Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
Hands-on Time
30 Mins
Total Time
11 Hours 50 Mins
Yield
Makes 10 to 12 servings

Don't worry if your cheesecake cracks; the light and fluffy layer of whipped cream will cover it.

How to Make It

Step 1

Prepare Crust: Preheat oven to 350°. Stir together first 3 ingredients in a medium bowl. Press mixture on bottom and 1 inch up sides of a lightly greased (with cooking spray) 9-inch springform pan. Bake 10 minutes. Let stand at room temperature until ready to use.

Step 2

Prepare Filling: Reduce oven temperature to 325°. Microwave chocolate morsels and cream in a small microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Cool 10 minutes.

Step 3

Beat cream cheese and 1 cup sugar at medium-low speed with a heavy-duty electric stand mixer just until smooth. Add chocolate mixture and extracts, and beat at low speed just until blended. Add eggs, 1 at a time, beating at low speed just until yellow disappears after each addition; pour into prepared crust.

Step 4

Bake at 325° for 50 minutes to 1 hour or until center of cheesecake jiggles and is almost set. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides.) Cool cheesecake completely on a wire rack (about 2 hours). Cover and chill 8 hours to 2 days.

Step 5

Remove sides of pan, and spread Whipped Peppermint Cream over cheesecake.

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