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
Brownie Peppermint Cheesecake Recipe Video
Get the Recipe:
Peppermint Cheesecake is the most festive dessert this Christmas! It is not your ordinary dessert. It is rich, decadent, and refreshingly unique!
I made peppermint bark cheesecake | 12 days of Christmas Baking | Day 12 |
Hey loves!!
Welcome back to 12 days of Christmas baking!!
Today is the FINAL DAY! We are making Peppermint Bark Cheesecake. This recipe looks INCREDIBLE and tastes AMAZING.
WEBSITE:
INGREDIENTS
Peppermint Bark
* 4 oz white chocolate high quality broken into pieces
* 4 oz semisweet chocolate high quality broken into pieces
* 1 tsp vegetable oil or coconut or canola oil divided
* 1/4 tsp peppermint extract divided
* 1/3 cup candy cane crushed
Oreo crust
* 24 Oreos with the filling finely crushed
* 5 tbsp unsalted butter melted
Cheesecake Filling
* 32 oz cream cheese softened
* 1 1/4 cups sugar
* 3/4 cup sour cream
* 3 tbsp flour
* 1/4 tsp salt
* 2 tsp vanilla extract
* 2 tsp peppermint extract
* 3 eggs
* peppermint bark chopped into small pieces
White Chocolate Ganache
* 5 1/2 oz white chocolate high quality finely chopped
* 1/2 cup heavy cream
Garnish
* 3/4 cup whipped cream
* crushed candy cane or hard peppermint candies crushed
* dark chocolate pieces
INSTRUCTIONS
Peppermint Bark
* Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.
* Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer .
* It’s better do this step a day or at least a few hours ahead!!!
* When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.
Crust
* Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.
* Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
Filling
* Preheat oven to 350 degrees.
* In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.
* Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.
* Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.
* Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.
White Chocolate Ganache
* Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.
* Garnish with whipped cream, crushed candy cane and chopped chocolate.
* Store in the fridge.
ABOUT me:
Hi i’m Kayla Harris and I’m pretty new to YouTube. Fitness is my jam, as I have competed in fitness competitions. Baking is my second passion. My twin sister and I started a doughnut business back in 2015. I have caught the travel bug and am determined to see this beautiful world, and all the food that comes along with it. Documenting my journey with fitness, baking, home decor, travel and so much delicious food. Join me!
REACH me:
- Harriskayla@live.ca
- Instagram: Harriskaylarose
- Pinterest: Harrkaykay
How to make EASY NO BAKE CHRISTMAS MINT CHEESECAKE BARS -Holiday Recipes | Recipes.net
A very merry Christmas and a Happy New Year is upon us and there's no better way to celebrate than to prepare a wondrous dessert that will excite everyone. Here we have our easy-to-follow Christmas Mint Cheesecake Bars that presents a nicely smooth graham crust, with a creamy cheesecake layer before topped with a refreshing mint layer. Enjoy the holidays with this Christmas dessert recipe.
???? Check the full recipe on how to make Christmas Mint Cheesecake Bars here:
Ingredients
24 oz cream cheese, softened
½ tsp mint extract
3 cups crushed graham crackers
1 cup unsalted butter
3 tbsp brown sugar
¾ cup granulated sugar
1 tsp vanilla extract
12 oz cold heavy cream
¼ cup powdered sugar
Drops of green food coloring
To serve:
Either or combination of the following: Red & green colored dusting sugar, chocolate, candy sprinkles, or crushed candy canes.
⬇️ How to make Christmas Mint Cheesecake Bars ⬇️
0:09 In a mixing bowl, combine crumbs, butter and brown sugar.
0:29 Press onto the bottom of a 9-inch square springform cake tin. Set aside in a chilled area.
0:46 In another mixing bowl, cream together cream cheese & granulated sugar until fluffy.
0:57 Add vanilla & beat until evenly incorporated.
1:09 Pour over the crust & transfer to the chiller for another hour or until cheesecake firms up.
1:27 In a chilled mixing bowl, combine whipped cream & powdered sugar. Whisk until you achieve stiff peaks.
1:51 Fold in mint extract and green food coloring until evenly incorporated.
2:10 Spread over top of cheesecake.
2:25 Decorate with crushed candy canes.
2:34 Refrigerate for 30 minutes or overnight to set.
2:40 Cut into bars and serve.
???? For more recipes:
???? For more Holiday recipes:
???? For more cheesecake recipes:
White Chocolate Peppermint Cheesecake
I can pretty much guarantee that your evening is going to be sensational when you include Desserts Required's White Chocolate Peppermint Cheesecake!
#whitechocolate #cheesecake #recipe #baking #youhavetomakethis
Candy Cane Cheesecake Slice | Christmas Family Recipes | Kidspot
This candy cane cheesecake is the perfect Aussie Christmas dessert.
Check out the full recipe at and keep up to date with all our latest kitchen creations by subscribing here: If you love fun treats like these, you can find plenty more colourful creations on our Instagram ( Facebook ( or by checking out our Pinterest board ( You can also join the fun in our Facebook group ( or on Twitter (
CANDY CANE CHEESECAKE RECIPE ????????????
SUBSCRIBE FOR MORE SWEETNESS IN YOUR LIFE
A delicious recipe for the Christmas Holidays!
Candy Cane Cheesecake Bars
See the recipe here: