Peppermint Cheesecake Recipes

PEPPERMINT CHEESECAKE

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.

DOUBLE-CHOCOLATE PEPPERMINT CHEESECAKE

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.

PEPPERMINT CHIP CHEESECAKE

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 CHEESECAKE

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 BARK CHEESECAKE

Steps:

• Bark: Butter baking sheet (to secure parchment) line baking sheet with parchment paper, smoothing out any wrinkles. Microwave dark chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, stir, add peppermint extract. Spoon mixture onto prepared baking sheet, spreading as THINLY as possible. Cool in refrigerator, while doing next melting step. You do not want the dark chocolate to get too hard or the two chocolate layers will not bond. Microwave white chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, add peppermint extract. Spread white chocolate over dark chocolate. Before white chocolate cools press in peppermint candies. Refrigerate two hours. Dump out onto towel. Store in air tight container up to one week.
• Crust: preheat oven to 350 degrees. Prepare 10 inch springform pan for water bath by putting tin foil on outside of pan. In a medium bowl, combine cookies and melted butter. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan.
• Filling: Boil some water for water bath. Chop Peppermint Bark. In a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in peppermint extract, vanilla extract, sour cream and 3/4 of the Peppermint Bark. Reserve the other fourth of bark for garnish. Spoon batter into cooled crust. Put spring form pan into rimmed baking dish, add boiling water to outside of springform pan. Lol! But you never know.
• Bake about one hour, edges should be firm. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped cream and Peppermint Bark, if desired.
• Note if you reduce size, reduce the baking time. If reduced to 4 servings, try 20 to 30 minutes.

PEPPERMINT CHEESECAKE

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.

PEPPERMINT CHEESECAKE

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 CANDY CHEESECAKE

Steps:

• Place a greased 10-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 the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° until set, 8-10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring if desired. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 55 to 65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.