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For the Crust
- 2 Cups crushed Oreo cookies
- 1 stick butter
For the Cake
- 8 pepper mints crushed
- 3 lb cream cheese
- 2 cups sugar
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 2 large eggs
For the Crust
Combine 2 cups crushed Oreo and melted butter and mix thoroughly. Pour mixture in the bottom of a 10-inch spring-form pan and pat firmly and evenly in the bottom. I generally like to wrap my spring-form pans at the bottom with aluminum foil to ensure they will not leak.
For the Cake
In a food processor, blend the cream cheese, 2 cups of sugar, peppermint, and vanilla extract, until smooth. Add the eggs 1 at a time.
Pour the cheesecake batter into the spring-form pan. Place the pan in another larger pan. You want to create a water bath so that your cheesecake will bake slowly and evenly. Fill the larger pan with water and bake for 1 hour and 20 minutes until done.
One finished, allow the cheesecake to cool and put in the refrigerator.
Calories Per Serving610
Folate equivalent (total)19µg5%
- 1 9-ounce box chocolate wafer cookies
- 1/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 4 large eggs
- 1/4 cup half and half
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/3 cup 1-inch-diameter hard red-and-white-striped peppermint candies, crushed
- 1 1/2 cups sour cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Additional peppermint candies
- 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.
- 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.
- 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.
Before preparing the cheesecake, the peppermint bark needs to be made. It's best to do this step at least a day ahead.
Preheat oven to 350°F degrees.
Prepare a 9" spring-form pan by wrapping the outside with two sheets of heavy duty tin foil around the bottom and up the sides. In a food processor, blend cookies until only fine crumbs remain. Add melted butter. Give a quick blend. Transfer crumb mixture to spring-form pan. Shake to disperse crumbs. Using a flat bottom cup, press down to create an even crust. Bake crust for 10 minutes. Set aside.
Reduce temperature to 325°F degrees.
Chop peppermint bark into small pieces. Set aside.
Begin melting 4oz white chocolate. Using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.
In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well.
Add peppermint bark pieces, stir by hand.
Transfer spring-form pan and cooked crust to a larger pan, such as a large roasting pan. Pour filling into crust. Add enough hot water to reach half way up the sides of your spring-form pan. Carefully place in center of oven. Bake at 325°F degrees for 1 hour. Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
Chill 4 hours or overnight before adding the mousse.
In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.
Carefully remove side of spring-form pan. Spread mousse mixture evenly over cheesecake. Chill for 4 hours or overnight before serving.
Serve slices with chocolate shavings, crushed peppermint candies and whipped cream.
Store covered in the refrigerator.
**Note: I used Ghirardelli white chocolate and Ghirardelli 60% cacao bittersweet chocolate.
Position oven rack in middle of oven and preheat to 325°F. Wrap bottom and sides of 9-inch springform pan with foil, making sure inside of pan is water-tight. Spray inside of pan with cooking spray.
Stir together graham cracker crumbs, sugar, melted butter and salt in medium bowl until crumbs are moistened. Press crumb mixture into springform pan. Place pan in deep sided aluminum roasting pan.
Beat cream cheese and sugar in a large bowl using a handheld mixer on medium speed until smooth. Add eggs and mix on low speed until just blended. Add sour cream, peppermint extract, cornstarch and salt mix on low speed until combined. Fold in crushed candy canes.
Pour batter into pan and gently smooth out top to level. Place roasting pan in oven. Pour simmering water carefully into roasting pan until it comes halfway up sides of springform pan. Bake 60 to 75 minutes or until outside edges of cheesecake are set but center is slightly jiggly. Turn off oven and leave oven door ajar slightly. Allow cheesecake to sit in oven for 1 hour. Remove cheesecake from oven and cool completely. Once cooled, refrigerate at least 5 hours or overnight.
Once ready to serve, remove springform side of pan and garnish with remaining crushed candy canes on top. Slice into 12 servings garnish each slice with Reddi-wip®.
How to make peppermint cheesecake
These cheesecakes work great in either a mini cheesecake pan or in a cupcake tin. I love the mini size, which makes them both super cute and perfect for sharing! These would be awesome for a holiday party or as a treat to share with friends and neighbors this season.
