Chocolate Peppermint Cheesecake Cake

by aimee @ shugarysweets on November 11, 2012

I have a new love in my life. It comes in the form of cheesecake cakes.

Seriously.  I first fell in love when I made THIS pumpkin cheesecake cake. Now I’ve made a new version for Christmas. YOU MUST TRY THIS.

You can make it this weekend to get yourself in the spirit. Or save the recipe for the holidays when you want to impress people with your cake making skills. The best part? You can make each layer on a different day, and freeze them so they are ready when you want to assemble! You’re welcome.

Now, I have all the fun holiday treats planned out…what to get for gifts for family is a whole ‘nother story! Time to start shopping!

I was invited to be part of a recipe contest, and I made it to the final round! If you have a quick minute, could you click over and give Shugary Sweets Chocolate Almond Fudge bites a vote? I’ll still be here. Go here: Sweetest 16 Contest. Thanks so much friends, I really appreciate all your support!

If you like this Chocolate Peppermint Cheesecake Cake, you may also enjoy these recipes….

 Chocolate Chip Cheesecake Cake- chocolate cake with chocolate chip cheesecake, chocolate frosting and chocolate ganache! by Bird on a Cake

Pumpkin Cheesecake Brownie Pie- pie crust topped with brownie, topped with pumpkin cheesecake. OMG. by Inside BruCrew Life

Chocolate Cheesecake Cake- chocolate cake with a cheesecake layer topped with cream cheese frosting! by Barbara Bakes

OR

Follow my Pinterest Board: Cheesecake Heaven

Chocolate Peppermint Cheesecake Cake

A delicious and impressive cake with two layers of chocolate cake around one layer of peppermint cheesecake. Frost the cake with peppermint buttercream!

Ingredients

    For the Chocolate Cake Layers:
  • 1 3/4 cup flour
  • 1/2 cup unsweetened dark chocolate cocoa powder
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • For the Cheesecake Layer:
  • 2 pkg (8oz each) cream cheese, softened
  • 2/3 cup granulated sugar
  • pinch of salt
  • 2 eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy cream
  • 1/2 tsp peppermint extract
  • 1 bag (10oz) Andes Peppermint Crunch baking chips
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 5 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 bag (10oz) Andes Peppermint Crunch baking chips

Instructions

    For the Cakes:
  1. In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
  2. In a measuring cup, mix together cooled coffee and milk. Set aside.
  3. Grease 2- 9inch round baking pans and line the bottom with parchment paper. Set aside.
  4. IN mixer, beat butter and sugar for 5 minutes, until smooth. Add eggs, one at a time. Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.
  5. Pour cake batter evenly into the 2 prepared pans. I also use Wilton's Baking Strips on my pans to keep the cakes from getting rounded on the tops (I found them at Michaels).
  6. Bake in a 350 degree oven for 25 minutes. Remove and cool on wire rack. When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly!
  7. For the Cheesecake Layer:
  8. Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
  9. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
  10. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and peppermint extract. Fold in baking chips. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
  11. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  12. When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. Remove cheesecake and wrap in plastic wrap and return to freezer, or assemble cake.
  13. For the frosting, beat butter for 3 minutes. Add powdered sugar and heavy cream and beat an additional 3-5 minutes until fluffy. Add baking chips.
  14. To assemble the cake, lay one frozen layer of chocolate cake on cake plate. Top with frozen cheesecake and second layer of chocolate cake. Frost sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake. I keep the cake covered in the refrigerator until ready to eat. Remove and allow to sit about 15 minutes before slicing. ENJOY!
http://www.shugarysweets.com/2012/11/chocolate-peppermint-cheesecake-cake

Linked To: Crazy for Crust  Trick or Treat  Totally Tasty  Lil Luna Work It  Chic and Crafty  I’m Lovin It  Potluck  Sweet Treats  Wrap Up  Sundae Scoop

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{ 83 comments… read them below or add one }

Hayley @ The Domestic Rebel November 11, 2012 at 6:39 pm

Holy moly, I need this in my life! This reminds me of the peppermint cheesecake at Cheesecake Factory–one of my favorites–but in a luscious CAKE form! Genius!
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aimee @ shugarysweets November 11, 2012 at 9:45 pm

Thanks Hayley! I haven’t had the one from Cheesecake Factory, but I imagine it’s good (I love their Red Velvet version)!
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Jocelyn @BruCrew Life November 11, 2012 at 6:53 pm

Oh yum!!!! This looks absolutely amazing!!! Peppermint and chocolate is such a great combo this time of the year!!!!
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aimee @ shugarysweets November 11, 2012 at 10:10 pm

That’s why we get along Jocelyn :) We both love the same things (mostly…hehehe.) Bacon cheesecake next?

