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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Peppermint Cheesecake
This delicious treat features a classic Oreo crust and a rich, creamy New York style cheesecake infused with peppermint baking chips. ????
But wait, there’s more! Topping it off with a decadent dark chocolate ganache and a sprinkle of peppermint dust takes this cheesecake to the next level. ????⭐
Perfect for any holiday gathering or as a special dessert for any occasion.
Try it today and experience the mouthwatering combination of peppermint and cheesecake-like never before! ????
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Recipe:
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➡️½ cup butter softened
➡️½ cup brown sugar:
➡️⅓ cup granulated sugar:
➡️1 large egg
➡️1 tsp corn syrup:
➡️1 tsp vanilla extract:
➡️1 tsp peppermint extract:
➡️1¼ cups flour:
➡️½ tsp espresso powder:
➡️1 tsp corn starch:
➡️1 tsp baking soda:
➡️¼ tsp salt:
➡️1/3 cup Dutch Process Cocoa Powder:
➡️1/2 cup Andes Peppermint Crunch Baking Chips:
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➡️½ cup white chocolate chips:
➡️¼ cup butter:
➡️½ cup cream cheese:
➡️½ tsp peppermint extract:
➡️2 tbsp peppermint dust
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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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How to Make Chocolate Peppermint Cheesecake
Dark chocolate and spicy peppermint are a flavor marriage made in heaven. This over-the-top Chocolate Peppermint Cheesecake can be made a day ahead since it tastes even better the next day! #imperialsugar #dessert #recipe #cheesecake #peppermint #peppermintcheesecake
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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!
No Bake Peppermint Bark Cheesecake l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crust
▢ ½ cup melted butter
▢ 300 grams chocolate sandwich cookies (about 25 cookies)
Cheesecake Filling
▢ 1 cup white chocolate chips (170g)
▢ 1 cup + 2 tablespoons heavy whipping cream (divided)
▢ 24 oz full fat cream cheese (room temperature) 3 packages or 750 grams
▢ 1 ¼ cups powdered sugar
▢ 1 teaspoon vanilla
▢ 1 teaspoon mint extract
▢ ½ recipe peppermint bark (prepared)* (about 300 grams)
Garnish
▢ 1½ cups heavy whipping cream
▢ 3 tablespoons powdered sugar
▢ crushed candy canes for garnish
Instructions
In a medium bowl, stir together white chocolate and 2 tablespoons cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge just to cool to room temperature, stirring occasionally.
Crust
Combine melted butter and cookies in a food processor and process until smooth and a ball forms (Alternately, you could crush the cookies finely and stir together with melted butter)
Press into a 9″ Springform pan.
Cheesecake Filling
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, mint extract and beat on high until light and fluffy, 2-3 minutes.
Add cooled melted white chocolate and beat on medium speed until incorporated.
In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture.
Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.
Spread cheesecake filling into the prepared crust and smooth the top. Refrigerate at least 8 hours (overnight is even better) until chilled and firm.
Garnish
In a medium bowl, whip cream and powdered sugar with an electric mixer until stiff peaks form.
Swirl around the edge of the cheesecake and garnish with the remaining peppermint bark and some crushed candy canes as desired.
Slice and serve.