*Use Basic Recipe *Use Graham Cracker Crust found under Crust Variations. Candy canes, a seasonal favorite, add yummy flavor as well as festive color to our delectable peppermint cheesecake. We think it works especially well with our graham cracker crust. Add 1 tsp peppermint extract to basic recipe with vanilla. Reserve 1 cup batter. Pour remaining into prepared pan. Add 1/2 cup coarsely chopped hard peppermint candies and 1-2 drops red food coloring to reserved batter; swirl into batter in pan. Bake as directed. Garnish chilled cake just before serving with crushed peppermint candies, if desired. Source: Women's World Nov.5, 1996 Typos by Sarah Gruenwald sitm@ekx.infi.net
How To make Peppermint Swirl Cheesecake's Videos
Frozen Peppermint Cheesecake
Recipe For Frozen Peppermint Cheesecake:
Crust: 15 OREOS (regular or gluten free) ¼ c. BUTTER. Melted
Filling: 2c. WHIPPING CREAM, whipped 1 can SWEETENED & CONDENSED MILK 8oz. CREAM CHEESE, softened 1 c. PEPPERMINT CANDY, crushed (a 7.5 oz bag) A few drops RED FOOD COLORING (opt.)
Blend all together till smooth, (you could mix the food coloring, the cream cheese, the candy and milk first and then fold it into the whipping cream) fill the pie shell with the filling, garnish with a few mints and cookies if desired, and freeze 5 hours.
Hope you enjoy this wonderful dessert as much as my family has!
Mini Peppermint Cheesecake
On the mini dessert menu: Candycane peppermint cheesecake! Complete with a gingerbread cookie crust! It's beginning to look a lot like Christmas, subscribe for new mini holiday dessert videos every Thursday and Sunday through December!
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Quick & Easy #Peppermint #Cheesecake
#Journeyalongwithshannon #Christmasdessert Thanks y'all for all the love and support. Y'all are very much appreciated. Recipe 1 graham cracker crust 5 crushed peppermint candy canes 2 8oz softened cream cheese 2 eggs 1/2 cup sugar 1/2 tsp vanilla flavoring Bake at 350 degrees for 30-35 minutes
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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