CHOCOLATE PEPPERMINT CHEESECAKE
After making some delicious dessert bars, I was determined to turn the recipe into a chocolate peppermint cheesecake. This festive dessert is the result and one of my favorites to serve for the holidays. Whether I share it with family or give it as a gift, it always receives rave reviews. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 17
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. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. 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, 75-85 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. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.
Nutrition Facts : Calories 561 calories, Fat 39g fat (22g saturated fat), Cholesterol 120mg cholesterol, Sodium 329mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
DOUBLE-CHOCOLATE PEPPERMINT CHEESECAKE
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
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 BARK CHEESECAKE RECIPE
Steps:
- Gather the ingredients. Preheat the oven to 500 F.
- Combine the cookie crumbs, melted butter , and sugar in a large bowl until the crust starts to come together. You should be able to squeeze the crumbs together to form a ball.
- Press the crumb mixture into the bottom of a 9-inch springform pan. Use a measuring cup to press down the crust . This will help make the crust even and compact. Set aside while you prepare the filling.
- Gather the ingredients. Make sure all of the ingredients are at room temperature. This will ensure even mixing with fewer lumps.
- Beat together the cream cheese, sugar, heavy cream, and sour cream in a large bowl with a hand mixer. You can also prepare the batter in the bowl of a stand mixer. Beat until completely smooth and very fluffy, about 3 minutes.
- Beat in the vanilla, peppermint extract, and salt. Beat in the eggs, 1 at a time until the batter is smooth and completely incorporated.
- Gently toss the broken peppermint bark pieces with the cornstarch. Fold into the cheesecake batter.
- Pour the batter over the prepared crust. Bake at 500 F for 5 minutes, then turn the heat down to 200 F and bake for an hour and a half, or until the internal temperature reaches 160 F. The cake will jiggle slightly when gently shaken.
- Shut off the oven and open the door slightly. Leave the cheesecake in the open oven for 10 minutes, then place on a cooling rack and allow to cool to room temperature.
- Cover the cake with plastic wrap and place in the refrigerator overnight, or for at least 4 hours.
- Once it has completely cooled, remove the cake from the springform pan. Cover the top with the stabilized whipped cream. You can also cover the sides if you wish.
- Add dollops of whipped cream to the top as well, if you wish. Decorate with crushed candy canes and crushed peppermint bark.
- Refrigerate again or serve immediately.
Nutrition Facts : Calories 898 kcal, Carbohydrate 72 g, Cholesterol 192 mg, Fiber 1 g, Protein 10 g, SaturatedFat 37 g, Sodium 546 mg, Sugar 57 g, Fat 66 g, ServingSize Serves 8, UnsaturatedFat 0 g
DOUBLE CHOCOLATE-PEPPERMINT BARK CHEESECAKE
Peppermint bark? Cheesecake? Double chocolate anything? If you're a fan of all three, this dessert's for you. (And 15 of your closest friends.)
Provided by My Food and Family
Categories Dairy
Time 5h50m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, sugar and extract in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add sour cream and white chocolate; mix well. Pour over crust.
- Bake 55 to 60 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Heat bittersweet chocolate and cream in small saucepan on low heat until blended and thickened. Cool slightly until warm. Pour over cheesecake; sprinkle with crushed candy.
Nutrition Facts : Calories 490, Fat 36 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 150 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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.
WHITE CHOCOLATE PEPPERMINT CHEESECAKE
I found this gem in the debbie Macomber christmas cookbook. It will be served on my christmas dessert buffet this year.. for the crust I used girl scout thin mints I had frozen
Provided by GingerlyJ
Categories Cheesecake
Time 1h35m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 14
Steps:
- to make the crust preheat oven to 350.
- wrap foil inside and around sides of 9 inch springform pan.
- in a food processor, pulse cookies into fine crumbs add four tablespoons melted butter and process until crumbs are moist and hold together.
- press crumbs into bottom and up sides of pan. bale for ten minutes and transer to a wire rack to cool.
- for filling, in a large bowl beat cream cheese with electric mixer until fluffy.
- gradually beat in sugar, flour, vanilla and peppermint.
- scrape down sides of bowl.
- add eggs one at a time beating after each addition.
- mix in sour cream until well blended.
- carefully pour filling into crust.
- place foil wrapped pan in a larger deep pan.
- heat water in a kettle and pour into larger pan til it reaches halfway up sides of cake pan.
- bake for 1 hour and ten minutes until edges are set and center jiggles.
- transer to a wire rack to cool.
- loosesly cover cake and refrigerate until cold.
- for the glaze melt white chocolate and butter in a bowl and set over saucepan of hot water stirring often.
- remove from heat.
- whisk in confectioner's sugar and cream.
- drizzle glaze over cooled cake.
- artfully arrange peppermint pattys on top of cake.
Nutrition Facts : Calories 447.2, Fat 29.9, SaturatedFat 16.1, Cholesterol 122.6, Sodium 295.1, Carbohydrate 40.2, Fiber 0.5, Sugar 33.5, Protein 6.3
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