Yummy Candy Cane Cheesecake Recipe | Holiday Dessert Ideas by So Yummy
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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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No-Bake Peppermint Cheesecake Bars
No-Bake Peppermint Cheesecake Bars are the best way to enjoy the delicious holiday flavors in a stunning and easy dessert recipe! ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #peppermintcheesecakebars #nobakepeppermintcheesecake #nobakecheesecakerecipe
PRINT THE RECIPE ➡️
Ingredients ⬇️
3 cups graham cracker crumbs
1/3 cup granulated sugar
1 cup unsalted butter, melted
Cheesecake
15 Peppermint hard candies, crushed
1/2 cup hot boiling water
14 grams unflavored gelatin, 2 – 7 gram packets
24 ounces full fat cream cheese, 3 – 8 ounce packages, room temperature
1 cup granulated sugar
1 1/2 cups heavy whipping cream, cold
Garnish
10 Peppermint hard candies, crushed
1 1/2 cups heavy whipping cream
2 tablespoons white granulated sugar
Instructions ⬇️
Prepare the Crust: Add all the ingredients to a large bowl, mix with a fork until well combined and press into a lightly greased 9×13 inch pan.
Prepare the Cheesecake: Add peppermints to a large Ziploc bag. Seal the bag well, but do not make the bag air tight, or the bag will perforate on the first smash. To avoid a mess, place the bag inside another Ziplock bag. Place the bag on a wooden cutting board and using a kitchen mallet, crush the candies.
Add the crushed candies to a medium bowl and pour hot, boiling water over them. Using a spoon, stir the mixture for 3-5 minutes, until the candies completely melt.
Sprinkle the two packets of gelatin over the peppermint mixture, let it bloom for 1 minute and whisk it until fully combined. Set aside.
Add room temperature cream cheese and sugar to a large bowl and using a hand mixer (you can also you a stand mixer for this), whisk it on medium-high speed until creamy and fully combined. Scrape the sides and bottom of the bowl a few times.
Add the gelatin mixture to the cream cheese, mix it in with the electric mixer starting on low speed and increasing it to high. Scrape the sides and bottom of the bowl a few times.
Add cold heavy whipping cream to a preferably chilled, cold bowl and beat it on medium-high speed until soft peaks form and the whipped cream holds its shape, about 1-2 minutes. Fold whipped cream into the cheesecake mixture and stir well to combine.
Add the cheesecake mixture to the pan, level the top with a spatula. Chill for at least 3 hours, better 5-8 hours.
Garnish: When ready to serve, add cold heavy whipping cream and sugar to a preferably chilled, cold bowl and whisk it on medium-high speed until soft peaks form and the whipped cream holds its shape, about 1-2 minutes.
Garnish each peppermint cheesecake bar with whipped cream and top with crushed peppermints.
Enjoy!
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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!
No Bake Peppermint Cheesecake
Decadent Peppermint Cheesecake is an easy no-bake holiday dessert that can be made ahead! Find the recipe here or in bio.
Find more recipes at Julie’s Eats and Treat.
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Delicious Peppermint Cheesecake | Christmas Dessert | Katie Jacobs
Decadent chocolate and cool peppermint fuse together to create the winter treat of our dreams.
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