Peppermint Cheesecake Dip Recipes

PEPPERMINT CHEESECAKE DIP

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Add cream cheese; mix well.
• Stir in remaining ingredients.
• Refrigerate 1 hour.

PEPPERMINT CHEESECAKE

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

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 ON A STICK

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. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, eggnog, cornstarch and vanilla. Add eggs; beat on low speed just until blended. Fold in peppermint candies. Pour over crust. 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, 60-65 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. Cut cheesecake into 12 slices; gently insert a wooden stick into the wide end of each. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm., In a microwave, melt chocolate and shortening; stir until smooth. Spoon chocolate mixture over each slice until all sides are coated; allow excess to drip off. (Keep remaining slices in freezer until ready to dip.) Place on a waxed paper-lined baking pan. Seal any gaps by drizzling with melted chocolate, reheating chocolate if necessary. Refrigerate 10 minutes or until set., Decorate with melted candy coating as desired. Refrigerate until serving.

PEPPERMINT CHEESECAKE

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

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.