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Photo for - Chocolate Candy Cane Cheesecake

Chocolate Candy Cane Cheesecake

  • Yields: 10

Ingredients

Base

  • 3/4 cup (175mL) GAY LEA - Unsalted Butter, softened
  • 1/2 cup (125mL) granulated sugar
  • 1 1/4 cups (300mL) all purpose flour
  • 1/3 cup (75mL) unsweetened cocoa powder, sifted
  • 1/2 tsp (2mL) salt

Filling

  • 1 cup (250mL) GAY LEA - Gold Premium Sour Cream
  • 1 pkg (250g) cream cheese, plain brick style, softened
  • 1/2 cup (125mL) granulated sugar
  • 1/2 tsp (2mL) peppermint extract
  • 2 eggs

Glaze

  • 3/4 cups (175mL) semisweet chocolate chips
  • 3/4 tbsp (45mL) corn syrup
  • 2 tbsp (30mL) GAY LEA - Unsalted Butter
  • candy canes, optional

Instructions

Base

  1. Preheat oven to 325°F (160°C).
  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. 
  • 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.
Photo of - Chocolate Candy Cane Cheesecake

Ingredients

Base

  • 3/4 cup (175mL) GAY LEA - Unsalted Butter, softened
  • 1/2 cup (125mL) granulated sugar
  • 1 1/4 cups (300mL) all purpose flour
  • 1/3 cup (75mL) unsweetened cocoa powder, sifted
  • 1/2 tsp (2mL) salt

Filling

  • 1 cup (250mL) GAY LEA - Gold Premium Sour Cream
  • 1 pkg (250g) cream cheese, plain brick style, softened
  • 1/2 cup (125mL) granulated sugar
  • 1/2 tsp (2mL) peppermint extract
  • 2 eggs

Glaze

  • 3/4 cups (175mL) semisweet chocolate chips
  • 3/4 tbsp (45mL) corn syrup
  • 2 tbsp (30mL) GAY LEA - Unsalted Butter
  • candy canes, optional