Christmas Sweet 2020 Recipe #3: Peppermint Cheesecake
Here's another yummy Christmas Sweet Recipe for you to try out at your upcoming Watch Party! Be sure to invite friends, family, neighbors and coworkers to watch the premiere on December 20 at 7 pm EST or afterwards on demand at christmassweet2020.com. Download today's recipe here:
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.
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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!
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Peppermint Cheesecake Ep. 5
Peppermint Cheesecake-Perfect for the Holidays
Music: Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution license ( Artist: Support by RFM - NCM:
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Recipe
Frozen Peppermint Cheesecake
Ingredients
2 cups chocolate wafer cookies or sandwich cookie crumbs
1/4 cup brown sugar2 cu
1/2 cup butter, melted
1 (8 oz) package cream cheese, softened
1 (14 oz) can Sweetened Condensed Milk
2 teaspoons peppermint extract
2 cups heavy cream, whipped
Red food coloring (optional)
1 cup Mini Chocolate Chips (optional)
Directions
1. Line baking dish with foil.
2. Crush and combine cookie crumbs and sugar in medium bowl. Add butter, mix well. Press 2 cups of crumbs firmly on bottom of pan. Chill for 1 hour.
3. Beat heavy cream, for whipped cream.
4. Beat cream cheese until smooth in large bowl. Gradually add condensed milk until smooth. Add peppermint extract and food coloring. Fold in whipped cream.
5. Pour filling into baking dish and freeze for 6 hours. Garnish with melted chocolate (optional)
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Peppermint Bark Ice Cream Cheese Cake
If you like peppermint bark, you'll love this frozen treat! Delight all your guests this holiday season with this festive combination of chocolate, peppermint and ice cream.
Get the full recipe here:
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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