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.
PEPPERMINT CHEESECAKE ON A STICK
Surprise guests with a fun holiday treat-dipped cheesecake wedges you can eat without a fork. Whenever my son has one, he jokes that he wants to quit his job so he can sell them! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 1 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 951 calories, Fat 64g fat (37g saturated fat), Cholesterol 138mg cholesterol, Sodium 356mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 12g protein.
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 TWIST CHEESECAKE
Categories Cake Chocolate Dessert Bake Cream Cheese Mint Chill Sour Cream Bon Appétit New York Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 18
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.
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- Prepare brownie mix as instructed. Add peppermint extract to the batter and mix in thoroughly. Spread in the bottom of the springform pan. Follow baking directions for 8"x8" pan. Let cool.
- Soak gelatin in warm water and set aside. Beat cream cheese until smooth. Add crushed peppermint candies, sugar and peppermint extract. Beat until well combined. Add gelatin and mix until well combined.
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- For the crust: Preheat oven to 350 degrees. Line outside of an 9-inch springform pan with an 18 by 18-inch sheet of heavy duty aluminum foil (this will prevent water from leaking into cheesecake so make sure it doesn't get any tears).
- In a mixing bowl using a fork, stir together crushed cream filled chocolate wafers with melted butter until mixture is evenly moistened. Firmly press mixture into an even layer in bottom of springform pan.
- Bake in preheated oven 10 minutes then remove from oven and allow to cool on a wire rack. Reduce oven temperature to 325 degrees.
- For the cheesecake filling: Bring 4 quarts of water to a boil in a large pot. Meanwhile add 6 oz. white chocolate and 1/2 cup heavy cream to a medium microwave safe bowl. Heat in microwave on 50% power in 20 second increments, stirring well between intervals, until melted and smooth. Set aside to cool.
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- 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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