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Peppermint Pattie Ribbon Chocolate Cheesecake

Peppermint Pattie Ribbon Chocolate Cheesecake

  • PRINT

PREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages cream cheese (8 oz. each) , softened
  • 1 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/4 cup heavy cream
  • 14 YORK Peppermint Patties small (1-1/2 inch) , divided
  • Sweetened whipped cream or whipped topping
  • Additional small (1-1/2 inch) YORK Peppermint Patties (optional)

Directions

  • 1. Unwrap and coarsely chop 14 peppermint patties; set aside. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°:F.
  • 2. Beat cream cheese and sugar in large bowl until smooth. Blend in cocoa and vanilla. Gradually beat in eggs and heavy cream, beating until well blended. Pour 2 cups batter in prepared crust.
  • 3. Place 1/4 cup peppermint pattie pieces in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until pieces are melted and smooth when stirred.
  • 4. Place 1 cup cheesecake batter into separate bowl; gradually blend in melted chocolate mixture. Carefully spoon over cheesecake batter in pan. Sprinkle remaining peppermint pattie pieces over surface. Spoon remaining batter over patties; spread to cover.
  • 5. Bake 55 to 60 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Cover; refrigerate several hours or until cold.
  • 6. Garnish with whipped cream and additional peppermint patties, if desired. Cover; refrigerate leftovers. Makes 12 servings.
  • CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 cookies, crushed), 1/4 cup HERSHEY'S SPECIAL DARK Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1 inch up sides of 9-inch springform pan.
Ingredients sitting on a table

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