Whisk together the chocolate cookie crumbs, melted butter and 1 Tablespoon sugar. Then spoon about 1-2 Tablespoons of the mixture into each well of a lined cupcake tin or greased mini cheesecake pan. Press down to form a crust and bake in oven at 350°F for about 5 minutes.
Cream together the sugar and cream cheese until light and fluffy. Next beat in the eggs, sour cream, 3 Tablespoons heavy cream, vanilla, peppermint extract and food coloring until smooth. Then fold in the chopped peppermint kisses.
Spoon the filling into each muffin tin until nearly full. Then bake for about 20-25 minutes, or until they only slightly jiggle when you shake the pan. Remove from oven and let cool to room temp, then chill in fridge for one hour.
Beat the heavy cream until fluffy, then add in powdered sugar and beat until smooth. Top the mini cheesecakes with a dollop of whipped cream, then add a peppermint kiss on top!
STEP ONE – Prepare your crust. Place 24 Oreo cookies into a food processor. Stream in melted butter and pulse until combined. Press your cookie mixture into your springform pan. Freeze the crust while you prepare the filling.
STEP TWO – In the bowl of a stand mixer, beat together the cream cheese and sour cream until smooth and creamy. Slowly beat in the powdered sugar and the mint extract. Add enough red food coloring to achieve the desired color.
STEP THREE – Pour the filling into the prepared crust. Place the cheesecake in the fridge to set.
STEP FOUR – Prepare the ganache. Place the white chocolate in a bowl. Place the heavy cream in a small saucepan and bring to a low boil (tiny bubbles should appear around the edges). Remove the cream from the heat and pour it over the white chocolate. Let the mixture sit for a few minutes, then stir with a whisk until it has combined. Place in the ganache in the fridge and allow it to sit just until it begins to thicken (about 5 minutes).
STEP FIVE – Pour the ganache over the cheesecake. Sprinkle the top of the cake with chopped candies and refrigerate the cake until ready to serve (allowing the cheesecake to sit overnight is recommended)
You will want to keep your cheesecake stored in the fridge. If stored covered, your cheesecake should last for up to 1 week in the fridge.
Reviews ( 34 )
This was so disappointing and an embarrassment to serve on Christmas.
Hope you didn't miss the last sentence of Step 1. The water is suppose to be in a "separate" pan, into which the pan with the cake mix is placed. (Sometimes called a water bath). Once cooked, the pan with the cake in it is remove from the larger pan with just the water in it.
That happened to us as well. had to pitch the entire batch and start over. Did you hand fold in your chocolate..we tried mixing it in and it totally fell apart. Started over. Whipped the creme exactly 2 min. stopped and folded in the white choc. after it had cooled but not to cold. It worked!! A beauty for your table, and I think taste really good. Your comment was posted in 2011 sure you have mastered it by now..lol
I have made this cake for the past 5 years for Christmas. My friends, family, and co-workers all love this dessert. The peppermint is not overwhelming, in fact it's perfect.
What is he nutritional value for this?
I did not like. Too much sour cream! But the frosting was fabulous!!
I have made this cake four times now and every time it is a hit. Don't let the length of the recipe scare you off. I made according to directions and it has turned out great every time. I also use parchment paper to line my pans and cross 2 long strips under the round piece to help lift out the cake. A knife around the edge is a must. Make sure you have 8" pans. With 9" pans you will not have enough batter. F roasting is the fussiest, but well worth it. Comes out like a light fluffy mousse.
I'm in the process of making this cake. I just took out the peppermint cheesecake layers out of the oven and it look raw. Hopefully it'll thicken. But my question is do I remove the water from the pan. It doesn't say but makes no sense to freeze the water in the pan along with the batter. PLEASE RESPOND ASAP because it just came out of the oven and it's cooling right now.
