PEPPERMINT CHEESECAKE
If you love cheesecake and love peppermint candy this will be perfect! Delicious and great for the holidays!
Provided by Mrs Sarah
Categories Desserts Cakes Holiday Cake Recipes
Time 5h50m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust.
- Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
- Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 38.8 g, Cholesterol 86.5 mg, Fat 22.6 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 287.8 mg, Sugar 27 g
PEPPERMINT CHEESECAKE
This is a great dessert for the holidays. Garnish with whipped cream and crushed peppermint candy.
Provided by Matt McBride
Categories Desserts Cakes Holiday Cake Recipes
Time 3h58m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cookie crumbs and margarine in a bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until lightly darkened, about 10 minutes. Remove from oven and cool to room temperature; about 30 minutes.
- Stir gelatin and cold water in a small saucepan over low heat until gelatin dissolves completely, about 3 minutes.
- Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Gradually add gelatin mixture, milk, and peppermint candy; mix until well-blended. Chill filling until thickened, about 2 hours.
- Fold whipped cream and chocolate into filling. Pour filling into crust; chill until firm, about 1 hour.
Nutrition Facts : Calories 458.1 calories, Carbohydrate 39.7 g, Cholesterol 71.3 mg, Fat 30.7 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 16.6 g, Sodium 323.1 mg, Sugar 28.5 g
PEPPERMINT CHEESECAKE
People are thrilled when they see me coming with this rich, smooth cheesecake-it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. -Carrie Price, Ottawa, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.
Nutrition Facts : Calories 711 calories, Fat 51g fat (33g saturated fat), Cholesterol 153mg cholesterol, Sodium 424mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.
PEPPERMINT PATTY CHEESECAKE
Our Test Kitchen captures the coolness of winter in this rich and refreshing dessert. Lower in fat and cholesterol, it's an indulgence you can afford!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheeses until smooth; beat in milk and extract. Add eggs; beat on low speed just until combined. Coarsely chop eight peppermint patties; toss with flour. Stir into batter. Pour over crust., Bake at 325° for 32-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Cut remaining peppermint patties into quarters; arrange on top of cheesecake. Remove sides of pan before cutting.
Nutrition Facts : Calories 228 calories, Fat 8g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 296mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 9g protein.
PEPPERMINT CHEESECAKE
Make and share this Peppermint Cheesecake recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Cheesecake
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
- Bake at 350 degrees F., 10 minutes.
- Cool.
- Soften gelatin in water; stir over low heat until dissolved.
- Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
- Fold in whipped cream and chocolate.
- Pour over crust.
- Chill until firm.
- Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
Nutrition Facts : Calories 410.8, Fat 32.3, SaturatedFat 17.3, Cholesterol 86.5, Sodium 286.4, Carbohydrate 26.3, Fiber 0.7, Sugar 19.2, Protein 5.6
PEPPERMINT CHEESECAKE
Make and share this Peppermint Cheesecake recipe from Food.com.
Provided by podapo
Categories Cheesecake
Time 5h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place cookies in a heavy zip lock bag and crush with a rolling pin.
- Pour into a buttered 9 inch springform pan and pour melted butter over crumbs.
- mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan.
- Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes.
- Meanwhile in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended.
- Beat in sour cream.
- Add eggs one at a time, beating after each additioon.
- Beat in flour, vanilla, peppermint extract and salt until smooth.
- Pour cream cheese mixture into pan over baked crust.
- Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour.
- Run a knife around edge of pan rim.
- Place pan on a wire rack and cool cheesecake completely in pan.
- Cover and chill until cold, at least 4 hours or up to 2 days.
- Run a knife around edge again, then release rim.
- If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
- Decorate top of cake with crushed candycane, pressing in gently with your hands.
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