetened Cocoa Powder, sifted
    1/2 tsp2 mLSalt
    Filling:
    1 cup250 mLGAY LEA - Gold Premium Sour Cream
    1 pkg250 gCream Cheese, plain brick style, softened
    1/2 cup125 mLGranulated Sugar
    1/2 tsp2 mLpeppermint extract
    2 2 Eggs
    Glaze:
    3/4 cups175 mLSemisweet Chocolate Chips
    3/4 tbsp45 Corn Syrup
    2 tbsp30 mLGAY LEA - Unsalted Butter
    candy canes, optional
    Add to Shopping List

    Gay Lea From the Farm

    Sign up for our free newsletter filled with seasonal recipes, exclusive coupons, tips and more!


    You can unsubscribe at any time.
    <img alt="Nordica Smooth - Gay Lea Foods" src="http://www.gaylea.com/images/htmlbanners/protein/protein-300x250.jpg" width="300" height="250" />