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Peppermint Chip Cheesecake

PEPPERMINT CHIP CHEESECAKE

i made this cheesecake to bring to the office and they loved it! i'm new to cheesecake making and found this one very easy and it turned out wonderfully. plan ahead, prep time does not include overnight chilling time. i found this in a toh magazine, it's originally from gretchen ely in west lafayette, indiana. thanks gretchen!

Time: 90 minutes

Steps:

  • combine cookie crumbs and butter
  • press onto the bottom and 1 inch up the sides of a 9-inch springform pan
  • beat cream cheese , sugar and cornstarch until smooth
  • lightly beat eggs and egg yolk , add to cream cheese mixture and beat on low speed just until combined
  • stir in the cream , extracts and food coloring
  • fold in the chocolate chips
  • pour into crust and place the pan on a baking sheet
  • bake at 325 for 50-60 minutes or until the center is almost set
  • cool on a wire rack for 10 minutes
  • carefully run a knife around the edge of the pan to loosen
  • cool 1 hour longer then cover and chill overnight
  • remove sides of pan to serve and refrigerate any leftovers


peppermint chip cheesecake image

Number Of Ingredients: 12

Ingredients:

  1. thin mint cookies
  2. butter
  3. cream cheese
  4. sugar
  5. cornstarch
  6. eggs
  7. egg yolk
  8. heavy whipping cream
  9. peppermint extract
  10. vanilla extract
  11. green food coloring
  12. miniature semisweet chocolate chips


PEPPERMINT CHIP CHEESECAKE

I love to make cheesecakes and frequently give them as gifts or donate them to fundraisers. This one is very popular. -Gretchen Ely, West Lafayette, Indiana

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Steps:

  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts and, if desired, food coloring. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with additional crushed cookies if desired. Refrigerate leftovers.


Peppermint Chip Cheesecake image

Number Of Ingredients: 14

Ingredients:

  • 1 package (10 ounces) chocolate-covered mint cookies, crushed
  • 3 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 3 large eggs, room temperature, lightly beaten
  • 1 large egg yolk, room temperature, lightly beaten
  • 1/2 cup heavy whipping cream
  • 2 teaspoons peppermint extract
  • 1-1/4 teaspoons vanilla extract
  • 3 to 4 drops green food coloring, optional
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chocolate-covered mint cookies, crushed, optional


CHOCOLATE PEPPERMINT CHEESECAKE

After making some delicious dessert bars, I was determined to turn the recipe into a chocolate peppermint cheesecake. This festive dessert is the result and one of my favorites to serve for the holidays. Whether I share it with family or give it as a gift, it always receives rave reviews. -Sue Gronholz, Beaver Dam, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h55m

Yield 16 servings.

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 sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips., 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 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake 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. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.


Chocolate Peppermint Cheesecake image

Number Of Ingredients: 17

Ingredients:

  • 2 cups Oreo cookie crumbs
  • 6 tablespoons sugar
  • 4 tablespoons butter, melted
  • FILLING:
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup white baking chips
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon peppermint extract
  • 4 large eggs, lightly beaten
  • 1/3 cup peppermint crunch baking chips
  • GANACHE:
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h55m

Yield 16 servings.

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.


Peppermint Cheesecake image

Number Of Ingredients: 15

Ingredients:

  • 2-1/2 cups cream-filled chocolate sandwich cookie crumbs
  • 1/3 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 3 tablespoons all-purpose flour
  • 3 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 3 large eggs, lightly beaten
  • 1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Miniature candy canes, optional


PEPPERMINT CHEESECAKE

This is a great dessert for the holidays. Garnish with whipped cream and crushed peppermint candy.

Recipe From allrecipes.com

Provided by Matt McBride

Time 3h58m

Yield 8

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.


Peppermint Cheesecake image

Number Of Ingredients: 10

Ingredients:

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons melted margarine
  • 1 (.25 ounce) envelope unflavored gelatin
  • ¼ cup cold water
  • 2 (8 ounce) packages cream cheese
  • ½ cup white sugar
  • ½ cup milk
  • ¼ cup crushed peppermint starlight candies
  • 1 cup whipped cream
  • 2 (1.55 ounce) bars milk chocolate candy bars, finely chopped


PEPPERMINT CHEESECAKE

If you love cheesecake and love peppermint candy this will be perfect! Delicious and great for the holidays!

Recipe From allrecipes.com

Provided by Mrs Sarah

Time 5h50m

Yield 10

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.


