•   Cheesecake
  • 1 lb. 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. bittersweet baking chocolate, finely chopped
  • 26-4/5 fl oz water
  • 11 oz. sugar
  • 5 oz. light corn syrup
  • 4-2/5 oz. unsweetened cocoa powder
  • 2 Tbsp. peppermint extract


Nutritional facts are based on a single serving
Calories 600
Total fat 41g
Saturated fat 25g
Cholesterol 185mg
Sodium 380mg
Carbohydrate 49g
Dietary fiber 2g
Sugars 34g
Protein 9g
Vitamin A 25%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 8%DV


  1. Cheesecake:  Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.
  2. Bake  in 325ºF standard oven 10 min.; cool.
  3. 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.
  4. Peppermint-Chocolate  Sauce: Place chopped chocolate in large heat proof bowl.
  5. 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.
  6. For  each serving: Top 1 Cheesecake slice with 2 Tbsp. Peppermint-Chocolate Sauce.
  7. Serving suggestion

    Garnish with crushed peppermint candies just before serving.

    Make Ahead

    Cheesecakes can be refrigerated up to 24 hours before serving.

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