Chocolate Peppermint Cheesecake

Wednesday, December 11, 2013

Yes, yes I know that this post is really quite late for a recipe that I did - like I waited for a while before deciding to post this recipe up because honestly, this cheesecake was rather weird. Good, but weird. And by that, I mean in terms of the taste - you might like it or hate it so it's really up to anyone who intends to try this. I like it anyway :-) That's what I always say but it's true - everything I bake never gets wasted, well actually at least the ones I bother posting up here and on other social media platforms. I have a ton of disasters as well. 

With that, try this at your own risk - you need to like cheese, you need to like peppermint, and you need to like chocolate. But most importantly, you need to like them all together. (That's really the make or break it factor heh) Here goes nothing: 


1. 1 Graham cracker crust (I used premade cos I was lazy but you can always crush digestives + butter)
2. 400g cream cheese
3. 120g sugar
4. 1 teaspoon vanilla extract
5. 20 Candy Cane Hershey's kisses
6. 3 peppermint candy canes (or 6 if you want to sprinkle some on top)
7. 2 eggs 
8. Red food colouring (optional) 
9. A bit of dark chocolate (optional)

1. Preheat your oven to 160 degree Celsius
2. Unwrap your candy cane kisses - make sure none of the little bits of wrapping are left in the bowl

3. Melt down the kisses either in a microwave or atop a pot of boiling water. Also, I added a bit of butter because they got a bit too tacky and difficult to melt down halfway through

4. Set the melted kisses aside to cool
5. Crush three peppermint candy canes into small bits

6. In a separate large bowl, beat your cream cheese (at room temperature)

7. Cream your sugar with the cream cheese

8. Add your vanilla extract to the mixture and mix well 

9. Add your eggs in one at a time and mix well 

At this point, you can also add all your candy cane kisses and crushed candy canes into the batter, mix everything and pour everything into the Graham cracker crust but I was going for a marbled effect so here's what I did :-)

10. Pour 1/3 of the plain batter into the Graham cracker crust

11. Add your melted candy cane kisses into the mixture - if it has hardened a bit, not too worry because you'd be able to break them up with your whisk

12. Add in your crushed candy canes into the mixture too

13. Pour half of that mixture into the Graham cracker crust and swirl it around with the plain batter

14. With the remaining mixture (which should be one third of the original batter amount), add a bit of red food colouring and mix well 

15. Pour it into the crust and swirl again - it should look quite pretty at this point

16. Place it in the oven and bake it for 55min-1hour or until a toothpick inserted in the middle comes out clean


17. Once it's done, let it cool down on the counter top
18. Melt down some dark chocolate if you'd like 

19. Drizzle it atop the cheesecake!

20. Sprinkle on some crushed candy cane bits if you'd like :-) 

And there you have it :-) I hope everyone's been having a fab holiday so far because I did, definitely. This holiday's been such a lovely time for me to rest, to rejuvenate and gain so many new experiences! Shall do my best to attempt to make the best out of what's left of it and 2013. 

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