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Cheesecake with Peppermint-Chocolate Sauce

Cheesecake with Peppermint-Chocolate Sauce

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INGREDIENTS

48 servings or 4 cheesecakes, 12 servings each


  • Cheesecake
  • 1 lb. plus 6 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 14 fl oz unsalted butter, melted
  • 12 lb. cheesecake batter, prepared, slacked for 1 hour

  • Peppermint-Chocolate Sauce
  • 1 lb. plus 1 oz. bittersweet baking chocolate, finely chopped
  • 27 fl oz water
  • 11 oz. sugar
  • 5 oz. light corn syrup
  • 4-1/2 oz. unsweetened cocoa powder
  • 2 Tbsp. peppermint extract

Nutrition per serving

  • Calories

    600

  • Total fat

    41 g

  • Saturated fat

    25 g

  • Cholesterol

    185 mg

  • Sodium

    380 mg

  • Carbohydrate

    49 g

  • Dietary fiber

    2 g

  • Sugars

    34 g

  • Protein

    9 g

  • Vitamin A

    25 %DV

  • Vitamin C

    0 %DV

  • Calcium

    8 %DV

  • Iron

    8 %DV

DIRECTIONS

Cheesecake: Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.

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

Pour batter over each crust. Bake as directed per recipe used; 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.

Tips

Serving suggestion

  • Garnish with crushed peppermint candies just before serving.

Make Ahead

  • Cheesecakes can be refrigerated up to 24 hours before serving.