Featuring flavors of chocolate and mint in Christmas colors, classic cheesecake gets a holiday makeover with this decadent dessert recipe. Start slicing some up at sweets-making party.

Evite Sandra Lee Mint Chocolate Cheesecake

Yield: 16 servings


  • Cooking spray
  • 2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 7 tablespoons butter, melted
  • 4 packages cream cheese (8 ounces each), softened
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon mint extract
  • 1 tablespoon all-purpose flour
  • 1 cup mini chocolate chips
  • 2 cups various mint candies


  • 1

    Preheat oven to 375 degrees. Coat a 9-inch springform pan with cooking spray.

  • 2

    In a bowl, combine graham cracker crumbs, sugar and melted butter, and mix until crumbs are coated. Press mixture over bottom and up sides of springform. Bake for 5 to 7 minutes to set. Remove crust and reduce oven temperature to 325 degrees.

  • 3

    For filling: In a bowl, beat cream cheese until smooth. Gradually add in sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each. Blend in both extracts, flour and chocolate chips.

  • 4

    Pour batter into crust and smooth. Bake for 55 to 60 minutes, or until lightly golden and set in center. Cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours.

  • 5

    Run a thin knife around edge of pan to release sides. Transfer cake to a platter. Cover top with candies.

More from Sandra Lee

Check out Sandra’s exclusive collection of premium, seasonal Evite invitations designed to coordinate with her party themes. Evite has also teamed up with Sandra on a series of party-planning content that will appear regularly in Sandra Lee magazine — don’t miss it! Still can’t get enough Sandra? Visit SandraLee.com for more of Sandra’s expert advice and inspiration.


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