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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chocolate Peppermint Cheesecake Pie

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!


For 8 Serving(s)


  • Chocolate 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 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

Chocolate Peppermint Cheesecake Pie Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pour over cheesecake, sprinkle crushed candy canes over the top and refrigerate at least 3 hours or overnight until firm.
  5. * I use at least 75% cacao