Try a festive Chocolate Peppermint Cheesecake Pie

Yankee Chef logoNOTE: I’m extending my offer for my newest cookbook, Refreshed, for sale to you, the reader, for the month of December for the price of $20 (including shipping and handling). Each is signed and personalized as a thank you for all the emails I have received. Simply email me at I have truly been blessed not only by the number of signed copies of my cookbook that you have asked for, but also because of the tremendous number of emails I have received from those of you both in the cyber world and print. I hear from so many of you with cooking questions or to  simply say “Hello.” I can’t thank you enough, other than extending this offer.  After December, the price will be commensurate with all other book selling venues Refreshed is sold.

By Jim Bailey

For this Chocolate Peppermint Cheesecake Pie, I have taken a shortcut with the use of prepared whipped topping. Does anyone object to spending less time in the kitchen and more time with family during Christmas?

chocolatepeppermntcheesecakepiesChocolate Crust:
2 cups chocolate graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 teaspoon peppermint extract
1/2 cup chocolate chips
1 (8-ounce) container whipped topping
Chocolate coating:
2 (4-ounce) bars cacao chocolate bar *
1/4 cup corn syrup
2 tablespoons butter or margarine

Place cracker crumbs and melted butter in a bowl and blend until evenly moistened. Spread in a 9-inch pie pan. Press down on the bottom and up the sides. Place in freezer for 1 hour before starting filling.

Beat cream cheese and peppermint extract until smooth with an electric mixer. With a rubber spatula or wooden spoon, fold in chocolate chips and whipped topping until evenly blended. Pour into prepared pan and place in refrigerator while making the coating.

Break up cacao chocolate into very small pieces and add to a large bowl with corn syrup and butter. Loosely cover and microwave for 45 seconds. Remove to stir until smooth. If you still have lumps, microwave an additional 15 seconds.

Pour over cheesecake, sprinkle crushed candy canes over the top and refrigerate at least 3 hours or overnight until firm.

* I use at least 75 percent cacao

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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