Description
This Chocolate Candy Cane Cheesecake Cake is a delightful layered dessert combining a rich chocolate cake with a creamy peppermint-infused cheesecake layer. Perfect for the holidays, it features a chocolate cookie crust, moist cocoa cake layers, and a smooth peppermint frosting topped with crushed candy canes for a festive touch.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
Cheesecake Layer
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed candy canes
Cake Layers
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup hot coffee
Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon peppermint extract
- Additional crushed candy canes for garnish
Instructions
- Prepare the crust: Preheat oven to 325°F. Combine chocolate cookie crumbs with melted butter and press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then remove and let cool completely.
- Make the cheesecake layer: Beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, peppermint extract, and crushed candy canes until well combined. Pour this batter over the cooled crust in the springform pan.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from oven and let cool completely on a wire rack. Then chill in the refrigerator for at least 4 hours or preferably overnight to firm up.
- Prepare the cake layers: Increase oven temperature to 350°F and grease two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat eggs with buttermilk, vegetable oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry and mix until just combined. Stir in hot coffee carefully until the batter is smooth.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack.
- Make the frosting: Beat softened butter on medium speed until creamy. Gradually add powdered sugar and cocoa powder, beating well after each addition. Add heavy cream and peppermint extract, continuing to beat the mixture until light, fluffy, and spreadable.
- Assemble the cake: Place one cooled cake layer on a serving platter and spread a generous layer of frosting on top. Carefully place the chilled cheesecake layer over the frosted cake layer and spread a light layer of frosting over the cheesecake. Top with the second cake layer.
- Finish frosting and garnish: Cover the entire cake with the remaining frosting, smoothing it evenly. Sprinkle additional crushed candy canes over the top for a festive garnish. Chill the assembled cake for a short time before serving to help set the frosting.
Notes
- Ensure the cheesecake is fully chilled before assembling to prevent shifting.
- You can freeze the cheesecake layer for easier handling and assembly.
- Adjust the amount of peppermint extract to taste for a milder or stronger peppermint flavor.
