Peppermint Chip Cheesecake Recipes

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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 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.

DOUBLE-CHOCOLATE PEPPERMINT CHEESECAKE



Double-Chocolate Peppermint Cheesecake image

Serve your guests with this cheesecake that's made with chocolate - a minty Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h30m

Yield 16

Number Of Ingredients 14

1 1/2 cups chocolate wafer cookie crumbs (about 32 cookies)
1/4 cup butter, melted
2 tablespoons sugar
4 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1 can (14 oz) sweetened condensed milk (not evaporated)
1/3 cup whipping cream
2 tablespoons Gold Medal™ all-purpose flour
2 teaspoons vanilla
3 eggs
3/4 cup whipping cream
1 1/2 cups semisweet chocolate chips
1 bag (12 oz) soft peppermint sticks, coarsely crushed
Store-bought peppermint bark

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press firmly in bottom of pan. Bake 10 minutes. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium-high speed until light and fluffy. Gradually add condensed milk, beating just until blended. Add 1/3 cup whipping cream, the flour and vanilla; beat just until blended. Add eggs, one at a time, beating just until blended. Pour over crust.
  • Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • Run small metal spatula around edge of cheesecake; carefully remove foil and side of pan. Place cheesecake on serving plate. In medium microwavable bowl, microwave 3/4 cup whipping cream on High 1 minute or until hot. Add chocolate chips; stir until chocolate is melted and mixture is smooth. Pour ganache over cheesecake; smooth ganache with spatula. Let stand 10 minutes. Gently press crushed peppermint sticks into side of cheesecake. Cover; refrigerate any remaining cheesecake. Garnish with peppermint bark, if desired.

Nutrition Facts : Calories 672, Carbohydrate 72 g, Fat 6, Fiber 2 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 322 mg

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

WHITE CHOCOLATE PEPPERMINT CHEESECAKE



White Chocolate Peppermint Cheesecake image

Making a peppermint cheesecake is a Christmas tradition around our house. We've tried many recipes, and this is the best combination we've found! It gets rave reviews from our family. Light and minty, with a hint of chocolate. While this recipe is involved, it is not difficult. Keep at it and your work will pay off! Delicious results. Top with mini chocolate chips and additional Andes® peppermint chips if desired. Store in a refrigerator.

Provided by Rick Fields

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 11h25m

Yield 16

Number Of Ingredients 17

22 chocolate sandwich cookies (such as Oreo®)
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 ounces white chocolate-flavored almond bark, melted
1 ½ tablespoons all-purpose flour
1 ½ tablespoons heavy whipping cream
2 teaspoons peppermint extract
¼ teaspoon salt
3 eggs
¾ cup creme de menthe baking chips (such as Andes®)
½ cup peppermint crunch baking chips (such as Andes®)
½ (8 ounce) package cream cheese, softened
2 ounces white chocolate-flavored almond bark, melted
½ cup frozen whipped topping (such as Cool Whip®), thawed
1 ½ tablespoons white sugar
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
  • Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
  • Bake in the preheated oven until just set, 8 to 10 minutes.
  • Reduce the oven temperature to 325 degrees F (165 degrees C).
  • Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
  • Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
  • Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
  • Chill for 4 hours, to overnight.
  • Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
  • Remove the sides of the springform pan. Cut into slices and enjoy.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 39.8 g, Cholesterol 98.6 mg, Fat 31.2 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 19.4 g, Sodium 294.9 mg, Sugar 25.9 g

PHILADELPHIA 3-STEP PEPPERMINT CHEESECAKE



PHILADELPHIA 3-STEP Peppermint Cheesecake image

In just ten minutes you can pop this luscious PHILADELPHIA 3-STEP Peppermint Cheesecake into the oven. Tonight, you shall be crowned queen of desserts.

Provided by My Food and Family

Categories     Dairy

Time 3h50m

Yield 8 servings

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 cup finely crushed starlight mints, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup crushed mints.
  • Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm. Top with COOL WHIP and remaining crushed mints just before serving.

Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

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

PEPPERMINT CHEESECAKE



Peppermint Cheesecake image

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

Provided by Vnut-Beyond Redempt

Categories     Cheesecake

Time 10m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup chocolate wafer crumbs
3 tablespoons margarine, Melted
1 envelope unflavored gelatin
1/4 cup water, cold
16 ounces Philadelphia Cream Cheese
1/2 cup sugar
1/2 cup milk
1/4 cup peppermint candy, Crushed
1 cup whipping cream, Whipped
3 ounces milk chocolate candy bars, finely chopped

Steps:

  • Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  • Bake at 350 degrees F., 10 minutes.
  • Cool.
  • Soften gelatin in water; stir over low heat until dissolved.
  • Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
  • Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
  • Fold in whipped cream and chocolate.
  • Pour over crust.
  • Chill until firm.
  • Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Nutrition Facts : Calories 410.8, Fat 32.3, SaturatedFat 17.3, Cholesterol 86.5, Sodium 286.4, Carbohydrate 26.3, Fiber 0.7, Sugar 19.2, Protein 5.6

NO-BAKE PEPPERMINT CHEESECAKE



No-Bake Peppermint Cheesecake image

Prepare a minty and fluffy cake for your guests with our No-Bake Peppermint Cheesecake recipe. This beautiful No-Bake Peppermint Cheesecake will certainly be the star of the dessert table. Top this cheesecake with elegant white chocolate curls and peppermint mini marshmallows to finish it off.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 10 servings

Number Of Ingredients 7

3 oz. BAKER'S White Chocolate, divided
1-1/2 pkg. (12 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed COOL WHIP FLAVORS Peppermint Whipped Topping
1 cup JET-PUFFED PeppermintMallows Mini Marshmallows, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Melt 2 oz. chocolate as directed on package.
  • Beat cream cheese, sugar and milk in large bowl with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, then 3/4 cup marshmallows. Spoon into crust.
  • Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
  • Top cheesecake with chocolate curls and remaining marshmallows before serving.

Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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From willcookforsmiles.com


PEPPERMINT CHIP CHEESECAKE RECIPE - FOOD NEWS
Peppermint Cheesecake. Melt white chocolate chips in a double boiler, or in the microwave in 30 second increments, stirring well each time. When most of the chocolate has melted, stir until smooth. Immediately stir the white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped peppermint candies, and whipped ...
From foodnewsnews.com


PEPPERMINT CHEESECAKE DIP WITH CHOCOLATE CHIPS - EASY HOLIDAY …
Using a hand mixer, whip the cream cheese, powdered sugar, and vanilla. Once they are well combined, mix in the chocolate chips and the crushed peppermint. Place in your serving bowl and top with additional crushed peppermint. Serve with cookies, graham crackers, apples or …
From cupcakesandkalechips.com


PEPPERMINT CHEESECAKE - WILL COOK FOR SMILES
2018-12-17 Scrape sides and bottom of the bowl and beat until all incorporated. Lower speed and add corn starch. While on medium low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth. Fold in peppermint crunch chips until spread evenly throughout.
From willcookforsmiles.com


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