How To make Christmas Peppermint Candy Cheesecake

Peppermint Cheesecake With Fudgy Brownie Crust

Peppermint Cheesecake With Fudgy Brownie Crust. This Peppermint Cheesecake tastes just like a candy cane, it's smooth and creamy, and the crust is a delicious gooey, fudgy brownie. This is a perfect Christmas Cheesecake.

NOTES
You can use 1 Tablespoon of peppermint extract, if you'd prefer a lighter taste of peppermint.

Allow the chocolate sauce to cool for 2-3 minutes before drizzling. You can also use store bought chocolate sauce if you prefer.

INGREDIENTS FOR BROWNIE CRUST
3/4 Cup unsalted butter, melted
1 Cup sugar
1 Teaspoon vanilla extract
2 Large eggs, room temperature
3/4 Cup all-purpose flour
6 Tablespoons natural unsweetened cocoa powder
1/4 Teaspoon baking powder
1/4 Teaspoon salt

INGREDIENTS FOR CHEESECAKE
2 8 oz Cream cheese, room temperature
1/2 Cup sugar
2 Tablespoons peppermint extract
1/2 Teaspoon vanilla extract
3/4 Cup heavy whipping cream
1/2 Cup powdered sugar
1 Cup candy canes, chopped

INGREDIENTS FOR WHIPPED CREAM
1/2 Cup heavy whipping cream
1 1/2 Tablespoon powdered sugar

INGREDIENTS FOR CHOCOLATE SAUCE

1/2 Cup semi sweet chocolate chips
2 Tablespoons heavy whipping cream

No Bake Candy Cane Cheesecake Recipe

A delicious peppermint cheesecake with an oreo biscuit base, chocolate ganache topping, whipped cream and crushed candy canes. So yummy for the festive season!

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Chocolate Peppermint Cheesecake | Delish

All we want for Christmas is cheesecake.

DIRECTIONS

1. Preheat oven to 325º. Make filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.

2. Make crust: In a food processor fitted with a metal blade or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist.

3. Add crust to an 8 or 9 springform pan and pack tightly.

4. Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. Refrigerate until completely chilled, 4 hours.

5. Make chocolate ganache: Pour hot cream over chocolate and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)

6. Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.

7. Refrigerate 10 minutes before serving to let ganache harden.

INGREDIENTS
3 8-oz blocks cream cheese, softened
1 c. sugar
2 large eggs
1/4 c. sour cream
1 1/2 tbsp. flour
1 tsp. peppermint extract
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 c. chopped chocolate, plus more for garnish
1/2 c. chopped white chocolate, plus more for garnish
1/2 c. chopped candy canes, plus more for garnish
FOR THE OREO CRUST
24 Peppermint Oreos
5 tbsp. melted butter
FOR THE CHOCOLATE GANACHE
3/4 c. hot heavy cream
1 1/2 c. semisweet chocolate chips
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How to make Peppermint Candy Cheesecake

Angie will show us how easy it is to make this surprising and delicious Peppermint Candy Cheesecake

Peppermint Chocolate Cheesecake Recipe (Holiday Cake)

Easy baked chocolate cheesecake with a Christmas touch. Make this rich peppermint cheesecake for your next holiday gathering. Use candy cane OREOs to bring this cake to another level!

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No-Bake Peppermint Cheesecake

When it's the busy holiday time, there is nothing better than a no-bake dessert to save time and effort! This no-bake peppermint cheesecake is made from the flavors of the holiday season with a light, fluffy texture that's super smooth to eat!

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INGREDIENTS

For the crust:

- 1 1/2 cup chocolate sandwich cookies, finely crushed
- 4 tbsp butter, melted

For the filling:

- 1 pint heavy whipping cream (may use prepared whipped topping)
- 1 lb cream cheese, room temperature
- 1 14-oz can sweetened condensed milk
- 1 cup peppermint candy, finely crushed

INSTRUCTIONS

For the crust:

Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.

Press into a 9-inch springform pan, making sure to distribute the mixture evenly. If hand is sticking to the cookies, use plastic wrap and the bottom of a flat measuring cup. Once pressed in set aside.

For the filling:

In the bowl of an electric mixer, whip the cream until it holds a peak, 2-3 minutes. Pour into a bowl and set aside.

In the same bowl of the electric mixer, beat the cream cheese until smooth, 2-3 minutes. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.

Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.

Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.

Remove from freezer 20 minutes before serving, slice, and serve.

#peppermint #cheesecake #Christmas