Cheesecake with Peppermint-Chocolate Sauce



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
  • 4½ oz. unsweetened cocoa powder
  • 2 Tbsp. peppermint extract

Nutrition per serving

Calories600 Total fat41 gSaturated fat25 gCholesterol185 mgSodium380 mgCarbohydrate49 gDietary fiber2 gProtein9 gVitamin A25 %DVVitamin C0 %DVCalcium8 %DVIron8 %DV

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.


Serving suggestion

Garnish with crushed peppermint candies just before serving.

Make Ahead

Cheesecakes can be refrigerated up to 24 hours before serving.

© Mondelēz International group