Peppermint Chip Cheesecake Recipes

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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

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

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.

Nutrition Facts : Calories 391 calories, Fat 25g fat (15g saturated fat), Cholesterol 113mg cholesterol, Sodium 166mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

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!

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

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.

Nutrition Facts : Calories 413.4, Fat 32.2, SaturatedFat 19.6, Cholesterol 152.2, Sodium 212.2, Carbohydrate 26.7, Fiber 0.9, Sugar 20.7, Protein 6.9

CHOCOLATE-PEPPERMINT CHEESECAKE



Chocolate-Peppermint Cheesecake image

A delicious blend of chocolate and peppermint, a favourite festive mix. Creamy chocolate cheesecake, frosty peppermint and luscious whipped cream. A beautiful and delectable cheesecake recipe!

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 6h5m

Yield 16

Number Of Ingredients 9

1 ¼ cups chocolate cookie baking crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
¾ cup white sugar
1 teaspoon peppermint extract
3 eggs
½ cup whipping cream
1 tablespoon white sugar
1 candy cane, crushed

Steps:

  • Heat oven to 350 degrees F (175 degrees C).
  • Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
  • Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

Nutrition Facts : Calories 325 calories, Carbohydrate 30.2 g, Cholesterol 96.8 mg, Fat 21 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 11.5 g, Sodium 234.3 mg, Sugar 22.7 g

PEPPERMINT CHEESECAKE



Peppermint Cheesecake image

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

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

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.

Nutrition Facts : Calories 378.4 calories, Carbohydrate 38.8 g, Cholesterol 86.5 mg, Fat 22.6 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 287.8 mg, Sugar 27 g

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

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

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



Peppermint Cheesecake image

Make and share this Peppermint Cheesecake 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.

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