Cheesecake with Peppermint-Chocolate Sauce

Cheesecake with Peppermint-Chocolate Sauce
48 servings or 4 cheesecakes, 12 servings each


Ingredients Weights Measures
graham cracker crumbs 1 lb. + 6.4 oz. 1-1/2 qt.
sugar 8 oz. 1 cup
unsalted butter, melted 14 fl oz 1-3/4 cups
PHILADELPHIA Cheesecake Batter, slacked for 1 hour 12 lb. 4 tubs
Peppermint-Chocolate Sauce
BAKER'S Bittersweet Chocolate, finely chopped 1 lb. + 1.2 oz. 1 qt.
water 26.8 fl oz 3-1/2 cups
sugar 11 oz. 1-1/2 cups
light corn syrup 5 oz. 1/2 cup
unsweetened cocoa powder 4.4 oz. 1-1/3 cups
peppermint extract - 2 Tbsp. + 2 tsp.


COMBINE cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).

BAKE in 325ºF standard oven 10 min.; cool.

STIR cheesecake batter in each tub until creamy; pour over each crust. Bake as directed on tub; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.

PEPPERMINT-CHOCOLATE Sauce: Place chopped chocolate in large heat proof bowl.

BRING water, sugar and corn syrup to boil in saucepan on medium heat. Remove from heat. Whisk in cocoa powder. Pour over chopped chocolate; stir until melted. Cool. Stir in extract.

FOR each serving: Top 1 Cheesecake slice with 2 Tbsp. Peppermint-Chocolate Sauce.

Kraft Kitchens Tips

Special Extra
Garnish with fresh mint leaves or crushed peppermint candies just before serving.
Make Ahead
Cheesecakes can be refrigerated up to 24 hours before serving.
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Nutritional Information

Nutrition Information

Total fat
 41 g
Saturated fat
 25 g
 185 mg
 380 mg
 49 g
Dietary fiber
 2 g
 34 g
 9 g
Vitamin A
 25 %DV
Vitamin C
 0 %DV
 8 %DV
 8 %DV