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Meredith December 17, 2013 at 9:47 pm

Bacon cheesecake could work, I make savory cheesecakebites with mushrooms and shallots and herbs.

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Veronica November 11, 2012 at 7:05 pm

This. Looks. Amazing!!! I can’t wait to make this for our holiday work parties…. Can’t go wrong with chocolate and peppermint anything!! Yum

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aimee @ shugarysweets November 11, 2012 at 10:09 pm

Let me know if you try it! YUM!!

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Averie @ Averie Cooks November 11, 2012 at 7:05 pm

Now THIS is a cake! I was going to post a cake tomorrow, but it’s going out Tuesday. It’s choclaty and a holiday/celebration cake and now that we’ve eaten it all, I think your cake needs to be next. It’s gorgeous and the layers are PERFECT!
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aimee @ shugarysweets November 11, 2012 at 10:09 pm

Thanks Averie! Can’t wait to see YOUR cake!

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sally @ sallys baking addiction November 11, 2012 at 7:53 pm

Yes, I’m convinced – this is the PRETTIES cake I’ve ever, ever, EVER seen! So wonderful for the holidays – I’ve been baking with those andes mint peppermint chips, too! I love them. So festive. Aimee, I am in love with this – cheesecake is my weakness!!
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aimee @ shugarysweets November 11, 2012 at 10:08 pm

Aww, so sweet, thanks Sally. It was fun to make (and eat)!

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Dorothy @ Crazy for Crust November 11, 2012 at 8:16 pm

WOW. I love the cheesecake cakes – peppermint is my favorite holiday flavor. I’m dying for this!
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aimee @ shugarysweets November 11, 2012 at 10:08 pm

You and me both Dorothy…I love peppermint!

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Kristy (Sweet Treats & More) November 11, 2012 at 10:39 pm

Wowzers! What a beautiful cake and perfect for the Holidays!

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Jessica November 12, 2012 at 8:48 am

This looks so amazing!! I just adore all things candy cane!! Do you happen to have a gingerbread cheesecake recipe??

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Sara November 12, 2012 at 8:59 am

I will be making this! I love peppermint flavored treats this time of the year especially, and this looks perfectly delicious!
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Jen @ Savory Simple November 12, 2012 at 9:03 am

This cake looks so amazing!
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Tara @ Chip Chip Hooray November 12, 2012 at 4:21 pm

Gaah this is gorgeous! I am so envious of those who can make cheesecake cakes…it’s such a feat!
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Cindy Harris November 12, 2012 at 5:30 pm

A slice of this right now would make my life complete!
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aimee @ shugarysweets November 12, 2012 at 7:52 pm

I have a couple slices left, want to stop over ;)

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Ashley @ Kitchen Meets Girl November 12, 2012 at 5:30 pm

Oh my! We are die-hard cheesecake fans at my house, and a peppermint version–with cake??? Seriously, get in my tummy! This is gorgeous!

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Shannon November 12, 2012 at 7:45 pm

I love the chocolate and mint combination. This cake looks delicious! :)
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Robin @ Bird On A Cake November 12, 2012 at 9:35 pm

Ooh, this sounds divine! Thanks for giving my recipe a shout out, Aimee! :0)
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Anonymous November 12, 2012 at 11:26 pm

Oh that sounds amazing!! I love peppermint & cheesecake so pairing them makes total sense. YUM!

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Cathy @ Noble Pig November 12, 2012 at 11:36 pm

Oh my word…wow. This looks amazing.!

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Steph @ Silver Boxes November 13, 2012 at 12:09 am

This cake look amazing! It makes me want to throw a Christmas party just so I can make this recipe. :)

I’m a new follower.
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Jessica@AKitchenAddiction November 13, 2012 at 11:57 am

What a gorgeous dessert! This cheesecake cake would make a perfect addition to Christmas parties!
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aimee @ shugarysweets November 13, 2012 at 1:37 pm

Thank you Jessica!

