Description
A festive Chocolate Candy Cane Cheesecake Cake featuring a rich chocolate cake layered with a creamy peppermint cheesecake filling, topped with luscious cocoa frosting and garnished with crushed candy canes and chocolate shavings. Perfect for holiday celebrations and chocolate lovers seeking a refreshing minty twist.
Ingredients
Scale
Chocolate Cake
- 1 box chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
Cheesecake Layer
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (optional)
Optional Garnish
- 1/3 cup crushed candy canes
- Chocolate shavings
Instructions
- Prepare Cheesecake Layer: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the sour cream and peppermint extract. Gently fold in the crushed candy canes. Pour the batter into the prepared pan.
- Bake Cheesecake: Bake the cheesecake layer for 35 to 40 minutes until the center is just set and slightly jiggly. Remove from the oven and allow it to cool completely. Refrigerate for at least 2 hours to fully chill and set the cheesecake.
- Prepare Chocolate Cake Layers: While the cheesecake chills, prepare the chocolate cake batter according to the package instructions, typically combining the cake mix with eggs, vegetable oil, and water. Divide the batter evenly between two greased 9-inch round cake pans.
- Bake Chocolate Layers: Bake the chocolate cake layers according to package directions, usually for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a rack.
- Make Frosting: Beat the softened unsalted butter in a bowl until creamy and smooth. Gradually add the cocoa powder followed by the powdered sugar, beating to combine. Add the heavy cream, vanilla extract, and optional peppermint extract. Continue beating until the frosting is smooth, fluffy, and spreadable.
- Assemble Cake: Place one chocolate cake layer on a serving plate. Carefully remove the chilled cheesecake from the springform pan and place it on top of the first cake layer. Top with the second chocolate cake layer, aligning the sides evenly.
- Frost and Garnish: Use a spatula or knife to evenly frost the top and sides of the assembled cake with the chocolate peppermint frosting. Sprinkle the optional crushed candy canes and chocolate shavings on top as garnish for a festive touch.
Notes
- Freeze the cheesecake layer for about 30 minutes before assembling to make it firmer and easier to handle when layering.
- For a stronger peppermint flavor, increase the amount of crushed candy cane in the frosting or sprinkle extra on top.
- This cake is best stored in the refrigerator and served slightly chilled to maintain its texture and freshness.
