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
CRUSHED PEPPERMINT CHEESECAKE
We're cheesecake fans. When we first tried peppermint Oreos, we knew they'd make an awesome crust. The minty cool crunch makes our favorite dessert even better. -Jeannie Burkhead, Pequot Lakes, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and butter; press onto bottom and 1 in. up sides of prepared pan. Refrigerate 10 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 1-1/2 cups of batter to a small bowl; stir in crushed candy canes., Pour plain batter over crust. Drop candy cane batter by tablespoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with additional crushed candy canes if desired.
Nutrition Facts : Calories 616 calories, Fat 46g fat (24g saturated fat), Cholesterol 186mg cholesterol, Sodium 499mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 9g protein.
PHILADELPHIA 3-STEP PEPPERMINT CHEESECAKE
In just ten minutes you can pop this luscious PHILADELPHIA 3-STEP Peppermint Cheesecake into the oven. Tonight, you shall be crowned queen of desserts.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup crushed mints.
- Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm. Top with COOL WHIP and remaining crushed mints just before serving.
Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
PEPPERMINT CANDY CHEESECAKE
I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table. It's a traditional Christmas dessert in my family. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 10-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 the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° until set, 8-10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring if desired. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 55 to 65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.
Nutrition Facts : Calories 526 calories, Fat 39g fat (24g saturated fat), Cholesterol 184mg cholesterol, Sodium 321mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
CRUSHED-PEPPERMINT CHEESECAKE
Make and share this Crushed-Peppermint Cheesecake recipe from Food.com.
Provided by SweetSueAl
Categories Cheesecake
Time 6h10m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round 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° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
- 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 to blend after each addition. 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 rim 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 peppermint candy, pressing it in gently with your hands.
Nutrition Facts : Calories 449.1, Fat 31.1, SaturatedFat 16.7, Cholesterol 143.3, Sodium 450, Carbohydrate 35.9, Fiber 0.9, Sugar 24.4, Protein 8.3
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
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
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CRUSHED-PEPPERMINT CHEESECAKE RECIPE -SUNSET MAGAZINE
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3/5 (29)Estimated Reading Time 3 minsCuisine AmericanCalories 356 per serving
- Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round 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° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
- 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 to blend after each addition. 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 rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
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5/5 (10)Calories 356 per servingServings 12-16
- Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round 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° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
- 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 to blend after each addition. 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 rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
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