Peppermint Cheese Pie Recipes
PEPPERMINT CHEESE PIE RECIPE
Provided by dorchuk
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F. 2. In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs and beat well. Add sour cream and vanilla; mix well. 3. Place 1/2 cup cream cheese mixture in a small bowl and stir in peppermint extract and red food color; mix well. Pour remaining cream cheese mixture into pie crust. 4. Drop peppermint cream cheese mixture by spoonfuls into cream cheese mixture and swirl with a knife to create a marbled effect. 5. Bake 30 to 35 minutes, or until the edges are firm (the center will be slightly loose). 6. Allow to cool 1 hour then cover and chill at least 6 hours before
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.
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