Chocolate Chunk Candy Cane Cheesecake Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Loaded with chocolate hunks and peppermint candies, slathered in a decadent chocolate ganache, and decorated with classic Christmas candies, this cheesecake is a "must-make" for the holidays.
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
Instructions
- Combine first 3 ingredients; stir well. Press mixture firmly on bottom of a lightly greased 9" springform pan. Bake at 325 ° 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 325 ° 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.
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