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Chocolate Candy Cane Cheesecake Cake

A delightful dessert that combines rich chocolate and refreshing peppermint, making it a perfect centerpieces for holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups chocolate cake mix Use your favorite brand; no need to complicate it.
  • 1 cup water Essential for moisture; can substitute with coffee for a richer flavor.
  • 1/2 cup vegetable oil Keeps the cake moist; can replace with applesauce for a lower-fat option.
  • 3 large eggs Binds the ingredients; egg substitutes like flaxseed can be used for a vegan option.
For the Cheesecake Filling
  • 8 oz cream cheese, softened Forms the creamy layer; vegan cream cheese works as a substitute.
  • 1/2 cup sugar Adds sweetness; consider using a sugar substitute if desired.
  • 1 teaspoon vanilla extract Enhances flavor; homemade vanilla extract is fantastic here.
  • 1/2 cup heavy cream Helps create the whipped layer; can replace with coconut cream for a dairy-free option.
  • 1/4 teaspoon peppermint extract Infuses that wonderful peppermint flavor.
  • 1 cup powdered sugar Sweetens the cheesecake layer; use less if you're watching sugar intake.
For Decoration
  • 1/2 cup chocolate frosting For a quick finish; store-bought options save time.
  • 1/2 cup crushed candy canes Adds festive crunch and holiday flair.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined, ensuring no lumps remain.
  3. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let them cool completely on a wire rack.
Cheesecake Filling
  1. In another mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy, making sure there are no lumps.
  2. In a separate bowl, whip the heavy cream and peppermint extract until soft peaks form. Gently fold this into the cream cheese mixture to create a light filling.
Assembly
  1. Once the cakes are cooled, place one layer on a serving plate and spread a generous amount of peppermint cheesecake filling in between layers.
  2. Using chocolate frosting, frost the top and sides of the cake, ensuring a smooth finish.
  3. Sprinkle crushed candy canes on top for a festive touch, ensuring a delightful crunch in every slice.
  4. Chill in the refrigerator for at least an hour before serving to set the layers.

Notes

Avoid overmixing the batter to prevent a dense cake. Chill the mixing bowl before whipping cream for better results. Store in an airtight container in the refrigerator for up to five days or freeze for up to three months.