Christmas Peppermint Candy Cheesecake Recipes

PEPPERMINT CHEESECAKE

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.

CHRISTMAS PEPPERMINT CANDY CHEESECAKE

Steps:

• Preheat oven to 325.
• Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom.
• In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla until smooth.
• Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth.
• Stir in crushed candy canes,then pour mixture over crust in pan.
• Bake in lower third of oven for 45 minutes.
• Remove; allow to cool.
• Refrigerate for at least 4 hours, preferably overnight.
• The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.

CANDY CANE CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
• Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
• Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
• Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.