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Meghan @ The Tasty Fork November 13, 2012 at 4:48 pm

First fudge, now cheesecake??!! You must be the most popular person in Ohio :) Love the recipe & photos.
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aimee @ shugarysweets November 13, 2012 at 6:32 pm

Meghan, you are just so sweet! Popular in Ohio? You are assuming that I share ;)

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Linda L November 13, 2012 at 8:58 pm

Cannot wait to try for my work friends…thanks for making it easy to print!!!!

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Jess November 14, 2012 at 4:42 am

What? Cheesecake cake?! I didn’t even know it was a thing, and now I must…have…one.
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aimee @ shugarysweets November 14, 2012 at 7:52 am

I would share if I had any left….

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Ashley - Baker by Nature November 14, 2012 at 12:05 pm

Wow! This cake is all kinds of beautiful!!!
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Katie @ Dip It In Chocolate November 14, 2012 at 6:03 pm

Found you through Dorothy’s link up party. This looks absolutely divine and gorgeous to boot!
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Erin @ Texanerin Baking November 15, 2012 at 3:39 pm

I still haven’t tried cheesecake cake! I need to get up to speed, don’t I? It looks amazing! I can’t wait for Christmas. This would definitely get me in the proper mood. :)
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Carrie @ Bakeaholic mama November 16, 2012 at 9:59 am

I think I have said Oh my gosh like 500 times while reading this post. I want this cake SO bad!

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Traci Leonardson November 16, 2012 at 5:51 pm

Happy Holidays! Do you think I could make the layers now (6 days before), and keep them frozen until Wednesday? This is amazing! Thank you very kindly!

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Traci Leonardson November 18, 2012 at 3:55 pm

Thank you so very kindly! Have a wonderful Thanksgiving <3 I will be happy to share the outcome of my cake if you wish?

Best regards,
Traci

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aimee @ shugarysweets November 30, 2012 at 5:29 pm

Yes! Please let me know how it turns out! ENJOY!
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Kerry November 16, 2012 at 9:37 pm

Oh my mercy… YUM!!! love choc and peppermint!!
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Bobi Jensen November 16, 2012 at 11:05 pm

Chocolate and peppermint! Ah! Yum.

I have a weekend party I’d love for you to share this on:

http://westernwarmth.blogspot.com

Thanks!

Bobi

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Natasha November 18, 2012 at 6:49 pm

One word – AMAZING!!!!!

Pinned and now following you
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Megan November 20, 2012 at 11:29 am

oh wow. This looks like all of my favorite things combined in one heavenly dessert! I would be honored if you shared this at my Ginger Jamboree Link Party!

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Jennifer November 20, 2012 at 12:15 pm

What a beautiful cake… and it sounds delicious. Pinned to try soon!

New follower here, you have a lovely site,

¤´¨)
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(¸.·´ (¸.·`¤… Jennifer
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http://pinterest.com/jennp6/
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aimee @ shugarysweets November 20, 2012 at 1:04 pm

Thank you Jennifer! So happy to have you following!

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Heather Rene November 28, 2012 at 7:59 pm

This looks amazing & might make it for my birthday!
BUT is there a good substitute for the coffee???

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aimee @ shugarysweets November 28, 2012 at 11:39 pm

You don’t have to use coffee, you can substitute water. But the coffee brings out the chocolate flavor (and doesn’t make it taste like coffee at all)!!

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Erin November 29, 2012 at 4:42 pm

Do you have any substitution ideas for the Andes Peppermint Crunch Baking Chips? I think they’ve been discontinued. I can only find them online at very inflated prices. Thanks!

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Melissa November 30, 2012 at 12:14 pm

Hey Erin. I just made this cake this past week. Couldn’t find the Baking Chips anywhere. I finally found Andes Peppermint Crunch little rectangle candy things that have the candy cane design on them at Target. I bought those and chopped them up. (Got a blister from it too! UGH!) It turned out great…just annoyed that I couldn’t find them anywhere and had to do all that extra chopping. You could maybe order them online http://www.ecrater.com/p/16270173/andes-peppermint-crunch-baking-chips-10?gps=1 This is the only place I’ve found where you can order them…maybe you’ll have better luck if you look…I may decide to go that route next time to save on time.

