Peppermint Ganache Cheesecake

I really cannot take full credit for this one. I saw it on Pintrest by Nabisco company and it inspired me. I’ve changed it up to make it easier to make and lightend the peppermint flavor simply because we prefer it this way.


  • I substituted a premade grahm crust to make it easier
  • I used 3 crushed canes only on top.
  • 1 Tub premade Philadelphia Cheesecake filling
  • I used more than this amount but be careful not to get chocolate to thick or it’s difficult to cut
  • (2 pkg. (4 oz. each) semi-sweet baking chocolate, melted)
  • 1 can whipped topping


  • BRING  1/2 cup whipping cream just to simmer in small saucepan on low heat; remove from heat. Add chocolate; stir until chocolate is completely melted and mixture is well blended. Cool 10 min.
  • SPREAD  chocolate mixture onto bottom of crust.
  • Spread over chocolate layer in crust. Top with whipped cream.
  • REFRIGERATE  3 hours.
  • SPRINKLE  with crushed candy before serving.


Jennifer lives happily in North Florida with her husband Scott and after a stroke and two brain surgeries her mom. While not blessed with children they dote on their four legged children four cats. I started writing after spinal surgery required second round of physical therapy to learn to walk yet again. While reading is a favorite hobby writing is something new with the launch of this blog and hopefully a fiction novel in the future.


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