I JUST finished making this cake so here are my thoughts. First, it calls for box cake mix, which is yuch and chemical tasting to me. DO try your own scratch cake. It needs to be dense, cause the cheesecake will be heavy. Also, these was not enough mix to make 3 layers. Second, the cheesecake part was easy to make, and I certainly would keep that recipe and make it with a chocolate cookie crumb crust, for a stand alone cheesecake. Mine didnt come out quite as pink, so you may want to add a tinch of food color. Third, the whipped cream frosting was YUM. I was a little worried about it coming together, but it worked out fine. Nice and light as opposed to buttercream, which I am rather bored with. And it made more than enough to frost. So, I rate it a B, and thats only cause of that disgusting cake mix! If I do this again, I will make it from scratch and give myself an A!
Please help! I am planning to make this cake for a party soon. Just realized that boxed cake mixes are no longer made in the 18.25 oz. variety. I've looked everywhere and all I can find is a mix a little over 16 oz. Does this change up the ingredients for the sour cream cake? Has anyone else had this problem?
An Easy No Bake Cheesecake for the Holidays!
This easy homemade cheesecake is the perfect Christmas dessert. The crunchy peppermint pieces and creamy cheesecake are the perfect holiday combination. For the crust, I used vanilla wafers because I love the sweetness they give, but graham crackers would also work well. And a fun touch in this cheesecake is the white chocolate in the filling. It adds some nice flavor and helps to firm up the cheesecake. It also really compliments the peppermint!
Plus, since it’s no-bake, it won’t have to compete against your meal for oven time. And I love a good cheesecake that I can make the day before serving, but you can even make this one a couple days ahead.
T his peppermint cheesecake is part of my baked cheesecake recipe collection. It's not necessarily one of those traditional Italian dessert recipes, but it is cheesecake! Right? And there's nothing like a nice homemade cheesecake full of REAL dairy products. And I love love love real dairy products!
Alot of people make this at Valentine's Day and Christmas. Which yes, you can use candy canes. I use those cheap peppermint candies. I crush 'em up about the size of pencil erasers and add it to the batter. All to say, whether you use candy canes or the cheap peppermint candies - same thing.
Along the line of "cheap", I was telling my husband that a cheesecake like this sells for around $40.00 at Whole Foods or Cheesecake Factory. I don't know that he really cared. But he got more interested when I mentioned that this cost less than $10.00 to make.
One thing to note. I would NOT skip the peppermint extract. Although tiny in amount - you need it to permeate the batter and the crushed candy alone won't do it. (Remember the key thing here is you are making a PEPPERMINT cheesecake.)
The other thing to note - the melted vanilla or white chocolate chips. You really don't want to skip those either. And don't worry about the leftovers. You can use the peppermint extract in my really awesome Mint Brownie Recipe which has chocolate in it too! And you can use the extra white chocolate morsels in my Neapolitan Cookies. All to say, don't skip these two ingredients because you think you won't have anything else to use them for!
HOW TO MAKE MINI CHEESECAKES
- Make the crust: Line a cupcake pan with cupcake baking liners. Grind the Oreos into a fine crumb then combine with the melted butter. Spoon about 1 tablespoon into each liner and press down with a spoon or tart shaper.
- Make the filling: 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. The centers of the cheesecake should be slightly giggly, don&rsquot worry, they will finish baking off as they cool. Remove from the oven and cool completely.
- Make the ganache: First microwave the chocolate with heavy whipping cream until melted and smooth, then spoon it over the cheesecakes.
- Make the whipped cream: The secret to perfect whipped cream is to start with a very cold bowl. I recommend putting in the freezer for at least 5 minutes. Beat the heavy cream until soft peaks form, then add the powdered sugar and beat until soft peaks form.
HOW TO PREPARE THESE AHEAD OF TIME AND FREEZE THEM
These can be prepared up to 2 day in advance and stored in the refrigerator in an airtight container. If possible, add the whipped cream the day of serving. Make sure they are completely cooled prior to placing in the container. Once chilled, transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator. Just add the toppings prior to serving.
HOW TO MAKE THESE AS CHEESECAKE BARS
This recipe can easily be made into cheesecake bars in an 8-inch or 9-inch square pan. Be sure to line the pan with parchment paper. Baking times may vary between 15-25 minutes. The middle should be slightly giggly and will finish baking as it cools.
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