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aimee @ shugarysweets November 30, 2012 at 5:28 pm

You may also be able to try Hershey Kiss Candy Cane kisses, chopped. Or regular Andes Mint Chips, it would just give it a chocolate/green mint look instead of red.
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Erin November 30, 2012 at 6:13 pm

Thanks, Melissa! I actually finally found the chips today at Walmart. They were on a shelf unit in the middle of the large aisle next to the baking aisle. The shelves were full of holiday-related baking products. Before I found them, I did have the rectangle candies in my hand, but I was not looking forward to unwrapping and chopping them all. Ugh! I was ready to give up and saw the chips at the last minute–yay! Thanks for the helpful reply! I had also read about someone substituting the Ghirardelli Peppermint Bark Baking Bar, chopped. I don’t know how similar it is, but it might work.

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Kim November 30, 2012 at 8:24 am

Hello Aimee! Just wanted to pop in an let you know I picked your AMAZING cheesecake/cake for my personal favorite at this week’s Weekend Potluck. This will definitely be on my Christmas rotation, my family is going to flip! It is just gorgeous! I look forward to trying your pumpkin one as well. Thanks for linking up to our little party, keep ‘em coming! :)

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aimee @ shugarysweets November 30, 2012 at 11:41 am

Thank you Kim, what a compliment!

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Melissa November 30, 2012 at 12:05 pm

Yum!! I just made this cake this week…and yes, it pretty much took me the whole week. Wanted to try it out to see if I want to make it for Christmas…and OH BOY!! I am SOOOOO making it at Christmas!!! It was so nice to be able to do it in steps and freeze them. I am sitting here enjoying a piece right now…and I mean I’m REALLY ENJOYING it!! It is so amazing!! I cheated and used Betty Crocker’s Gluten Free chocolate cake mix, since I can’t eat gluten and didn’t feel like experimenting when I know her GF cakes are good. And let me tell you…I have been gluten free for a little over a year now, and this is probably the BEST dessert that I have had in that time. Thanks for sharing the recipe!!

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aimee @ shugarysweets November 30, 2012 at 5:27 pm

I am so glad you enjoyed this cake! And that you are able to make it Gluten Free! Thanks for sharing your feedback, makes my day to hear people enjoying my recipes!
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Julie December 22, 2012 at 12:59 am

Melissa, I am glad you posted this! I am going to make this for Christmas and was planning to use Betty’s GF cake since I am GF too! Glad to know it turned out. Can’t wait to try it!

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Ikhlas November 30, 2012 at 12:43 pm

Oh my, this looks to DIE for! Seriously drooling right now o_o
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Kathryn December 13, 2012 at 10:16 pm

Cakes are made and in the freezer, cheesecake in the oven, decorating it with white fondant, and pink poinsettia’s for my women’s group Christmas Party! Thanks

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aimee @ shugarysweets December 14, 2012 at 7:20 am

Sounds gorgeous! I’d love to see a picture if you had time (you can share it on my facebook)!!

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Ashley December 16, 2012 at 3:34 pm

I made this on Friday night for a party we went to yesterday and it was fabulous! It was the first cake/cheesecake I have made and I couldn’t believe how pretty it turned out! When I took it to the party people kept asking if I made it because they thought I bought it :) I ended up making the two chocolate cakes and cheesecake on Friday night, wrapped them in plastic wrap and froze overnight. Then I assembled everything and frosted the next day. I bake from scratch regularly and am used to making complicated recipes, but I have to say this did take longer than I expected so I’m glad I spread it out over two days. I loved the dark chocolate flavor with the peppermint cheesecake and then the buttercream frosting was the perfect addition. The only comment I received was that there may have been a bit too much peppermint, so next time I will probably cut the Andes baking chips in half for the frosting instead of using the whole bag. I see above you asked for a picture from another reader on FB so I will find you and post mine too – I am a total foodie and take pictures of all my creations :) Thanks for sharing a great recipe, this was the perfect thing to make for a Christmas party – it tasted great and looked so festive!

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aimee @ shugarysweets December 16, 2012 at 3:47 pm

Ashley, Thank you so much for the feedback! It is a little tedious the stages of making this cake…but so so worth it! I’m so glad you all enjoyed it. I love peppermint, so for me it was perfect, but I can see how it might be a bit much. Thank you also for the photo on facebook, it turned out gorgeous!!!

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Ashley December 17, 2012 at 10:02 am

No problem at all – thanks for sharing the recipe!

