Peppermint Cheesecake Recipe Taste of Home
Instructions. Preheat oven to 350°F (180°C). Spray bottom of a 9-inch springform pan with baking spray with flour. In a large bowl, stir together graham cracker crumbs, melted butter, 2½ tablespoons (35 grams) brown sugar, and ¼ teaspoon salt until well combined; using a small straight-sided measuring cup, press crumb mixture into bottom.
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Cover cookie sheet with parchment paper. Place white chocolate in a microwavable bowl. Microwave uncovered on High 1 to 2 minutes, stirring every 20 seconds, until almost melted. Stir until smooth. Spread melted white chocolate in a thin layer on the parchment paper. Sprinkle with the crushed candy canes.
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Ingredients. Makes 12 servings. 1/2 tsp peppermint extract. 2 tbsp all-purpose flour. 9 oz white chocolate, chopped, melted, and cooled slightly. 6 oz semisweet chocolate, chopped. 24 Oreos, crushed. 1/2 cup chopped candy canes, plus more for topping. 4 tbsp butter, melted.
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Divide the mixture between the 12 muffin cups and press into the bottom of each cup. Bake for 8 minutes. Remove from oven. While the crusts are baking, add the cream cheese and sugar to the bowl of a stand mixer and beat until combined and smooth. Add the eggs, one at a time, mixing on low speed until just blended.
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In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined. PEPPERMINT BARK. Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth.
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Directions. 1 Position a rack in the center of the oven and preheat to 325º. Wrap the bottom and sides of a 9-inch springform pan with foil. Pulse the cookies in a food processor until finely ground. Add the melted butter; pulse a few times to mix well.
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Filling. Combine the cream cheese and powdered sugar in a large mixing bowl and beat with an electric mixer on low to combined. Turn mixer to medium and beat until very smooth and creamy, 3 or 4 minutes. Scrape down the sides and bottom of the bowl, then beat in the mint extract, vanilla extract, and salt to combine.
Peppermint Bark Cheesecake
Mix together flour, candy canes, and mini chocolate chips and mix into batter. Pour filling into pan over the crust and spread evenly. Place the pan in the water bath and bake for 1 hour. Turn off the oven, open the door a couple of inches to let the heat out gently, and let it cool for 1 hour.
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Start by heating your oven to 325F and greasing a springform pan. Mix the crushed Oreos, butter, and salt in a bowl, then press the Oreo mixture into the springform pan. Set it aside. Beat the cream cheese and sugar until smooth, then add in the eggs, one at a time. Beat in the peppermint extract, followed by the flour and salt.
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Combine the ingredients: First, beat the cream cheese and sugar, then add the eggs and and peppermint extract. Finally, mix in the sour cream and peppermint candy. Fill the liners: Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. Bake at 350°F for 15-18 minutes.
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Beat until combined. Fold in peppermint bark baking chips. Pour batter over crust. Bake at 325 degrees for 60-75 minutes, until edges are lightly browned, and until the center appears mostly set when jiggled. Take the cheesecake out of the oven when about 1.5-2 inches in the center are still slightly jiggly.
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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.
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Cheesecake. Preheat oven: Preheat the oven to 350. Soften cream cheese in mixer: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
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Scrape down the sides and bottom of the bowl to ensure all ingredients are well-combined. 24 oz cream cheese, ¾ cup (150 g) granulated sugar. Add sour cream, vanilla extract, and peppermint extract and stir until completely combined. ½ teaspoon vanilla extract, ½ cup (120) sour cream, ½ teaspoon peppermint extract.
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Step 2 In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir.
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In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture. Crush candy canes and stir in if using. Taste and remaining ¼ cup sugar if desired. Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.
