Chocolate Peppermint Sheet Pan Cheesecake

This recipe for Chocolate Peppermint Sheet Pan Cheesecake is for you if you love homemade cheesecake but hate the fuss of spring form pans and cracking cakes! It’s easy and makes either one big sheet pan dessert, or two 9x13s, so you can eat one and freeze the other for another day!

chocolate-peppermint-sheet-pan-cheesecake

*This recipe is sponsored by Blake’s All Natural. All opinions are mine.*

family-style-chicken-pot-pie-from-blakes-all-natural

During this busy time of year, it’s more important than ever to make the most of your time in the kitchen. That’s why I’m happy to partner with Blake’s All Natural on this recipe! Blake’s understands the importance of quality, homemade food shared with family. They’re helping you in the kitchen by taking care of dinner while you make a holiday dessert. Read to the end of this post for a giveaway where five winners will each win two coupons for two delicious Blake’s Family Size Meals!

peppermint-sheet-pan-cheesecake

Chocolate Peppermint Sheet Pan Cheesecake

My family always begs me to make cheesecakes, but I rarely do. Primarily, because I don’t want to find my spring form pan and deal with the disappointment of another cracked cheesecake. Luckily, this recipe is much easier than a traditional cheese cake. Rest assured, though, it certainly doesn’t sacrifice taste! Three simple steps will have this wonderful sheet pan cheesecake on your table without too much effort.

Gather Tools & Ingredients

First, gather tools and ingredients. You’ll need either a sheet pan (18 x 13), these are my favorite, or two 9×13 pans for this recipe. You’ll also need parchment paper. I like the brand If You Care’s Unbleached & Chlorine Free variety. It also helps to have a food processor and a stand mixer, though neither are necessary. Make sure you let the cream cheese come to room temperature for about an hour or so before you’re ready to mix it or it won’t cream as nicely.

Make the crust

I highly recommend lining the sheet pan with parchment paper. It just makes it so much easier to get the cheesecake off the pan. The crust is just crushed graham crackers combined with melted butter and pre-baked for about 5 minutes.

bake-the-crust-and-add-the-cheesecake

Make the cheesecake batter

To make the cheesecake batter, I busted out my Kitchen Aid stand mixer  and creamed the cheese and sugar before adding eggs one at a time. Finally, add the extracts and the peppermint candy pieces and pour the mix onto the crust. Bake at 350 degrees for 40 minutes or until the middle has just set. After the cheesecake has baked, let it cool for 15 minutes, and then put it in the fridge for at least three hours.

bake-the-cheesecake-cook-then-add-the-ganache

Make the ganache

While your lovely cheesecake is cooling, make an easy ganache.  Yes, I made a ganache – doesn’t that sound fancy?! No, it’s not hard, don’t worry. 🙂 Just make sure you coarsely chop a cup of chocolate chips before adding hot cream. I used my food processor to chop the chocolate – easy peasy. Let the cream and chocolate mix sit for ten minutes, and then stir until the chocolate is melted. That’s it! After the cheesecake is completely cooled, spread the ganache on top.

cheesecake-with-chocolate-ganache

By the way, don’t let your son drop a grapefruit on the cheesecake after you’ve nicely smoothed out the ganache or it will look terrible. You can just trust me on that one. I was NOT a happy mama and I didn’t display very nice mama skills after that happened. How many times does a person have to tell her kids not to throw balls {or anything resembling balls} in the house?!

chocolate-peppermint-sheet-pan-cheesecake-vertical

Here’s the printable recipe

Yields 40 squares

Chocolate Peppermint Sheet Pan Cheesecake

An easy and delicious cheesecake - no spring-form pan or fuss required!

15 minPrep Time

40 minCook Time

55 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

    For the crust:
  • 3 cups crushed chocolate graham crackers
  • 10 TBS butter, melted
  • For the cheesecake
  • 6 - 8 oz packages cream cheese, room temperature
  • 6 eggs
  • 1 1/2 cups raw sugar
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 tsp peppermint extract
  • 1 cup crushed peppermint candies
  • For the ganache
  • 1 cup cream
  • 1 cup finely shredded semi-sweet chocolate, chocolate chips work fine

Instructions

  1. Preheat oven to 350 degrees.
  2. To make the crust, combine melted butter and graham cracker crumbs. Firmly press on a sheet pan (or two 9 x 13 if desired) covered with parchment paper.
  3. Bake at 350 degrees for 5 minutes, remove from oven.
  4. To make the cheesecake, combine cream cheese and sugar in a stand mixer over medium speed. Slowly add eggs one at time until combined.
  5. Add the extracts and candies and mix one last time.
  6. Pour the cheesecake batter on the crust and bake for 40 minutes or until center is almost set. Cool to touch, then refrigerate for at least 3 hours.
  7. To make the ganache, shred 1 cup of semi-sweet chocolate. I ran a cup a chocolate chips through my food processor, but if you have mad knife skills, feel free to use your knife to chop.
  8. Heat one cup a cream over medium high heat until just boiling. Then, pour cream over chocolate in a heat safe bowl.
  9. Let the cream and chocolate sit for 10 minutes. After 10 minutes are up, stir the mixture until a nice ganache forms. Top the cheesecake with the ganache. Put the cheesecake back in the fridge for another 15 minutes or so.
  10. Finally, cut into bars (roughly 2" x 2") and top with a few more candies, if desired
  11. Store leftovers in the fridge.
7.6.6
275
https://simplifylivelove.com/chocolate-peppermint-sheet-pan-cheesecake/

How about that giveaway?

Blakes Family Size MealsI was happy to let Blake’s All Natural make my dinner for me the day I made this cheesecake. I baked a few of their delicious chicken pot pies and served cheesecake for dessert. The best part? This recipe make so much, I’ve got enough to freeze for Thanksgiving! Woohoo. Thanks, Blake’s, for helping me get ready for the big meal. 🙂

If you’d like your own coupons for Blake’s Family Sized Meals, enter the rafflecopter form below! Giveaway ends at 11:59 pm on Nov. 27th! Good luck!

a Rafflecopter giveaway

I hope you like this cheesecake! It is a new family favorite. Happy baking!

Comments

  1. You said to add the eggs one at a time to the cheesecake, but you never put how many eggs. I was looking for a cheesecake recipe to feed a crowd. Can you let me know how many eggs are in this recipe, please?

Leave a Reply

Your email address will not be published. Required fields are marked *