How To make Christmas Peppermint Candy Cheesecake
1 c Graham cracker crumbs
3/4 c Sugar
1/4 c Melted butter plus
2 tb Melted butter
1 1/2 c Sour cream
2 ea Eggs
1 tb Flour
2 ts Vanilla
16 oz Cream cheese, softened
1/2 c Coarsely crushed candy canes
Whipped cream, chocolate Leaves, and more coarsely Chopped candy canes Preheat oven to 325. Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom. In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla until smooth. Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth. Stir in crushed candy canes, then pour mixture over crust in pan. Bake in lower third of oven for 45 minutes. Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight. The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center. This is from Redbook magazine, December 1985. We have been making this recipe every year since then!!!! -----
How To make Christmas Peppermint Candy Cheesecake's Videos
Peppermint Cheesecake I Christmas Dessert I Bake with me
Peppermint Cheesecake Recipe
Cookie Crust
1 cup cookie crumbs
1/4 cup butter melted
Cheesecake Filling
4 bricks cream cheese softened to room temp.
1 cup sugar
3 eggs
1 egg yolk
1/4 cup sour cream
1 1/2 tablespoons flour
1/4 teaspoon salt
1 teaspoon peppermint extract
1 teaspoon pure vanilla extract
1/2 cup white chocolate pieces
1/2 cup chocolate pieces
8-10 peppermints crushed (or candy canes to your liking)
Ganache
1/2 cup heavy whipping cream
1/2 cup chocolate pieces
crust goes into a preheated 350 degree oven for ten minutes
pour filling into pan after crust has baked. Bake at 350 degrees for 1 hour. Turn heat off and let sit in oven for one more hour. Remove from oven and let cheesecake come to room temp before putting into the fridge for 8 hours or over night.
Bring cream to boil, remove from heat and add chocolate. Let rest for 10 mins before stirring. Once stirred let rest for an additional ten mins before pouring over cheesecake. Decorate with sprinkles, peppermint candies or both!
I hope you enjoy!
How to make Peppermint Candy Cheesecake
Angie will show us how easy it is to make this surprising and delicious Peppermint Candy Cheesecake
Christmas Candy Cane Cheesecake Recipe | No Bake Cheesecake
This Candy Cane Cheesecake is a fast and easy No Bake Cheesecake recipe to make this Christmas!
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Food Processor
Mixing Bowl
Wooden Spoon
Cake Pan
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NO BAKE CANDY CANE CHEESECAKE RECIPE
Ingredients
250g / 9oz Digestive Biscuits or Graham Crackers, crushed
½ Cup / 113g / 1 Stick Butter, melted
2 Cups / 500ml Cream
250g / 9oz Cream Cheese
½ Cup / 60g Icing Sugar or Powdered Sugar
1-2tsp Peppermint Essence
5 Candy Canes
Whipping Cream to serve
Instructions
In a mixing bowl combined the crushed biscuits and melted butter. Pour the mixture into a lined 8inch or 20cm cake tin and use the back of a spoon to compact evenly to form the cheesecake base. Place in the fridge to set.
Whip the cream until soft peak form using a hand mixer or a whisk. Set to the side.
Combine the cream cheese, sugar, and peppermint essence in a mixing bowl and whisk to combine until smooth. Pour in the whipped cream and fold together.
Place the candy canes in a plastic bag and use a heavy object to roughly crush them. Pour most of the candy canes into the cheesecake mixture, reserving a small amount for decorating before serving. Gently for the cheesecake filling until the candy canes are mixed through.
Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top. Place into the fridge for at least 4-6 hours to set.
Serve the cheesecake topped with whipped cream and crushed candy canes.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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EDITING SOFTWARE
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Brownie Peppermint Cheesecake Recipe Video
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Peppermint Cheesecake is the most festive dessert this Christmas! It is not your ordinary dessert. It is rich, decadent, and refreshingly unique!
Tricia's Christmas: Chocolate Peppermint Bark Cheesecake New York Style
I made this delicious recipe I found on prettysimplesweet for a decadent New York style cheesecake but I tweeked it for the holidays with some bits of chocolate peppermint bark. The result was a thick creamy smooth cheesecake with a hint of chocolate and peppermint. I recommend that if you do put peppermint on top use an old fashion peppermint stick as it is softer than a peppermint round or cane candy which adds to the whole creamy softness of the cheesecake. The peppermint was not overwhelming at all and the cake was so thick and luscious. I do hope you will find this worth the time as it is absolutely delicious!!!
New York Style Cheesecake:
Chocolate Peppermint Bark Cheesecake: Recipe..**My added notes**
Ingredients:
Crust.....
1 1/2 cups (150 g) graham cracker, digestive biscuits, or
vanilla wafer crumbs (pulse in a food processor until finely
ground) ***or crush by hand with rolling pin as I did**.
2 tablespoons granulated sugar
4 and 1/2 tablespoons (65 g) unsalted butter, melted
Filling...
32 ounces (900 g) full-fat cream cheese, at room temperature
1 and 1/8 cups (225 g/8 oz.) granulated sugar
2 tablespoons cornstarch
4 large eggs plus 1 egg yolk , at room temperature
1/2 cup (120 ml) heavy cream
1 and 1/2 teaspoons pure vanilla extract
Grated lemon zest from 1 small lemon (1 teaspoon)
**1 cup crushed chocolate peppermint bark broken up to small
pieces**
**1 small peppermint stick crushed**
**whip topping**
Instruction:
Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
Increase oven temperature to 425°F/220°C.
In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. **Fold in the small pieces of chocolate peppermint bark**. Pour batter over cooled crust and spread evenly.
Bake cake for 10 minutes, then lower temperature to 225°F/110°C and continue to bake for 60 minutes until golden brown around the edges, the sides are set but the center is still slightly wobbly. Turn off oven, open the oven door slightly or halfway to let in cold air, and leave the cake in the oven for 60 minutes. This will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours. **Serve sliced and top with whipped topping and crumbs of peppermint stick**
Cheesecake will keep in the refrigerator for up to 5 days.
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Holiday Peppermint Cheesecake (No Bake)
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THE CRUST
- 1 1/2 cups Oreos, finely crushed
- 4 tablespoons butter, melted
- 1/4 cup granulated sugar
Crush Oreos using a food processor. Add butter and sugar, mixing until completely incorporated. Press into a 9-inch springform pan, making sure to distribute the mixture evenly.
THE FILLING
- 1 pound cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
- 1/2 cup miniature chocolate chips (miniature are easier to distribute evenly and ensure the cake slices properly)
- 3 cups whipped cream (may use prepared whipped topping)
Beat the cream cheese until light and fluffy. Add the sweetened condensed milk and mix well. Once the cream cheese and milk are well mixed with no lumps, fold in the peppermint candy and chocolate chips. Finally, fold in the whipped cream. Fully incorporate the cream and pour it into the prepared crust. Smooth over the top and evenly set the filling. Place in the freezer for at least eight hours.