Peppermint Chip Cheesecake

PEPPERMINT CHIP CHEESECAKE



Peppermint Chip Cheesecake image

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

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

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
Calories 391 calories
Fat25g fat (15g saturated fat)
Cholesterol113mg cholesterol
Sodium166mg sodium
Carbohydrate39g carbohydrate (30g sugars
Fiber2g fiber)
Protein5g protein.

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



Peppermint Chip Cheesecake image

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!

Recipe From food.com

Provided by Hey Jude

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

1 (10 ounce) package thin mint cookies, crushed (I used Keebler Grasshopper Fudge Mint Cookies)
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
5 tablespoons cornstarch
3 eggs
1 egg yolk
1/2 cup heavy whipping cream
2 teaspoons peppermint extract
1 1/4 teaspoons vanilla extract
3 -4 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips
Calories413.4
Fat32.2
SaturatedFat19.6
Cholesterol152.2
Sodium212.2
Carbohydrate26.7
Fiber0.9
Sugar20.7
Protein6.9

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 (the mixture will come up above the edge of the cookie crust and that's OK) 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 CHEESECAKE



Peppermint Cheesecake image

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

Recipe From allrecipes.com

Provided by Matt McBride

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h58m

Yield 8

Number Of Ingredients 10

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
Calories458.1 calories
Carbohydrate39.7 g
Cholesterol71.3 mg
Fat30.7 g
Fiber0.9 g
Protein7.5 g
SaturatedFat16.6 g
Sodium323.1 mg
Sugar28.5 g

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



Peppermint Cheesecake image

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

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h50m

Yield 10

Number Of Ingredients 6

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
Calories378.4 calories
Carbohydrate38.8 g
Cholesterol86.5 mg
Fat22.6 g
Fiber0.4 g
Protein5.6 g
SaturatedFat11.4 g
Sodium287.8 mg
Sugar27 g

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



Peppermint Cheesecake image

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

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 15

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
Calories 711 calories
Fat51g fat (33g saturated fat)
Cholesterol153mg cholesterol
Sodium424mg sodium
Carbohydrate52g carbohydrate (38g sugars
Fiber2g fiber)
Protein10g protein.

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



Peppermint Cheesecake image

Make and share this Peppermint Cheesecake recipe from Food.com.

Recipe From food.com

Provided by podapo

Categories     Cheesecake

Time 5h

Yield 12 serving(s)

Number Of Ingredients 11

12 ounces oreos cream-filled chocolate sandwich cookies, broken into pieces
3 tablespoons melted butter
1 1/2 lbs cream cheese, at room temp
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon salt
1/3 cup coarsly crushed candy cane

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.

PEPPERMINT TWIST CHEESECAKE



Peppermint Twist Cheesecake image

Recipe From epicurious.com

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

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

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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