chocolate peppermint cheesecake cake

Name: Chocolate Peppermint Cheesecake Cake
Prep time: 45 min
Cook time: 50 min
Yield: 12
Cuisine: American
Ingredients: FOR THE CAKE; 1 - chocolate cake mix (15.25 oz.); 1 bottle(s) instant chocolate pudding (4 serving); 1 cup(s) sour cream; 4 - eggs; 1/2 cup(s) canola oil; 1 cup(s) water; FOR THE CHEESECAKE; 1 package(s) cream cheese, softened (8 oz.); 1/4 cup(s) sugar; 1 - egg; 1 teaspoon(s) peppermint extract; FOR THE TOPPING; 1/4 cup(s) chocolate chips; 1/4 cup(s) white chocolate chips; 1/4 cup(s) green candy melts; 10 - lollipop sticks; 10 - mini peppermint patties (i used snowflake shapes); 1 1/2 teaspoon(s) shortening; - holiday sprinkles

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2013/12/chocolate-peppermint-cheesecake-cake/

►

yield 12 serving(s)

prep time 45 Min

cook time 50 Min

method Bake

Ingredients For chocolate peppermint cheesecake cake

FOR THE CAKE
1

chocolate cake mix (15.25 oz.)
1 bottle

instant chocolate pudding (4 serving)
1 c

sour cream
4

eggs
1/2 c

canola oil
1 c

water
FOR THE CHEESECAKE
1 pkg

cream cheese, softened (8 oz.)
1/4 c

sugar
1

egg
1 tsp

peppermint extract
FOR THE TOPPING
1/4 c

chocolate chips
1/4 c

white chocolate chips
1/4 c

green candy melts
10

lollipop sticks
10

mini peppermint patties (i used snowflake shapes)
1 1/2 tsp

shortening
holiday sprinkles

How To Make chocolate peppermint cheesecake cake

1
Beat the cream cheese, sugar, egg, and peppermint extract until creamy. Set aside. In a large mixing bowl, combine the cake mix, pudding mix, sour cream, eggs, oil, and water. Beat for 1 minute on low, and then two minutes on medium. The batter will be thick. Spoon half the batter into a 10 inch bundt pan that has been sprayed with non stick baking spray. (I use Baker's Joy)

2
Spoon the cheesecake batter over the batter in the pan. Be very careful to not let the cheesecake batter to touch the sides of the pan. If it starts to get close, add a spoonful of chocolate batter along the side of the pan to act as a barrier. After the cheesecake batter has been added, gently spoon the rest of the chocolate batter over the top. It works best to spoon the chocolate batter along the pan edges first, then over the top of the cheesecake. Bake at 350 degrees for 50-55 minutes. Let cool in the pan for 10-15 minutes, then flip out onto a serving plate. Let cool completely.
3
Place the chocolate chips and 1/2 teaspoon shortening in a microwave safe bowl. Heat for 30 seconds. Stir. Repeat for 15 seconds. Stir until melted. Dip the ends of the lollipop sticks into the chocolate. Gently press into the peppermint patties and place on a tray. Spoon the chocolate into a plastic bag with one tip cut off. Drizzle over the top of the cooled cake. Melt the white chips the same way and spoon into a clean bag. Very carefully line your peppermint patties with a snowflake shape and top with sprinkles. Set aside. Drizzle the cake with the rest of the melted white chocolate. Melt the green candy melts the same way and spoon into another clean bag. Drizzle the top of the cake. Top with sprinkles. Let set. Keep refrigerated until serving. Right before serving place the decorated peppermint patties into the top of the cake. You may need to cut the ends to make them different lengths, and you can also wrap the lollipop sticks in washi tape before sticking them in the cake if desired. Serves 12-14.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.