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Ashley Van Wagoner December 21, 2012 at 7:51 pm

This looks absolutely amazing! My family loves peppermint, the only thing is we don’t like coffee, is there a way I can make this without the coffee or substitute it with something else? I’m really wanting to make this so I am hoping you have a suggestion for me!!

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aimee @ shugarysweets December 21, 2012 at 8:02 pm

Hi Ashley,
You can take the coffee out and just use more milk in it’s place. The coffee doesn’t make the cake taste like coffee, if that’s what you’re worried about. It just enhances the chocolate flavor! But, if you don’t want it, use milk! Or water.
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Wendy S December 21, 2012 at 10:37 pm

What would you think of using chocolate ganache instead of the frosting? Would that be TOO much?

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aimee @ shugarysweets December 22, 2012 at 6:58 pm

I think that would be a lovely substitution! There is enough peppermint in the cheesecake to give it the peppermint flavor (although you could always sprinkle peppermint on top of the ganache if you’d like! YUM.
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Wendy S December 22, 2012 at 7:33 pm

I went to the store today so I can make this for Christmas Eve but could not find the Andes Crunch Baking Bits at all. They did have Ghiradelli GREEN mint baking morsels. Can I use those? Also, I have a bottle of candy cane bits (for decorating), there is no chocolate just the candy cane pieces, I guess I could put those in the cheesecake. Which do you think would be better?
Thanks!

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Wendy S December 25, 2012 at 8:43 pm

I made the cake with the green peppermint chips and it tasted great, although not as pretty (in my opinion) as the red would have been. I used dark chocolate ganache instead of frosting and it was incredible. (My family is partial to ganache!) I made the cake for the Christmas Eve party and, well, let’s just say, there isn’t any left this morning!! :) I was actually surprised at how easy it was to make and assemble. The only tip I would give to anyone else using ganache is to frost the whole thing very thinly with a chocolate buttercream first. Chill it and THEN pour on the ganache (for a more professional smooth finish). My top was nice and smooth the sides of my cake (without the buttercream layer) were “bumpy”. Thanks so much for sharing your recipe! Merry Christmas!

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Stephanie January 1, 2013 at 1:49 pm

I have been seeing this so much and I think I will have to try it. Love the chocolate/mint combo. I think the hubby would like the eggnog

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Natasha January 5, 2013 at 11:25 pm

Looks delicious! I want to try, but need a substitution for the coffee…any suggestions?

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aimee @ shugarysweets January 6, 2013 at 7:13 am

Hi Natasha, you can use skim milk or water to replace the coffee. Either works just fine!!!

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Char September 20, 2013 at 10:56 am

About how many serving are in one cake? I really want this for my vow renewal/anniversary party, but with 100-120 people present, I’m not sure how many or how big I should make it.

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Paige October 21, 2013 at 1:05 pm

I’m having trouble finding the baking chips. I do have a 5 lb bag of mini candy canes that have yet to be put to use though…would those chopped up be okay to use? Or do they have to be soft like the Hershey candy cane kisses? (I saw that in a previous comment!) or maybe both of them mixed together?? I love peppermint but want the right texture and don’t want to ruin a beautiful recipe like this!

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mary November 21, 2013 at 2:09 pm

I cant think of any words that would describe how good this is!!!!

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Ashley December 16, 2013 at 3:55 pm

This looks amazing…I want to make it for Christmas but we don’t drink coffee. . . Any suggestions for a substitution? Thanks!

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Ashley December 16, 2013 at 3:56 pm

Oh never mind …just saw the above comment…sorry!

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Meredith December 17, 2013 at 9:18 pm

Out of curiosity, is the cheesecake supposed to be fairly soft?

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aimee @ shugarysweets December 19, 2013 at 7:48 am

Ummm, it should be soft like a normal cheesecake texture….hope that helps!

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Kathryn December 24, 2013 at 3:22 pm

I don’t have a roasting pan that will fit my springform pan – how do you recommend I change the baking of the cheesecake if I can’t do that part?

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aimee @ shugarysweets December 27, 2013 at 7:23 am

I would put a large baking sheet with water under the springform pan.

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Jordan November 18, 2014 at 8:46 pm

i don’t drink coffee, is there a replacement that I can use instead of brewed coffee in this cake recipe?

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aimee @ shugarysweets November 18, 2014 at 9:03 pm

You can use water to replace the coffee if you prefer. ENJOY

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