Peppermint Cheesecake image

Number Of Ingredients: 6

Ingredients:

  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup white sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • ½ cup crushed peppermint candies, divided
  • 1 (9 inch) prepared graham cracker crust


PEPPERMINT TWIST CHEESECAKE

Recipe From epicurious.com

Yield Serves 10

Steps:

  • FOR CRUST:
  • Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.
  • FOR FILLING:
  • Preheat oven to 350°F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.
  • Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.
  • FOR TOPPING:
  • Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake , covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)
  • Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.


Peppermint Twist Cheesecake image

Number Of Ingredients: 18

Ingredients:

  • CRUST
  • 1 9-ounce box chocolate wafer cookies
  • 1/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • FILLING
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1/4 cup half and half
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/3 cup 1-inch-diameter hard red-and-white-striped peppermint candies, crushed
  • TOPPING
  • 1 1/2 cups sour cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • Additional peppermint candies


WHITE CHOCOLATE PEPPERMINT CHEESECAKE

Making a peppermint cheesecake is a Christmas tradition around our house. We've tried many recipes, and this is the best combination we've found! It gets rave reviews from our family. Light and minty, with a hint of chocolate. While this recipe is involved, it is not difficult. Keep at it and your work will pay off! Delicious results. Top with mini chocolate chips and additional Andes® peppermint chips if desired. Store in a refrigerator.

Recipe From allrecipes.com

Provided by Rick Fields

Time 11h25m

Yield 16

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
  • Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
  • Bake in the preheated oven until just set, 8 to 10 minutes.
  • Reduce the oven temperature to 325 degrees F (165 degrees C).
  • Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
  • Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
  • Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
  • Chill for 4 hours, to overnight.
  • Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
  • Remove the sides of the springform pan. Cut into slices and enjoy.


White Chocolate Peppermint Cheesecake image

Number Of Ingredients: 17

Ingredients:

  • 22 chocolate sandwich cookies (such as Oreo®)
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 4 ounces white chocolate-flavored almond bark, melted
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ tablespoons heavy whipping cream
  • 2 teaspoons peppermint extract
  • ¼ teaspoon salt
  • 3 eggs
  • ¾ cup creme de menthe baking chips (such as Andes®)
  • ½ cup peppermint crunch baking chips (such as Andes®)
  • ½ (8 ounce) package cream cheese, softened
  • 2 ounces white chocolate-flavored almond bark, melted
  • ½ cup frozen whipped topping (such as Cool Whip®), thawed
  • 1 ½ tablespoons white sugar
  • ½ teaspoon vanilla extract


PEPPERMINT WHITE MOCHA CHEESECAKES

Make and share this Peppermint White Mocha Cheesecakes recipe from Food.com.

Recipe From food.com

Provided by Jonathan Melendez

Time 1h10m

Yield 12 cheesecakes, 12 serving(s)

Steps:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Place vanilla wafers in a food processor and pulse until finely chopped. Transfer to a large bowl and stir in the melted butter until well combined.
  • Divide the mixture between the wells of the pan and press down into an even layer. Bake for 5 minutes and let cool. Lower oven temperature to 325 degrees.
  • Beat together the cream cheese, sugar and flour until smooth and creamy. Stir in the vanilla and then add the eggs one at a time, mixing well after each addition.
  • Remove about 1/2 cup of the filling and transfer to a small bowl. Add the peppermint extract and red food coloring and mix until well combined.
  • Gently fold the red batter into the regular batter once or twice until streaked throughout. Use a small ice cream scoop or spoon to divide the cheesecake batter evenly between each well.
  • Bake in a 325 degree F oven for 13-15 minutes until centers are just set. Remove from the oven and let cool completely. Refrigerate for 2-3 hours and up to overnight.
  • Melt the white chocolate in the microwave for 30 second intervals, stirring after each, until melted and smooth. Alternatively melt in a double boiler. Transfer to a squeeze bottle or piping bag fitted with a small tip and pipe out handles in a "C" shape onto a baking sheet lined with parchment paper. Freeze for about 5 minutes to harden.
  • Remove the cheesecakes from the pan and peel away the liners. Insert a white chocolate handle into each and then garnish with a dollop of whipped topping, mini marshmallows and crushed up candy canes before serving.


Peppermint White Mocha Cheesecakes image

Number Of Ingredients: 13

Ingredients:

  • 3 cups vanilla wafer cookies
  • 4 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 2 -4 drops red food coloring, gel
  • 2 ounces white chocolate chips
  • 1 cup frozen whipped topping, thawed, plus more for topping
  • 1/2 cup mini marshmallows
  • 2 candy canes, crushed


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