Peppermint Twist Cheesecake Recipes

PEPPERMINT CHEESECAKE

Steps:

• Prepare the crust: Preheat oven to 350° F. Butter the sides and bottom of a 9-inch springform pan. You can slip a 9-inch round of parchment paper on the bottom and butter that too if you have one handy - it will help to keep the crust from sticking when serving. Wrap the bottom of the pan with 2 layers of aluminum foil or 1 layer of wide heavy-duty aluminum foil. The foil should reach ¾ up the height of the pan. ½
• Process the wafer cookies in a food processor until finely crumbled. Transfer 9 oz of the cookie crumbs to a medium bowl and stir in the sugar and salt. Set the rest aside.
• NOTE: If using homemade wafer cookies, use only 1 tablespoon of melted butter in this step. Pour the melted butter over the crumbs and stir with a fork until all of the dry ingredients are uniformly moist. Pour the moistened crumbs into the springform pan and use your fingers or the bottom of a glass or measuring cup to pat an even layer of crumbs over the bottom of the pan and just about ½-inch up over the lip of the bottom of the pan where it meets the side. (At this point, the crust can be covered and frozen for up to 2 months.)
• Place the pan on a baking sheet. Bake for 10 minutes. Allow the crust to cool completely on a wire rack while you make the cheesecake. Reduce the oven temperature to 325° F. Put a full kettle of water on to boil.
• Prepare the cheesecake batter: Add the cream cheese to a stand mixer fitted with a paddle attachment (or with a hand mixer in a large bowl) and beat at medium speed for 4 minutes, until soft and creamy. With the mixer running on low, pour in the sugar and salt and continue to beat at medium speed for another 4 minutes, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition - you want a well-aerated batter. Scrape down the sides and bottom of the bowl after you add the first two eggs, then again after beating in the last. Reduce the mixer speed to medium-low and mix in the sour cream and/or heavy cream, peppermint oil, and creme de menthe (if using) until completely combined. Scrape down the sides and bottom of the bowl again and give the batter one or two big stirs to ensure the batter is silky smooth and the batter is completely green.
• To assemble and bake: Place the springform pan in the bottom of a large roasting pan and pour the ⅔ of the batter into the springform pan. Sprinkle the remaining cookie crumbs in an even layer over the batter. Carefully pour the remaining batter over the crumb layer. The batter will nearly reach the top of the pan.
• Place the roasting pan on the center rack of the preheated oven and slowly pour the boiling water from the kettle into the bottom of the pan, taking care not to splash the water up on the springform pan. The water should reach about halfway up the sides of the springform pan.
• Bake for 1 hour and 25 minutes - do not open the oven door during this time. The cheesecake should be very lightly browned. Turn off the oven and prop the oven door open with the handle of a long wooden spoon - don't open the door more than a couple inches to slip the handle in. Leave the cheesecake in the oven like this for 1 hour, during which time it will continue to cook through from the residual heat of the oven and water bath.
• After 1 hour, remove the roasting pan from the oven, gently lift the springform pan out of the water and set it on a kitchen towel. Remove the foil - there may be a little condensation water in there so be careful - and dry the bottom and sides of the pan. Set the pan on a wire rack to cool completely then cover with a piece of lightly greased aluminum foil and chill for at least 6 hours - overnight is best.
• To make the ganache: Place the chocolate in a medium heat-proof bowl. Warm the cream in a small saucepan just until it starts to steam and tiny bubbles form around the edge of the pan. Pour the cream over the chocolate and cover the bowl with a piece of plastic wrap. Let sit undistrubed for 3 minutes. Remove the plastic and gently stir the cream and chocolate together until the ganache is completely smooth. Allow the ganache to cool at room temperature for 10 minutes.
• To assemble, slice and serve: Open the springform pan and gently release the sides of the pan from the cheesecake - you may need a sharp knife to run around any sticky spots. Carefully pull the released pan up over the cheesecake and set aside. Pour the ganache over the cold cheesecake, allowing it to drip down the sides. Use an offset spatula to smooth out the top, if necessary. Stick the cheesecake back in the fridge for 15 minutes to allow the ganache to set up before slicing.
• With a very hot long, sharp knife, cut the cheesecake. I usually use a very long piece of dental floss to slice the cake into wedges instead of a knife - it makes for a clean cut every single time and allows for you to easily cut evenly-sized slices, but you'll need to sort of saw it through the crust to cut that too. Serve cold or at room temperature. If you plan to refrigerate the leftovers, slip the springform side back over the cheesecake and re-cover with foil.

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.

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 TWIST CHEESECAKE

Steps:

• FOR CRUST:
• Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.
• FOR FILLING:
• Preheat oven to 350°F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.
• Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.
• FOR TOPPING:
• Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake , covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)
• Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.