Philadelphia White Chocolate Peppermint Cheesecake Recipes

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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

CHOCOLATE-PEPPERMINT CHEESECAKE



Chocolate-Peppermint Cheesecake image

A delicious blend of chocolate and peppermint, a favourite festive mix. Creamy chocolate cheesecake, frosty peppermint and luscious whipped cream. A beautiful and delectable cheesecake recipe!

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 6h5m

Yield 16

Number Of Ingredients 9

1 ¼ cups chocolate cookie baking crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
¾ cup white sugar
1 teaspoon peppermint extract
3 eggs
½ cup whipping cream
1 tablespoon white sugar
1 candy cane, crushed

Steps:

  • Heat oven to 350 degrees F (175 degrees C).
  • Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
  • Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

Nutrition Facts : Calories 325 calories, Carbohydrate 30.2 g, Cholesterol 96.8 mg, Fat 21 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 11.5 g, Sodium 234.3 mg, Sugar 22.7 g

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.

PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE



PHILADELPHIA White Chocolate-Peppermint Cheesecake image

The candy canes are cute, but they're really just for show. The serious peppermint flavor in this white chocolate cheesecake comes from the extract.

Provided by My Food and Family

Categories     Dairy

Time 5h35m

Yield 16 servings

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
  • Use foil handles to remove cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 140 mg, Sodium 320 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 28 g, Protein 6 g

WHITE CHOCOLATE PEPPERMINT CHEESECAKE!



White Chocolate Peppermint Cheesecake! image

With a subtle mint flavor and darling pink color, it was love at first bite for us! Perfect for Valentine's Day, Christmas or any day when a sweet treat is called for.

Provided by Beth Colon

Categories     Other Desserts

Number Of Ingredients 11

CRUST
1 box Nilla wafers
1 stick butter, melted
4 oz Ghiradelli vanilla dream white chocolate
CHEESECAKE
3 pkg cream cheese (8 oz. packages) for a total of 24 oz
1 1/2 c sugar
6 eggs
4 oz Ghiradelli vanilla dream white chocolate
16 oz sour cream
25 starlight mints

Steps:

  • 1. Preheat oven to 350* Pour the box of wafers into food processor and pulse until they are finely crumbled. Pour in melted butter and combine until no more dry crumbs are left. Pour into spring form pan and press against bottom of pan and half way up the sides. Place in oven and bake crust for 10 minutes.
  • 2. While this is cooking, melt 4 oz of the white chocolate in a double boiler on stove top. When crust comes out of the oven, pour the white chocolate on the bottom of crust and smooth out so that it covers the entire bottom (This step and the baking of the crust ensures that there will be solid bottom of the cheesecake. If you like your bottom less firm, omit this step) Place in refrigerator to harden.
  • 3. For the cheesecake, melt remaining white chocolate in double boiler and set aside to cool slightly. Cream together all of the cream cheese (room temperature) and the 1 1/2 cups of sugar. Add eggs one at a time, mixing smooth after each addition. Add the sour cream and the cooled chocolate; mix well. Smash the starlight mints into a fine powder and fold into the cheesecake mixture.
  • 4. Reduce oven temp to 300* Pour cheesecake mix into prepared, cooled pan. Fill within a 1/2 inch from top. Cake will rise but shouldn't overflow. Place a baking pan half filled with hot water on bottom rack of oven. Place cheesecake pan on a baking sheet (in case the spring form pan leaks) and place on the rack above the pan holding the water. Bake for 1 1/2 hours.
  • 5. After 1 1/2 hours, turn off oven and let the cheesecake sit for 4 hours. Take out of oven and refrigerate overnight. When you are ready to serve, run knife around the edges of the cake to loosen and then remove the outer ring of the spring form pan. You can smooth the sides of the cheesecake with a damp butter knife if needed. Enjoy!!!

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

PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE



Philadelphia White Chocolate-Peppermint Cheesecake image

Make and share this Philadelphia White Chocolate-Peppermint Cheesecake recipe from Food.com.

Provided by Chef mariajane

Categories     Cheesecake

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups graham wafer crumbs
1/4 cup butter, melted
4 (250 g) packages philadelphia brick cream cheese, softened
1 cup sugar
1/4 teaspoon peppermint extract
1 cup sour cream
4 squares baker's white chocolate, melted
4 eggs
1 cup Cool Whip Topping, thawed
16 miniature candy canes

Steps:

  • Preheat oven to 325°F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
  • Mix graham crumbs and butter; press firmly onto bottom of pan.
  • Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a atime, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.

Nutrition Facts : Calories 400.4, Fat 32.5, SaturatedFat 19.7, Cholesterol 145.8, Sodium 281.1, Carbohydrate 21.1, Fiber 0.2, Sugar 15.2, Protein 7.5

WHITE CHOCOLATE PEPPERMINT CHEESECAKE



White Chocolate Peppermint Cheesecake image

Bits of pretty mint candies dot every slice of this velvety cheesecake. You'll turn to this classic dessert time and again.-Grenville Samson, Oswego, New York

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 14

1-1/2 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon brown sugar
1 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 large eggs, lightly beaten
1 cup white baking chips
1 cup crushed peppermint candies, divided

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 large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies., 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, about 1-1/4 hours. 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.

Nutrition Facts : Calories 430 calories, Fat 29g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 257mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 7g protein.

PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE



PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE image

Categories     Cake     Cheese     Bake

Yield 16

Number Of Ingredients 10

1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 squares BAKER'S White Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

Steps:

  • HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends extending over sides of pan. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane just before serving.

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