Yes, I have taken a shortcut here with the use of prepared whipped topping. Does anyone object to spending less time in the kitchen and more time with family during Christmas? I agree!
Chocolate Peppermint Cheesecake Pie
INGREDIENTSChocolate Crust:2 cups chocolate graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted
Filling:2 (8-ounce) packages cream cheese, softened
1 teaspoon peppermint extract1/2 cup chocolate chips
1 (8-ounce)container whipped topping
Chocolate coating:2 (4-ounce)bars cacao chocolate bar (See note)
1/4 cup corn syrup2 tablespoons butter or margarine
INSTRUCTIONSPlace 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.
NOTE: I use at least 75 percent cacao
Note to readers: I would like to extend my offer for my newest cookbook, “Refreshed,” for sale to you, the reader, for the month of December for the price of $20 (which includes shipping and handling) and each is signed and personalized, as a thank you for all the emails I have received. Simply email me at theyankeechef@aol.com. I have truly been blessed not only by the number of signed copies of my cookbook that you folks have asked for, but because of tremendous amount of emails I have garnered from those of you both in the cyber world and print. I hear from so many of you on things pertaining to cooking questions to a simple “Hello.” I can’t thank you enough, other than extending this offer. But, as with everything, “this too shall pass.” After December, the price will be commensurate with all other book selling venues “Refreshed” is sold.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.
