As you can imagine, Winter is a fun time for me. Everyone in the world decides they're going to LOVE LOVE LOVE peppermint because it's winter time. I say... why not peppermint all the time? I've been wanting to make cheesecake for a long time, but it always seemed daunting. On top of that, the Cheesecake Factory makes a mean Peppermint Bark Cheesecake, drool, and on the tippity top of that, I have leftover candy canes from Christmas.
To the left is the recipe that sparked my curiosity to use up those candy canes! But, I ended up using this base recipe because I didn't have peppermint bark, and didn't feel like making it!
Here's the recipe with the changes I made:
Graham Cracker-Crumb Crust
- 1 1/4 cup(s) graham cracker crumbs, from 11 rectangular graham crackers (I used Chocolate Grahams!)
- 4 tablespoon(s) butter or margarine, melted
- 1 tablespoon(s) sugar (I left this out... it's sweet enough!)
- 3 package(s) (8 ounces each) cream cheese, softened (I used the 1/3 less fat variety)
- 3/4 cup(s) sugar
- 1 tablespoon(s) all-purpose flour
- 1 1/2 teaspoon(s) vanilla extract (Left this out because I'm more concerned about the minti-ness)
- 3 large eggs
- 1 large egg yolk
- 1/4 cup(s) milk (I used Almond Milk)
- I added 10 candy canes (crushed), reserving two (crushed) for garnish.
- 2 cups Hershey's Dark Chocolate Chips (1/2 cup reserved for topping)
- 1 cup fluff (for topping)
- Preheat oven to 375 degrees F. Prepare Crumb Crust: In 8 1/2- to 9-inch springform pan, with fork, mix crumbs and melted butter until crumbs are evenly moistened. With hand, press crumb mixture firmly onto bottom and up side of pan. Bake 10 minutes; cool crust in pan on wire rack. Turn oven control to 300 degrees F.
- Prepare Cheesecake: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy. Beat in flour until well combined. Reduce speed to low and beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in milk just until blended. Stir in 1 1/2 cups of chocolate chips and 8 of the crushed canes.
- Pour batter into prepared crust. Bake 55 to 60 minutes, until set but still slightly jiggly and moist in center, and pale gold near edge. I would have baked the cake in a water bath so it cooked evenly and wouldn't have cracked, but with the chocolate topping, you can't even see the cracks!
- Cool completely in pan on wire rack. Refrigerate overnight before serving. To serve, remove side of pan.
- This is where I add the topping: microwave the chips until soft, add fluff and whip until smooth. Spread the mixture over the top and sprinkle remaining candy cane. Let set, refrigerate and serve! Check out my pics below.